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 something so delightful about the burst of tart cranberries paired with creamy white chocolate in these blondies. This Cranberry White Chocolate Blondies Recipe combines a chewy, buttery base with crunchy pistachios and fresh fruit—making it a truly special treat worth baking any time you want to impress.

The image shows a stack of four square dessert bars on a white plate with a green rim. Each bar has a golden-brown color with visible chunks of red berries and pieces of light green pistachios spread throughout. The texture looks soft but firm, with a slightly crumbly top layer where the berries burst through. Around the plate, there are small, festive holiday decorations including two small blue Christmas trees, some frosted red berries on a black tray, and shiny round ornaments in green, red, and gold. The whole scene is set on a white marbled surface against a light-colored background. 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 balanced the flavors are in this blondie recipe. The sweet white chocolate melts perfectly around bursts of cranberry tartness, and those pistachios add just the right amount of crunch.

Perfect flavor combo: Tart cranberries and sweet white chocolate create a harmonious contrast every time.
Chewy with crunch: The pistachios add a lovely texture that keeps each bite interesting.
Simple to make: With straightforward steps and easy-to-find ingredients, you’ll be baking these again and again.
Versatile treat: Great for holidays, gifting, or just a cozy afternoon snack with coffee or tea.

The image shows nine square blondie bars on a silver cooling rack placed on a white marbled surface. Each blondie is light golden brown with a crumbly texture and studded with bright red cranberries throughout. The tops of the bars are sprinkled with chopped green pistachios and small chunks of white chocolate, adding color contrast and texture. In the background, frosted cranberries on a wire rack and small blue decorative trees are slightly blurred. A festive ornament and a fringed cloth are partially visible on the white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

All the ingredients in this Cranberry White Chocolate Blondies Recipe work together to create that perfect balance of flavors and textures. Using fresh cranberries really makes a difference, and don’t skip the pistachios—they give a subtle saltiness that cuts through the sweetness beautifully.

Flat lay of a small mound of dark brown sugar, a small bowl of white granulated sugar, a partially melted stick of unsalted butter on a white ceramic plate, one whole brown egg and one egg yolk side by side, a small white bowl of clear vanilla extract, a small heap of all-purpose flour, a small white bowl of baking powder, a small pinch of kosher salt next to the flour, a loose pile of fresh bright red cranberries, a small white bowl filled with white chocolate chunks, and a small white bowl with shelled green pistachios, all arranged in perfect symmetry 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 dark brown sugar for its deep molasses flavor that adds warmth and moisture.
Granulated Sugar: Helps to balance sweetness and adds a slight crunch to the texture.
Unsalted Butter: Melted and slightly cooled to blend smoothly, providing that rich, buttery base.
Egg and Egg Yolk: The yolk adds extra richness and chewiness that I adore.
Vanilla Extract: It rounds out the sweetness with a fragrant depth.
Baking Powder: Just enough to give the blondies a light lift without airiness.
Kosher Salt: Essential for highlighting all the flavors, especially the sweetness and tartness.
All-Purpose Flour: Simple and reliable for structure, but stirring a little longer helps develop chewiness.
Fresh Cranberries: The star of the show—I rinse and dry them carefully to avoid sogginess.
White Chocolate Chips/Chunks: I sometimes chop chunks for bigger melty pockets, which I love.
Shelled Pistachios: Toast them lightly for an extra flavor boost if you have time.

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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

One of the best things about this Cranberry White Chocolate Blondies Recipe is how easy it is to make it your own. I love swapping out pistachios for walnuts sometimes or adding a sprinkle of cinnamon for a warmer spice note that’s perfect for chilly evenings.

Variation: Substitute dried cranberries soaked in a little orange juice for a chewier, slightly different tart flavor; I did this last year and everyone still raved.
Dietary Modifications: Try using coconut oil instead of butter for a dairy-free version—I haven’t tried it myself but have heard good things.

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

Step 1: Prep Everything Ahead

I always take my eggs out of the fridge at least 30 minutes before baking so they come to room temperature—this helps everything blend smoothly. Meanwhile, I melt the butter and let it cool just a bit, chop the pistachios, white chocolate chunks (if I’m using chunks instead of chips), and give the cranberries a good rinse and dry. This prep saves so much stress during mixing.

Step 2: Mix Sugars and Butter

I whisk together the brown sugar and granulated sugar with the melted butter first—getting a glossy, slightly thick mixture before adding eggs is key. It sets the stage for that fudgy texture I love. If you don’t fully incorporate this part, you might end up with grainy sugar pockets in your blondies.

