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, preferably dark, lightly packed; 50 grams (¼ cup) granulated sugar; 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; ½ teaspoon baking powder; ½ teaspoon kosher salt; 160 grams (1 ⅓ cups) all-purpose flour; 100 grams (1 cup) fresh cranberries, rinsed and patted dry; 75 grams (½ cup) white chocolate chips or chunks, chopped if chunks; 50 grams (½ cup) shelled pistachios, chopped

Nothing beats the cozy, inviting aroma of freshly baked treats filling your kitchen. That’s why I’m excited to share this Cranberry White Chocolate Blondies Recipe with you — it’s the perfect blend of tart cranberries, sweet white chocolate, and a hint of salty crunch that always feels like a little celebration in every bite.

A stack of four square bars sits on a white dish with a green edge, each bar thick and textured with bright red berry bits, chopped pale nuts, and green pistachio pieces mixed through a golden brown base. The bars look soft and crumbly, with some nut pieces and berries slightly poking out from the edges. Around the plate are small blue Christmas tree decorations and colorful, shiny ornaments including a green and white glittery one and a large round bauble with green, white, and copper sections, all set on a white marbled surface with some green pine sprigs and a small textured green cloth nearby. 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’ve made this Cranberry White Chocolate Blondies Recipe countless times, especially around the holidays, and it never fails to impress. The chewy texture combined with bursts of tartness and creamy sweetness is something I can’t get enough of — and I know you’ll love it too.

Perfect Flavor Balance: The tart cranberries pair beautifully with the sweetness of white chocolate, creating layers of flavor in every bite.
Chewy yet Soft Texture: Thanks to a little gluten development when mixing, these blondies have that satisfying chew you want without being dense.
Simple Ingredients: You likely have most of what you need in your pantry, and fresh cranberries add a vibrant, seasonal touch.
Customizable: Whether you want to add nuts, swap berries, or make it vegan-friendly, it’s a versatile base to tweak your way.

Nine square-shaped blondies rest on a silver cooling rack placed over a white marbled surface. Each blondie has a light golden-brown, slightly cracked top layer embedded with chunks of white chocolate and whole cranberries, adding pops of creamy white and dark red colors. Scattered chopped pistachios add specks of bright green and light brown across the surface of each blondie. Above and to the right, frosted cranberries cluster together in a wire basket, their sugary coating sparkling. Around the scene, miniature blue-green pine trees and a shiny, multicolored Christmas ornament add festive touches. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s magic is in how these ingredients complement each other. The brown sugar keeps things moist and brings depth, while fresh cranberries give just the right tart kick. White chocolate adds creaminess, and pistachios introduce a nutty crunch that rounds everything out.

Flat lay of a small pile of dark brown sugar crystals, a small pile of white granulated sugar, a pat of melted butter in a small white ceramic bowl, a large whole egg with a clean shell, a separate egg yolk in a tiny white ceramic bowl, a small white bowl with clear vanilla extract, a small white bowl containing fine white baking powder, a small white bowl of kosher salt crystals, a mound of all-purpose white flour, a handful of fresh, plump red cranberries, a small white bowl filled with chunky white chocolate pieces, a small white bowl of shelled green pistachios, all arranged with perfect symmetry 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 amps up the moistness and adds a richer caramel flavor.
Granulated Sugar: Balances sweetness and helps with structure.
Unsalted Butter: Adds that silky richness; melting it makes mixing smooth and easy.
Egg and Egg Yolk: Provide structure, richness, and help with a tender crumb.
Vanilla Extract: Elevates all the flavors with a warm, inviting note.
Baking Powder: Gives a slight lift without making the blondies cakey.
Kosher Salt: Enhances sweetness and cuts through richness.
All-Purpose Flour: The base that gives the blondies structure and chew.
Fresh Cranberries: Tart and juicy, they brighten each bite and provide a nice texture contrast.
White Chocolate Chips/Chunks: Sweet, creamy bursts that melt slightly for gooey pockets.
Shelled Pistachios: Adds a lovely crunch and subtle nutty flavor for balance.

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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 love mixing this up depending on the season and what’s in my pantry. Feel free to swap pistachios for walnuts or pecans, or try dried cranberries if fresh ones aren’t around — just soak them a bit in warm water first so they don’t dry out the batter.

Variation: One time, I swapped half the white chocolate for dark chocolate chunks and it created this amazing bittersweet contrast that my family raved about.

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

Step 1: Prep Like a Pro

About 30 minutes before you start, take the eggs out of the fridge so they reach room temperature—that way, they mix better and give you a smoother batter. While you wait, measure everything out and melt the butter. This little prep step really keeps things running smoothly and avoids any surprises.

