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Cranberry White Chocolate Blondies
Caroline

Cranberry White Chocolate Blondies

These Cranberry White Chocolate Blondies are soft, chewy, buttery dessert bars loaded with dried cranberries and sweet white chocolate chips. Perfect for holidays, gifting, or anytime baking!
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 20 blondies
Course: Bars, Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter, melted
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 cup dried cranberries
  • 1 cup white chocolate chips

Equipment

  • 9x13-inch baking pan
  • mixing bowls
  • whisk or electric mixer
  • spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Grease or line a 9×13-inch pan with parchment.
  2. Whisk melted butter, brown sugar, and granulated sugar in a bowl until smooth.
  3. Add eggs and vanilla, mixing until creamy.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Fold dry ingredients into wet mixture until just combined.
  6. Stir in dried cranberries and white chocolate chips.
  7. Spread batter evenly in the pan.
  8. Bake 25–30 minutes or until a toothpick comes out clean or with light crumbs.
  9. Cool completely before slicing into squares.

Notes

For the richest flavor, use high-quality white chocolate. Slight underbaking creates a softer, chewier texture. These blondies freeze exceptionally well.