Step 3: Add Eggs & Vanilla

Next up, I whisk in the whole egg, yolk, and vanilla extract until everything is beautifully blended. It usually takes about 30 seconds to get a smooth batter. Don’t rush this—you’ll notice your batter become shiny and a bit thick, which means you’re on the right track.

Step 4: Stir in Dry Ingredients and Mix-ins

Add the baking powder, kosher salt, and flour, then gently fold everything together with a spatula. I stir for about 30 seconds to encourage just a bit of gluten development, which makes the blondies chewier rather than cakey. Finally, fold in the cranberries, white chocolate, and pistachios carefully to distribute evenly without breaking the berries too much.

Step 5: Bake and Cool

Pour the batter into your lined or greased pan and smooth it out evenly. Bake at 325°F (165°C) for 28-33 minutes. You’ll want to check with a toothpick toward the end; it should come out clean or with a few moist crumbs, but definitely no wet batter. Let the blondies cool in the pan on a wire rack for at least 15 minutes before slicing to allow them to set—this really helps with neat squares.

Top Tip

From my many runs through this recipe, a few little tips have made a huge difference in the final blondies’ texture and flavor. These are the nuggets I wish someone had told me on my first try!

Use Fresh Cranberries: They give a bright, juicy tartness that dried or frozen can’t match. Just make sure to pat them very dry to avoid soggy blondies.
Don’t Overmix the Batter: Stirring flour just until combined keeps your blondies tender but still chewy—don’t worry, a few streaks of flour are easy to fix.
Room Temperature Eggs: They emulsify better with butter and sugar, meaning a smoother batter and lovely texture.
Cool Before Cutting: I learned that slicing too soon makes crumbly squares—cooling helps blondies firm up beautifully.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I like garnishing these blondies with a light dusting of powdered sugar on top—it adds a touch of elegance and a bit of extra sweetness that isn’t overpowering. Sometimes I sprinkle a few reserved pistachio bits and some finely chopped dried cranberries for a pop of color right before serving.

Side Dishes

These blasts of flavor pair wonderfully with a hot cup of coffee or chai tea for an afternoon treat. If you want to turn it into a dessert, serve with whipped cream or a scoop of vanilla ice cream for a seriously indulgent twist.

Creative Ways to Present

For holiday gatherings, I’ve arranged the blondies on a festive platter with sprigs of fresh rosemary and cranberries, which looks beautiful and adds a fresh aroma while you serve. Wrapping individual slices in parchment paper tied with twine makes them perfect as thoughtful gifts too.

Make Ahead and Storage

Storing Leftovers

Leftover blondies stay fresh at room temperature for about 4-5 days when stored in an airtight container. I like placing parchment paper between layers if I’m stacking them to keep edges from sticking together.

Freezing

I've frozen these blondies successfully by wrapping individual slices tightly in plastic wrap and then placing them in a freezer bag. When thawed overnight in the fridge, they taste almost as fresh as the day I baked them—perfect for making ahead of time.

Reheating

To warm up, I pop a slice in the microwave for about 15 seconds or so—just enough to soften the white chocolate and bring out those lovely flavors without drying them out.

Frequently Asked Questions:

Can I use frozen cranberries in this recipe?

Yes, you can use frozen cranberries, but I recommend thawing and draining them well to reduce extra moisture, which might affect the blondies' texture. Fresh cranberries give the best tang and texture though.

What’s the best way to avoid overbaking these blondies?

Set your timer for the lower end of the baking time range and test with a toothpick in the center; it should come out with moist crumbs, not wet batter. Overbaking dries them out, so keep a close eye in the final minutes.

Can I substitute nuts for the pistachios?

Absolutely! Walnuts or pecans are great alternatives that will change the flavor slightly but still add that satisfying crunch I love in these blondies. Just toast them lightly to bring out their aroma.

How do I store leftover blondies to keep them fresh?

Store your blondies in an airtight container at room temperature. If stacking, place parchment paper between layers to prevent sticking. They’ll stay fresh for up to 5 days this way. For longer storage, freezing is your best bet.

Final Thoughts

I love how this Cranberry White Chocolate Blondies Recipe has become a go-to for gifting and cozy afternoons alike. It’s not just a dessert; it’s a little burst of joy with every bite. I'm confident you’ll enjoy making and sharing these as much as I do—and once you try them, you might find yourself baking them all year round!