If you love the rich, buttery flavor of traditional blondies but want something a little more festive and flavorful, Cranberry White Chocolate Blondies are exactly what you need.

I first made these for a cozy autumn gathering, and let me tell you—they disappeared faster than I could take a single bite.

The combination of tart cranberries with the creamy sweetness of white chocolate is pure magic.

Why You’ll Love These Blondies

What makes these blondies special isn’t just the flavor—it’s the texture.

They are chewy, soft, and slightly gooey in the middle, with the perfect balance of sweetness from white chocolate and a subtle tang from cranberries.

They also make a great treat for holidays, brunches, or even just a sweet afternoon snack with your favorite cup of coffee or tea.

Personally, I love experimenting with classic recipes, and adding cranberries and white chocolate to a blondie base instantly elevates it.

The tartness of cranberries cuts through the richness, making each bite irresistible.

The golden color of the blondie paired with the creamy white chocolate chunks and vibrant red cranberries makes them look as good as they taste.

Cranberry White Chocolate Blondies

Chewy, soft, and loaded with sweet white chocolate and tart cranberries, these blondies are the perfect festive treat for any occasion.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 16

Course: Dessert, Snack

Cuisine: American

Ingredients Method Notes

Ingredients

1 cup 225g unsalted butter, melted
2 cups 400g brown sugar, packed
2 large eggs
2 tsp vanilla extract
2 cups 250g all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup white chocolate chips
1 cup dried cranberries
Optional: sprinkle with a little sea salt on top

Method

Preheat oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper.
In a large bowl, combine melted butter and brown sugar until smooth. Add eggs and vanilla extract, and whisk until fully incorporated.
In a separate bowl, mix flour, baking powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined.
Stir in white chocolate chips and cranberries, ensuring they are evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula.
Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out mostly clean.
Allow blondies to cool completely in the pan before slicing into squares.

Notes

Use dried cranberries for a sweeter taste or fresh cranberries for extra tartness.
Avoid overmixing the batter to keep blondies soft and chewy.
Optional: add chopped nuts like pecans or walnuts for extra texture.

FAQs About Cranberry White Chocolate Blondies

1. Can I use fresh cranberries instead of dried?
Yes! Fresh cranberries will add a more tart flavor and slightly extra moisture. If using fresh, consider reducing any added liquid in the recipe slightly.

2. How should I store these blondies?
Store cooled blondies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 2 months—just wrap tightly in plastic wrap and foil.

3. Can I substitute the white chocolate?
Absolutely! You can use milk or dark chocolate chips instead, though the flavor profile will change slightly. White chocolate provides the classic creamy sweetness that complements cranberries best.

4. Can I make these gluten-free?
Yes! Replace the all-purpose flour with a 1:1 gluten-free baking flour. The texture might be slightly different but still delicious.

5. How can I make them extra chewy?
To get extra chewy blondies, slightly underbake them (25 minutes instead of 30) and let them cool completely in the pan before cutting.

6. Can I add nuts to the blondies?
Definitely! Chopped pecans or walnuts pair wonderfully with cranberries and white chocolate, adding extra crunch.