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Cranberry White Chocolate Blondies

These Cranberry White Chocolate Blondies are chewy, sweet, and tangy—bursting with tart cranberries and creamy white chocolate in every bite!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Blondies, Easy, Holiday, Sweet
Servings: 9 servings

Ingredients

  • 1 cup unsalted butter melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Grease your 9x9-inch baking pan or line it with parchment paper, leaving some overhang for easy removal later.
  • In a large mixing bowl, whisk together the melted unsalted butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract until fully incorporated.
  • In a separate bowl, sift together the all-purpose flour, baking powder, and salt. This ensures an even distribution of the leavening agent and prevents lumps.
  • Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula. Be careful not to overmix — just combine until no dry flour streaks remain.
  • Fold in the dried cranberries and white chocolate chips evenly throughout the batter. These add texture and bursts of flavor in every bite.
  • Spread the batter evenly into your prepared baking pan. Bake for 25-30 minutes or until the edges are golden and a toothpick inserted in the center comes out with just a few moist crumbs.
  • Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and slice into squares. Serve and enjoy!

Equipment

  • 9x9-inch Baking Pan
  • Mixing Bowls
  • Whisk or electric mixer
  • Rubber Spatula
  • Cooling rack
  • Measuring cups and spoons

Notes

  • Don’t overmix the batter after adding flour to keep the blondies tender and chewy.
  • Store blondies in an airtight container at room temperature for up to 4 days or refrigerate for up to a week.
  • For a vegan version, substitute butter with coconut oil, use flax eggs, and dairy-free white chocolate chips.