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, chopped

There’s something about the sweet-tart pop of cranberries combined with creamy white chocolate that makes this Cranberry White Chocolate Blondies Recipe a real treat worth baking. They’re chewy, comforting, and feel kind of festive all year round—trust me, you’ll want to keep these around for snack time or unexpected guests.

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

I first made these cranberry white chocolate blondies during the holidays, and they instantly became a favorite. The way the tart cranberries balance the sweetness is magic. Plus, pistachios add a lovely crunch that makes every bite interesting. They’re perfect if you want something a little different from your regular blondies.

Tart and Sweet Harmony: Fresh cranberries give a bright tang that pairs beautifully with creamy white chocolate.
Chewy Texture: A quick stir of the flour develops just enough gluten for that irresistibly chewy bite.
Crunch Factor: Pistachios add an unexpected, satisfying crunch and a pop of color.
Simple to Make: With straightforward steps and easy-to-find ingredients, you can whip these up anytime.

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

Every ingredient in this Cranberry White Chocolate Blondies Recipe plays a key role. Brown sugar brings moisture and warmth, while eggs give structure and richness. Fresh cranberries, white chocolate, and pistachios provide that wonderful balance of flavors and textures.

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: Adds depth of flavor and moist chewiness—dark brown sugar is my personal go-to for its caramel notes.
Granulated sugar: Keeps the sweetness bright and balances moisture.
Unsalted butter: Melted and slightly cooled for easy mixing and rich flavor.
Egg and egg yolk: Bring richness and help bind everything together.
Vanilla extract: A simple touch that rounds out the flavors beautifully.
Baking powder: Gives just a little lift without making the blondies cakey.
Kosher salt: Enhances sweetness and balances the cranberries.
All-purpose flour: Just enough for structure and that chew we all love.
Fresh cranberries: The star of the show with their tartness and juicy burst.
White chocolate chips or chunks: I like chunks for melty pockets, but chips work great too.
Shelled pistachios: Adds crunchy texture and a pretty green contrast.

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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

These blondies are surprisingly flexible. I often switch things up depending on the season or what I have on hand. You can make this recipe totally your own with a few simple swaps or additions that I've loved over the years.

Variation: I once swapped pistachios for toasted pecans, which gave a deeper nutty flavor and worked beautifully with the cranberries.
Dietary tweak: For a gluten-free version, using a 1:1 gluten-free flour blend works fine without changing the texture much.
Seasonal twist: In winter, I like adding a pinch of ground cinnamon or orange zest to amp up the holiday vibe.

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

Step 1: Prep with care

Start by bringing your eggs to room temperature—this makes mixing easier and helps your blondies rise evenly. While you're at it, melt your butter and let it cool slightly; melted butter keeps the texture soft and chewy. Don't forget to rinse and gently dry the fresh cranberries so they don’t add extra moisture to the batter.

Step 2: Mix the sweet foundation

In a large bowl, whisk together brown sugar, granulated sugar, and the cooled melted butter until combined. This mix is your flavor-packed base. Then add the eggs and vanilla extract and whisk until everything is smooth and glossy—about 30 seconds should do it.

Step 3: Add the dry ingredients and mix just right

Sprinkle in the baking powder, salt, and flour. Now, here’s the trick—stir the batter with a silicone spatula for about 30 seconds. This light stirring helps develop just enough gluten for a chewy texture without turning your blondies tough. Then gently fold in your cranberries, white chocolate, and pistachios so they’re evenly distributed but not crushed.

Step 4: Bake to golden perfection

Transfer the batter into an 8-inch square pan lined with parchment or greased. Spread the batter evenly, then pop it in the preheated oven at 325°F (165°C). Bake anywhere between 28 and 33 minutes—start checking at 28 by inserting a toothpick into the center; it should come out clean with just a few moist crumbs.

Step 5: Let them cool and slice carefully

Patience is key here! Let the blondies cool in the pan on a wire rack for at least 15 minutes. This resting time lets them firm up a bit, making slicing easier and cleaner. I like to use a sharp knife warmed under hot water for perfect squares.

Top Tip

Over the years, I’ve learned a few things that really make a difference when baking these cranberry white chocolate blondies. These tips have saved me from soggy or crumbly blondies more than once.

Room temperature eggs: Using eggs at room temperature helps the batter emulsify smoothly and bake evenly, so your blondies rise just right.
Don’t over-mix the batter: Stir the flour in just until combined to avoid a tough texture. A few lumps are fine here!
Fresh cranberries: Patting them dry prevents adding too much moisture, which can make the blondies gummy.
Check early: Oven temps vary, so start testing your blondies a few minutes before the minimum time to avoid over-baking.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I love sprinkling a little extra chopped pistachio or a light dusting of powdered sugar on top right before serving—it adds an elegant touch and a bit more color contrast. Sometimes a tiny drizzle of melted white chocolate over the squares just makes them even more indulgent.

Side Dishes

These blondies pair wonderfully with a hot cup of tea or coffee. For a more festive vibe, I sometimes serve them with whipped cream or vanilla ice cream, turning them into a dessert that feels extra special without much fuss.

Creative Ways to Present

For parties, I like to cut them into bite-sized mini squares and arrange them on a platter with fresh cranberries and pistachios scattered around. It’s a simple way to make them look fancy and inviting. I’ve even wrapped some mini squares in parchment to give as homemade gifts—everyone loved that personal touch.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, I store leftover blondies at room temperature in an airtight container. They stay chewy and fresh for up to 4-5 days, which is perfect if you want to enjoy them across the week or bring them to work as snacks.

Freezing

These blondies freeze well! I usually wrap individual squares in plastic wrap and then place them in a freezer-safe container or bag. When you want a treat, thaw them at room temp or pop them in a warm oven for a few minutes to revive that fresh-baked feel.

Reheating

To warm leftovers, I like heating a square in the microwave for about 10 seconds—it’s enough to soften the white chocolate without making the blondie too hot or chewy. Another option is a quick bake at 300°F for 5 minutes, which crisps the edges just a little.

Frequently Asked Questions:

Can I use frozen cranberries instead of fresh?

Yes, you can, but be sure to thaw them completely and pat dry to reduce extra moisture, which can make the blondies soggy. You may also want to reduce other liquids slightly if your batter seems too wet.

What if I don’t have pistachios?

No worries! You can substitute with other nuts like walnuts, pecans, or almonds. Toast them lightly to bring out their flavor before adding to the batter.

Can I make these blondies vegan?

While this recipe uses eggs and butter, you could experiment by replacing butter with coconut oil or vegan butter and using egg replacers like flax eggs. Keep in mind the texture might differ slightly, but it’s definitely possible!

How do I know when the blondies are done?

Insert a toothpick in the center around 28 minutes into baking. It should come out clean or with just a few moist crumbs—not wet batter. The top should be golden brown but not burnt.

Final Thoughts

Honestly, this Cranberry White Chocolate Blondies Recipe holds a special place in my baking rotation. It’s simple, reliable, and packs a flavor punch that’s both nostalgic and exciting. Whether you’re making these for a cozy afternoon snack or a holiday treat, I’m confident you’ll enjoy every chewy, buttery bite as much as I do. So go ahead, try the recipe, and let these blondies bring a little joyful sweetness into your kitchen!