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

There’s something undeniably cozy and festive about these Cranberry White Chocolate Blondies Recipe — the chewy texture combined with bursts of tart cranberries and sweet white chocolate is just divine. Trust me, they’re worth every minute you spend baking!

A stack of four thick bars is arranged on a small white dish with green trim. Each bar has a light brown crumbly base mixed with bright red pieces of fruit and scattered green pistachio nuts. The texture looks slightly crunchy with bits of white nuts inside. The dish sits on a white marbled surface surrounded by small blue Christmas tree decorations, a few colorful shiny ornaments, and a green cloth with fringed edges. In the background, there is a large white bowl and frosted red berries on a small black stand. The lighting is soft and natural, creating a cozy holiday feel. 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

These blondies have been one of my all-time favorite baking treats because they strike the perfect balance between sweet, tart, and nutty, all wrapped up in a chewy bite. Plus, they’re surprisingly simple to make, so you’ll impress everyone with minimal fuss.

Flavor Harmony: The tart cranberries and creamy white chocolate create a dynamic flavor combo that keeps you coming back for more.
Perfect Texture: Chewy, but not dry, with just a little crunch from pistachios—this recipe nails it every time.
Easy to Customize: You can tweak the mix-ins or nuts according to what you have on hand or what you prefer.
Great for Gifting: They make a delightful edible gift during holidays or just as a thoughtful homemade treat.

The image shows eight square blondies resting on a metal cooling rack set on a white marbled surface. Each blondie has a crumbly light brown top layer studded with bright red whole cranberries and sprinkled with chopped green pistachios and pale white white chocolate chunks. The blondies have a slightly rough texture on top, with visible cracks and a dense, moist inside. In the top right corner, a wire basket holds sugared cranberries, which look frosted with a white sugary coating. Decorative small blue Christmas trees and a shiny ball in gold, green, and red colors are placed on the white marbled background around the blondies. The photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in the Cranberry White Chocolate Blondies Recipe plays its part to create that irresistible flavor and texture. Shopping for good quality ingredients will really elevate your blondies, so don’t rush here.

Flat lay of a lightly packed small mound of dark brown sugar, a small heap of white granulated sugar, a half cup of melted butter in a small white ceramic bowl, one whole large brown egg and one whole egg yolk with clean shells, a small white bowl with clear vanilla extract, a small pile of all-purpose flour, a small mound of fine baking powder, a tiny heap of coarse kosher salt, a small mound of fresh bright red cranberries, a small pile of white chocolate chunks, and a small heap of shelled green pistachios, all arranged symmetrically with perfect proportions in simple white ceramic bowls and dishes, 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: I love using dark brown sugar here because it adds moisture and a hint of molasses flavor that deepens the blondies' richness.
Granulated sugar: It balances the moisture and sweetness without making the blondies too dense.
Unsalted butter: Melting it adds a lovely toasty flavor, plus the slight cooling before mixing helps with the texture.
Egg & egg yolk: Room temperature eggs mix better; adding an extra yolk gives that tender chewiness without drying out the bars.
Vanilla extract: Nothing beats pure vanilla for boosting the sweet, comforting aroma.
Baking powder: Just enough to give a light rise while keeping the blondies dense and chewy.
Kosher salt: Highlights the other flavors and balances the sweetness.
All-purpose flour: The base that holds everything together; stirring a little longer develops gluten for the perfect chewy texture.
Fresh cranberries: Their tart burst contrasts beautifully with the white chocolate and pistachios.
White chocolate chips or chunks: Creamy sweetness melting into pockets throughout the blondies.
Pistachios: Adds a salty crunch and vibrant green pops of color—plus, it’s a fun twist on typical nuts!

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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

While I stick pretty close to this classic combo, I love sharing tips on how you can jazz up this Cranberry White Chocolate Blondies Recipe to match your mood or pantry.

Variation: Once, I swapped pistachios for toasted pecans — equally delicious, especially if you like a richer nut flavor. Feel free to add orange zest for a citrus twist too!

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

Step 1: Prep with care

About half an hour before baking, I take my eggs out of the fridge to reach room temperature — it really helps the batter come together evenly. Meanwhile, I get all the ingredients measured and ready: melting butter, chopping pistachios and white chocolate if they’re chunks instead of chips, and rinsing fresh cranberries. Patting those cranberries dry is key — extra moisture can throw off the baking.

