Cranberry and White Chocolate Blondies
Sweet, buttery, soft, and chewy. These Cranberry and White Chocolate Blondies make a great dessert or anytime sweet treat.
Brown sugar, butter, and vanilla create a rich base that perfectly complements the star ingredients, making every bite a delightful experience.
A delicious treat that is perfect as an after-dinner dessert or an on-the-go snack.
The sweetness of the white chocolate is balanced with the tartness of the dried cranberries and hints of vanilla flavor. And who doesn’t love sweet and tart flavors combined in a sweet, gooey batter?
This is an easy, foolproof recipe that takes no time at all. Making the blondies takes just about 15 minutes.
However, you will need to exercise some patience while waiting for the blondies to cool before you can add the luscious white chocolate drizzle. But the wait is well worth it. A mouthful of chewy, gooey white chocolate blondie perfection will be the reward.
Recipe Highlights
- Quick and easy to prepare
- Perfect for holiday treats
- Great for gifting
- Kid-friendly dessert
- Freezes well for future indulgence
Ingredient Notes
BROWN SUGAR – Brings a deep, caramel-like sweetness and contributes to the chewy texture.
BUTTER – Adds richness and helps create that irresistible melt-in-your-mouth quality.
EGGS – Bind the ingredients and provide structure to the blondies.
VANILLA EXTRACT – Enhances all the flavors and adds a subtle aromatic warmth.
SELF-RISING FLOUR – Simplifies the recipe by eliminating the need for separate leavening agents.
DRIED CRANBERRIES – Offer a tart contrast to the sweet blondie base and white chocolate.
WHITE CHOCOLATE CHIPS – Provide pockets of creamy sweetness throughout the blondies and create a beautiful drizzle on top.
📌 PIN THESE WHITE CHOCOLATE CRANBERRY BLONDIES HERE TO SAVE FOR LATER!
How To Make White Chocolate and Cranberry Blondies
- Mix brown sugar, butter, eggs, and vanilla until creamy.
- Beat in flour until well combined.
- Fold in cranberries and white chocolate chips.
- Pour batter into prepared pan and bake.
- Drizzle melted white chocolate over cooled blondies.
Leftovers and Storage
STORE – Keep in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
FREEZE – Wrap individual blondies in plastic wrap and store in a freezer bag for up to 3 months.
REHEAT – Thaw at room temperature or microwave for 10-15 seconds for that fresh-baked taste.
MAKE AHEAD – Prepare the batter up to a day in advance and refrigerate until ready to bake.
Serving Suggestions
VANILLA ICE CREAM – Serve warm blondies with a scoop of creamy vanilla ice cream for a decadent dessert.
AFTERNOON TEA – Pair with a hot cup of Earl Grey for a delightful afternoon treat.
LUNCHBOX SURPRISE – Pack a square in your kids’ lunchboxes for a sweet midday pick-me-up.
DESSERT PLATTER – Cut into smaller squares and arrange on a platter with other cookies for a varied dessert spread.
Recipe Success Tips
- Instead of using cranberries, try making this recipe with raisins or dried cherries.
- For a slightly different presentation, try cutting the blondies into 12 rectangles. Then, slice each rectangle diagonally so you’ll end up with two triangles.
- Use pure vanilla extract instead of imitation vanilla extract. It’s worth the extra few dollars. If you really want to splurge, order a few whole vanilla beans. Scrape the inside of one vanilla bean and add it to the batter.
- Tossing the cranberries in flour before adding them to the batter will prevent them from clumping together, ensuring that each bite has its fair share of cranberries.
More Easy Dessert Ideas
GERMAN CRUMB CAKE – Streuselkuchen
White Chocolate and Cranberry Blondies
Ingredients
- 2 cups brown sugar
- 6 tablespoons butter unsalted, softened
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 cups self-rising flour
- 1 cup Dried Cranberries
- 2 cups white chocolate chips divided
Instructions
PREP
- Preheat the oven to 350° Fahrenheit. Use baking spray or shortening to grease a 9×13" baking sheet.
- Sprinkle cranberries with on tablespoon of flour. Shake off any excess flour. Set aside.
Making The Dough
- Combine brown sugar, butter, eggs, and vanilla extract and beat with a hand mixer on medium speed until creamy. Add flour in and continue to beat on low speed until well combined. Fold cranberries and white chocolate into the batter.
- Pour batter into a 9×13" prepared pan. Bake for 25-30 minutes. Use a wooden toothpick to check for doneness. Allow to cool completely.
Making The White Chocolate Drizzle
- Microwave ½ cup of white chocolate chips for 30-60 seconds. Pause after 30 seconds, stir the chocolate. If not melted, return to the microwave and continue to melt using 15 second increments.
- Use a spoon to drizzle the melted white chocolate over the blondies. Set aside to cool.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.