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, rinsed and patted dry; 75 grams (½ cup) white chocolate chips or chunks; 50 grams (½ cup) shelled pistachios, chopped

There's something irresistibly cozy about warm, chewy bars bursting with sweet and tart flavors. This Cranberry White Chocolate Blondies Recipe captures just that magic—perfectly balancing fresh cranberries, luscious white chocolate, and a satisfying chewy texture that keeps me coming back for more every holiday season.

A stack of four square bars sits on a white dish with a slightly curved rim and a thin green edge. Each bar has a light brown, crumbly base filled with visible bright red cranberry pieces and small chunks of green pistachios and white nuts, creating a textured look. The bars are thick and uneven, showing the mix of ingredients inside. Around the dish are festive decorations, including two small, snow-dusted green Christmas trees to the left, colorful shiny ornaments with glitter in the foreground, a green and cream fringed cloth to the right, and a white bowl blurred in the background. All items are placed on a white marbled surface, with a simple light-colored wall behind. 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

I truly adore these blondies because they bring together bold holiday flavors in a way that's both familiar and exciting. They've become my go-to when I want a treat that feels special without being complicated or fussy.

Perfect balance: Fresh cranberries add a vibrant tartness that pairs beautifully with sweet white chocolate.
Chewy texture: A little gluten development in the batter gives you that just-right chewiness every time.
Simple ingredients: Mostly pantry staples with just a few fresh elements make this easy to whip up on a whim.
Versatile and festive: Great for holiday gifting, dessert tables, or simply cozying up with a coffee.

The image shows nine square bars arranged on a metal cooling rack over a white marbled surface. Each bar has a golden-brown base with visible red pieces of cranberries embedded inside. The top layer is sprinkled with chopped green pistachios and small chunks of white chocolate, creating a mix of rough and smooth textures. In the background, there is a wire basket filled with frosted red cranberries and festive decorations, including two small blue-green artificial Christmas trees and a shiny round ornament. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cranberry White Chocolate Blondies Recipe plays a key role in flavor, texture, and overall success. Here’s a quick look at why they fit so well together—and some tips for what to keep in mind while shopping.

Flat lay of dark brown sugar lightly packed in a small white ceramic bowl, granulated sugar in a separate small white bowl, a stick of unsalted butter slightly melted on a white plate, two whole uncracked eggs with clean shells, a small white bowl with clear vanilla extract, a small white bowl of all-purpose flour, a small white bowl of fresh bright red cranberries, a small white bowl filled with white chocolate chunks, a small white bowl with shelled green pistachios, and small white ceramic bowls holding baking powder and kosher salt placed symmetrically around the center, all ingredients fresh and natural, balanced proportions and perfect symmetry, 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 moisture and a rich caramel note, enhancing the chewy texture.
Granulated Sugar: Balances the deep sweetness of brown sugar and helps with slight crisp edges.
Unsalted Butter: Butter brings flavor and richness, melted and cooled to ensure even mixing without cooking the egg.
Egg & Egg Yolk: Two eggs provide structure, moisture, and that tender yet chewy crumb I always look for.
Vanilla Extract: The subtle aroma is a quiet star enhancing all other flavors in the blondies.
Baking Powder & Kosher Salt: Raise the blondies just enough and bring out the sweetness without overwhelming the balance.
All-Purpose Flour: The backbone of the batter, giving body without heaviness. Stirring a bit develops gluten, adding chewiness.
Fresh Cranberries: Fresh (not dried) cranberries add that lively tart burst—rinse and dry them carefully so they don’t add excess moisture.
White Chocolate Chips or Chunks: Sweet, creamy pockets of white chocolate create luscious melty bites throughout.
Shelled Pistachios: Their nutty crunch and salty contrast elevate these blondies, plus they add a beautiful pop of color!

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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’ve found you can play around with this Cranberry White Chocolate Blondies Recipe to suit your taste or what’s on hand. I love swapping out pistachios for toasted almonds when I want a slightly different crunch or using dried cranberries in a pinch—just reduce the sugar a little since dried fruit can be sweeter!

Variation: When I made this with chopped macadamia nuts instead of pistachios, it gave a buttery richness that was just divine.
Diet-friendly tweaks: Using coconut sugar instead of brown sugar works well, though the flavor shifts a bit. For dairy-free, swap the butter for coconut oil.
Seasonal changes: In winter, I like adding a sprinkle of warm spices like cinnamon or ginger for coziness.

