Name: Cranberry White Chocolate Blondies Recipe
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Cuisine: American
Ingredients: 150 grams (¾ cup) brown sugar (preferably dark), lightly packed; 50 grams (¼ cup) granulated sugar; 113 grams (½ cup, 1 stick) unsalted butter, melted and slightly cooled; 1 large egg, room temperature; 1 egg yolk, room temperature; 2 teaspoons vanilla extract; ½ teaspoon baking powder; ½ teaspoon kosher salt; 160 grams (1 ⅓ cups) all-purpose flour; 100 grams (1 cup) fresh cranberries; 75 grams (½ cup) white chocolate chips or chunks; 50 grams (½ cup) shelled pistachios

There’s something truly magical about the blend of tart cranberries with creamy white chocolate that makes this Cranberry White Chocolate Blondies Recipe stand out. Each bite is chewy and nutty with just the right hint of sweetness and zing, making it a treat that’s delightfully different from your average blondie.

This image shows nine square dessert bars arranged on a metal cooling rack over a white marbled surface. Each bar has a golden-brown base with red berries baked inside and green pistachio pieces sprinkled on top. Small chunks of white chocolate are scattered over each bar, adding texture. In the background, to the right, there is a wire basket filled with frosted red berries. On the left, two small green Christmas tree decorations and a shiny round ornament in red, green, gold, and white colors are placed as festive accents. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cranberry White Chocolate Blondies Recipe
Top Tip
How to Serve Cranberry White Chocolate Blondies Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cranberry White Chocolate Blondies Recipe

Why You'll Love This Recipe

I’ve made plenty of blondies over the years, but this Cranberry White Chocolate Blondies Recipe quickly became a favorite I come back to for special occasions and cozy nights. It’s satisfying but not overly sweet, and the fresh cranberries add a juicy burst that feels like a little celebration in your mouth.

Perfectly balanced flavors: The tartness of fresh cranberries complements the rich white chocolate beautifully.
Chewy texture with a slight crisp top: Thanks to the slight gluten development and the baking technique, you get just the right chewiness every time.
Easy to customize: Adding pistachios gives a lovely crunch, but you can swap them out or go nut-free depending on what you like.
Great for gifts or gatherings: These blondies look stunning and taste incredible, making them a thoughtful homemade treat.

A stack of four square blondies filled with bright red cherries and green pistachios sits inside a white bowl with a wavy edge, placed on a green cloth. The blondies have a golden-brown color with a slightly crumbly texture, and the cherries and pistachios peek through their thick layers. In front of the bowl, there is a white and red glittery Christmas ornament, and to the left, a small blue tabletop Christmas tree stands against a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry White Chocolate Blondies Recipe plays a part in delivering those irresistible flavors and textures. From the gooey white chocolate to the fresh zing of cranberries, here’s why each choice matters and how you can pick the best for your batch.

Flat lay of a small mound of dark brown sugar, a small mound of white granulated sugar, a simple white ceramic bowl of melted butter, two whole clean brown eggs, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of baking powder, a small white ceramic bowl of kosher salt, a small mound of all-purpose flour, a small cluster of fresh red cranberries with a natural bloom, a small pile of white chocolate chunks, and a small pile of shelled green pistachios, all arranged symmetrically in perfect balance, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Brown sugar: I prefer dark brown sugar because it adds a deeper molasses flavor and moisture, making these blondies chewy and rich.
Granulated sugar: Balances the moisture from brown sugar so the texture isn’t too soft or wet.
Unsalted butter: Melted and slightly cooled for smooth mixing and that signature buttery taste.
Egg and egg yolk: Using both gives extra richness and helps create the dense but tender crumb I love.
Vanilla extract: Really brings out the flavors of the cranberries and white chocolate.
Baking powder: Just enough lift without making the blondies cakey – you want dense, chewy bars.
Kosher salt: Enhances sweetness and balances the tart berries perfectly.
All-purpose flour: Provides structure, and stirring just right helps develop a bit of chewiness.
Fresh cranberries: I always rinse and pat them dry carefully to avoid sogginess while keeping their bright flavor intact.
White chocolate chips/chunks: Melts into gooey pockets of sweetness that contrast nicely with the tart berries.
Shelled pistachios: Adds a subtle salty crunch that elevates both texture and taste – a personal favorite touch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

While I adore the classic combo in this Cranberry White Chocolate Blondies Recipe, I love playing with variations depending on the season or who I’m baking for. It’s all about making it yours without losing that comforting vibe.

Nut-free version: I’ve made it without pistachios for family members with allergies — it’s still fantastic, you just get more of the creamy chocolate and tart berries.
Orange zest twist: Sometimes I grate fresh orange zest into the batter for a citrusy lift that pairs wonderfully with cranberries.
Different nuts: Pecans or walnuts work great if pistachios aren’t on hand — just toast them lightly for added flavor.
White chocolate swap: Try dark or milk chocolate chunks if you want a richer or sweeter blondie.

