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 truly irresistible about the way tangy cranberries and sweet white chocolate mingle in these bars. My Cranberry White Chocolate Blondies Recipe strikes that perfect balance between chewy, gooey, and bursting with seasonal flavor—a treat worth making for any occasion.

This image shows nine square dessert bars arranged on a metal cooling rack over a white marbled surface. Each bar has a golden-brown base with red berries baked inside and green pistachio pieces sprinkled on top. Small chunks of white chocolate are scattered over each bar, adding texture. In the background, to the right, there is a wire basket filled with frosted red berries. On the left, two small green Christmas tree decorations and a shiny round ornament in red, green, gold, and white colors are placed as festive accents. 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

Honestly, these blondies are one of my favorite go-to treats when I want something that feels festive without fuss. They bring together bright cranberries, rich white chocolate, and the unexpected crunch of pistachios in every bite.

Perfect balance of flavors: The tart cranberries and sweet white chocolate create a harmonious, irresistible combo.
Chewy and tender texture: I love how a little gluten development here makes the blondies chewy but still soft.
Festive yet simple: These blondies are ideal for holiday gatherings but easy enough to whip up on a weekday.
Adaptable ingredients: You can swap pistachios for walnuts or even try dried cranberries if fresh aren’t available.

A stack of four square blondies filled with bright red cherries and green pistachios sits inside a white bowl with a wavy edge, placed on a green cloth. The blondies have a golden-brown color with a slightly crumbly texture, and the cherries and pistachios peek through their thick layers. In front of the bowl, there is a white and red glittery Christmas ornament, and to the left, a small blue tabletop Christmas tree stands against a white marbled background. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe calls for simple pantry staples that come together beautifully. Each ingredient plays a role in texture and flavor, so the quality really makes a difference—like fresh cranberries and good quality white chocolate for that luxe touch.

Flat lay of a small mound of dark brown sugar, a small mound of white granulated sugar, a simple white ceramic bowl of melted butter, two whole clean brown eggs, a small white ceramic bowl of vanilla extract, a small white ceramic bowl of baking powder, a small white ceramic bowl of kosher salt, a small mound of all-purpose flour, a small cluster of fresh red cranberries with a natural bloom, a small pile of white chocolate chunks, and a small pile of shelled green pistachios, all arranged symmetrically in perfect balance, 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: Provides depth and moisture, lending a rich caramel undertone that complements the white chocolate.
Granulated Sugar: Balances sweetness and helps create a tender crumb.
Unsalted Butter: Melted to enrich the batter, giving those chewy edges we all love.
Egg & Egg Yolk: Adds structure and richness; using both ensures moist, dense blondies.
Vanilla Extract: Enhances all the other flavors without overpowering.
Baking Powder: Gives just enough lift to keep the blondies from being too dense.
Kosher Salt: Sharpens sweetness and balances the flavors perfectly.
All-Purpose Flour: Builds structure while allowing the blondies to stay tender.
Fresh Cranberries: Tart bursts that cut through the sweetness, plus beautiful color.
White Chocolate Chips or Chunks: Creamy, melting pockets of sweet indulgence.
Shelled Pistachios: Adds a lovely crunch and subtle nutty flavor that’s unexpected but delightful.

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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 my favorite things about this Cranberry White Chocolate Blondies Recipe is how easy it is to tweak. I often swap pistachios for toasted pecans or use dried cranberries when fresh aren’t in season. Feel free to make it your own!

Variation: I once tried adding orange zest and it elevated the flavors beautifully—bright and surprisingly fresh.
Dietary tweaks: You can replace gluten flour with a 1:1 gluten-free mix; just be cautious with baking times as texture might vary.
Sweetness level: If you prefer less sweet treats, reduce the granulated sugar slightly and opt for white chocolate chunks over chips for bigger melty pockets.

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

Step 1: Prep & Gather Your Ingredients

I always start by pulling out the eggs so they come to room temperature—this helps them blend better with the melted butter and sugar. Measure everything out before you mix; it keeps the process smooth. Melt the butter gently and let it cool slightly so it doesn’t cook the eggs when combined.

