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, 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, chopped

There's something irresistibly cozy about the blend of tart cranberries and creamy white chocolate in these bars. This Cranberry White Chocolate Blondies Recipe is my go-to treat when I want that perfect balance of chewy sweetness with a little festive zing—it's seriously magic in every bite.

The image shows nine square bars arranged in three rows on a silver cooling rack over a white marbled surface. Each bar has a dense light golden-brown base, filled with bright red berries embedded throughout. The tops are sprinkled with chopped pistachios of green and brown hues and small chunks of creamy white pieces. In the top right, there is a wire basket filled with red berries dusted with sugar. The background contains small green bottle brush trees and a round shiny ornament with red, green, gold, and cream sections. 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 these cranberry white chocolate blondies more times than I can count because they always hit the right notes—chewy, sweet, tart, and nutty all at once. They’re perfect for sharing with friends or sneaking a batch to yourself, no judgment!

Perfect Texture: These blondies have that ideal chewy bite thanks to a little gluten development in the flour, which I swear makes all the difference.
Holiday-Ready Flavors: The tartness of fresh cranberries perfectly balances the sweetness of white chocolate, making them festive yet everyday approachable.
Simple Ingredients: You probably have most of what you need in your pantry already, so these are easy to whip up any time the craving strikes.
Flexible Add-Ins: I love tossing in pistachios for that salty crunch, but you can swap them for walnuts or pecans if you like.

The image shows a stack of four square bars placed on a white dish with a scalloped edge. Each bar has a golden-brown base with visible chunks of bright red fruit and scattered green pistachios, creating a textured and colorful look. The bars appear moist and dense with bits of white nuts inside. The white dish sits on a green cloth, with a red and white Christmas ball ornament in the front and a small green decorative tree in the background, all set against a white marbled surface. 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 to create that luscious texture and flavor harmony. From the brown sugar that adds deep molasses notes to the cooling room-temp eggs that help with structure—each detail counts.

Flat lay of a small mound of dark brown sugar, a small mound of granulated white sugar, a simple white ceramic bowl filled with melted butter, two whole brown eggs with clean shells, a small white ceramic bowl holding clear vanilla extract, a small white ceramic bowl of baking powder, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl filled with fresh bright red cranberries, a small white ceramic bowl containing chunky white chocolate pieces, a small white ceramic bowl with shelled green pistachios, all carefully arranged in perfect symmetry, 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: Dark brown sugar adds moisture and that rich caramel flavor that makes blondies sing.
Granulated Sugar: Balances sweetness and helps with the right chewiness.
Unsalted Butter: Melted and slightly cooled so it integrates smoothly without cooking the eggs.
Egg and Egg Yolk: Adds richness and structure—don’t skip bringing them to room temp for even mixing.
Vanilla Extract: Enhances all the other flavors with its warm, sweet scent.
Baking Powder: Just enough leavening for a tender crumb without rising into cake territory.
Kosher Salt: A pinch to amplify sweetness and balance flavors.
All-Purpose Flour: The base that holds everything together; a bit of gluten development here adds chewiness.
Fresh Cranberries: Their juicy tart pop cuts through the richness beautifully.
White Chocolate Chips or Chunks: Sweet, creamy pockets that melt into gooey bliss.
Shelled Pistachios: Adds an unexpected salty crunch and lovely color contrast.

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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

I often play around with this Cranberry White Chocolate Blondies Recipe depending on the season or what I have on hand. It’s super forgiving, so you can easily swap or add to the mix.

Nut Swap: Once, I swapped the pistachios for toasted walnuts and it was equally amazing—bring your favorite nuts to the party!
Berry Variation: If cranberries aren’t in season, dried cranberries work, but toss them with a little flour first so they don’t sink.
White Chocolate Intensity: Try using chunks instead of chips for pockets of gooey, melted white chocolate—you won’t regret it.

