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; ½ teaspoon baking powder; ½ teaspoon kosher salt; 160 grams (1 ⅓ cups) all-purpose flour; 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; 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 so irresistible about the balance of tart cranberries and creamy white chocolate, all wrapped up in a chewy blondie. This Cranberry White Chocolate Blondies Recipe is one of my go-to treats when I want something a little special but still easy to whip up in an afternoon.

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

Every time I make these blondies, the kitchen fills with that cozy, buttery aroma that just draws everyone near. What makes this recipe stand out is the way the tart freshness of cranberries cuts through the richness of white chocolate and buttery dough—a true crowd-pleaser that feels festive any time of year.

Perfect Flavor Balance: The combination of tart cranberries, sweet white chocolate, and salty pistachios creates a beautifully layered taste experience.
Chewy Texture: Slightly developing gluten gives these blondies a tender chew, making every bite satisfying without being cakey.
Simple to Make: No fancy equipment required, and the steps are straightforward—even if you’re not a baking expert.
Versatile Treat: Great for gifting, potlucks, or a cozy snack with your favorite cup of tea or coffee.

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

The magic of this Cranberry White Chocolate Blondies Recipe is really in the harmony of its ingredients. Each one plays a role in flavor, texture, or that all-important chewy-buttery balance that makes these blondies unforgettable.

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: Using dark brown sugar adds deeper caramel notes and keeps the blondies moist and tender.
Granulated Sugar: Helps balance sweetness and contributes to that perfect crust on top.
Unsalted Butter: Melting and slightly cooling it allows better mixing and creates a fudgy texture.
Egg & Egg Yolk: Adds richness and structure; room temperature eggs blend better for smooth batter.
Vanilla Extract: Brings warmth and enhances all the other flavors.
Baking Powder: Just enough lift to give a tender crumb without making it cakey.
Kosher Salt: Essential for balancing sweetness and heightening flavor complexity.
All-Purpose Flour: Provides the right amount of structure; stirring a bit develops gluten which gives chewiness.
Fresh Cranberries: Their tart punch and juicy bursts cut through the sweetness wonderfully; patting dry prevents sogginess.
White Chocolate Chips/Chunks: Their creamy sweetness melts into the batter for irresistible pockets of flavor.
Pistachios: I love how the slight saltiness and crunch add an unexpected texture twist.

📝

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 it up a bit with this Cranberry White Chocolate Blondies Recipe. Sometimes I swap out pistachios for walnuts or pecans, depending what’s in the pantry. You can also try dried cranberries if fresh aren’t available, just soak them briefly in warm water for extra chew.

Variation: Adding a sprinkle of cinnamon or orange zest gives a lovely holiday kick that I adore.
Dietary Swap: Use dairy-free butter and vegan white chocolate chips to make it friendly for dairy-free diets.

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

Step 1: Prep Like a Pro

The night before or at least 30 minutes ahead, take your eggs out to reach room temperature. This little detail makes such a difference—it helps your batter come together smoothly without weird lumps. While you wait, prep your dry ingredients and rinse the cranberries, then pat them completely dry to avoid soggy spots.

Step 2: Mix the Sugars and Butter

In a large bowl, whisk together the brown and granulated sugar with the melted butter. The smell here is pure comfort—sweet, warm, and inviting. Take your time to combine them until they’re silky smooth.

Step 3: Add Eggs and Vanilla

Next, whisk in your whole egg, the extra yolk, and vanilla extract until you have a lovely, glossy mixture. This step builds richness that shines through in the finished blondies.

Step 4: Fold in the Dry and Mix-Ins

Sprinkle in the baking powder, salt, and flour. Use a spatula to stir for about 30 seconds until just combined. This bit of stirring helps develop gluten gently for that satisfying chew. Finally, carefully fold in your cranberries, white chocolate chunks, and chopped pistachios—be gentle so the berries don’t break up.

