Golden, chewy, and loaded with festive flavor, these Cranberry White Chocolate Blondies are the ultimate holiday treat! Melted butter and brown sugar create a rich, caramel-like base, while sweet white chocolate and tart dried cranberries add just the right balance. Whether you’re baking for a Christmas cookie tray, a holiday party, or just a cozy night in, these bars are as easy as they are impressive. If you love this flavor combo, don’t miss my Raspberry White Chocolate Blondies for another fruity variation of my blondie recipe!
Ingredients & Substitutions
- Butter: Blondies are known for their rich, buttery flavor and dense, chewy texture. You’ll need 2 sticks of unsalted butter, melted. If you only have salted butter, reduce the kosher salt in the recipe slightly.
- Brown Sugar: These blondies rely entirely on light brown sugar, no granulated sugar here! It gives them a deep caramel sweetness and adds extra moisture for that soft, fudgy center. I don’t recommend dark brown sugar; it can make the flavor too intense and heavy.
- Eggs: You’ll need 3 large eggs at room temperature. They help bind the blondies and keep them rich. Room temperature eggs mix more evenly into the warm butter mixture for a smoother batter.
- Flour: Use all-purpose flour for structure. Be sure to spoon and level the flour (don’t pack it in the cup), or the bars can turn out too dense.
- Cornstarch: Just 2 teaspoons make a big difference! It helps create that signature soft, chewy texture and prevents the bars from becoming cakey.
- Baking Powder: A small amount of baking powder gives the blondies a little lift while keeping the centers dense and fudgy.
- White Chocolate Chips: Adds creamy sweetness that pairs perfectly with tart cranberries. You can also chop up a bar of white chocolate if that’s what you have on hand.
- Dried Cranberries: Their chewy texture and tangy flavor cut through the sweetness of the blondies. I recommend sweetened dried cranberries for the best balance. You could swap in chopped dried cherries or raspberries for a fun variation.
FAQs
Can I use fresh or frozen cranberries instead of dried?
Dried cranberries work best here since they don’t release extra liquid. Fresh or frozen berries can make the blondies too wet, but if you’d like to experiment, chop them finely and reduce the amount by half.
How do I know when the blondies are done?
The edges should be lightly golden, and the center should look set but slightly soft. A toothpick should come out with a few moist crumbs; don’t wait until it’s completely clean, or they’ll be overbaked.
Can I double this recipe?
Yes! Bake in a 9×13-inch pan for 30-35 minutes, checking early since thinner blondies cook a bit faster.
Can I add nuts?
Absolutely. Chopped pecans or macadamia nuts pair beautifully with white chocolate and cranberries.
How to Store Cranberry White Chocolate Blondies
Room Temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep for up to 5 days; bring to room temperature before serving for the best texture.
Freezer: Wrap individual bars tightly and freeze for up to 2 months. Thaw at room temperature before serving.
Cranberry White Chocolate Blondies
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 ) 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
- Preheat oven to 350°F. Line a 9×9-inch pan with parchment paper. Set aside.
- In a large bowl, stir together the melted butter and brown sugar until fully combined.
- Add the eggs, one at a time, stirring well after each addition.
- Stir in vanilla.
- In a medium bowl, whisk together the flour, cornstarch, baking powder, and kosher salt.
- Gradually add the flour mixture to the butter mixture, stirring just until no dry streaks remain.
- Fold in the white chocolate chips and most of the dried cranberries, reserving a few cranberries for the topping.
- Spread the batter evenly into the prepared pan. Top with reserved cranberries.
- 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.
- Allow the blondies to cool completely in the pan before cutting and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These blondies are perfectly chewy with just the right tartness from the cranberries. A new holiday favorite for me!
Elizabeth
I am not a huge white chocolate fan, but I love the chewy texture of these blondies, and the dried cranberries work well in there!
Stephanie
Easy to make and so festive!
Bella
I love how the white chocolate melts into the buttery base. These are so decadent without being too sweet.
