Chewy White Chocolate Cranberry Blondies

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Blondies have always held a special place in my baking heart, but when you fold in sweet white chocolate and tart cranberries, they become something extraordinary. I remember the first time I made these Chewy White Chocolate Cranberry Blondies—it was around the holidays, and I wanted a dessert that felt festive without being over-the-top. These golden, gooey bars delivered everything I hoped for. They’re buttery, rich, and balanced perfectly by bursts of tart cranberry and creamy pockets of white chocolate.

What I love most is how simple they are to make. You don’t need a mixer, and everything comes together in one bowl. The texture is incredible—chewy edges with a soft, dense center, exactly what you want in a blondie. Whether you’re baking for a crowd or just treating yourself, these are the kind of bars that disappear fast. Trust me, once you make a batch, you’ll be hooked.

Why You’ll Love This Chewy White Chocolate Cranberry Blondies Recipe

These blondies are the perfect combination of sweet and tangy, with a rich, buttery base that makes each bite addictive. They’re simple to prepare, versatile for any occasion, and the festive colors of red cranberries and creamy white chocolate make them an instant favorite at holiday parties or cookie swaps. Plus, the chewy texture is unbeatable.

What Kind of Cranberries Should I Use?

You can use either dried cranberries or fresh/frozen cranberries in this recipe. Dried cranberries offer a sweeter, more concentrated flavor and don’t release moisture, which keeps the blondies extra chewy. If you’re after a sharper, more tart contrast, fresh cranberries are an excellent choice—but make sure to chop them roughly so they distribute evenly. Frozen cranberries work too; just don’t thaw them before adding.

Options for Substitutions

• Butter: You can substitute coconut oil or vegan butter for a dairy-free version.
• Sugar: Swap white sugar with coconut sugar or light brown sugar for a deeper caramel flavor.
• White Chocolate: Try dark or milk chocolate chips if white chocolate isn’t your thing.
• Cranberries: Chopped dried cherries or even raspberries can bring a fruity twist.
• Flour: Use a gluten-free 1:1 baking flour to make the recipe gluten-free without losing that chewy texture.

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Ingredients for Chewy White Chocolate Cranberry Blondies

• Unsalted Butter – Provides richness and that classic buttery flavor. It also contributes to the chewy texture.
• Brown Sugar – Adds deep caramel notes and moisture, making the blondies extra soft and chewy.
• Granulated Sugar – Balances the brown sugar for the perfect level of sweetness.
• Eggs – Help bind the batter together while adding richness and structure.
• Vanilla Extract – Enhances the overall flavor and adds warmth.
• All-Purpose Flour – The main structure of the blondies; makes them dense yet soft.
• Baking Powder – Just a touch gives a gentle lift without turning them into cake.
• Salt – Balances the sweetness and brings out the flavor of the cranberries and white chocolate.
• White Chocolate Chips – Melt into creamy pockets that contrast beautifully with the tart berries.
• Dried Cranberries – Sweet and tart, they cut through the richness and add chewy texture.

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Step 1: Preheat and Prep Your Pan

Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal. Lightly grease the paper or spray with non-stick spray.

Step 2: Melt the Butter

In a large microwave-safe bowl, melt the butter until fully liquid. Let it cool for a couple of minutes so it doesn’t scramble the eggs.

Step 3: Mix in the Sugars

Whisk the brown sugar and granulated sugar into the melted butter until smooth and glossy. This gives the blondies that iconic caramelized flavor.

Step 4: Add Eggs and Vanilla

Stir in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract.

Step 5: Combine the Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually fold the dry mixture into the wet ingredients using a spatula or wooden spoon until just combined.

Step 6: Fold in Cranberries and White Chocolate

Gently stir in the white chocolate chips and dried cranberries. Be sure they’re evenly distributed throughout the dough.

Step 7: Transfer to Pan and Smooth the Top

Spread the batter into the prepared pan, smoothing the top with a spatula to ensure even baking.

Step 8: Bake Until Golden and Set

Bake for 25–30 minutes, or until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs. Don’t overbake—you want them chewy!

