Cranberry White Chocolate Blondies

These blondies are soft, buttery, and just the right balance of sweet and tart. Studded with juicy cranberries and creamy white chocolate, they feel festive without being fussy. The texture is dense yet tender, with lightly crisp edges and a melt-in-your-mouth center. Perfect for holiday baking, cookie trays, or a cozy afternoon treat with coffee or tea.

Yield

One 9×9-inch pan (about 12–16 blondies)

Blondie Batter

Ingredients

¾ cup unsalted butter, melted and slightly cooled
1 cup light brown sugar, packed
1 large egg + 1 egg yolk, room temperature
2 tsp vanilla extract
1¾ cups all-purpose flour
½ tsp baking powder
½ tsp salt
¾ cup white chocolate chunks or chips
¾ cup fresh or dried cranberries (fresh give a brighter pop)

Instructions

Preheat oven to 350°F. Line a 9×9-inch baking pan with parchment paper.
In a bowl, whisk melted butter and brown sugar until smooth and glossy.
Whisk in egg, egg yolk, and vanilla until fully combined.
In a separate bowl, mix flour, baking powder, and salt.
Fold dry ingredients into the wet mixture just until combined.
Gently fold in white chocolate and cranberries.
Spread batter evenly into the prepared pan.

Bake for 25–30 minutes, until the edges are lightly golden and the center is just set.
Do not overbake — blondies should stay soft and slightly fudgy.

Cool completely before slicing.

Kitchen Notes

Using an extra egg yolk gives these blondies a richer, chewier texture. Fresh cranberries add bright bursts of tartness, while dried cranberries make them slightly sweeter and softer — both work beautifully. For clean slices, chill the pan for 30 minutes before cutting.

Storage

Store at room temperature for up to 2 days or refrigerate for up to 5 days. These blondies also freeze well for up to 2 months.

Nutritional Information (approx. per blondie)

Calories 260, Protein 3g, Fat 14g, Carbs 32g, Fiber 1g, Sugars 22g, Sodium 120mg