Cranberry White Chocolate Blondies Recipe

Get ready to meet your new favorite holiday treat! These Cranberry White Chocolate Blondies are the ultimate crowd-pleaser, combining a buttery, chewy base with tart pops of cranberry and velvety pools of melted white chocolate. They are festive, incredibly easy to whip up, and trust me, your kitchen is about to smell like an absolute dream!

Why You’ll Love This Recipe

• Texture Heaven: If you love a treat that is fudgy, chewy, and slightly crisp on the edges, this is a total game-changer for your dessert rotation.
• The Perfect Flavor Balance: The sweetness of the white chocolate plays so beautifully with the tartness of the dried cranberries and that hint of citrusy orange zest.
• No Mixer Required: You can make the entire batter in just a couple of bowls without hauling out the heavy equipment. It’s stress-free baking at its finest!

Ingredients

All you need for these Cranberry White Chocolate Blondies are a few pantry staples and about 45 minutes! But first, let’s gather up these ingredients:

• Unsalted Butter: Provides that rich, golden, buttery flavor that makes blondies so irresistible.
• Light Brown Sugar: This is the secret to that deep, molasses-like chewiness we all crave.
• Granulated Sugar: Helps give the blondies those perfectly crisp, crackly tops.
• Eggs: Acts as the binder to hold all that goodness together.
• Vanilla Extract: Enhances all the other flavors with a warm, floral aroma.
• All-Purpose Flour: The sturdy base that gives our blondies their structure.
• Baking Powder: Gives them just the right amount of lift so they aren’t too heavy.
• Salt: A crucial pinch to balance the sweetness of the white chocolate.
• White Chocolate Chips: These melt into creamy, sweet little pockets of joy in every bite.
• Dried Cranberries: Adds a festive pop of color and a lovely tart chew.
• Orange Zest: This is my favorite “secret ingredient”—it brightens up the whole dish and makes it taste totally gourmet!

Note: The ingredients with measurements can be found right under the article in the recipe card.

How to Make the Recipe

Step 1: Prep the Oven and Pan

First things first, preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving a little overhang on the sides so you can easily lift the blondies out later!

Step 2: Whisk the Wet Ingredients

In a nice large bowl, whisk together your melted (and slightly cooled!) butter with both the brown and granulated sugars. Keep going until the mixture looks smooth and glossy—this is where that beautiful texture starts.

Step 3: Add the Eggs and Vanilla

Crack in those eggs and add the vanilla extract. Give it a good mix until everything is fully incorporated and the batter looks dreamy.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together your flour, baking powder, and salt. This ensures your leavening agent is evenly distributed so you don’t get any weird lumps!

Step 5: Mix It All Together

Gradually fold your dry ingredients into the wet mixture. Be careful here—you want to mix until just combined. Over-mixing can make the blondies tough, and we want them tender!

Step 6: Fold in the Fun

Now for the best part! Gently stir in those white chocolate chips, the dried cranberries, and that fragrant orange zest. It’s already starting to look so festive!

Step 7: Bake to Perfection

Spread the thick batter evenly into your prepared pan. Pop it in the oven for 25–30 minutes. You’re looking for lightly golden edges and a center that is set but still soft.

Step 8: Cool and Slice

I know it’s hard to wait, but allow the blondies to cool completely in the pan. This helps them set up so you get those clean, perfect squares when you slice them!

Pro Tips for Making the Recipe

• Don’t Overbake: The key to a fudgy blondie is taking them out when a toothpick still has a few moist crumbs attached. They will continue to firm up as they cool!
• Cool Your Butter: Make sure your melted butter isn’t piping hot when you add the sugars and eggs, or you might accidentally scramble them.
• Zest First: Always zest your orange before you juice it (if you’re using the juice for something else). It’s so much easier!

How to Serve

These blondies are a star all on their own, but if you want to take things to the next level:

• A La Mode: Serve a warm blondie with a scoop of vanilla bean ice cream.
• Coffee Break: These are the ultimate companion to a hot cup of coffee or a festive latte.
• Gift Boxes: Slice them into small squares and tuck them into holiday cookie tins for friends and neighbors!

Make Ahead and Storage

Storing Leftovers

Keep your blondies in an airtight container at room temperature for up to 4 days. They actually stay quite moist thanks to that brown sugar!

Freezing

These freeze beautifully! Wrap individual squares in plastic wrap and place them in a freezer-safe bag for up to 3 months.

Reheating

If you love that “just out of the oven” feel, pop a blondie in the microwave for 10–15 seconds to get those chocolate chips melty again.

FAQs

Can I use fresh cranberries instead of dried? While you can, fresh cranberries will release a lot of moisture and make the blondies more cake-like and tart. If you use fresh, I recommend tossing them in a little flour first to prevent sinking.

What can I use if I don’t have an orange? No worries! While the orange zest adds a beautiful brightness, you can swap it for lemon zest or even a tiny splash of almond extract for a different flavor profile.

Can I make these gluten-free? Absolutely! You can swap the all-purpose flour for a high-quality 1-to-1 gluten-free baking flour blend. The texture might be slightly different, but they will still be delicious.

Why did my blondies come out cakey instead of fudgy? This usually happens if you over-measure the flour or over-mix the batter once the dry ingredients are added. Try the “spoon and level” method for your flour next time for the best results!