Easy Holiday Cranberry White Chocolate Blondies

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📊Recipe At A Glance

Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 10 minutes (including cooling)
Servings: 16 blondies
Diet Type: Vegetarian
Cuisine: American

Cranberry white chocolate blondies are a festive twist on a classic dessert bar. They’re soft, chewy, and packed with bright cranberries and creamy white chocolate chips.

The sweet and tart flavors balance perfectly, making each bite taste like the holidays.

These blondies are simple to bake and come together in one bowl. No fancy steps required.

You’ll love how they fill the kitchen with a warm, buttery aroma as they bake. Perfect for cookie swaps, gift boxes, or a cozy winter treat.

If you want an easy dessert that looks impressive and tastes amazing, these blondies are the way to go.

Why This Recipe Stands Out

One Bowl Wonder: No mixer required, making cleanup incredibly easy and quick.
Perfect Texture Balance: Chewy edges meet soft, fudgy centers in every bite.
Festive Color Palette: Red cranberries and white chocolate create beautiful holiday presentation.
Versatile Flavor Base: Easily customizable with nuts, orange zest, or different chocolate varieties.
Make-Ahead Friendly: Freezes beautifully for up to three months without losing quality.
Ready in 45 Minutes: From mixing bowl to cooling rack in less than an hour.

Ingredients You’ll Need

For the Blondies:

½ cup (113g) unsalted butter, melted
¾ cup (150g) packed dark brown sugar
¼ cup (50g) granulated sugar
2 large eggs, room temperature
2 teaspoons pure vanilla extract
1 ½ cups (190g) all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup (150g) white chocolate chips or chunks
¾ cup (90g) fresh or dried cranberries

Optional Toppings:

½ cup white chocolate for drizzling
Flaky sea salt

Tools To Use

9×9 inch square baking pan
Parchment paper
Large mixing bowl
Whisk
Rubber spatula
Measuring cups and spoons
Kitchen scale (optional)
Cooling rack

How To Make The Cranberry White Chocolate Blondies

Step-1: Prepare Your Pan and Oven

Preheat your oven to 350°F (175°C). Line your 9×9 inch pan with parchment paper, leaving overhang on two sides.

This creates handles for easy removal later. Lightly grease the parchment to prevent any sticking.

The paper ensures clean edges and simple slicing.

Step-2: Prep the Cranberries

Rinse fresh cranberries under cool water. Pat them completely dry with paper towels.

Moisture can make the batter too wet. If using dried cranberries, chop them into smaller pieces for better distribution.

This ensures every bite contains that perfect tart punch.

Step-3: Mix the Wet Ingredients

Melt the butter and let it cool for 5 minutes. Pour into your large bowl. Add both sugars and whisk vigorously for about 1 minute.

The mixture should look smooth and glossy. Add eggs one at a time, whisking well after each addition.

Stir in the vanilla extract until fully combined.

Step-4: Incorporate the Dry Ingredients

Whisk together flour, baking powder, and salt in a separate bowl. Add the dry mixture to the wet ingredients in two batches.

Fold gently with your spatula until just combined. Stop mixing when only a few flour streaks remain visible.

Overmixing creates tough, cake-like blondies instead of chewy ones.

Step-5: Add the Mix-Ins

Fold in the white chocolate chunks and cranberries. Use a gentle folding motion to distribute them evenly.

Reserve a small handful of each if you want to sprinkle some on top. The batter will be thick and sticky.

This density creates that signature fudgy texture.

Step-6: Spread and Bake

Transfer the thick batter into your prepared pan. Use your spatula to spread it evenly to all corners.

The batter resists spreading, so take your time. Smooth the top surface for even baking.

Bake for 25 to 30 minutes until the edges turn golden brown. The center should look set but still slightly soft.

Step-7: Cool and Slice

Remove from the oven when a toothpick inserted in the center comes out with just a few moist crumbs.

Let the pan cool on a wire rack for at least 40 minutes. This cooling time allows the blondies to set properly.

Use the parchment overhang to lift the entire slab out. Cut into 16 squares with a sharp knife.

Wipe the knife between cuts for clean edges.

