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; 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, rinsed and patted dry; 75 grams (½ cup) white chocolate chips or chunks; 50 grams (½ cup) shelled pistachios, chopped

There’s something wonderfully cozy about the blend of tart cranberries and creamy white chocolate in a tender, chewy blondie. This Cranberry White Chocolate Blondies Recipe hits all the right notes with its perfect balance of flavors and textures—you’re going to want to bake this again and again.

A stack of four square dessert bars rests on a white dish with a green rim shaped like a leaf. Each bar has a crumbly brown base mixed with bright red berries and light green pistachio pieces, showing a rough texture filled with nuts and fruit. The bars are thick and uneven, stacked one on top of another, with the red berries and nuts clearly visible throughout each layer. Around the dish, there are small blue decorative trees, Christmas ornaments in shiny red, green, and gold, and a green cloth napkin with a fringed edge on a white marbled surface, arranged in a cozy holiday style. 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 can’t get enough of how the fresh cranberries pop with just the right amount of tartness against the luscious white chocolate and nutty pistachios. This recipe isn’t just a pretty face—it’s a true crowd-pleaser that feels special but is so simple to make.

Perfect balance of flavors: Tart cranberries combined with sweet, creamy white chocolate makes every bite a little celebration.
Chewy texture with a golden crust: The way the blondies hold together with a bit of chew is exactly what you want in a bar cookie.
Easy to customize: You can swap nuts or chocolate types to make it your own.
Great for any occasion: These blondies work just as well for weekday treats as for holiday gatherings or gifting.

The image shows nine square blondie bars arranged on a metal cooling rack, each blondie about one layer thick with a golden-brown crust and a slightly crumbly texture. The blondies are studded with bright red cranberries scattered throughout and topped with small chunks of creamy white chocolate and pieces of green pistachio nuts, creating a colorful contrast against the blondie base. The cooling rack sits on a white marbled surface, with a wire basket in the top right corner filled with sugar-coated cranberries. Two small turquoise decorative trees and a shiny round ornament with red, green, and gold colors add a festive touch in the top left corner. 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 role in building the perfect flavor and texture combo. Make sure you pick quality components for the best outcome!

Flat lay of a small mound of dark brown sugar, a small pile of white granulated sugar, a small white ceramic bowl of melted butter, one whole large brown egg, one whole egg yolk in a tiny white ceramic bowl, a small white ceramic bowl of clear vanilla extract, a small white ceramic bowl filled with white baking powder, a small white ceramic bowl of coarse kosher salt, a small mound of all-purpose flour, a handful of fresh red cranberries, a small heap of creamy white chocolate chunks, and a small pile of shelled green pistachios, all arranged with perfect symmetry and balanced proportions, 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: I like using dark brown sugar for its rich molasses notes that deepen the flavor and keep the blondies moist.
Granulated sugar: Adds a subtle crunch and balances out the softness from the brown sugar.
Unsalted butter: Melted and slightly cooled so it blends perfectly and adds buttery richness without over-softening the batter.
Egg and egg yolk: Using both adds extra tenderness and richness—trust me, it makes a noticeable difference.
Vanilla extract: It may seem simple, but good vanilla really lifts all the flavors.
Baking powder: Gives just enough lift for a light texture without the blondies feeling cakey.
Kosher salt: Balances the sweetness and enhances the flavor of the chocolate and nuts.
All-purpose flour: The base that holds these blondies together with just enough structure for chew.
Fresh cranberries: I always rinse and dry these well so they don’t add extra moisture but still burst with bright tartness.
White chocolate chips or chunks: Chunks melt into gooey pockets; chips give you little sweet bursts—both are delicious, try what you prefer!
Shelled pistachios: I chop them roughly for texture and a subtle salty crunch that complements the sweet and fruity.

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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 to tweak this Cranberry White Chocolate Blondies Recipe depending on the season or what’s in my pantry. It’s such a versatile base that invites your creativity.

Variation: Once, I swapped pistachios for toasted pecans, and the warm nutty flavor added an extra layer of yum—definitely try it if you like pecans!
Dietary swap: For a dairy-free option, I’ve used coconut oil instead of butter and dairy-free white chocolate—results were still dreamy.
Seasonal twist: Around the holidays, I sprinkle a bit of orange zest on top before baking for a bright citrus note that pairs beautifully with cranberries.

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

Step 1: Prep your ingredients and pan

Start by pulling your eggs out of the fridge about 30 minutes before you bake so they come to room temperature—this helps the texture stay smooth and tender. While you wait, measure out your sugars and flour. Melt the butter gently on the stove or in the microwave, then set it aside to cool slightly. Meanwhile, line an 8-inch square pan with parchment paper for easy removal or lightly grease it. This simple prep work keeps everything running smoothly once you start mixing.

