By Karyl Leavings. Updated November 26, 2025.
These Cranberry White Chocolate Blondies are the golden, chewy dessert bars your winter dessert tray has been waiting for. Packed with tart cranberries and creamy white chocolate, they bake into a festive slab with glossy tops and fudgy centers. Perfect for gifting, snacking, or bringing to holiday gatherings.
Table of Contents
Cranberry White Chocolate Blondies
- Total Time: 36
- Yield: 16 1x
- Diet: Vegetarian
Description
Chewy, buttery blondies studded with tart cranberries and creamy white chocolate, baked into a golden, fudgy bar perfect for holidays, bake sales, and cozy winter desserts.
Ingredients
1/2 cup (113g) unsalted butter, melted
3/4 cup (150g) packed light brown sugar
1/4 cup (50g) granulated sugar
2 large eggs
1 tablespoon vanilla extract
1 cup (120g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon fine salt
3/4 cup (105g) cranberries (fresh, frozen, or dried)
3/4 cup (125g) white chocolate chips (or chopped white chocolate)
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8-inch (20×20cm) baking pan with parchment paper, leaving an overhang for easy lifting.
2. In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until glossy and well combined.
3. Whisk in the eggs and vanilla extract until the mixture is smooth and slightly thickened.
4. Add the flour, baking powder, and salt. Fold gently with a spatula just until no dry streaks remain—do not overmix.
5. Fold in the cranberries and white chocolate chips, reserving a small handful for sprinkling on top if desired.
6. Spread the batter evenly into the prepared pan and smooth the top. Scatter reserved cranberries and white chocolate over the surface.
7. Bake for 24–28 minutes, or until the edges are golden and the center is set but still soft with a slight sheen and very gentle wobble.
8. Allow the blondies to cool completely in the pan, then lift them out using the parchment overhang and slice into squares.
Notes
For cleaner slices, chill the cooled blondies in the refrigerator for about 20 minutes before cutting.
If using dried cranberries, you can reduce the granulated sugar by 1–2 tablespoons to keep the sweetness balanced.
Store blondies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
For a citrus twist, add 1 tablespoon of orange zest to the batter along with the vanilla.
- Prep Time: 10
- Cook Time: 26
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 242
- Sugar: 23
- Sodium: 115
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 2
- Cholesterol: 55
About This Recipe
Cranberry White Chocolate Blondies are a dreamy combination of buttery blondie batter, sweet vanilla warmth, creamy white chocolate, and bright bursts of cranberry tang. The contrast of flavors and textures makes every square feel indulgent and celebratory.
Why this recipe works:
- The brown-sugar base creates a chewy, caramel-kissed center.
- Cranberries add essential tartness to balance sweetness.
- White chocolate melts into luscious pockets and soft streaks.
- The batter is quick, simple, and requires just one bowl for mixing.
When to make it:
These blondies shine during Thanksgiving, Christmas, bake-sale season, and anytime cranberries hit peak freshness. But they’re equally welcome year-round with dried cranberries.
Why You’ll Love It
- Ultra chewy texture with golden edges and fudgy middles
- Festive flavor combo that’s perfect for gifting
- One-bowl, no-mixer dessert
- Freezer friendly for easy prep ahead
- Kid-approved AND crowd-pleasing
Key Ingredients & Notes
Butter
Unsalted butter gives these blondies their signature richness. Melted butter creates a denser, chewier texture than creamed butter. If using salted butter, reduce added salt by half.
Brown Sugar
Brown sugar (light or dark) adds moisture and caramel flavor. Dark brown sugar will create a deeper molasses note.
Granulated Sugar
Helps achieve shiny tops and balanced sweetness.
Eggs
Bind the batter and create chew. For a dairy-free version, you can use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons warm water per egg).
Vanilla Extract
Adds warmth and dimension-don’t skip it.
All-Purpose Flour
Provides structure. Spoon and level your flour for accuracy and to prevent cakiness.
Baking Powder
Just enough lift to keep the bars from becoming overly dense.
Salt
Essential for balancing sweetness.
White Chocolate
Use chips or a chopped white chocolate bar. Higher-quality bars melt into beautiful creamy ribbons. (Look for brands like Ghirardelli or Guittard.)
