Think chewy cookie meets buttery bar — then toss in melty white chocolate chunks and sweet-tart cranberries, and you’ve got these ultra-festive blondies. They’re golden on the edges, soft in the center, and seriously irresistible. Perfect for holiday trays, office parties, or your favorite Netflix-and-bake night.
Not in a blondie mood? Try my Cranberry Orange Muffins or Brown Butter Pecan Cookies for a cozy twist!
🧵 Ingredients
- 1/2 cup (1 stick) unsalted butter, melted
- 1 cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour
- 3/4 cup white chocolate chips or chunks
- 1/2 cup dried cranberries (sweetened)
🧱 Instructions
1. Prep: Preheat oven to 350°F. Line an 8×8 pan with parchment and lightly grease.
2. Mix Wet: In a large bowl, whisk melted butter and brown sugar. Add egg and vanilla, mix until glossy.
3. Add Dry: Stir in salt and flour just until no streaks remain.
4. Fold In: Gently fold in white chocolate and cranberries.
5. Bake: Spread batter evenly in pan. Bake 22–25 minutes or until top is golden and a tester comes out with a few moist crumbs.
6. Cool: Let cool completely in pan before lifting out and slicing.
🎁 Serving Tips
- Stack on a holiday platter with sprigs of rosemary or sugared cranberries.
- Wrap in parchment and twine for sweet edible gifts.
- Warm one up and top with vanilla ice cream for pure bliss.
🧨 Variations
- Sub dark chocolate chips if white chocolate isn’t your thing.
- Make them gluten-free with a 1:1 flour blend.
- Add chopped pistachios for color and crunch!
⚠️ Troubleshooting
- Too dry? Don’t overbake—start checking at 22 minutes.
- Crumbly edges? Let them cool fully before cutting.
- Greasy? Make sure butter isn’t too hot when mixing with sugar.
📁 Storage
- Store in an airtight container at room temp for up to 4 days.
- Freeze cut blondies for up to 2 months. Thaw at room temp.
White Chocolate Cranberry Blondies
Ingredients
- 1/2 cup 1 stick unsalted butter, melted
- 1 cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1 cup all-purpose flour
- 3/4 cup white chocolate chips or chunks
- 1/2 cup dried cranberries sweetened
Instructions
- Prep: Preheat oven to 350°F. Line an 8×8 pan with parchment and lightly grease.
- Mix Wet: In a large bowl, whisk melted butter and brown sugar. Add egg and vanilla, mix until glossy.
- Add Dry: Stir in salt and flour just until no streaks remain.
- Fold In: Gently fold in white chocolate and cranberries.
- Bake: Spread batter evenly in pan. Bake 22–25 minutes or until top is golden and a tester comes out with a few moist crumbs.
- Cool: Let cool completely in pan before lifting out and slicing.
Notes
- Swap cranberries for dried cherries or chopped dried apricots.
- Add a pinch of cinnamon or orange zest for extra depth.
Let me know if you bake a batch—tag me on Pinterest or Instagram so I can drool over your squares!