Step 9: Cool and Slice

Let the blondies cool completely in the pan before lifting them out using the parchment. Slice into squares and serve!

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How Long to Prepare Chewy White Chocolate Cranberry Blondies

Making these blondies is quick and easy, perfect for when you need a crowd-pleasing dessert without spending hours in the kitchen.

Prep Time: The batter comes together in just 15 minutes. Since there’s no need for a mixer, it’s all about melting, mixing, and folding. You can even pre-measure ingredients to speed things up.

Baking Time: Expect around 25 to 30 minutes in the oven. They’re done when the top is golden and a toothpick inserted comes out with just a few moist crumbs.

Cooling Time: Let the blondies cool in the pan for at least 30–45 minutes. This step helps them set properly and makes slicing easier.

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Tips for Perfect Blondies

• Use room temperature eggs so they blend more smoothly into the warm butter and sugar mixture.
• Do not overbake. Take them out when they still look a bit soft in the center; they’ll firm up as they cool.
• Line your pan with parchment paper for easy removal and cleaner slices.
• Reserve some chocolate chips and cranberries to sprinkle on top before baking for a more decorative finish.
• Let them cool completely before cutting to get clean, sharp edges.

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Watch Out for These Mistakes While Cooking

• Using hot butter with eggs can cause scrambling. Let it cool slightly first.
• Overmixing the batter can make the blondies tough.
• Under-measuring flour can lead to overly gooey, underbaked centers. Spoon and level your flour.
• Skipping salt may seem minor, but it helps balance the sweetness and enhance the overall flavor.
• Cutting too early can result in messy bars that fall apart. Patience pays off.

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What to Serve With Chewy White Chocolate Cranberry Blondies?

1. Vanilla Bean Ice Cream

The creamy, cold texture pairs beautifully with the warm, chewy blondies.

2. Hot Coffee or Espresso

The bitterness of coffee balances the sweet and tart flavors perfectly.

3. Whipped Cream with Orange Zest

Citrusy cream brings out the brightness of the cranberries.

4. Dark Chocolate Drizzle

A drizzle of dark chocolate on top adds a rich contrast that enhances the white chocolate inside.

5. Sparkling Cranberry Punch

A fun, festive drink to match the holiday vibe of the blondies.

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Storage Instructions

At Room Temperature: Store the blondies in an airtight container for up to 4 days. Keep them in a cool, dry place to maintain their chewy texture.

In the Fridge: If your kitchen runs warm, refrigerate them to avoid melting the chocolate chips. Let them come to room temperature before serving for the best texture.

Freezing: Wrap individual blondie squares tightly in plastic wrap and store in a freezer-safe container or bag. They’ll keep for up to 2 months. Thaw at room temperature or microwave for a few seconds to bring back the softness.

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Estimated Nutrition

Per blondie square (based on 20 squares per batch):

• Calories: 220
• Total Fat: 10g
• Saturated Fat: 6g
• Carbohydrates: 30g
• Sugar: 20g
• Protein: 2g
• Fiber: 1g
• Sodium: 85mg
• Cholesterol: 30mg

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Frequently Asked Questions

How do I know when blondies are done baking?

They should be golden around the edges and a toothpick inserted in the center should come out with a few moist crumbs, not raw batter.

Can I use fresh cranberries instead of dried?

Yes! Fresh cranberries will give a tangier bite. Just chop them roughly and don’t thaw if frozen.

Can I make these blondies gluten-free?

Absolutely. Use a 1:1 gluten-free all-purpose flour blend for best results.

Can I double the recipe?

Yes, just use a larger sheet pan and watch the baking time—you might need an extra 5–10 minutes.

How can I make them extra gooey?

Slightly underbake them by 2–3 minutes and let them cool fully. The centers will stay soft and gooey.

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Conclusion

Chewy White Chocolate Cranberry Blondies are the kind of treat that feels special but doesn’t ask much from you in the kitchen. Their buttery richness, balanced by tart cranberries and smooth white chocolate, makes them an instant crowd favorite. Whether for a holiday table, potluck, or casual weekday dessert, this recipe is one you’ll come back to again and again. Sweet, chewy, and stunning—what more could you ask for in a blondie?

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