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, lightly packed; 50 grams (¼ cup) granulated sugar; ½ teaspoon baking powder; ½ teaspoon kosher salt; 160 grams (1 ⅓ cups) all-purpose flour; 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; 100 grams (1 cup) fresh cranberries; 75 grams (½ cup) white chocolate chips or chunks; 50 grams (½ cup) shelled pistachios, chopped

There’s just something about the perfect balance of tart cranberries and sweet, creamy white chocolate that makes this Cranberry White Chocolate Blondies Recipe truly special. Each bite feels like a cozy hug, and I can’t wait to share why you'll want to bake these today.

Four square bars are stacked on a white dish with a green rim shaped like a leaf. Each bar is light brown with visible pieces of red fruit and green pistachios, and small white bits. The bars have a crumbly texture with uneven edges. Around the dish, there are small Christmas decorations, including two small blue-green pine trees on wooden bases on the left and a shiny green and gold ornament in front. To the right, there is a cloth with gold trim and a red and white Christmas ornament, as well as a cluster of frosted red berries on a small black stand. The surface and background are white with a marbled texture. 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’ve made many blondie recipes over the years, but this Cranberry White Chocolate Blondies Recipe stands out because of how the flavors and textures play together. The fresh cranberries add zing, the white chocolate melts into rich pockets of sweetness, and pistachios lend that unexpected crunch. Honestly, it’s a combination I didn’t know I needed until I tried it.

Perfect balance of flavors: Tart cranberries contrast beautifully with the creamy sweetness of white chocolate for a truly indulgent treat.
Chewy and tender texture: The slight gluten development makes these blondies perfectly chewy without being tough.
Simple ingredients: You likely have most of these pantry staples on hand, plus fresh cranberries for a seasonal twist.
Versatile and festive: Great for holidays or anytime you want a dessert that feels both special and homey.

Nine square oat bars with red berries are placed on a silver wire rack over a white marbled surface. Each bar has a light brown, crumbly texture with visible red berry bits embedded inside. The bars are topped with chopped green pistachios, small white chocolate pieces, and some whole nuts, adding color and texture contrasts. Above the rack, a metal basket holds more red berries covered lightly with sugar crystals, while small green-blue decorative trees and a gold and red ornament sit on the white marbled surface around the rack. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cranberry White Chocolate Blondies Recipe is chosen for a reason. From the sugars that provide sweetness and moisture, to the pistachios that add crunch and color, they all come together for a rich, balanced treat. A quick shopping tip: picking fresh cranberries from your local market makes a noticeable difference in taste and texture.

Flat lay of a small mound of dark brown sugar, a small mound of white granulated sugar, a small white ceramic bowl of melted golden 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 pile of all-purpose flour, a small cluster of fresh bright red cranberries, a small pile of irregular white chocolate chunks, and a small pile of green shelled pistachios, all arranged symmetrically in an even balanced composition, 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: Adds moisture and a deep, caramel-like richness that's perfect for blondies.
Granulated sugar: Balances sweetness and adds structure.
Unsalted butter: Melted for a tender crumb and rich flavor control.
Egg and egg yolk: Provide structure and richness; using both makes the blondies extra chewy.
Vanilla extract: Enhances the overall flavor with sweet aromatic notes.
Baking powder: Gives a gentle lift to prevent the blondies from being too dense.
Kosher salt: Balances sweetness and brings out other flavors, especially important given the sweet and tart mix.
All-purpose flour: The base, helps form the structure and chewiness when mixed just right.
Fresh cranberries: Their bright tartness cuts through the sweetness for a refreshing bite.
White chocolate chips or chunks: Melt into creamy pockets for that luscious sweetness classic to blondies.
Shelled pistachios: Add crunch, a hint of earthiness, and beautiful green color.

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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

I love mixing things up with this Cranberry White Chocolate Blondies Recipe to suit the season or my mood. Maybe I swap pistachios for toasted walnuts or add a pinch of cinnamon in the fall. This recipe is forgiving and invites you to make it your own.

Variation: One time, I tossed in some chopped dried apricots along with pistachios, and the fruity surprise was amazing!
Dietary tweak: Using coconut oil instead of butter gives an interesting tropical hint and keeps it dairy-free.
Seasonal twist: Swap fresh cranberries for frozen if fresh aren’t available—you just want to keep them lightly thawed and patted dry to avoid sogginess.

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

Step 1: Prep your ingredients like a pro

Take your eggs out about 30 minutes before starting to bring them to room temperature—this helps your blondies bake more evenly. While you’re at it, melt your butter and let it cool slightly; you don’t want it hot or you’ll scramble the eggs. Chop the pistachios and white chocolate if you’re using chunks, and rinse those fresh cranberries well, drying them with a paper towel so they don’t add unwanted moisture.

