Name: Cranberry White Chocolate Blondies Recipe
Prep time: 20 min
Cook time: 33 min
Total time: 53 min
Cuisine: American
Ingredients: 150 grams brown sugar (¾ cup), lightly packed; 50 grams granulated sugar (¼ cup); 113 grams unsalted butter (½ cup, 1 stick), 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 all-purpose flour (1 ⅓ cups); 100 grams fresh cranberries (1 cup), rinsed and dried; 75 grams white chocolate chips or chunks (½ cup); 50 grams shelled pistachios (½ cup), chopped

There’s something irresistibly cozy about biting into a chewy, sweet treat loaded with bursts of tartness and creamy richness. That’s exactly why this Cranberry White Chocolate Blondies Recipe quickly became one of my favorite go-to desserts for both holidays and casual afternoons. Trust me, the blend of fresh cranberries, white chocolate, and pistachios will have you hooked from the first 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 always get excited when I make this recipe because it feels like a little celebration in every bite. It's simple enough to whip up on a weeknight but special enough to impress guests. Plus, the textures and flavors balance so perfectly I find myself sneaking an extra square or two.

Perfect balance of flavors: Tart fresh cranberries contrast beautifully with creamy white chocolate and crunchy pistachios.
Chewy and soft texture: Thanks to a little gluten development in the batter, these blondies have the ideal chewiness without being dry.
Versatile and festive: They work wonderfully for holidays, afternoon tea, or even packed lunches.
Easy to make: Uses simple ingredients and straightforward steps you’ll enjoy following in your own kitchen.

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

Each ingredient plays a key role in nailing the flavor and texture of these cranberry white chocolate blondies. Here’s what I keep in mind when picking them out and mixing them together:

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: Using dark brown sugar adds richness and moisture, which helps keep the blondies chewy.
Granulated sugar: Balances sweetness and helps create a tender crumb.
Unsalted butter: Melted for easy mixing and gives a gorgeous, buttery flavor without overpowering.
Eggs and egg yolk: The yolk adds extra richness and helps bind everything.
Vanilla extract: Adds warmth and depth to the sweet batter.
Baking powder: Gives just enough lift to keep the blondies from being too dense.
Kosher salt: Enhances the flavors and balances the sweetness perfectly.
All-purpose flour: The backbone of the recipe; a little gluten development is encouraged to get that chewy texture.
Fresh cranberries: Tart pops of flavor and freshness—not dried! Make sure to pat them dry to avoid sogginess.
White chocolate chips or chunks: Sweet, creamy pockets that melt slightly, pairing beautifully with the cranberries.
Shelled pistachios: Adds a satisfying crunch and a subtle nuttiness.

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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 love mixing things up depending on the occasion, and you can totally personalize this Cranberry White Chocolate Blondies Recipe to fit your taste or dietary needs. Don’t be shy about experimenting—it’s how I discovered some of my favorite tweaks.

Variation: Try swapping pistachios for toasted walnuts or pecans if you prefer a slightly earthier crunch. I’ve found that toasting the nuts lightly first really amps up their flavor.
Dairy-Free Version: Use a dairy-free butter substitute and vegan white chocolate chips to make this recipe inclusive for friends with dietary restrictions.
Extra Tartness: Toss in a handful of dried cranberries or even some orange zest for a citrus twist. I sometimes add zest when making these around the holidays—it’s such a festive touch!

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

Step 1: Prepping Everything Nicely

First things first: grab all your ingredients and get them ready. I always take my eggs out about 30 minutes before starting so they’re room temperature—it helps everything mix better. Melt the butter and let it cool slightly so it doesn’t cook the eggs later on. Rinse and dry your fresh cranberries carefully to avoid excess moisture, which can make these blondies too soggy.

Step 2: Mixing The Batter

In a large bowl, whisk together the brown sugar, granulated sugar, and melted butter until smooth. Add the eggs, egg yolk, and vanilla extract and whisk again until nicely combined—about 30 seconds. Stir in the baking powder, salt, and flour with a spatula, then mix for about 30 seconds to develop just a bit of gluten—this is the secret to chewy blondies!

Step 3: Folding in the Goodies

Gently fold in the fresh cranberries, white chocolate chips (or chunks if you prefer bigger melty pockets), and chopped pistachios. This step is fun because you get to see all those bright pops of color coming together!

