These blondies are the perfect mix of sweet and tart, soft and chewy. The white chocolate adds creamy richness, while dried cranberries bring a pop of fruity brightness. They’re incredibly easy to make in one bowl, no mixer required, and are great for sharing or gifting. Whether for the holidays or just because, these bars hit the spot.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
unsalted butter (melted and slightly cooled) light brown sugar granulated sugar eggs vanilla extract all-purpose flour baking powder salt white chocolate chips or chunks dried cranberries
Directions
Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper or lightly grease it.
In a large mixing bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla extract and mix until fully combined.
Stir in flour, baking powder, and salt until just incorporated—do not overmix.
Fold in the white chocolate chips and dried cranberries.
Spread the batter evenly into the prepared pan.
Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Allow to cool completely in the pan before cutting into squares.
Servings and timing
This recipe makes about 16 blondie squares. Prep time is 10 minutes, and baking time is 25–30 minutes.
Variations
Add chopped nuts like pecans or walnuts for crunch.
Use orange zest or a splash of orange extract for a citrus twist.
Swap white chocolate for milk or dark chocolate for a richer flavor.
Drizzle with melted white chocolate or cream cheese glaze for an extra touch.
Make them gluten-free by using a 1:1 gluten-free flour blend.
Storage/Reheating
Store blondies in an airtight container at room temperature for up to 5 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 2 months. Thaw at room temperature or warm slightly in the microwave for a soft texture.
FAQs
Can I use fresh cranberries instead of dried?
Fresh cranberries are too tart and moist for this recipe. Stick with dried cranberries for the best texture and flavor.
Do I need to chill the dough?
No, the dough can go straight into the oven after mixing.
Can I use white chocolate chunks instead of chips?
Yes, chunks work just as well and can give bigger pockets of melted chocolate.
How do I know when blondies are done baking?
The edges should be golden, and the center should be set but still slightly soft. A toothpick should come out with a few moist crumbs.
Can I double the recipe?
Yes, double the ingredients and use a 9×13-inch pan. Adjust baking time as needed—start checking around 35 minutes.
Why are my blondies dry?
Overbaking is the most common reason. Check them a few minutes early and remove them once the center is just set.
Can I freeze the baked blondies?
Yes, they freeze very well. Wrap tightly and freeze for up to 2 months.
Are these overly sweet?
They’re rich but balanced by the tartness of the cranberries. You can reduce sugar slightly if preferred.
Can I make these dairy-free?
Yes, use dairy-free butter and white chocolate alternatives to make them dairy-free.
Should I use light or dark brown sugar?
Light brown sugar is preferred for a mild caramel flavor, but dark brown sugar can be used for a deeper, molasses-rich taste.
Conclusion
White Chocolate Cranberry Blondies are a simple yet impressive dessert that brings together rich sweetness and tangy fruitiness in every bite. Perfect for holidays or cozy nights in, these bars are easy to make, store, and share. With their chewy texture and festive flavor, they’re sure to be a hit every time you bake them.
White Chocolate Cranberry Blondies are soft, chewy dessert bars made with buttery brown sugar dough, creamy white chocolate, and tart dried cranberries. These easy-to-make bars are perfect for holidays, gifting, or enjoying as a cozy treat all year round.
Ingredients
1/2 cup (1 stick) unsalted butter, melted and slightly cooled
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup white chocolate chips or chunks
3/4 cup dried cranberries
Instructions
Preheat the oven to 350°F (175°C). Line an 8×8 or 9×9-inch baking pan with parchment paper or lightly grease it.
In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
Add eggs and vanilla extract, mixing until fully combined.
Stir in flour, baking powder, and salt until just combined. Do not overmix.
Fold in white chocolate chips and dried cranberries.
Spread the batter evenly into the prepared pan.
Bake for 25–30 minutes, or until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
Allow to cool completely in the pan before slicing into squares.
Notes
Add orange zest for a citrus twist that pairs well with cranberries.Use chopped nuts like pecans or walnuts for added texture.Swap white chocolate with dark or milk chocolate for a different flavor profile.Double the recipe for a 9×13-inch pan and adjust baking time accordingly.Check a few minutes early to avoid overbaking and keep blondies moist.
