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, rinsed and dried; 75 grams (½ cup) white chocolate chips or chunks; 50 grams (½ cup) shelled pistachios, chopped

There’s something simply irresistible about the blend of tart cranberries, luscious white chocolate, and crunchy pistachios in a cozy bar. This Cranberry White Chocolate Blondies Recipe hits all the right notes for a chewy, sweet treat that’s perfect for nearly any occasion.

A stack of four square blondie bars sits on a white curved dish with green trim, each bar filled with red cranberries, white nuts, and green pistachios, showing a dense and crumbly texture. The bars' golden-brown color contrasts with the bright red cranberries and green pistachio pieces, giving a colorful and festive look. Around the dish on a white marbled surface are small blue pine tree decorations, frosted red berries on a black stand, a green textured napkin with a red and white ornament, and two shiny Christmas ornaments, one primarily green and glittery and the other with green and gold sections. The background is a white brick wall. 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

Between the burst of fresh cranberries, the creamy pockets of white chocolate, and the salted crunch of pistachios, these blondies are a delightful twist on classic sweet bars. I love how easy they are to whip up and how they bring a vibrant pop of color and flavor to my kitchen.

Unique Flavor Combo: The tart and sweet mix keeps each bite exciting without being overpowering.
Simple Ingredients: No need for fancy stuff—you probably have most of these in your pantry already.
Chewy Texture: A bit of gluten development gives the blondies a perfect chewy bite that I keep coming back for.
Customizable: Easily swap out nuts or chocolate types to fit your mood or pantry stock.

The image shows nine square blondies arranged on a metal cooling rack over a white marbled surface. Each blondie bar has a light golden-brown base with visible pieces of bright red cranberries and is topped with chopped green pistachios and small white chunks of white chocolate scattered unevenly. To the top right, a round wire basket holds sugar-coated cranberries, and to the left side, two small, green mini Christmas tree decorations and a shiny round Christmas ornament with red, green, gold, and cream sections add a festive touch. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe combines familiar baking staples with some fresh and flavorful elements that turn simple blondies into a standout treat. Paying attention to quality and freshness really lifts these bars to the next level.

Flat lay of a small mound of dark brown sugar, a small mound of white granulated sugar, a small white ceramic bowl with melted golden butter, two whole uncracked brown eggs, a small white ceramic bowl with clear vanilla extract, a small white ceramic bowl with fine white all-purpose flour, a small white ceramic bowl with fine white baking powder, a small white ceramic bowl with coarse kosher salt, a small cluster of bright red fresh cranberries, a small pile of irregular white chocolate chunks, and a small pile of green shelled pistachios all arranged symmetrically and naturally 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: Adds moisture and a deep caramel flavor that’s the backbone of any good blondie.
Granulated Sugar: Boosts sweetness and helps create the right texture.
Unsalted Butter: Melted for richness, it helps bind everything together with a silky mouthfeel.
Egg and Egg Yolk: Adds structure and tenderness; the yolk makes the blondies extra lush.
Vanilla Extract: Enhances all the flavors with a warm, inviting aroma.
Baking Powder: Gives a gentle rise for a tender crumb without making them cakey.
Kosher Salt: Balances sweetness and boosts flavor complexity.
All-Purpose Flour: The sturdy base of the blondie’s chew.
Fresh Cranberries: Tart and juicy bursts that brighten every bite.
White Chocolate Chips or Chunks: Sweet, creamy pockets that melt perfectly inside.
Shelled Pistachios: Provide crunch and a hint of saltiness that pairs beautifully.

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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 often tweak this Cranberry White Chocolate Blondies Recipe depending on the season and who I’m baking for. It’s forgiving and flexible, so don’t be shy about making it your own!

Variation: One time, I swapped pistachios for toasted pecans—just as good, but a little earthier and perfect for fall vibes.
Nut-free option: You can easily leave out the nuts or replace them with sunflower seeds if allergies are a concern.
Add a zing: Sprinkle in some orange zest for a citrus note that plays beautifully with cranberries and white chocolate.

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

Step 1: Get Everything Ready

Thirty minutes before you start baking, take the eggs out so they can warm up to room temperature. This little step helps with smooth mixing and even baking. Meanwhile, melt your butter and set it aside to cool a bit. Don't forget to rinse and dry the fresh cranberries well to avoid excess moisture.