Step 5: Bake to Golden Perfection

Transfer the batter to your prepared pan, smoothing the top evenly. Bake at 325°F (165°C) for 28 to 33 minutes. Look for a golden top and do the toothpick test—the center should come out mostly clean with a few moist crumbs. Resist the urge to overbake, or your blondies will lose their tender, chewy magic.

Step 6: Cool Before Cutting

After baking, set the pan on a wire rack and let it cool at least 15 minutes. This solidifies the blondies, making them easier to cut cleanly without crumbling. Once cooled, slice into squares and enjoy!

Top Tip

When I first made this recipe, I learned these simple tweaks really boost the final result. The small extra steps pay off big time in texture and flavor.

Room Temperature Eggs: They mix in smoother, giving your batter a perfect consistency every time.
Pat Cranberries Dry: Rinsing is great, but drying prevents excess moisture from making your blondies soggy.
Don’t Overmix Flour: Stir just enough to bring ingredients together; this creates the ideal tender yet chewy texture.
Bake Time Check: Start checking at 28 minutes because ovens vary—aim for a golden top with a slightly gooey center for best results.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I like to dust these blondies lightly with powdered sugar or sprinkle a few chopped pistachios on top right after baking for an inviting look and a little crunch. Sometimes, a drizzle of white chocolate ganache really makes them feel extra special.

Side Dishes

These blondies pair perfectly with a hot cup of chai, coffee, or even a glass of cold milk. They also make a lovely dessert alongside whipped cream or a scoop of vanilla ice cream for a cozy treat.

Creative Ways to Present

For holidays or parties, I sometimes cut them into mini squares and serve them on a pretty platter with fresh cranberries and sprigs of rosemary to echo the flavors inside. Wrapping a few in cellophane tied with a ribbon makes them charming gifts that everyone raves about.

Make Ahead and Storage

Storing Leftovers

I keep these blondies fresh by storing them at room temperature in an airtight container. They last wonderfully for 4 to 5 days—perfect for enjoying a few sweet bites throughout the week without sacrificing that fresh-out-of-the-oven vibe.

Freezing

To freeze, I wrap the blondies tightly in plastic wrap and then foil to avoid freezer burn. When thawed at room temperature, they practically taste like freshly baked. This is my secret for prepping ahead during busy holiday seasons.

Reheating

If I want warm blondies, I pop a square in the microwave for about 10-15 seconds—it brings back that melt-in-your-mouth quality without drying them out. Just be careful not to overdo it!

Frequently Asked Questions:

Can I use dried cranberries instead of fresh?

Yes, you can substitute dried cranberries if fresh aren’t available. To keep them plump and moist, soak the dried cranberries in warm water for about 10 minutes, then drain thoroughly before folding them into the batter.

How do I know when the blondies are perfectly baked?

Look for a golden brown top and use a toothpick test—the toothpick should come out clean or with just a few moist crumbs. The center should be set but still chewy, not cakey or dry. Start checking at around 28 minutes to avoid overbaking.

Can I make these blondies dairy-free or vegan?

Yes! Swap the unsalted butter for a dairy-free alternative and use vegan white chocolate chips. For eggs, you can try chia seed or flaxseed “eggs,” but the texture might be slightly different. I recommend experimenting to find what you like best.

How do I prevent the cranberries from making the blondies soggy?

The key is to rinse fresh cranberries and then pat them completely dry before adding them to the batter. Excess moisture can make the blondies gummy. Also, folding them in gently helps keep their shape and prevents them from breaking apart inside the dough.

Final Thoughts

This Cranberry White Chocolate Blondies Recipe has become a favorite in my kitchen because it’s as comforting as it is delicious. I love how it brings a little holiday magic any time of year without fuss or fancy ingredients. You’ll be rewarded with chewy, flavorful blondies that everyone keeps asking for—and honestly, you’ll feel great knowing they’re made with simple, quality ingredients. I can’t recommend giving these a try enough; I think you’re going to love them as much as I do.