Eggless White Chocolate Cranberry Blondies

In a mixing bowl add oil, vanilla essence, powdered granular sugar. Whisk until the sugar and oil are combined.
Now add plain yogurt/curd. Whisk it well until the mixture is well combined.
In another mixing bowl add all purpose flour, baking powder and a pinch of salt. Mix it well.
Now add the dry mixture to the wet mixture.
Fold it gently without any lumps. Add chopped white chocolate and chopped cranberries.
Fold them in gently.
Pour the batter onto a lined baking tray. I used 9”x9” square pan.
Bake in a preheated oven for 170°C for 30-35 mins. Leave it to rest for 5 mins before inverting onto wire rack. Cut into desired sizes after completely cooling down.
Store in an airtight box in fridge for upto a week.