Name: White Chocolate Cranberry Blondies
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 3/4 cup butter, melted; 1-1/2 cups packed brown sugar; 2 large eggs, room temperature; 1-1/2 teaspoons vanilla extract; 1/2 teaspoon salt; 1-1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/8 teaspoon baking soda; 1 cup white baking chips; 1/2 cup chopped walnuts; 1/2 cup dried cranberries

Why You’ll Love White Chocolate Cranberry Blondies Recipe

The combination of sweet white chocolate and tart cranberries offers a delightful contrast.
The texture is dense and chewy, rather than cakey—just like a blondie should be.
They bake in a square pan and cut into bars, making them easy to share or pack.
They work well both for everyday baking and special occasions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Unsalted butter
Brown sugar
Granulated sugar
Orange zest (optional but adds brightness)
Eggs
Vanilla extract
All‑purpose flour
Baking powder
Salt
White chocolate (bar or good‑quality chunks)
Dried cranberries

Directions

Preheat your oven (typically around 175 °C / 350 °F) and prepare a square baking pan by lining it with parchment paper or greasing it lightly.
Melt the butter and let it cool slightly. In a mixing bowl, combine the melted butter with the brown sugar.
If using orange zest, rub it together with the granulated sugar until the oils from the zest are released, then add this mixture.
Add the eggs and vanilla extract to the sugar/butter mixture and mix until incorporated.
In a separate bowl, whisk together the flour, baking powder and salt. Add this dry mixture to the wet mixture and stir just until a few streaks of flour remain.
Fold in chopped white chocolate and the dried cranberries, reserving a few pieces of each to sprinkle on top if desired.
Spread the batter evenly into your prepared pan.
Bake for about 30‑35 minutes (depending on your oven and pan size) until the top is golden and the center is set but still moist. Avoid overbaking so they stay chewy.
Let the blondies cool completely (in the pan) before lifting them out via parchment or slicing directly in the pan. Cut into squares and serve.

Servings and timing

Yield: About 16 squares (when using a 9″ × 9″ / 23 × 23 cm pan).
Timing: Approximately 15 minutes prep + 30‑35 minutes baking + time to cool.
(If your recipe variant uses a different pan size, baking time may vary.)

Variations

Swap the white chocolate for milk or dark chocolate for a less sweet or richer flavour.
Add chopped nuts (e.g., pecans or walnuts) for extra crunch.
Use fresh or frozen cranberries instead of dried, but note they’ll add more moisture and a sharper tartness.
Infuse a little orange or lemon zest for citrus brightness.
Drizzle melted white chocolate on top after cooling for a decorative finish.

Storage/Reheating

Store blondies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month.
To reheat from frozen: thaw at room temperature then warm in a low oven (around 150‑160 °C / 300‑325 °F) for 5‑7 minutes to revive that just‑baked texture.

FAQs

1. What makes a blondie different from a brownie?

A blondie uses no cocoa powder or melted chocolate as a base; instead it relies on brown sugar and vanilla (and sometimes white chocolate) for its flavor, giving it a butterscotch‑like profile, whereas a brownie is chocolate‑based.

2. Can I use chocolate chips instead of chopping a white chocolate bar?

Yes — you can use white chocolate chips, but chopping a quality white chocolate bar gives you varied chunk sizes and often better flavor.

3. My cranberries seem too big and clump together — how do I fix that?

If using large or clumped dried cranberries, chop them into smaller pieces so they distribute evenly throughout the batter and prevent large concentrated pockets of tartness.

4. What pan size should I use and how does it affect baking time?

A 9″ × 9″ (23 × 23 cm) square pan gives a good thickness for about 30‑35 minutes baking. Using an 8″ × 8″ will give thicker blondies and may need longer; a larger pan (e.g., 13″ × 9″) will yield thinner bars and shorter bake time.

5. How do I know when the blondies are done?

They are done when the top is golden, the edges have started to set and pull back slightly from the pan edges, and the center no longer looks liquid. They should still be moist and chewy, not dry.

6. Can I use fresh or frozen cranberries instead of dried?

Yes — fresh or frozen cranberries work, but they’ll add more moisture and a sharper tart taste. If using dried cranberries, you may want slightly less because they are sweeter.

7. How do I cut clean squares without the pieces falling apart?

Allow the blondies to cool completely in the pan — ideally until room temperature. Use a sharp knife (warm it first) and wipe between cuts for neat edges.

8. Can I make these ahead of time for a gathering?

Absolutely — you can bake in advance and store (see storage section). The flavor often improves as they rest. You can also freeze and then thaw just before serving.

9. Can I add nuts or other mix‑ins?

Yes — nuts like pecans, walnuts, almonds or macadamias work well. You can also add orange zest, shredded coconut, or even a drizzle of caramel for extra decadence.

10. Why are my blondies dry or crumbly rather than chewy?

Often caused by overbaking or using too much flour. Bake just until set; remember they continue to cook a little as they cool. Also make sure your flour is measured correctly (fluffed then spooned and levelled).

Conclusion

These white chocolate cranberry blondies bring together luscious sweetness and tart fruitiness in a satisfying chewy bar. They’re straightforward to make and versatile enough to adapt for holidays or everyday treats. With some thoughtful mix‑ins or tweaks, they’ll become a go‑to dessert that delights both hosts and guests alike.