One slice of cranberry white chocolate blondie on a plate

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Nutritional Information

Per Serving (1 blondie, recipe makes 16):

Calories: 198
Protein: 2g
Total Fat: 9g
Saturated Fat: 6g
Carbohydrates: 28g
Sugar: 22g
Sodium: 100mg

Tips For Success

Use Room Temperature Eggs: Cold eggs don’t incorporate smoothly into the batter. Let them sit out for 30 minutes before baking.
Don’t Overmix the Batter: Stop folding as soon as the flour disappears. Overmixing develops gluten and creates dense, tough blondies.
Measure Flour Correctly: Spoon flour into your measuring cup and level it off. Scooping directly packs in too much flour.
Chop Your Own White Chocolate: Bar chocolate melts better and has richer flavor than chips. Chips contain stabilizers that prevent melting.
Check Early for Doneness: Start checking at 25 minutes. Blondies continue baking in the hot pan after removal.
Cool Completely before Cutting: Patience pays off with clean slices. Warm blondies crumble and stick to the knife.
Line with Parchment Paper: This simple step makes removal foolproof and cleanup effortless.

Common Mistakes to Avoid

Using Cold Butter instead of Melted: Cold butter won’t combine properly with sugar. The texture becomes grainy instead of smooth.
Skipping the Cooling Time: Cutting too early results in messy, falling-apart squares. The structure needs time to set.
Baking at Wrong Temperature: Too hot creates crispy edges with raw centers. Too cool makes dry, cake-like bars.
Using Only Granulated Sugar: Brown sugar provides the chewy texture and caramel notes. All white sugar makes flat, crispy bars.
Overfilling the Pan: Too much batter takes longer to bake and may burn on top before cooking through.
Not Drying Cranberries Properly: Excess moisture from fresh cranberries creates soggy spots in the batter.
Forgetting to Grease the Parchment: Even parchment needs a light spray for easiest removal.

Creative Serving Ideas

Holiday Cookie Platter: Cut into triangles instead of squares for elegant presentation. Arrange with other festive treats.
Ice Cream Sandwiches: Sandwich vanilla ice cream between two blondie squares. Freeze for 30 minutes before serving.
Warm with Coffee: Heat individual squares for 10 seconds in the microwave. The white chocolate becomes gooey and melts beautifully.
Gift Boxes: Stack blondies between parchment squares in pretty tins. They stay fresh for up to 5 days.
Dessert Nachos: Break into irregular chunks and pile on a plate. Drizzle with melted white chocolate and dust with powdered sugar.
Yogurt Parfait Topping: Cube blondies and layer with Greek yogurt and fresh berries for breakfast indulgence.
Mini Blondie Bites: Use a mini muffin tin for party-sized portions. Reduce baking time to 12 to 15 minutes.

Frequently Asked Questions

Can I Use Dried Cranberries instead of Fresh?

Yes, dried cranberries work perfectly in this recipe. Use about ¾ cup since they’re more concentrated. Chop them into smaller pieces for better distribution throughout the batter.

How Do I Store Leftover Blondies?

Store cooled blondies in an airtight container at room temperature for up to 3 days. Refrigerate for up to one week. They also freeze beautifully for up to 3 months when wrapped tightly.

Why are My Blondies Dry and Crumbly?

Too much flour or overbaking causes dryness. Always spoon flour into measuring cups rather than scooping. Check for doneness at 25 minutes and remove when slightly underdone in the center.

Can I Make These in a Different Pan Size?

Yes, but adjust baking time accordingly. An 8×8 inch pan creates thicker blondies needing 5 to 10 more minutes. A 9×13 inch pan makes thinner bars requiring 5 to 8 minutes less.

Do I Need to Add Baking Powder?

Baking powder is optional but recommended. It gives a slight lift and lighter texture. Without it, blondies will be denser and fudgier.

Can I Add Nuts to this Recipe?

Absolutely! Chopped pecans, walnuts, pistachios, or hazelnuts complement the cranberry white chocolate flavors. Add ½ cup along with the other mix-ins.

Why Didn’t My Blondies Cook through in the Middle?

Frozen cranberries add extra moisture that extends baking time. Always thaw and drain frozen berries completely before using. Your oven temperature may also run cool.

Can I Use Dark or Milk Chocolate Instead?

Yes, both work wonderfully. Dark chocolate creates a less sweet, more sophisticated flavor. Milk chocolate adds extra sweetness that kids especially love.