Step 2: Mix the Sugars and Butter

Whisk together the brown sugar, granulated sugar, and melted butter until combined. This is the base that makes your blondies beautifully moist and flavorful, so take a moment to ensure it’s well blended.

Step 3: Add the Eggs and Vanilla

Mix in the whole egg, egg yolk, and vanilla extract. Whisk for about 30 seconds until everything’s incorporated and the mixture looks slightly glossy. This step adds richness and depth to your blondie batter.

Step 4: Combine Dry Ingredients

In another bowl or directly into your wet mix, add the baking powder, kosher salt, and flour. Use a silicone spatula to stir everything together for about 30 seconds—I do this deliberately to develop just enough gluten so the blondies have the perfect chewy texture without becoming tough.

Step 5: Fold in the Goodies

Gently fold in the fresh cranberries, white chocolate chips, and chopped pistachios. Be careful not to smash the cranberries—they should stay mostly whole to burst sweet and tart in your blondies.

Step 6: Bake to Perfection

Pour the batter into your prepared 8-inch square pan, smoothing the top with your spatula. Bake at 325°F (165°C) for 28 to 33 minutes. Check with a toothpick around the 28-minute mark: it should come out clean or with just a few moist crumbs—avoid overbaking or the blondies will dry out.

Step 7: Cool and Slice

Let the blondies cool in the pan on a wire rack for at least 15 minutes before slicing. Cooling sets the texture, so you get perfect squares that hold together but aren’t dry.

Top Tip

Over the years, I’ve found a few tricks that make this Cranberry White Chocolate Blondies Recipe practically foolproof and extra delicious. These have saved me from disappointing batches more than once, and I’m sure they’ll help you too!

Room Temperature Eggs: Make sure your eggs aren’t cold to prevent lumps and uneven batter texture.
Gentle Mixing: Stir just enough to combine the flour but avoid overmixing to keep the blondies tender, not tough.
Fresh Cranberries: If using frozen, thaw and drain well to avoid soggy blondies.
Watch Your Bake Time: Ovens vary, so start checking early. The blondies carry overcook if left too long, losing that gorgeous chewy texture.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I like dusting these blondies lightly with powdered sugar or topping with a few whole pistachios for a pretty, festive finish. A drizzle of melted white chocolate on top makes them look extra special if you're serving guests.

Side Dishes

Pair these blondies with a scoop of vanilla ice cream or a cup of your favorite chai tea to balance the tartness and sweetness. I’ve found they also go surprisingly well alongside a simple fresh fruit salad for a light dessert spread.

Creative Ways to Present

For holiday parties, I sometimes cut these blondies into small bite-sized squares and arrange them on a festive platter with sprigs of rosemary and cranberries scattered around. It’s such an easy way to impress without much fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature. They stay perfectly moist and chewy for about 4-5 days—just remember to keep them away from heat or direct sunlight.

Freezing

These blondies freeze beautifully! I wrap individual squares tightly in plastic wrap, then pop them in a freezer-safe bag. When I want a treat, I just thaw a couple at room temp or microwave them briefly—a perfect quick fix.

Reheating

To refresh the texture, I like to warm them in the microwave for about 10 seconds or so. That little warmth revives the gooey white chocolate perfectly and makes the cranberries taste fresher all over again.

Frequently Asked Questions:

Can I use frozen cranberries for this Cranberry White Chocolate Blondies Recipe?

Yes! If using frozen cranberries, thaw them completely and pat them dry to avoid adding excess moisture to the batter, which can affect the final texture of the blondies.

What makes these blondies chewy instead of cakey?

The slight gluten development from stirring the flour into the batter for about 30 seconds helps create a chewy texture rather than a cakey one, striking the perfect balance for blondies.

Can I substitute pistachios with other nuts?

Absolutely! Walnuts, pecans, or almonds work great as substitutions. Just chop them roughly to maintain the texture balance with the cranberries and chocolate.

How should I store leftover Cranberry White Chocolate Blondies?

Store them at room temperature in an airtight container for 4 to 5 days. For longer storage, wrap squares tightly and freeze; thaw before serving.

Final Thoughts

Honestly, this Cranberry White Chocolate Blondies Recipe feels like a warm hug from the inside out. It’s one of those recipes I always keep in my back pocket when I want to impress friends, treat my family, or just indulge myself. You’re going to find the balance of flavors and textures irresistibly comforting — so don’t hesitate to dive in and make this your go-to blondie!