Step-by-Step: How I Make Cranberry White Chocolate Blondies Recipe

Step 1: Prep Your Ingredients and Equipment

About 30 minutes before you start, take the eggs out to warm up to room temperature — this helps the batter mix evenly. Pre-measure your sugars, flour, baking powder, and salt. Melt the butter and let it cool slightly so it’s warm but not hot (too hot and it’ll cook the eggs when mixed). Rinse and dry your fresh cranberries gently so they’re clean but not wet, which could make your blondies gummy. Line an 8-inch square pan with parchment paper or grease it well; this helps with cleanup and keeps blondies from sticking.

Step 2: Mix Your Sugars and Butter

In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter until smooth and well combined. This step sets up that chewy texture and gives you an even distribution of sweetness — don't skip the whisking!

Step 3: Add Eggs and Flavorings

Whisk in the whole egg, the extra egg yolk, and vanilla extract. I like to give it a good 30 seconds of mixing here to make sure it’s smooth and glossy. This enriches the batter and ensures every blondie tastes luscious.

Step 4: Stir in Dry Ingredients and Mix

Add the baking powder, salt, and flour. Use a sturdy silicone spatula or wooden spoon to fold everything together. Stir it a bit longer than usual — about 30 seconds — on purpose to develop some gluten, which gives these blondies their signature chewiness without becoming tough.

Step 5: Fold In the Good Stuff

Gently fold in the fresh cranberries, white chocolate chips or chunks, and chopped pistachios. You want to mix just enough to distribute them evenly without bruising the berries or breaking your chocolate chunks.

Step 6: Bake to Perfection

Transfer your batter to the prepared pan and spread it out evenly. Bake at 325°F (165°C) for 28-33 minutes. You'll know it's done when the top is golden brown and a toothpick inserted near the center comes out clean or with just a few moist crumbs. Be careful not to overbake — you want the blondies soft and chewy, not dry.

Step 7: Cool and Slice

Set the pan on a wire rack and let your blondies cool completely — at least 15 minutes if you can wait that long! Cooling helps them set and makes cutting clean pieces easier.

Top Tip

From all my adventures baking these Cranberry White Chocolate Blondies, I’ve learned some little hacks that make a big difference in texture and flavor. These tips have helped me avoid common pitfalls and ensure every batch turns out just right.

Use fresh cranberries: Frozen berries tend to add extra moisture and can make the blondies soggy, so fresh is best for that perfect chew and tang.
Don’t overmix the flour: Stirring flour just enough but not too long preserves chewiness without toughening the blondies.
Check doneness early: Ovens vary — start checking your blondies at 28 minutes to prevent overbaking and dryness.
Cool fully before slicing: This helps the blondies firm up, making cleaner cuts and better texture.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I love dusting the top with a little powdered sugar for a simple, elegant look. Sometimes, I also sprinkle extra chopped pistachios or a few whole cranberries on top just before baking to impress guests and add a festive touch. A dollop of whipped cream or vanilla ice cream on the side never hurts either!

Side Dishes

These blondies are fantastic alongside a cup of coffee or tea, especially something with bright citrus or floral notes to complement the cranberries. They also pair beautifully with a mild cheese plate for a unique dessert experience.

Creative Ways to Present

For a party, I’ve served these blondies as bite-sized squares arranged on a pretty platter with sprigs of fresh rosemary or mint for color. Wrapping individual squares in decorative parchment or cellophane bags makes thoughtful edible gifts that always get rave reviews.

Make Ahead and Storage

Storing Leftovers

Store your Cranberry White Chocolate Blondies in an airtight container at room temperature — they stay fresh and chewy for about 4-5 days that way. I usually keep mine on the countertop, and they’re just perfect for snacking or packing in lunchboxes.

Freezing

I’ve frozen these blondies both whole and cut into squares. Wrap tightly in plastic wrap and then foil or place in a freezer-safe bag. They can last up to three months frozen and thaw beautifully when left overnight in the fridge.

Reheating

I find gently warming leftover blondies in the microwave for 10-15 seconds brings back that soft, melty quality you want, especially the white chocolate pockets. Just don’t overdo it or they might dry out.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh in this recipe?

Using dried cranberries will change the texture and moisture of these blondies. Fresh cranberries provide the juicy tartness that balances the sweetness of white chocolate, so dried cranberries may make the blondies denser and sweeter. If you must use dried, soak them briefly in warm water to plump them up before folding in.

How do I know when the blondies are done baking?

Look for a golden-brown top and firm edges. Insert a toothpick near the center; it should come out clean or with just a few moist crumbs. Don’t wait for fully wet batter to vanish to avoid drying out your blondies.

Can I make these blondies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free blend suitable for baking. Make sure the blend contains xanthan gum or add about ¼ teaspoon yourself to help with structure. The texture might be slightly different but still delicious.

What’s the best way to store leftover blondies?

Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, wrap them tightly and freeze for up to 3 months. Thaw in the fridge overnight for best results.

Final Thoughts

This Cranberry White Chocolate Blondies Recipe has become one of those baked goods I always recommend because it strikes the perfect balance between festive and everyday treat. I love the way each bite surprises you with tart bursts, sweet pockets, and crunchy nuts. I truly hope you enjoy making this as much as I do—feel free to share your own twists, and don’t forget to savor every chewy, delightful bite!