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

Step 1: Prep All Your Ingredients and Equipment

About 30 minutes before you start, pull the eggs out to reach room temperature—that helps them blend smoothly, no grainy textures. Melt the butter and let it cool just a bit so you don’t scramble the eggs when you add it. Prep your cranberries by rinsing and drying them well (wet berries can water down your batter). Chop the pistachios and white chocolate chunks if using, and line your baking pan with parchment paper for easy removal.

Step 2: Mix Sugar and Butter, Then Eggs and Vanilla

Whisk together the brown sugar, granulated sugar, and melted butter in a large bowl until creamy and smooth. Add in your egg and egg yolk plus the vanilla extract, whisking another 30 seconds until fully combined. This step helps create a soft, tender crumb that we all love in blondies.

Step 3: Add Dry Ingredients and Incorporate Just Right

Combine the baking powder, salt, and flour then stir them into your wet mixture with a spatula or spoon. Don’t overmix here—that said, I like to stir about 30 seconds to build just a little gluten, which gives these blondies a perfect chewy bite. Now fold in your cranberries, white chocolate, and pistachios gently.

Step 4: Bake and Cool

Scrape the batter evenly into your prepared pan and bake at 325°F (165°C) for 28 to 33 minutes. You want the top golden and a toothpick inserted in the center to come out clean. After baking, set the pan on a wire rack and give your blondies at least 15 minutes to cool and set before slicing—patience pays off here for cleaner cuts.

Top Tip

I learned the hard way that cooling these blondies in the pan for at least 15 minutes is a must if you want nice squares. Cutting them too soon leads to crumbling and sticky messes—don’t rush this step!

Room Temperature Eggs: This saved me from grainy batter and ensures an even bake every time.
Gentle Folding: Carefully fold in cranberries and chocolate to avoid breaking the berries or melting the chips prematurely.
Don’t Overbake: Blondies continue to cook a bit once out of the oven; pulling them out when just done keeps them soft and chewy.
Parchment Paper Magic: Lining your pan makes lifting out the whole batch super easy and prevents sticking.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I love sprinkling a few extra chopped pistachios and a dusting of powdered sugar right before serving—adds a little festive sparkle and crunch that's so inviting. Sometimes I even add a dollop of whipped cream or mascarpone when serving for an extra treat.

Side Dishes

These blondies pair wonderfully with a hot cup of coffee or chai tea. For gatherings, I like serving them alongside a simple fruit salad to add freshness and balance that sweetness.

Creative Ways to Present

I once made these into mini blondie bites for a holiday party by baking in a mini muffin tray—everyone loved the bite-sized versions! Wrapping individual squares in parchment and tying with twine also makes for charming homemade gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cranberry white chocolate blondies at room temperature in an airtight container, and they stay fresh and chewy for up to 4-5 days—perfect for carrying in a lunchbox or sharing with house guests.

Freezing

These blondies freeze beautifully! I wrap individual squares tightly in plastic wrap, then place them in a freezer bag. When I want one, I just thaw it at room temp or pop it in the microwave for about 15 seconds for a gooey treat.

Reheating

For day-old blondies, I warm them in the microwave for 10-15 seconds to revive that fresh-out-of-the-oven softness—it’s like magic, and tastes just as good as day one.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh?

Yes! Dried cranberries can work well, just toss them lightly in some flour before folding them in to prevent them from sinking to the bottom during baking.

How do I get chewy blondies instead of cakey?

To achieve chewy blondies, stir the flour in just enough to combine and then continue mixing gently for about 30 seconds to develop a little gluten. Also, avoid overbaking by pulling them out as soon as a toothpick comes out clean.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure the blend includes xanthan gum for structure, and avoid overmixing to keep your blondies tender.

How long can I store these blondies?

Stored in an airtight container at room temperature, these blondies stay fresh for up to 4 to 5 days. For longer storage, freezing is your best bet.

Final Thoughts

Honestly, this Cranberry White Chocolate Blondies Recipe is one of my most treasured go-to recipes whenever I want to bake something that's both comforting and just a little bit special. It’s easy, uses real ingredients you probably have, and consistently gets raves from anyone who tries them. I hope you enjoy baking these as much as I do, and that they bring some sweetness and warmth to your kitchen!