These White Chocolate Cranberry Blondies bring together buttery sweetness and tangy fruit in every bite. I created this recipe when craving something between a cookie and cake.
The smell of vanilla and melting chocolate fills my kitchen whenever I bake these. They’re perfectly chewy with pockets of creamy white chocolate.
Nothing beats pulling a pan of golden blondies from the oven on a chilly afternoon.
Why this Cranberry Blondies always gets requests from friends
My neighbors always ask for the recipe after trying just one square. The texture strikes that perfect balance between fudgy and cake-like that everyone loves.
You’ll find yourself reaching for seconds before the first bite is finished. The cranberries add just enough tartness to balance the rich White Chocolate Cranberry Blondies.
I’ve never met anyone who could resist these when they’re still slightly warm.
What you will need to make this White Chocolate Cranberry Blondies
- 115g unsalted butter – I always use real butter, never margarine for the best flavor
- 90g caster sugar – Creates that perfect chewy texture we’re after
- 60g light brown sugar – Adds moisture and a hint of caramel notes
- 1 large egg – Room temperature works best for smooth mixing
- 1½ teaspoons vanilla extract – Pure vanilla makes all the difference here
- 140g plain flour – I sift mine to avoid any lumps
- ½ teaspoon baking powder – Just enough lift without making them cakey
- ¼ teaspoon fine sea salt – Enhances all the other flavors beautifully
- 110g dried cranberries – Look for plump ones, not too dry or hard
- 110g white chocolate chips – I prefer chunks over chips for bigger pockets of chocolate
For the topping, grab some extra white chocolate and cranberries for sprinkling on top.
My epic cranberry bean salad pairs wonderfully with these for a complete afternoon spread.
How I Make This White Chocolate Cranberry Blondies
- Heat your oven to 175°C and line a 20cm square tin with baking parchment. I always leave some overhang for easy lifting later.
- Melt the butter gently and let it cool slightly while you gather everything else. Hot butter will scramble your egg if you’re not careful.
- Whisk both sugars into the cooled melted butter until the mixture looks pale and creamy. This takes about 2 minutes of good whisking.
- Beat in the egg and vanilla until everything’s well combined and smooth. The mixture should look glossy and thick at this point.
- Fold in the flour, baking powder, and salt using a wooden spoon. Stop mixing as soon as you can’t see any flour streaks.
- Gently stir in the cranberries and white chocolate chips, distributing them evenly throughout the mixture. Don’t overmix or the blondies will be tough.
- Spread the mixture into your prepared tin and smooth the top lightly. The mixture will be quite thick and sticky.
- Bake for 23-27 minutes until the edges are set but the center still looks slightly underdone. A toothpick should come out with a few moist crumbs.
- Cool completely in the tin before removing and cutting into squares. I usually wait at least 2 hours for the perfect texture.
My secrets for getting this Cranberry Blondies just right
I always check my oven temperature with a thermometer because every oven runs differently. Too hot and the edges burn before the center sets properly.
Don’t skip the cooling time even though it’s tempting to cut them warm. They’ll fall apart if you rush this step, trust me on this.
Fresh apple walnut blue cheese salad makes an unexpected but delightful contrast to these sweet White Chocolate Cranberry Blondies.
Can I freeze these blondies?
Yes, they freeze beautifully for up to three months wrapped tightly. Thaw overnight in the fridge before serving for best texture.
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Heavenly White Chocolate Cranberry Blondies
- Total Time: 37 minutes
- Yield: 15 squares
Description
Buttery, chewy squares studded with White Chocolate Cranberry Blondies goodness that everyone will request the recipe for.
Ingredients
- 115g unsalted butter, melted
- 90g caster sugar
- 60g light brown sugar
- 1 large egg, room temperature
- 1½ teaspoons vanilla extract
- 140g plain flour
- ½ teaspoon baking powder
- ¼ teaspoon fine sea salt
- 110g dried cranberries
- 110g white chocolate chips
Instructions
- Preheat oven to 175°C and line a 20cm square tin with baking parchment.
- Melt butter and let cool slightly while gathering other ingredients.
- Whisk both sugars into the cooled melted butter until pale and creamy, about 2 minutes.
- Beat in egg and vanilla until mixture is glossy and thick.
- Fold in flour, baking powder, and salt just until no flour streaks remain.
- Gently stir in cranberries and white chocolate chips, distributing evenly.
- Spread mixture into prepared tin and smooth top lightly.
- Bake 23-27 minutes until edges are set but center looks slightly underdone.
- Cool completely in tin before cutting into squares, at least 2 hours.
Notes
Store in an airtight container for up to 4 days. These freeze well wrapped tightly for up to 3 months. Don’t rush the cooling time or they’ll crumble when cut.
- Prep Time: 12 minutes
- Cook Time: 25 minutes
What if I don’t have white chocolate chips?
Roughly chop a white chocolate bar into chunks instead. Dark chocolate works too if you prefer a less sweet result.
How do I know when they’re properly baked?
The edges should be set and pulling slightly from the tin sides. The center may look underdone but will firm up as they cool.
Can I substitute the cranberries?
Dried cherries, chopped dried apricots, or even raisins work well. Keep the same amount for proper moisture balance.
If you love sharing sweet treats and baking inspiration, I’d be thrilled if you followed me on Pinterest! I pin all my favorite recipes there.
How I love to share this White Chocolate Cranberry Blondies
These make perfect gifts wrapped in cellophane bags with pretty ribbons for neighbors and teachers. I often bring them to potluck dinners where they disappear quickly.
Weekend afternoon tea becomes special when I serve these warm with a pot of Earl Grey.
They’re equally lovely packed in school lunchboxes for a midweek treat.