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; 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 incredibly cozy about these Cranberry White Chocolate Blondies Recipe — the way tart cranberries meet sweet, melty white chocolate and a subtle crunch from pistachios just feels like a warm hug. These blondies have quickly become a favorite in my kitchen when I want a treat that’s both festive and comforting.

The image shows nine square bars arranged in three rows on a silver cooling rack over a white marbled surface. Each bar has a dense light golden-brown base, filled with bright red berries embedded throughout. The tops are sprinkled with chopped pistachios of green and brown hues and small chunks of creamy white pieces. In the top right, there is a wire basket filled with red berries dusted with sugar. The background contains small green bottle brush trees and a round shiny ornament with red, green, gold, and cream sections. 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 love sharing this Cranberry White Chocolate Blondies Recipe because it brings together a brilliant flavor combo that feels fancy but is totally easy to make. Anytime I bring these to a gathering, they disappear fast, and honestly, that sweet-tart pistachio crunch combo makes them downright addictive.

Perfect balance of flavors: The tart cranberries cut through the rich, buttery sweetness for a sophisticated treat.
Simple ingredients: You likely already have most of these in your pantry — no fancy shopping required!
Chewy texture: A slight gluten development during mixing gives these blondies a wonderfully chewy bite.
Customizable: Swap nuts or chocolate chunks based on what you have; this recipe adapts beautifully.

The image shows a stack of four square bars placed on a white dish with a scalloped edge. Each bar has a golden-brown base with visible chunks of bright red fruit and scattered green pistachios, creating a textured and colorful look. The bars appear moist and dense with bits of white nuts inside. The white dish sits on a green cloth, with a red and white Christmas ball ornament in the front and a small green decorative tree in the background, all set against a white marbled surface. 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 crucial role that combines to create the perfect bite. From the sugars for caramel-like depth to the fresh cranberries’ zing, these components work harmoniously to deliver a delightful flavor and texture.

Flat lay of a small mound of dark brown sugar, a small mound of granulated white sugar, a simple white ceramic bowl filled with melted butter, two whole brown eggs with clean shells, a small white ceramic bowl holding clear vanilla extract, a small white ceramic bowl of baking powder, a small white ceramic bowl of coarse kosher salt, a small white ceramic bowl of all-purpose flour, a small white ceramic bowl filled with fresh bright red cranberries, a small white ceramic bowl containing chunky white chocolate pieces, a small white ceramic bowl with shelled green pistachios, all carefully arranged in perfect symmetry, 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: Using dark brown sugar adds moisture and a deeper, caramel flavor that keeps blondies chewy and rich.
Granulated sugar: Helps balance sweetness without overpowering the other flavors.
Unsalted butter: Melted butter adds richness and a tender crumb – make sure it’s slightly cooled to avoid cooking the eggs.
Egg and egg yolk: Provide structure and extra moisture; the yolk adds creaminess without toughness.
Vanilla extract: Essential for rounding all the flavors with its warm, sweet aroma.
Baking powder: Gives a gentle lift without making the blondies cakey.
Kosher salt: Enhances the sweet and tart elements by balancing the overall taste.
All-purpose flour: The backbone of the blondies, just enough to provide structure but not dryness.
Fresh cranberries: Their tartness brightens up the sweetness, offering a pleasant pop of flavor.
White chocolate chips or chunks: Melty sweetness paired with the berries creates that classic festive flavor.
Shelled pistachios: Adds a salty crunch that contrasts beautifully with the sweet and tart notes.

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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 like to switch up this Cranberry White Chocolate Blondies Recipe depending on the season or what’s in the pantry. It’s so forgiving that you can really make it your own, whether that means swapping nuts or adding a splash of orange zest to brighten things up.

Variation: Once, I added a sprinkle of cinnamon and a handful of chopped pecans instead of pistachios — it gave a warm, cozy twist that's perfect for fall.
Dairy-Free Version: Use a plant-based butter substitute and dairy-free white chocolate to accommodate dietary needs without sacrificing flavor.
Frozen Cranberries: If fresh cranberries aren’t in season, thawed frozen ones work well — just pat them dry to avoid too much moisture.

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 in advance so they reach room temperature — this really helps your batter mix smoothly. Measure and prep the rest of your ingredients next: melt the butter and let it cool slightly (you don’t want it hot or you’ll scramble your eggs), chop your pistachios and white chocolate if needed, and rinse and dry your fresh cranberries thoroughly. Line an 8-inch square baking pan with parchment paper or grease it to prevent sticking.

Step 2: Mix sugars with melted butter

In a large bowl, whisk together the brown sugar and granulated sugar with the melted butter until it looks smooth and combined. This step is when you start building flavor layers — don’t rush, take your time to get a good mix.