Step 2: Mix it up with love

Whisk together your sugars and melted butter until smooth and glossy—this step is key for the right texture. Add the eggs and vanilla, whisking until it all feels fully combined (about 30 seconds). This mixture should look a bit thick and custardy before you fold in your dry ingredients.

Step 3: Stir in dry ingredients and goodies

Add your baking powder, salt, and flour. Use a spatula to stir together gently but firmly—about 30 seconds—to build just a bit of gluten. This is what gives your blondies that wonderful chew instead of crumbling apart. Now fold in the cranberries, white chocolate, and pistachios with care so they’re evenly spread but not broken up too much.

Step 4: Bake to golden perfection

Pour the batter into your prepared 8-inch pan and smooth the surface. Bake at 325°F (165°C) for about 28-33 minutes. You’ll know they’re done when a toothpick inserted near the center comes out clean and the top is a lovely golden brown. Keep an eye on them during the last few minutes to avoid overbaking – you want them moist, not dry.

Step 5: Let them cool and enjoy!

Set your pan on a wire rack and let the blondies cool for at least 15 minutes before slicing. This resting time lets them set up nicely so you get clean slices instead of crumbly squares. Trust me, the wait is worth it!

Top Tip

I’ve baked countless batches of these blondies, and a few tweaks consistently improve the result. These tips will help you avoid common pitfalls and get that ideal chewy texture every time:

Room-temp eggs: Using cold eggs can cause the batter to seize or bake unevenly, so patience here pays off.
Don’t overmix flour: Stir just enough to combine—overmixing will make your blondies tough instead of chewy.
Fresh cranberries work best: They maintain their shape and natural tartness, adding that perfect pop to each bite.
Use an 8-inch pan: This ensures your blondies bake evenly and stay thick but not cakey—larger pans spread the batter too thin.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I love sprinkling a few extra chopped pistachios on top right after baking for a fresh crunch and a pop of color. Sometimes, a little dusting of powdered sugar adds a festive touch that guests always notice. If serving during winter holidays, a drizzle of melted white chocolate over the cooled blondies makes them look extra special.

Side Dishes

Pairing these blondies with a warm cup of spiced chai tea or a creamy latte is one of my favorite ways to enjoy them. For something lighter, fresh fruit or a scoop of vanilla ice cream brings a lovely balance to the sweet and tart flavors.

Creative Ways to Present

Once I arranged these blondies in a decorative tin lined with parchment for holiday gifting—it felt personal and looks so inviting on a dessert table. Another fun idea is cutting them into bite-sized squares and serving with toothpicks at a party for easy snacking.

Make Ahead and Storage

Storing Leftovers

I keep leftover blondies at room temperature in an airtight container, where they stay chewy and delicious for up to 4-5 days. Just make sure they’re completely cooled before storing to prevent sogginess.

Freezing

Freezing works great for this recipe! I wrap the blondies tightly in plastic wrap and then in foil, so they don’t pick up any freezer odors. When I’m ready to enjoy, I thaw them overnight in the fridge, and they retain their fresh-baked texture beautifully.

Reheating

To warm up leftover blondies, I pop a slice in the microwave for about 10-15 seconds or heat briefly in a low oven. This brings back the gooey feel around the white chocolate and softens the cranberries just right, making every bite feel freshly baked.

Frequently Asked Questions:

Can I use frozen cranberries instead of fresh?

Yes! You can use frozen cranberries if fresh aren’t available. Just make sure to thaw them fully and pat them dry with paper towels to avoid excess moisture, which can make the blondies soggy.

What makes these blondies chewy instead of cakey?

The trick is stirring the flour and dry ingredients for about 30 seconds to develop a little gluten. This slight gluten development gives the blondies a wonderful chewy texture while still being tender, rather than cakey.

Can I substitute pistachios with other nuts?

Absolutely! Walnuts or pecans make excellent substitutes and provide a similar crunch and nutty flavor. Just toast them lightly before adding to enhance their taste.

How should I store leftover cranberry white chocolate blondies?

Store any leftover blondies at room temperature in an airtight container for up to 4-5 days. Ensure they are completely cooled before storing to keep them from becoming soggy. They also freeze well if you want to keep them longer.

Final Thoughts

This Cranberry White Chocolate Blondies Recipe is a real gem in my baking repertoire—comforting, elegant, and surprisingly easy to make. Whether for a holiday gathering or a cozy night in with coffee, these blondies deliver every time and always get compliments. I hope you enjoy making and sharing them as much as I do. Happy baking!