Get ready to discover your new favorite dessert. These White Chocolate Cranberry Blondies are the perfect combination of sweet, tart, and chewy. Packed with creamy white chocolate chips and festive dried cranberries, this easy-to-make recipe delivers incredibly rich, buttery blondies with a beautifully crinkly top. Whether you’re baking for the holidays, a party, or just a Tuesday afternoon, these bars are a guaranteed crowd-pleaser.
Unlike a traditional brownie, a blondie swaps cocoa for brown sugar and vanilla, creating a decadent, caramel-like flavor that’s simply irresistible. This recipe is designed for maximum chewiness and flavor, ensuring every bite is a memorable one. Let’s get baking!
Why This is the Best White Chocolate Cranberry Blondies Recipe
You’ll fall in love with this recipe from the very first bite. It’s not just another dessert; it’s a game-changer for your baking rotation.
- Perfectly Chewy Texture: We use melted butter and the right ratio of brown sugar to flour to create a wonderfully dense and chewy blondie, avoiding a dry or cakey result.
- Balanced Flavors: The sweetness of the white chocolate is perfectly offset by the tartness of the dried cranberries, creating a sophisticated and addictive flavor profile.
- Festive & Versatile: The red and white colors make these blondies perfect for holiday platters, especially Christmas and Thanksgiving. But they’re delicious enough to be enjoyed all year round.
* Incredibly Easy: This is a one-bowl recipe! You don’t need a stand mixer, and the steps are simple enough for bakers of any skill level. It’s the perfect recipe for a quick and impressive dessert. For another impressive yet simple dessert, try these strawberry cheesecake stuffed cookies.
Key Ingredients for Success
The magic of these White Chocolate Cranberry Blondies comes from using simple, high-quality ingredients. Here’s what you’ll need to create the perfect batch.
Ingredient Breakdown
- Unsalted Butter: Melted butter is the secret to a chewy, fudgy texture. It coats the flour and limits gluten development, keeping the blondies tender.
- Light Brown Sugar: This is the star ingredient, providing moisture and a deep, caramel-like flavor that defines a classic blondie.
- Egg: One large egg binds the ingredients together and adds richness.
- Vanilla Extract: Use pure vanilla extract to enhance the buttery, brown sugar flavors.
- All-Purpose Flour: Provides the structure for the blondies. Be sure to measure it correctly—spoon and level, don’t pack!
- Cornstarch: A secret weapon for extra soft and tender blondies.
- Baking Powder: Gives just a tiny bit of lift without making the blondies cakey.
- Salt: Balances the sweetness and brings out all the other flavors.
- White Chocolate Chips: Use high-quality white chocolate chips for the best creamy flavor and melt.
- Dried Cranberries: These add a delightful tartness and chewy texture that cuts through the richness.
Step-by-Step Instructions
Making these chewy blondies is incredibly straightforward. Follow these simple steps for perfect results every time.
- Prep Your Pan: Preheat your oven to 350°F (175°C). Grease an 8×8 inch baking pan and line it with parchment paper, leaving an overhang on two sides to easily lift the blondies out later.
- Combine Wet Ingredients: In a large mixing bowl, whisk together the melted butter and light brown sugar until fully combined and smooth. Add the egg and vanilla extract and whisk vigorously for about a minute until the mixture is light and glossy.
- Add Dry Ingredients: Add the flour, cornstarch, baking powder, and salt to the wet ingredients. Fold together with a spatula until just combined. Do not overmix; a few streaks of flour are okay.
- Fold in the Goodies: Gently fold in the white chocolate chips and dried cranberries. Reserve a handful of each to press into the top for a bakery-style look.
- Bake to Perfection: Spread the batter evenly into your prepared pan. Sprinkle the reserved white chocolate chips and cranberries on top. Bake for 22-25 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs, but not wet batter.
- Cool Completely: This is the most important step! Let the blondies cool completely in the pan on a wire rack. This allows them to set, ensuring a clean slice and the perfect chewy texture. This takes at least 2 hours.
Tips for the Perfect Blondies
Want to take your White Chocolate Cranberry Blondies from great to absolutely spectacular? Here are a few expert tips.
- Don’t Overbake: The key to a chewy blondie is to slightly underbake it. The residual heat will continue to cook it as it cools. The center should be set but still soft.
- Cooling is Crucial: I can’t stress this enough! Slicing into warm blondies will result in a gooey mess. Be patient and let them cool completely for that perfect fudgy texture and clean cuts.
- Ingredient Temperature: Make sure your egg is at room temperature. This helps it emulsify better with the butter and sugar, creating a more uniform batter.
- Customize Your Mix-ins: Feel free to swap the cranberries for other dried fruits or add chopped nuts like pecans or walnuts for extra crunch. If you enjoy nutty flavors in desserts, you might also like this delicious cranberry pecan cake.
Storage and Freezing Instructions
These blondies store wonderfully, making them a great make-ahead dessert. If you’re looking for another great make-ahead recipe, this no-bake chocolate dessert is always a hit.
- Room Temperature: Store the blondies in an airtight container at room temperature for up to 4 days. They will stay soft and chewy.
- Freezing: For longer storage, you can freeze them. Once completely cooled, slice them into squares and wrap each one individually in plastic wrap. Place the wrapped squares in a freezer-safe bag or container. They will keep for up to 3 months. To enjoy, simply thaw them at room temperature.
Absolutely! You can easily double the ingredients and bake it in a 9×13 inch pan. You may need to add about 5-10 minutes to the baking time. Just keep an eye on it and check for doneness with a toothpick.
It’s best to stick with dried cranberries for this recipe. Fresh or frozen cranberries release a lot of water as they bake, which can make the blondies soggy and affect the overall texture.
The secret to a crinkly, paper-thin top is vigorously whisking the melted butter, sugar, and egg together for a full minute. This incorporates air and helps dissolve the sugar, which creates that signature shiny crust as it bakes.
Blondies should be slightly underbaked for maximum chewiness. The edges should be golden brown and set, but the center should still be a little soft. A toothpick inserted in the center should come out with moist crumbs attached, not wet batter.
A cakey texture is usually caused by over-mixing the batter after adding the flour, which develops too much gluten. To ensure a chewy result, fold the dry ingredients in with a spatula until just combined. Using melted butter instead of creamed butter also contributes to a chewier texture.
Absolutely! You can easily double the ingredients and bake it in a 9×13 inch pan. You may need to add about 5-10 minutes to the baking time. Just keep an eye on it and check for doneness with a toothpick.
It’s best to stick with dried cranberries for this recipe. Fresh or frozen cranberries release a lot of water as they bake, which can make the blondies soggy and affect the overall texture.
The secret to a crinkly, paper-thin top is vigorously whisking the melted butter, sugar, and egg together for a full minute. This incorporates air and helps dissolve the sugar, which creates that signature shiny crust as it bakes.
Blondies should be slightly underbaked for maximum chewiness. The edges should be golden brown and set, but the center should still be a little soft. A toothpick inserted in the center should come out with moist crumbs attached, not wet batter.
A cakey texture is usually caused by over-mixing the batter after adding the flour, which develops too much gluten. To ensure a chewy result, fold the dry ingredients in with a spatula until just combined. Using melted butter instead of creamed butter also contributes to a chewier texture.
The Perfect White Chocolate Cranberry Blondies Recipe
White Chocolate Cranberry Blondies: The Ultimate Chewy Holiday Treat
Ingredients
Equipment
Instructions
- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan and line it with parchment paper, leaving an overhang on two sides.
- In a large mixing bowl, whisk together the melted butter and light brown sugar until fully combined. Add the egg and vanilla extract and whisk vigorously until the mixture is light and glossy.
- Add the flour, cornstarch, baking powder, and salt. Fold together with a spatula until just combined. Do not overmix.
- Gently fold in the white chocolate chips and dried cranberries, reserving a handful of each for the top.
- Spread the batter evenly in the prepared pan and sprinkle the reserved toppings over it. Bake for 22-25 minutes, or until the edges are golden and a toothpick comes out with moist crumbs.
- Let the blondies cool completely in the pan on a wire rack before lifting out and slicing into squares.
Notes
Cool Completely: Patience is key! Letting the blondies cool completely ensures they set properly and slice cleanly.
Customize: Feel free to add 1/2 cup of chopped pecans or walnuts for a nutty crunch.
Share Your Creations!
I hope you love making these delicious White Chocolate Cranberry Blondies! There’s nothing better than sharing a homemade treat with the people you love. If you make this recipe, please leave a comment below and let me know how they turned out. And don’t forget to share a photo of your beautiful blondies on Pinterest!
