Description
Ready in under an hour, these chewy white chocolate cranberry blondies are the perfect mix of sweet, tart, and buttery richness. Whether you’re looking for an easy dessert for a holiday tray or a quick crowd-pleaser for weekend baking, this recipe is a winner. These blondies deliver all the satisfaction of a cookie in thick, fudgy bar form—great for easy dessert ideas, holiday food ideas, or quick breakfast treats.
Ingredients
1 cup unsalted butter, melted and slightly cooled
1 1/2 cups light brown sugar, packed
2 large eggs
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white chocolate chips (or chopped white chocolate)
3/4 cup dried cranberries
Optional: extra chips and cranberries for topping
Instructions
1. Preheat your oven to 350°F (175°C). Line a 9×13-inch pan with parchment paper and lightly grease.
2. In a large bowl, whisk the melted butter and brown sugar until smooth.
3. Add eggs one at a time, whisking after each. Stir in vanilla.
4. In a separate bowl, combine flour, baking powder, and salt.
5. Slowly mix dry ingredients into the wet until just combined.
6. Fold in white chocolate chips and cranberries. Reserve some to sprinkle on top.
7. Spread the batter evenly in the pan.
8. Bake for 28–32 minutes until the top is golden and a toothpick comes out with a few moist crumbs.
9. Cool completely in the pan. Lift out and cut into squares.
Notes
Don’t overbake! Remove them when the center still looks soft; they firm up as they cool.
Use good-quality white chocolate with cocoa butter for best flavor.
For a festive variation, try mixing in orange zest or chopped pecans.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 blondie
- Calories: 210
- Sugar: 17g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg