Dessert

Cranberry White Chocolate Blondies Recipe

ByNaomi Fletcher December 24, 2025December 24, 2025

Introduction

Cranberry White Chocolate Blondies are a delightful twist on the classic blondie bar, combining sweet white chocolate chips with tangy dried cranberries. These chewy, flavorful bars are perfect for a cozy dessert or an easy-to-share snack.

A close-up of three stacked blondie squares with visible chunks of white chocolate and pieces of red dried cranberries scattered throughout the golden brown dough. The top layer is smooth with a slightly cracked surface, and the texture looks soft and chewy. The white chocolate pieces are small to medium size, contrasting with the chewy dried cranberries that add a pop of red on each blondie. The blondies rest on a dark wooden surface, with some cranberries and white chocolate chips scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (2 sticks / 227 g) unsalted butter, melted
1 ¾ cups (350 g) light brown sugar, packed
3 large eggs, room temperature
1 teaspoon vanilla extract
2 ½ cups (312.5 g) all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup (168 g) white chocolate chips
1 cup (110 g) dried cranberries

Instructions

Step 1: Preheat the oven to 350°F. Line a 9×9-inch baking pan with parchment paper and set aside.
Step 2: In a large bowl, stir together the melted butter and brown sugar until fully combined.
Step 3: Add the eggs one at a time, stirring well after each addition.
Step 4: Stir in the vanilla extract.
Step 5: In a medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.
Step 6: Gradually add the flour mixture to the butter mixture, stirring just until no dry streaks remain.
Step 7: Fold in the white chocolate chips and most of the dried cranberries, reserving a few for topping.
Step 8: Spread the batter evenly into the prepared pan and sprinkle the reserved cranberries on top.
Step 9: Bake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
Step 10: Allow the blondies to cool completely in the pan before cutting and serving.

Tips & Variations

For extra chewiness, substitute half the all-purpose flour with bread flour.
Add chopped nuts like walnuts or pecans for a crunchy texture.
Use fresh cranberries for a tart burst, but increase sugar slightly to balance the flavor.
Ensure eggs are at room temperature for a smoother batter and better rise.

Storage

Store cooled blondies in an airtight container at room temperature for up to 4 days. For longer storage, freeze wrapped tightly for up to 3 months. To reheat, warm in a low oven or microwave briefly until soft.

How to Serve

The image shows a close-up of a stack of three blondie bars with white chocolate chunks and dried cranberries mixed throughout. Each blondie layer is golden brown with a soft and chewy texture, and the white chocolate pieces are irregularly shaped, melting slightly into the dough. Bright red dried cranberries are scattered inside and on top, adding contrast. The stack sits on a dark surface with a few cranberries nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of white chocolate?

Yes, you can substitute semi-sweet or milk chocolate chips if you prefer, though the flavor profile will change slightly.

How do I know when the blondies are done baking?

They are ready when the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs attached, not completely wet batter.