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

There’s something undeniably delightful about the balance of tangy cranberries and creamy white chocolate in a blondie bite. This Cranberry White Chocolate Blondies Recipe hits all the right notes—chewy, sweet, and just a little tart, perfect for any season when you want a comforting treat that feels special.

The image shows nine square bars arranged in three rows on a silver cooling rack over a white marbled surface. Each bar has a dense light golden-brown base, filled with bright red berries embedded throughout. The tops are sprinkled with chopped pistachios of green and brown hues and small chunks of creamy white pieces. In the top right, there is a wire basket filled with red berries dusted with sugar. The background contains small green bottle brush trees and a round shiny ornament with red, green, gold, and cream sections. 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 remember the first time I made these blondies—fresh cranberries popped in every bite next to melting white chocolate and crunchy pistachios. It’s a flavor combo that feels both indulgent and festive, and once you try it, you’ll find yourself reaching for them again and again.

Perfect Flavor Harmony: The tartness from fresh cranberries contrasts beautifully with sweet white chocolate, making every bite interesting and delicious.
Chewy Texture: A slight gluten development gives these blondies a satisfyingly chewy but tender crumb, not too cakey or dry.
Simple Ingredients: You can find everything easily, and the recipe doesn’t rely on anything complicated or fancy equipment.
Great for Any Occasion: They're festive enough for holidays but simple enough for everyday sweet cravings or gifting.

The image shows a stack of four square bars placed on a white dish with a scalloped edge. Each bar has a golden-brown base with visible chunks of bright red fruit and scattered green pistachios, creating a textured and colorful look. The bars appear moist and dense with bits of white nuts inside. The white dish sits on a green cloth, with a red and white Christmas ball ornament in the front and a small green decorative tree in the background, all set against a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Cranberry White Chocolate Blondies Recipe plays a key role, whether it’s building texture or flavor. Using fresh cranberries adds a refreshing tart snap, while white chocolate melts throughout to create creamy pockets that balance the sugars and nuts.

Flat lay of a small mound of dark brown sugar, a small mound of granulated white sugar, a simple white ceramic bowl filled with melted butter, two whole brown eggs with clean shells, a small white ceramic bowl holding clear vanilla extract, a small white ceramic bowl of baking powder, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl filled with fresh bright red cranberries, a small white ceramic bowl containing chunky white chocolate pieces, a small white ceramic bowl with shelled green pistachios, all carefully arranged in perfect symmetry, 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: Dark brown sugar brings moisture and that rich caramel-y flavor essential for blondies.
Granulated Sugar: Adds sweetness and helps with the slightly crisp edges.
Unsalted Butter: Melted butter adds richness and keeps the blondies tender.
Eggs: Room temperature eggs bind everything and add tenderness without toughness.
Vanilla Extract: Highlights the sweetness and adds warmth to the profile.
Baking Powder: Gives just enough lift to avoid a dense bar but keeps them chewy.
Kosher Salt: Enhances all the sweetness and flavors—don’t skip it!
All-Purpose Flour: The base that holds it all together, just enough for chewiness.
Fresh Cranberries: Provide natural tartness and freshness that store-bought dried can’t match.
White Chocolate Chips or Chunks: Melts into sweet pockets to contrast the cranberries.
Shelled Pistachios: Add crunch and a salty note, rounding out the flavors beautifully.

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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

One of the reasons I love this recipe is how easy it is to customize. You can tweak the nuts, swap white chocolate for dark, or even add a sprinkle of orange zest for a citrusy twist. Making it your own just takes a little imagination!

Nut Swap: I’ve switched out pistachios for toasted pecans or walnuts when that’s what I had on hand, and it works beautifully.
Chocolate Variation: Try half white and half milk chocolate chips if you prefer a more mellow sweetness.
Seasonal Twist: Add a teaspoon of ground cinnamon or nutmeg during fall for a cozy holiday vibe.
Dietary Adjustments: You can use gluten-free flour blends for a gluten-free version, just watch baking time closely.

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

Step 1: Prep Your Ingredients and Oven

First things first, take the eggs out of the fridge about 30 minutes before you start to warm up to room temperature—this helps the batter mix smoothly and bake evenly. While you wait, melt your butter and let it cool slightly so it won’t cook the eggs. Chop pistachios if needed, rinse the fresh cranberries, and then pat them dry to avoid soggy blondies. Preheat your oven to 325°F (165°C), and line your 8-inch pan with parchment paper or grease it well.