Step 2: Mix sugars and butter until smooth

In a large bowl, whisk together the brown and granulated sugars with the melted butter. You want a nice, even blend where the sugars start to dissolve into the butter—that’s the beginning of the rich, tender crumb.

Step 3: Add eggs and vanilla for richness

Next, whisk in the whole egg, the extra egg yolk, and vanilla extract. This step adds important moisture and richness, making your blondies velvety smooth. Whisk just until everything is combined, about 30 seconds.

Step 4: Incorporate dry ingredients carefully

Sprinkle in the baking powder, salt, and flour. Use a silicone spatula or wooden spoon to stir everything until just combined. Don’t overmix—stir for about 30 seconds to develop a little gluten, which is actually good here for that chewy bite. This is different from cake batter where you want lightness.

Step 5: Fold in cranberries, white chocolate, and pistachios

Gently fold in your fresh cranberries, white chocolate chips or chunks, and chopped pistachios. The key here is to treat the berries carefully so they stay whole and burst with juicy flavor instead of bleeding all over the batter. I like to pat them dry before folding in.

Step 6: Bake and cool

Spread the batter evenly into your prepared pan and smooth the top. Bake at 325°F (165°C) for about 28 to 33 minutes. You’ll know they’re done when a toothpick inserted comes out clean or with just a few moist crumbs—don't wait for wet batter. The top will be golden brown and inviting. Let the blondies cool in the pan on a wire rack for at least 15 minutes before slicing so they set up nicely.

Top Tip

From my experience making this recipe multiple times, these little secrets help your Cranberry White Chocolate Blondies come out moist, flavorful, and beautifully textured every time.

Use fresh, firm cranberries: Older or soft berries tend to break down and make the batter more watery, so pick plump, fresh ones.
Melt butter just until liquid: Too hot butter can cook the eggs when mixed and affect texture, so let it cool a bit before combining.
Don’t skip the extra egg yolk: It gives amazing richness and chewiness without making the blondies cakey.
Let the blondies cool fully: I know it’s hard to wait but this step ensures clean slices and a perfect crumb.

How to Serve Cranberry White Chocolate Blondies Recipe

Garnishes

I often sprinkle a few whole pistachios on top right before baking for an extra pop of color and crunch. Sometimes, I dust the finished blondies lightly with powdered sugar for a pretty, festive touch that also cuts through some sweetness.

Side Dishes

These blondies pair beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent treat. They’re also terrific alongside a cup of hot coffee or tea, especially on a chilly afternoon.

Creative Ways to Present

When I’ve brought these blondies to gatherings, I like to cut them into bite-sized squares and arrange them on a festive platter with sprigs of fresh rosemary or holly for holiday charm. For a gift, wrapping them in parchment tied with a simple ribbon makes a lovely homemade present.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature, and they stay soft and delicious for about 4 to 5 days. If they start to dry out a bit, a quick zap in the microwave restores their softness.

Freezing

This recipe freezes exceptionally well. I wrap the cooled blondies tightly in plastic wrap and then place them in a freezer-safe bag or container. They keep wonderfully for up to 3 months—just thaw overnight in the fridge before enjoying.

Reheating

To reheat, I pop a blondie (or a few) in the microwave for about 10-15 seconds, which brings back a warm, melty freshness. You can also warm them gently in a 300°F oven wrapped in foil if you prefer.

Frequently Asked Questions:

Can I use frozen cranberries in this recipe?

You can, but I recommend thawing and draining them well to avoid excess moisture in the batter, which can affect texture and baking time.

What if I don’t have pistachios?

No worries! You can substitute with chopped walnuts, pecans, or even almonds—each adds a slightly different but delightful crunch to the blondies.

How can I tell when the blondies are done?

Insert a toothpick in the center—it should come out clean or with just a few moist crumbs, but not wet batter. The edges will also look set and lightly golden, and the top will have a golden brown color.

Can I use white chocolate chunks instead of chips?

Absolutely! I often use chunks because they melt into delicious pockets of melted white chocolate while also creating textural contrast. Either option works great and depends on your preference.

Final Thoughts

Honestly, the first time I made this Cranberry White Chocolate Blondies Recipe, it felt like magic—the way those tart berries, sweet white chocolate, and crunchy pistachios played together was irresistible. Whether you’re treating yourself or sharing with friends, this recipe is a reliable winner that I’m sure you’ll keep coming back to. Give it a try and let me know if it becomes one of your favorite go-to blondies too!