Cranberries
Fresh, frozen, or dried all work.
- Fresh: Bright, tart pops
- Frozen: No thawing required; fold in straight from freezer
- Dried: Slightly sweeter and chewier; reduce sugar by 1–2 tablespoons if desired
Substitution Notes (Family-Friendly)
- White chocolate → milk chocolate, yogurt chips
- Butter → vegan butter for dairy-free
- Eggs → flax eggs for vegan/egg-free
- Cranberries → dried cherries or blueberries
How to Make Cranberry White Chocolate Blondies
1. Prep the Pan
Line an 8×8-inch (20×20cm) baking pan with parchment. Leave overhang for easy lifting. Preheat oven to 350°F (175°C).
2. Mix Wet Ingredients
In a large bowl, whisk ½ cup (113g) melted butter, ¾ cup (150g) brown sugar, and ¼ cup (50g) granulated sugar until glossy.
Add 2 large eggs and 1 tablespoon vanilla, whisking until smooth.
3. Add Dry Ingredients
Fold in:
- 1 cup (120g) all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon fine salt
Mix gently until just combined. Overmixing creates tough blondies.
4. Fold in Mix-Ins
Stir in ¾ cup (105g) cranberries (fresh, frozen, or dried) and ¾ cup (125g) white chocolate chips.
5. Spread and Smooth
Spread batter evenly into the prepared pan. Scatter a few extra cranberries or white chocolate chips on top for a bakery-style finish.
6. Bake
Bake 24–28 minutes, or until edges are golden and the center is set but still soft.
Visual cue: The center should have a slight sheen and a gentle wobble—this ensures fudgy blondies.
7. Cool and Slice
Cool in the pan for at least 1 hour. Lift out using parchment and slice into squares.
Pro Tips for Success
- Don’t overbake — these bars firm up as they cool.
- Melt butter fully for a dense, chewy texture.
- Use fresh cranberries for juicy pops of tartness.
- Always line your pan to avoid sticky edges.
- Chill before slicing for clean, sharp squares.
- Reserve some mix-ins for a prettier top.
- Weigh ingredients for best results (dual units included).
Variations & Substitutions
- Orange Cranberry Blondies: Add 1 tablespoon orange zest.
- Nutty Version: Fold in ½ cup (60g) chopped pecans or pistachios.
- Chocolate Swirl: Drizzle melted white chocolate across the top after cooling.
- Gluten-Free: Use a 1:1 GF flour blend.
- Dairy-Free: Swap butter for vegan butter and use dairy-free white chocolate chips.
Serving & Storage
Refrigeration
Store blondies in an airtight container for up to 5 days.
Freezing
Freeze sliced bars for up to 3 months. Wrap individually for lunchboxes or quick treats.
Reheating
Warm in the microwave for 10–12 seconds to revive that soft, gooey center.
Shelf Life
Keeps at room temperature for 3 days in a sealed container.
FAQs
Can I use dried cranberries instead of fresh?
Absolutely! Dried cranberries add sweetness and chew. If using dried cranberries, you can reduce the granulated sugar by 1-2 tablespoons to keep the blondies balanced.
Why did my blondies turn cakey?
That usually means too much flour or overmixing. Always spoon and level flour and fold gently until just combined. Melted butter also helps maintain a fudgier texture.
Can I double the recipe?
Yes! Double all ingredients and bake in a 9×13-inch (23×33cm) pan for 28–34 minutes. Watch for the same visual cues.
Can I make these dairy-free?
Yes use vegan butter and dairy-free white chocolate chips. The texture stays wonderfully chewy.
Do fresh or frozen cranberries work better?
Both work beautifully. Fresh give the brightest tart pops, while frozen can go straight into the batter with no thawing required.
External Links
- Healthline – Benefits of Cranberries
- The Spruce Eats – White Chocolate Explained
- BBC Good Food – Baking with Brown Sugar
Conclusion
These Cranberry White Chocolate Blondies deliver holiday magic in every chewy square-simple enough for weeknight baking yet stunning enough for party platters. If you try them, leave a ⭐⭐⭐⭐⭐ rating, a comment, and don’t forget to join the weekly Flavor & Recipes newsletter for more cozy bakes!