Step 4: Bake and Anticipate

Transfer the batter to an 8-inch square pan lined with parchment paper or greased well. Smooth out the top and pop it in your preheated 325°F (165°C) oven. Bake for 28–33 minutes, checking at the 28-minute mark with a toothpick. You're looking for it to come out clean and the top to have a golden tone.

Step 5: Cool and Slice

Once out of the oven, let the blondies rest in the pan on a wire rack for at least 15 minutes to set up. I know it’s tempting to dig in right away, but this cooling step makes cutting cleaner squares and keeps the texture just right.

Top Tip

Over the years, I’ve learned these little tips really help nail the perfect cranberry white chocolate blondies every time. They save me from second-guessing and keep my blondies chewy, flavorful, and perfectly baked.

Room Temperature Eggs: Absolutely don’t skip this step—it keeps the batter smooth and helps everything combine more evenly.
Pat Cranberries Dry: Wet berries add unwanted moisture, so I always give them a thorough drying before folding them in.
Don’t Overbake: Keep an eye on your bake at around 28 minutes. Pulling them out when the toothpick is just clean keeps your blondies soft and chewy, rather than dry.
Use Parchment Paper: It makes removing the blondies from the pan so much easier and prevents sticking.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I usually keep it simple: a light dusting of powdered sugar looks beautiful and adds a touch of sweetness without overwhelming the flavors. When hosting, I’ve also sprinkled some extra chopped pistachios on top right after baking for a pretty, festive look and extra crunch.

Side Dishes

These blondies pair wonderfully with a hot cup of coffee or tea—perfect for a cozy afternoon. Around the holidays, I love serving them alongside spiced mulled wine or a creamy vanilla latte for an indulgent treat.

Creative Ways to Present

For special occasions, I like to cut the blondies into small bite-sized squares and serve them on a decorative platter with fresh rosemary sprigs and cranberries scattered around. It looks so festive and inviting! Another idea is layering them in a clear glass trifle dish with whipped cream for a stunning dessert centerpiece.

Make Ahead and Storage

Storing Leftovers

I store any leftover blondies at room temperature in an airtight container. They stay fresh and chewy for about 4–5 days, which is perfect if you want to enjoy them throughout the week without losing that just-baked texture.

Freezing

These blondies freeze beautifully. I wrap individual portions tightly in plastic wrap, then place them in a resealable freezer bag. When I want a treat, I just thaw a piece on the counter or warm it gently in the oven for a few minutes—it tastes almost as fresh as the day I baked them!

Reheating

If you want to reheat leftover blondies, I recommend warming them in a low oven (about 300°F/150°C) for 5-7 minutes or popping them into the microwave for 10-15 seconds. This refreshes the softness and slightly melts the white chocolate for a cozy treat.

Frequently Asked Questions:

Can I use frozen cranberries in this recipe?

Yes! While fresh cranberries provide the best texture and flavor, frozen cranberries can be used as a substitute. Just thaw and pat them dry thoroughly before folding them into the batter to avoid adding too much moisture.

What’s the difference between blondies and brownies?

Blondies are similar to brownies but are made with brown sugar and vanilla instead of cocoa, which gives them a butterscotch-like flavor rather than chocolatey. This Cranberry White Chocolate Blondies Recipe emphasizes sweet and tart flavors with a chewy texture.

How do I know when the blondies are done baking?

Look for a golden brown top and check with a toothpick inserted in the center. It should come out clean or with just a few moist crumbs attached. Avoid overbaking to keep them soft and chewy.

Can I make these blondies gluten-free?

Yes, you can use a gluten-free all-purpose flour blend as a 1:1 substitute for regular flour in this recipe. Just be mindful that gluten-free flours can sometimes affect texture slightly, so you might want to experiment with blends that include xanthan gum or add a little for extra chewiness.

Final Thoughts

This Cranberry White Chocolate Blondies Recipe holds a warm spot in my heart because it brings together flavors that feel like home and celebration rolled into one. Whether it’s your first time baking blondies or you’re a seasoned pro, these will give you those perfectly chewy, sweet-tart bites that make you want to keep going back for more. Give them a try—you won’t be disappointed, and I bet you’ll find yourself making them again and again!