Step 2: Mix Your Sugars and Butter

In a large bowl, whisk together the dark brown sugar, granulated sugar, and melted butter until smooth and fully combined. This mix forms a flavorful, moist base and starts building that lovely chewiness you want from blondies.

Step 3: Add Eggs and Vanilla

Beat in the whole egg, extra egg yolk, and vanilla extract until everything is fully incorporated. The extra yolk kicks up richness and chewiness, a small step that really makes a difference.

Step 4: Combine Dry Ingredients and Fold in Mix-ins

Sprinkle your baking powder, salt, and flour onto the wet mix and use a spatula to gently stir it together for about 30 seconds. This brief stirring develops just enough gluten for chewiness without toughness. Now carefully fold in the cranberries, white chocolate chips, and pistachios, being gentle so you don’t bruise the berries.

Step 5: Bake and Cool

Spread the batter evenly in your prepared pan and bake for 28 to 33 minutes. The blondies are ready when a toothpick inserted near the center comes out clean and the edges are golden brown. Let the pan cool on a wire rack for at least 15 minutes before slicing to allow the blondies to set up properly.

Top Tip

Over the years making these blondies, I’ve learned a few things that help you nail that perfect balance of chewy, tender, and flavorful every single time. These tips have saved me from overbaking and underwhelming results.

Use Room Temperature Eggs: Cold eggs can shock the batter, causing uneven texture.
Pat Cranberries Dry: Excess moisture can weigh down the batter and make blondies gummy.
Don’t Overmix the Batter: Stir just enough to combine dry and wet ingredients for chewy, tender blondies.
Watch Your Baking Time: Small ovens vary, so start checking at 28 minutes to avoid dry blondies.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I love to dust these blondies with a light sprinkle of powdered sugar for a pretty finish or scatter a few extra chopped pistachios on top right after baking while they’re still warm. Occasionally, I zest some orange peel over them for a bright, citrusy touch that pairs amazingly with the cranberries.

Side Dishes

These blondies pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream if you’re serving them for dessert. I also enjoy them alongside a hot cup of coffee or a chai tea latte for a cozy afternoon snack.

Creative Ways to Present

For holiday gatherings, I love cutting these into bite-sized squares and arranging them on a festive platter with fresh cranberries and pine sprigs for decoration. They’re also a hit wrapped in parchment and tied with twine for edible gifts.

Make Ahead and Storage

Storing Leftovers

I store leftover cranberry white chocolate blondies in an airtight container at room temperature for up to 4-5 days. They stay nice and chewy and never dry out when properly sealed.

Freezing

If you want to freeze them, I slice the blondies first and wrap individual pieces tightly in plastic wrap, then place them in a freezer-safe bag. They freeze well for up to 2 months and thaw quickly at room temperature.

Reheating

To enjoy leftovers warm, I pop a slice in the microwave for 10-15 seconds or briefly warm it in the oven at 300°F (150°C) for about 5 minutes—just enough to soften the white chocolate and bring back that fresh-baked magic.

Frequently Asked Questions:

Can I use frozen cranberries in this recipe?

You can use frozen cranberries, but be sure to thaw and pat them very dry before folding into the batter to avoid adding extra moisture that can affect baking. Fresh cranberries give the best texture and flavor balance.

How do I know when the blondies are fully baked?

Look for golden brown edges and a toothpick inserted near the center that comes out mostly clean, with possibly a few moist crumbs but no wet batter. Overbaking can lead to dryness, so start checking near the 28-minute mark.

Can I substitute the pistachios with another nut?

Absolutely! Toasted pecans, walnuts, or almonds all work wonderfully. Just chop them roughly for good texture, and they’ll complement the cranberries and white chocolate nicely.

What’s the best way to store these blondies?

Store blondies in an airtight container at room temperature for up to 5 days to keep them chewy and fresh. For longer storage, freeze individual slices wrapped tightly, and thaw before eating for the best texture.

Final Thoughts

These Cranberry White Chocolate Blondies Recipe hold a special place in my kitchen—they bring warmth and sweetness with a festive twist every time I bake them. I genuinely hope you’ll give them a try and discover how joyful and straightforward baking a delicious treat can be. Once you taste that first bite—rich, chewy, tart, and chocolaty—you’ll understand why I keep coming back to this recipe!