Step 2: Mix sugars and butter

I whisk brown sugar, granulated sugar, and the slightly cooled melted butter until it looks glossy and smooth. This is the base that keeps the blondies moist and tender.

Step 3: Add eggs and vanilla

Next, I add the whole egg, egg yolk, and vanilla extract, whisking quickly for about 30 seconds until everything’s fully combined — no streaks of egg whites or yolks should remain.

Step 4: Incorporate dry ingredients

Sprinkle in baking powder, salt, and flour, then gently fold everything together with a spatula. I stir just about 30 seconds longer here on purpose — it helps build a little gluten for that satisfying chew without losing tenderness.

Step 5: Fold in the fun stuff

This part always feels like magic: folding in fresh cranberries, white chocolate chips, and pistachios evenly throughout the batter. The cranberries’ tartness and white chocolate’s creaminess create those incredible pockets of flavor I look forward to.

Step 6: Bake & cool

Pour the batter into your parchment-lined 8-inch pan, spread evenly, and bake at 325°F (165°C) for 28–33 minutes. I usually check at the 28-minute mark with a toothpick — it should come out clean, but you want to avoid overbaking so the blondies stay soft inside.

Once out of the oven, setting the pan on a wire rack for at least 15 minutes before slicing is essential to help them firm up and slice cleanly.

Top Tip

After making this Cranberry White Chocolate Blondies Recipe several times, I've realized a few small tricks that make all the difference between “good” and “absolutely scrumptious.”

Let the eggs come to room temperature: It makes mixing smoother and creates a better texture.
Pat dry fresh cranberries: Prevents soggy spots and keeps the batter balanced.
Don’t overmix the flour: Stir just enough to combine and develop a little chewiness, but don’t go overboard or you’ll toughen the blondies.
Use parchment paper: This is a lifesaver for easy removal and clean slicing.

How to Serve Cranberry White Chocolate Blondies Recipe

Garnishes

I often sprinkle a few extra chopped pistachios or white chocolate shavings on top just before serving for an elegant look and texture pop. A light dusting of powdered sugar also adds a festive touch.

Side Dishes

These blondies pair wonderfully with a cup of hot coffee or spiced tea. For something extra indulgent, try them alongside vanilla ice cream or whipped cream — the warm-chewy and cold-creamy combo is pure comfort.

Creative Ways to Present

For holiday gatherings, I like to cut the blondies into bite-sized squares and arrange them on a platter with fresh cranberries and pistachio halves sprinkled around. They’re also fantastic stacked in decorative boxes wrapped with twine as gifts!

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature, and they usually stay perfectly chewy and fresh for up to 5 days — perfect for snacking anytime.

Freezing

These blondies freeze really well. I wrap individual pieces in plastic wrap and place them in a freezer-safe container. When you want a treat, just thaw them on the counter or warm briefly in the microwave.

Reheating

To keep that fresh-baked taste, I microwave a blondie for about 10-15 seconds — it melts the white chocolate just enough to bring back that gooey magic you love.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh?

You can substitute dried cranberries if fresh aren’t available, but they won’t provide the same juicy burst and tartness. If using dried, consider soaking them in warm water for 10 minutes beforehand to plump them up.

What’s the best way to tell when the blondies are done?

Look for a golden brown top and insert a toothpick into the center — it should come out clean or with a few moist crumbs attached, but not wet batter. Overbaking will dry them out, so start checking at 28 minutes.

Can I make these gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free baking blend that measures 1:1. Make sure it contains xanthan gum for structure, or add ¼ teaspoon separately. The texture might be slightly different but still delicious!

How do I avoid the blondies from sticking to the pan?

Line your baking pan with parchment paper, allowing some overhang on the sides. This makes lifting the blondies out super easy and helps achieve clean, neat slices. Alternatively, use non-stick spray liberally, but parchment is my preferred method.

Final Thoughts

This Cranberry White Chocolate Blondies Recipe holds a special place in my heart for those cozy days when you want something comforting but festive. I hope you have as much fun making and sharing these as I do — they’re the kind of treat that brings warmth and smiles no matter the season. So grab your mixing bowl, and let’s get baking!