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Home » BARS

Cranberry White Chocolate Blondies

Published: Sep 8, 2022 by Meymi. This post may contain affiliate links.

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Stacked cranberry white chocolate blondies.
Cranberry white chocolate blondies with text overlay.

These delicious cranberry white chocolate blondies are soft, moist and chewy. You can make this easy blondie recipe in almost 45 minutes from start to finish! No mixer needed!

Stacked white chocolate cranberry blondies.

If you are looking for a perfect fall dessert and love blondies, you should try these white chocolate cranberry blondies that are delicious and easy to make!

This simple recipe is perfect for the holiday season.

What are Blondies?

We can say blondies are a blond version of brownies; they are soft, moist and chewy bars.

Blondies are made with brown sugar whereas classic brownie recipe uses granulated sugar.

Blondies don’t contain melted chocolate or cocoa, unlike brownies. Instead, blondies contain vanilla. Brown sugar and vanilla are the main ingredients of the blondies.

Overhead view of blondies with cranberry and white chocolate that is cut into pieces.

If you don’t have brown sugar, you can learn how to make brown sugar at home by checking my how to make brown sugar post.

I want to note that if you are looking for a delicious brownie recipe, don’t forget to check my brownies without cocoa powder. This is one of the most popular recipes on my blog.

If you can’t decide between brownies and blondies, you should make my brownie blondies recipe which is a mixture of brownie and blondie recipes.

Ingredients you’ll need

You can find the exact quantities at the bottom of my post, in the recipe card.

Ingredients to make cranberry white chocolate blondies.
  • Cranberries– I use fresh cranberries which are tangy and balance the sweetness of the blondies. You can use dried cranberries but my preference is fresh ones in these blondies.
  • White Chocolate-I roughly chop white chocolate and use. If you like you can use white chocolate chips or chunks.
  • All-purpose flour-I use just enough flour to give structure.
  • Salt-It balances the sweetness.
  • Butter-I use melted butter that gives moisture. You may notice that my recipe has less butter than usual blondie recipes but it is still buttery enough.
  • Sugar– I use a combination of dark brown sugar and granulated sugar.   Dark brown sugar makes these blondies chewy and gives their distinct flavor due to the molasses it has. I use more dark brown sugar and less granulated sugar to keep chewiness. I tried it with all light brown sugar, it wasn’t that chewy but the distinct flavor was there. Also, I tried it with all dark brown sugar, but the flavor was too strong so I use a combination of dark brown sugar and granulated sugar which works perfectly.  
  • Vanilla–I use pure vanilla extract.
  • Egg-1 large egg is enough for 8*8 pan.

You may notice that I don’t use baking powder so these blondies won’t be thick. I love the texture this way. But if you prefer to add, you shouldn’t exceed ½ teaspoon. I include this information below in the recipe card.

Step by step instructions

First I place the flour and salt in a medium bowl, stir and set aside.

Flour and salt in a glass bowl.

Next, I place the dark brown sugar, granulated sugar and melted butter in a large mixing bowl and mix until combined. I add the egg, mix until combined. Then I mix in the vanilla extract.

Collage that shows mixing sugar, melted butter, egg and vanilla.

I add the flour in 2 batches and stir until combined.  Then I add the white chocolate and cranberries into the mixture and fold with my spoon/spatula.

Collage for adding flour to egg mixture and folding cranberries and white chocolate to the mixture.

I pour the mixture into the pan, spread with my spatula and bake until the top is lightly browned and a toothpick inserted into the middle comes out clean.  There can be a few moist crumbs which are fine.  

Spreading the batter into the dish with a spatula.

I wait at least 40 minutes before cutting into slices so it can continue to set in the pan.  If you like you can let it cool completely but they are very delicious when they are warm too.

Enjoy these blondies with cranberries and white chocolate!

Side view of stacked cranberry blondies.
How to Store

You can store cooled blondies in an airtight container up to 3 days at room temperature, up to a week in the fridge and up to 3 months in the freezer.

If you like blondies, don’t forget to try my apple blondies!

Other Holiday Recipes You May Enjoy!

  • Vanilla Shortbread Cookies
  • Soft Ginger Molasses Cookies
  • Candied Almonds
  • Chocolate Candy Bark with Nuts
  • Chocolate Dipped Candied Orange Peels
  • Sesame Candy
  • Mini Chocolate Caramel Cups
  • Gluten-Free Chocolate Crinkle Cookies

I love hearing from you!  If you try my Easy Blondie recipe or my other recipes please leave a comment and give a star rating!

Stacked cranberry white chocolate blondies

Cranberry White Chocolate Blondies

You’ll love these cranberry white chocolate blondies with simple ingredients. These blondies are soft, moist and chewy. If you want to make a delicious holiday treat, you should try these simple bars.  No mixer needed!
5 from 2 votes
Print Pin Rate
Course: Bars, Dessert
Prep Time: 15 minutes
Cook Time: 28 minutes
Total Time: 43 minutes
Servings: 16 bars
Calories: 131kcal
Author: Meymi

Ingredients

  • 140 grams (1 cup) all-purpose flour, dip and sweep
  • ¼ teaspoon salt
  • 75 grams (⅓ cup) unsalted butter, melted*
  • 110 grams (½ cup packed) dark brown sugar**
  • 50 grams (¼ cup) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 70 grams (⅔ cup) fresh cranberries
  • 60 grams (⅓ cup and 1 tablespoon) white chocolate, roughly chopped or white chocolate chunks/chips
Prevent your screen from going dark

Instructions

  • Preheat the oven to 325°F(165°C). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
  • Mix the flour and salt in a medium bowl and set aside.
  • Place the dark brown sugar, granulated sugar and melted butter in a medium-large bowl and stir with a whisk until combined. 
  • Add the egg, mix until combined. Mix in the vanilla.
  • Add the flour in 2 batches and stir until combined.  
  • Fold the white chocolate and cranberries with a spoon/spatula and pour the mixture into the dish, spread evenly with a spatula.
  • Bake for 28-32 minutes or until the top is lightly browned and a toothpick inserted into the middle comes out clean (a few moist crumbs are fine).

Notes

*I always melt the butter halfway and remove it from the heat and stir.  This way the butter cools fast and doesn’t cook the egg when added.
**If you don’t have brown sugar, you can check my how to make brown sugar post to make it at home.
These brownies won’t be thick as there is no baking powder.  If you prefer to add baking powder, it shouldn’t be more than ½ teaspoon.  You can add it to the flour mixture.
How to Store:  You can store cooled blondies in an airtight container for up to 3 days at room temperature, up to a week in the fridge, and up to 3 months in the freezer.

Nutrition

Calories: 131kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 47mg | Potassium: 39mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 138IU | Vitamin C: 1mg | Calcium: 18mg | Iron: 1mg
Tried this Recipe? Pin it for Later!Mention @PastryandBeyond or tag #PastryandBeyond!

Update Notes:  I originally shared this recipe on Nov 29, 2019.  Today I republish it with extra information. 

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