Step 3: Add eggs and vanilla

Crack in the whole egg and egg yolk, then pour in the vanilla extract. Whisk everything together for about 30 seconds until you have a glossy, well-mixed batter. It’s okay if you see a few tiny bits of egg white – they’ll disappear during baking.

Step 4: Combine dry ingredients and mix gently

Add the baking powder, kosher salt, and flour to the wet ingredients. Use a silicone spatula or big spoon to fold everything together until just combined. Stir for about 30 seconds—this might feel odd, but it helps develop a bit of gluten for that perfect chewy texture you want in blondies.

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

Now for the best part: gently fold in your cranberries, white chocolate chips (or chunks), and pistachios, making sure they’re evenly distributed without crushing the berries. This ensures every bite has that amazing combo of sweet, tart, and crunchy.

Step 6: Bake and cool

Spread the batter evenly in your prepared pan, smoothing the top. Bake at 325°F (165°C) for 28 to 33 minutes. Don’t skip the toothpick test: insert it in the center, and when it comes out clean or with just a few crumbs, your blondies are ready. Let the pan cool on a wire rack for at least 15 minutes to set before slicing — patience here really helps keep your slices neat and delicious.

Top Tip

I’ve made these blondies countless times and found a few tricks that really help get them just right — these tips might save you some trial and error!

Room temperature eggs: Helps the batter come together smoothly and prevents curdling when combined with melted butter.
Pat cranberries dry: Excess moisture can make your blondies soggy, so gentle drying is key for a balanced texture.
Don’t over-mix flour: Stirring just enough to combine keeps blondies tender while giving the perfect chewy bite.
Cool before slicing: Blondies finish setting as they cool, so slicing too soon leads to messy pieces.

How to Serve Cranberry White Chocolate Blondies Recipe

cranberry white chocolate blondies - Serving Suggestion

Garnishes

I often sprinkle chopped pistachios on top right after baking for an extra pop of color and crunch — it makes the blondies look as good as they taste. A light dusting of powdered sugar can also add a pretty, snowy effect if you’re serving them for a holiday gathering.

Side Dishes

These blondies are great with a scoop of vanilla ice cream or a dollop of whipped cream for an easy dessert. For coffee or tea time, I like to serve them alongside a warm chai latte or a bright, citrusy green tea to complement the tartness of the cranberries.

Creative Ways to Present

For special occasions, I like to cut these blondies into smaller bite-sized squares and arrange them on a festive platter with fresh cranberries and pistachio halves scattered around. Serving them with patterned napkins and a warm candle nearby really makes an everyday treat feel like a celebration.

Make Ahead and Storage

Storing Leftovers

I store leftover blondies in an airtight container at room temperature — they hold up beautifully for 4 to 5 days without drying out. Just keep them away from heat or direct sunlight to preserve that soft, chewy texture.

Freezing

These blondies freeze really well! I slice them before freezing and place the pieces between layers of parchment in a sealed freezer bag. When you want a treat, just thaw a few at room temperature or warm them slightly in the microwave for that fresh-baked feel.

Reheating

To reheat, I like to pop a blondie square in the microwave for 10-15 seconds—just long enough to soften the white chocolate without melting it too much. You can also warm them briefly in a preheated oven wrapped in foil to keep them moist.

Frequently Asked Questions:

Can I use dried cranberries instead of fresh ones?

Dried cranberries can be used, but since they’re much sweeter and chewier, they change the flavor and texture quite a bit. If you go this route, consider reducing the granulated sugar slightly, and soak the dried cranberries in warm water for 10 minutes to plump them up before folding them in.

Why do my blondies sometimes turn cakey?

Blondies can turn cakey if there’s too much baking powder or if the flour is over-mixed. To keep that chewy texture, measure flour carefully, don’t over-mix once you add the flour, and stick to the ½ teaspoon of baking powder in the recipe.

Can I double this Cranberry White Chocolate Blondies Recipe?

You can double the recipe, but I recommend baking in two separate pans to ensure even baking. Increasing pan size or overfilling one pan can affect baking time and texture, so better to divide the batter evenly and keep an eye on baking times.

What if I don’t have pistachios?

No pistachios? No problem! You can substitute with walnuts, pecans, or almonds — any nut with a mild flavor and a bit of crunch works great in this recipe. If you prefer no nuts, just omit them; the cranberry and white chocolate combination still shines beautifully.

Final Thoughts

This Cranberry White Chocolate Blondies Recipe is one I turn to whenever I want to impress without stress. They strike such a lovely balance of flavors and textures — sweet, tart, buttery, chewy, and crunchy all at once. I hope you’ll enjoy making and sharing them as much as I do, whether it’s for a holiday dessert table or just a cozy afternoon treat at home. Trust me, these blondies quickly become a favorite that friends and family will ask for again and again.