Name: White Chocolate Cranberry Blondies Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: ½ cup butter (melted); 1 cup brown sugar; 1 egg; 1 teaspoon vanilla; ½ teaspoon baking powder; ¼ teaspoon baking soda; ⅛ teaspoon salt; 1 cup flour; 1 cup white chocolate chips; 1 cup dried cranberries

I was craving some blondies (which happens about once a week, let’s be honest) but I wanted to put a little holiday twist on it. I ran to the store to pick up some dried cranberries and white chocolate (that’s Christmas-y, right?). I was so excited for these, so I was HEARTBROKEN when I got to the store and they were COMPLETELY out of cranberries. Of the fresh variety, frozen variety, dried variety…every brand and every kind. I could have cried, but I was not about to give up on these Christmas blondies! After checking another two stores, I was able to find a package of very mashed craisins stashed on a random shelf. And if you’re wondering, it was totally worth the hunt! 😉

Serves: 15

White Chocolate Cranberry Blondies Recipe

5 from 1 vote

These white chocolate cranberry blondies are such a fun, festive twist on regular blondies! If you can find cranberries during the season, these should be at the top of your "to-make" list!

Prep Time 10

Cook Time 20

Total Time 30

Ingredients

½ cup butter melted
1 cup brown sugar
1 egg
1 teaspoon vanilla
½ teaspoon baking powder
¼ teaspoon baking soda
⅛ teaspoon salt
1 cup flour
1 cup white chocolate chips
1 cup dried cranberries

Instructions

Preheat oven to 350 degrees.
Cream together butter and brown sugar. Add in the egg and vanilla and mix until combined.
Add in the baking powder, baking soda, salt, flour, white chocolate chips, and cranberries.
Pour into a greased 9 x 13 inch pan.
Bake for 15-20 minutes, until the edges are golden brown.

Nutrition

Calories: 235 kcal · Carbohydrates: 35 g · Protein: 2 g · Fat: 10 g · Saturated Fat: 6 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 125 mg · Potassium: 72 mg · Fiber: 1 g · Sugar: 27 g · Vitamin A: 209 IU · Vitamin C: 1 mg · Calcium: 49 mg · Iron: 1 mg

Equipment

Recipe Details

Course: Dessert

Cuisine: American

Questions & Reviews

Charlotte Moore says:

I might have to try these using GF one to one flour and add some orange zest. I love dried cranberries and orange zest together.

Liz says:

Thank you Steph.

Linda says:

I just made the white chocolate cranberry blondes. They are absolutely wonderful! I used the callebaut white chocolate chunks. I really enjoy your recipes! This is a definite keeper! Thank you Linda

Dey says:

These are fantastic! I had a recipe for blondies like these years ago, but managed to misplace it. Thank you so much for sharing these!

Allison says:

Made these and loved them, but I'm wondering about the pan size... I couldn't spread them out enough to cover a 9x13 pan, so I made a second recipe, added it to the pan, and baked it for 19 minutes. They were amazing!

Derek says:

I have made these twice. The first time, I used a 9x13 pan. They were fine. The second time, I used a 9x9 pan and they turned out thicker and better. They turned out so well that I am going to make them a second time in one week, BUT I am going to add the zest of one orange and 1/2 cup of chopped pistachios. This recipe is a definite keeper!

Kathy says:

This is amazing. The cranberries adds so much flavor. Thank you for sharing.

Anne M says:

I didn’t melt the butter and I used 1/2 whole wheat flour and 1/2 organic white flour. It takes an extra 5min to bake

Join The Discussion

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Charlotte Moore says:

I might have to try these using GF one to one flour and add some orange zest. I love dried cranberries and orange zest together.
Liz says:

Thank you Steph.
Linda says:

I just made the white chocolate cranberry blondes. They are absolutely wonderful! I used the callebaut white chocolate chunks. I really enjoy your recipes! This is a definite keeper! Thank you Linda
Dey says:

These are fantastic! I had a recipe for blondies like these years ago, but managed to misplace it. Thank you so much for sharing these!
Allison says:

Made these and loved them, but I'm wondering about the pan size... I couldn't spread them out enough to cover a 9x13 pan, so I made a second recipe, added it to the pan, and baked it for 19 minutes. They were amazing!
Derek says:

I have made these twice. The first time, I used a 9x13 pan. They were fine. The second time, I used a 9x9 pan and they turned out thicker and better. They turned out so well that I am going to make them a second time in one week, BUT I am going to add the zest of one orange and 1/2 cup of chopped pistachios. This recipe is a definite keeper!
Kathy says:

This is amazing. The cranberries adds so much flavor. Thank you for sharing.
Anne M says:

I didn’t melt the butter and I used 1/2 whole wheat flour and 1/2 organic white flour. It takes an extra 5min to bake