Step 2: Mix Your Sugars and Butter

In a large bowl, whisk together the brown sugar, granulated sugar, and your slightly cooled melted butter until creamy. This mix forms the flavorful base that ensures your blondies stay moist but not greasy.

Step 3: Add Eggs and Vanilla

Add the whole egg, egg yolk, and vanilla extract to your sugar-butter mixture, whisking well for about 30 seconds until everything looks smooth and glossy. This will give your batter a lovely sheen and good structure.

Step 4: Combine Dry Ingredients & Create Chew

Sift together baking powder, salt, and flour, then add it to your wet ingredients. Use a spatula or spoon to stir for about 30 seconds — I do this on purpose to bring out some gluten and achieve that perfect chewy texture.

Step 5: Fold in the Stars of the Show

Gently fold in the cranberries, white chocolate chips or chunks, and pistachios. Handle carefully so the cranberries don’t get smashed but still get evenly dispersed for bursts of flavor in every bite.

Step 6: Bake and Cool

Spread the batter evenly into a lined or greased 8-inch square pan. Bake at 325°F (165°C) for 28–33 minutes — check with a toothpick; it should come out clean or with just a few moist crumbs. Let them cool for at least 15 minutes before slicing, to let them firm up nicely.

Top Tip

From countless batches, I’ve learned a few small tricks that really make baking these cranberry white chocolate blondies effortless and delicious every time.

Room Temperature Eggs: Make sure your eggs aren’t straight from the fridge — it helps the batter come together smoothly and bakes more evenly.
Don’t Overmix Flour: Stirring just until combined and then a little extra helps develop chewiness, but overdoing it makes the blondies tough.
Fresh Cranberries: Use fresh (not frozen) cranberries for maximum burst of tartness and texture contrast.
Cooling Time: Patiently let them cool before slicing — this allows the internal structure to set up perfectly, so blondies hold their shape.

How to Serve Cranberry White Chocolate Blondies Recipe

Garnishes

I often sprinkle a handful of chopped pistachios right on top after baking for a pretty, inviting finish. Sometimes I dust a tiny bit of powdered sugar to give these blondies that cozy winter vibe, especially during holidays.

Side Dishes

This recipe pairs beautifully with a hot cup of tea or coffee — perfect for afternoon breaks. For a festive brunch, try alongside vanilla yogurt or whipped cream. It’s also fantastic with a scoop of vanilla ice cream if you’re in the mood for dessert.

Creative Ways to Present

I’ve served these blondies on a rustic wooden board surrounded by fresh cranberries and sprigs of rosemary for holiday gatherings — it makes a simple dessert look special. Cutting them into mini bite-sized squares also works great for parties or kids' lunches.

Make Ahead and Storage

Storing Leftovers

Once cooled, I store leftover blondies in an airtight container at room temperature; they stay fresh and chewy for up to 4-5 days. I’ve found this flavor combo actually tastes even better the next day!

Freezing

To freeze, I wrap individual blondies tightly in plastic wrap then place them in a freezer-safe container. When I want a quick sweet fix, they thaw nicely overnight in the fridge or warm up in the microwave for about 15 seconds.

Reheating

If you prefer warm blondies, pop one or two in the microwave for 10-15 seconds before serving. The white chocolate gets melty again, making every bite feel freshly baked.

Frequently Asked Questions:

Can I use frozen cranberries for this recipe?

I recommend using fresh cranberries rather than frozen. Frozen berries tend to release more moisture while baking, which can make the blondies soggy or affect the texture negatively.

How do I know when these blondies are done baking?

The blondies are done when a toothpick inserted near the center comes out clean or with just a few moist crumbs — not wet batter. Also, the top should be golden brown.

Can I substitute the pistachios with another nut?

Absolutely! Pecans, walnuts, or almonds work wonderfully and bring their own unique flavor and texture. Just make sure to roughly chop them to keep that nice crunch.

How should I store leftover cranberry white chocolate blondies?

Store leftovers in an airtight container at room temperature. They stay fresh for 4–5 days and taste even better after sitting for a day as the flavors meld.

Final Thoughts

Honestly, this Cranberry White Chocolate Blondies Recipe feels like a warm hug in dessert form. Every time I bake it, friends and family gather eagerly, drawn by the sweet aroma and those irresistible flavor pops. I hope you find as much joy making and sharing these blondies as I do — they truly brighten up any day.