Step 2: Mix Sugars and Butter Until Smooth

Whisk together the brown sugar, granulated sugar, and melted butter until perfectly smooth and glossy. This is where your blondies get that luscious, chewy texture. Use a whisk rather than a mixer—less air is better here for dense bars.

Step 3: Add Eggs and Flavor

Beat in the whole egg, egg yolk, and vanilla extract until just combined. Don’t overmix; you want a uniform batter without creating too much gluten yet.

Step 4: Fold in Dry Ingredients

Add baking powder, salt, and flour, then gently stir with a spatula. I usually mix for about 30 seconds to build just enough gluten for chewiness without toughness—think gentle but purposeful folding.

Step 5: Add Cranberries, White Chocolate, and Pistachios

Fold in the fresh cranberries (pat them dry first so they don’t water down your batter), white chocolate chunks or chips, and chopped pistachios. These add flavor, texture, and visual appeal. Try not to smash the cranberries too much to keep those lovely bursts.

Step 6: Bake and Cool

Spread the batter evenly in a parchment-lined 8-inch pan, then bake at 325°F (165°C) for 28-33 minutes. Watch for a golden top and do the toothpick test—it should come out clean. Let the blondies cool for at least 15 minutes before slicing so they set up nicely without crumbling.

Top Tip

I’ve baked many batches of these blondies, and a few little tricks really take them to the next level. These tips made a big difference for me, especially when baking for friends who wanted perfect texture and flavor every time.

Use fresh cranberries: They provide that perfect tang and moisture balance that dried just can’t match.
Don’t overmix: Stirring too much after adding flour can toughen your blondies; gentle folding is key.
Line the pan with parchment: It guarantees easy, clean removal and saves so much cleanup effort.
Watch baking times closely: Ovens vary—start checking at 28 minutes to avoid overbaking and losing moisture.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I like sprinkling a little extra chopped pistachios on top right after baking for that pop of color and crunch. Sometimes I dust a light sprinkle of powdered sugar for an elegant finish, especially around the holidays.

Side Dishes

These blondies pair beautifully with a cup of strong coffee or a creamy latte. I’ve also served them alongside whipped cream or vanilla ice cream for a simple dessert upgrade at gatherings.

Creative Ways to Present

One of my favorite ways is to cut them into mini squares, stack them on a festive platter, and drizzle gently with melted white chocolate for that wow factor. They make such a beautiful gift when wrapped in parchment and tied with a ribbon, too!

Make Ahead and Storage

Storing Leftovers

I keep leftover blondies in an airtight container at room temperature, and honestly, they stay soft and delicious for up to 5 days. Just make sure they’re completely cooled before sealing!

Freezing

I’ve had great success freezing these blondies wrapped tightly in plastic wrap and stored in a freezer bag. When ready to enjoy, I thaw them at room temperature for a few hours, and they taste almost as fresh as day one.

Reheating

If I want a warm, gooey blondie, I pop a piece in the microwave for about 10-15 seconds. They heat evenly without drying out, making your treat taste freshly baked in seconds.

Frequently Asked Questions:

Can I use frozen cranberries in this recipe?

Frozen cranberries can be used, but make sure to thaw and pat them dry thoroughly to avoid extra moisture in the batter, which can affect the blondies' texture.

How do I know when these blondies are done baking?

The blondies are done when the edges are golden brown, the center looks set (not jiggly), and a toothpick inserted near the center comes out clean or with just a few moist crumbs.

Can I substitute other nuts for pistachios?

Absolutely! Walnuts, pecans, or almonds work wonderfully as substitutes and bring their own unique texture and flavor to the blondies.

Do these blondies freeze well?

Yes, they freeze beautifully. Just wrap them tightly in plastic wrap or foil, then place in a freezer-safe bag. Thaw at room temperature before enjoying.

Final Thoughts

This Cranberry White Chocolate Blondies Recipe has become one of my absolute favorites because it brings such warmth and joy with every square. I hope it becomes a staple for you too—easy to make, comforting to share, and perfect for when you want something special without complexity. Grab your ingredients and make some memories!