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

Step 1: Prep & gather your ingredients

Start by pulling your eggs out of the fridge about 30 minutes ahead to reach room temperature. This helps everything mix evenly and prevents your batter from curdling. Measure your sugars, melt the butter and set it aside to cool just a little. Chop your pistachios and white chocolate if you’re using chunks, and rinse those fresh cranberries well—then pat them dry carefully so the batter doesn’t get soggy.

Step 2: Mix your wet ingredients

Whisk the brown sugar, granulated sugar, and melted butter together until smooth and glossy. Add the whole egg, egg yolk, and vanilla. Whisk for about 30 seconds until everything is beautifully combined and pale.

Step 3: Add dry ingredients & fold in mix-ins

Sprinkle in baking powder, salt, and flour. Stir with a silicone spatula or spoon for around 30 seconds to intentionally develop a touch of gluten – this is my little secret for that chewy bite. Gently fold in the cranberries, white chocolate, and pistachios to keep them evenly distributed without breaking up the berries.

Step 4: Bake & cool

Pour the batter into an 8-inch square pan lined with parchment or greased well. Smooth the top evenly. Bake at 325°F (165°C) for 28-33 minutes. You want a toothpick to come out clean or with a few moist crumbs—but no wet batter. The top should be golden brown. Let cool on a wire rack at least 15 minutes before slicing so it sets perfectly.

Top Tip

After making Cranberry White Chocolate Blondies Recipe several times, I’ve picked up some handy tips that make all the difference to your final result. These tricks are what helped me nail consistent browning and chewy texture every single time.

Room Temperature Eggs: I can’t stress this enough—cold eggs make the batter clump and mix unevenly. Let them sit on your counter for at least 30 minutes.
Don’t Overmix After Flour: Stirring just enough to bring things together ensures your blondies stay tender with a nice chew, rather than tough.
Pat Cranberries Dry: Wet cranberries can add too much moisture and make the blondies soggy—gently pat them dry before folding in.
Check Oven Temp: I always use an oven thermometer to make sure my oven isn’t running hot or cold, which causes uneven baking or underdone centers.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I like sprinkling a few chopped pistachios or a handful of extra white chocolate chips on top right after baking for a pretty finish. Sometimes a light dusting of powdered sugar adds a festive touch, perfect for holiday gatherings.

Side Dishes

These blondies are delicious with a warm cup of coffee or a cozy mug of spiced tea. During the holidays, I often serve them alongside a scoop of vanilla ice cream or even a bit of whipped cream for an indulgent treat.

Creative Ways to Present

For parties, I’ve cut these blondies into bite-sized squares and arranged them on festive platters, often garnished with fresh cranberries and sprigs of rosemary to amp up the holiday vibe. They also make excellent, thoughtful gifts bundled in parchment paper with ribbon.

Make Ahead and Storage

Storing Leftovers

I usually store leftover blondies in an airtight container on my kitchen counter; they stay perfectly fresh and chewy for 4-5 days. Just keep them out of direct sunlight or heat to avoid melting the white chocolate chunks.

Freezing

Freezing works wonderfully if you want to prep ahead. After they cool completely, I slice and wrap individual pieces in plastic wrap, then place them in a freezer-safe container. When thawed in the fridge overnight, they retain their beautiful texture without drying out.

Reheating

To revive a leftover blondie, I pop it in the microwave for about 15 seconds, just enough to warm the white chocolate and soften the chewiness. It’s like enjoying them fresh out of the oven all over again!

Frequently Asked Questions:

Can I use frozen cranberries instead of fresh in the Cranberry White Chocolate Blondies Recipe?

You can use frozen cranberries if fresh aren’t available, but make sure to thaw and pat them very dry to avoid excess moisture that could affect the texture.

How do I know when the blondies are perfectly baked?

Bake until a toothpick inserted in the center comes out clean or with just a few moist crumbs. The edges should be golden brown, and the top should feel firm but still soft to the touch.

Can I substitute other nuts instead of pistachios?

Absolutely! Chopped almonds, walnuts, or macadamia nuts all work well and bring different textures and flavors. Just keep the quantity the same for best results.

Why do you use both an egg and an egg yolk in this recipe?

Using both provides extra richness and helps create that tender yet chewy texture in the blondies. The extra yolk adds moisture and a bit more fat, enhancing flavor and mouthfeel.

Final Thoughts

Honestly, this Cranberry White Chocolate Blondies Recipe has become one of my most treasured treats to bake and share. It’s just the kind of recipe that feels like a warm hug—familiar, comforting, and filled with festive spirit. I’m excited for you to give it a try in your own kitchen, and I’m confident you’ll find these blondies as addictive and delightful as I do. Happy baking!