Description
These Cranberry White Chocolate Blondies are soft, chewy, buttery, and bursting with creamy white chocolate and tart cranberries. A dangerously delicious, family-approved dessert that disappears fast! Perfect for holidays, coffee breaks, or anytime you want an easy, crowd-pleasing treat.
Ingredients
1 cup packed brown sugar
½ cup unsalted butter, melted
1 large egg + 1 egg yolk
1 tsp vanilla extract
1 ¼ cups all-purpose flour
½ tsp baking powder
¼ tsp salt
½ cup dried cranberries
½ cup white chocolate chips or chunks
Optional: ¼ cup chopped pecans or walnuts
Optional: ½ tsp orange zest
Optional: extra white chocolate for drizzling
Instructions
1. Preheat oven to 350°F (175°C). Line an 8×8 baking pan with parchment paper.
2. In a bowl, whisk together melted butter and brown sugar until smooth.
3. Add the egg, egg yolk, and vanilla extract. Mix until glossy.
4. Fold in the flour, baking powder, and salt until combined. Do not overmix.
5. Stir in white chocolate and cranberries, reserving a few for the top.
6. Spread batter into the prepared pan and smooth the top.
7. Bake for 22–26 minutes, or until edges are lightly golden and the center looks set but soft.
8. Cool for at least 20–30 minutes before slicing into squares.
Notes
Underbake slightly for extra chewy blondies.
Add orange zest for a holiday twist — highly recommended!
For crunch, fold in ¼ cup chopped pecans or walnuts.
Press extra white chocolate and cranberries on top before baking for a bakery-style finish.
Store at room temperature 3–4 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 205
- Sugar: 20
- Sodium: 120
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 2.5
- Cholesterol: 45