There’s something magical about the contrast of creamy white chocolate and tangy, jewel-like cranberries, and Easy White Chocolate Cranberry Blondies deliver that magic in every single bite. Imagine a thick, buttery square—crispy-edged and golden, but soft and decadent on the inside—speckled with bursts of tart cranberries and velvety morsels of melted white chocolate. Whether you’re baking for a cozy holiday gathering or just want to treat yourself to a luscious homemade dessert, this recipe is a true crowd-pleaser. No need for fancy equipment or hard-to-find ingredients; Easy White Chocolate Cranberry Blondies are about indulgence made blissfully simple!

Easy White Chocolate Cranberry Blondies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this recipe does a little dance to make these blondies truly irresistible. From the rich butter base to the sweet-tart cranberries, each one brings either bold flavor, chewy texture, or that perfectly fudgy crumb we all love. Here’s what you’ll need and why you’ll want to keep these on hand!

Butter (120g, melted): The secret to rich, moist blondies is plenty of melted butter—gives a glossy, soft crumb every time.
Granulated Sugar (100g): Provides sweetness while helping to create that lovely shiny top.
Light Brown Sugar (50g): Adds a lovely caramel note and helps keep everything delightfully chewy.
Egg, large, at room temperature (1): Binds the blondies and adds richness—room temperature ensures even mixing.
Vanilla Extract (2 tsp): Delivers warm, mellow notes that round out the sweetness and highlight the cranberries.
Plain Flour (130g): Gives these bars their structure—don’t overmix for the softest crumb.
Baking Powder (½ tsp): Offers just enough lift to keep your blondies from getting too dense.
Salt (¼ tsp): Balances out the sweetness and enhances all the other flavors.
Dried Cranberries (125g + 25g for topping): A pop of tartness and color—save a handful to sprinkle on top!
White Chocolate Chips (125g + 25g for topping): Melty, sweet bits inside and a sprinkle on top for extra decadence.
White Chocolate (50g, melted): The final drizzle—gorgeous to look at, heavenly to taste.

How to Make Easy White Chocolate Cranberry Blondies

Step 1: Prep Your Pan and Oven

Begin by preheating your oven to 180°C (160°C fan/350°F/Gas 4)—this ensures it’s perfectly hot when your blondies are ready to bake. Line a 20cm square baking tin with baking paper, letting the edges overhang for easy lifting. This little trick guarantees your Easy White Chocolate Cranberry Blondies come out in one neat, perfect slab.

Step 2: Cream Butter and Sugars

In a large mixing bowl, beat together the melted butter, granulated sugar, and light brown sugar. Whisk until everything is pale and fluffy—this step makes sure your blondies are irresistibly soft with just the right touch of caramel flavor in the background.

Step 3: Mix in Egg and Vanilla

Add in your room-temperature egg and the vanilla extract. Stir until fully incorporated and the batter is smooth. The egg helps create that classic dense-yet-supple blondie texture, while vanilla brings a warm sweetness that pairs perfectly with white chocolate.

Step 4: Fold in Dry Ingredients

Sift the flour, baking powder, and salt straight into your wet mixture. Gently fold everything together—just until you can’t see streaks of flour. This is the moment to be gentle; overmixing can make blondies tough, and we want ours tender and soft.

Step 5: Add Cranberries and White Chocolate Chips

Tip in 125g dried cranberries and 125g white chocolate chips. Stir until they’re evenly distributed throughout the blondie batter. You’ll have pops of bright red and gooey white in every bite—visual and edible excitement!

Step 6: Bake to Golden Perfection

Spread the mixture evenly into your prepared tin, smoothing the top with a spatula. Slide it into the oven and bake for 25–30 minutes. The blondies might seem a little underbaked at first, but that’s exactly what you want—once cooled, they’ll set up with the perfect fudgy bite. If the edges have gently pulled away from the tin, it’s time to take them out.

Step 7: Cool and Decorate

Let your blondies cool completely—speed things up by popping the tin in the fridge. Drizzle the top with 50g melted white chocolate, then scatter over the reserved 25g dried cranberries and 25g white chocolate chips. Let the chocolate set, then slice into generous squares. Each one looks like a bakery treat!

How to Serve Easy White Chocolate Cranberry Blondies

Garnishes

The drizzle of melted white chocolate on top is a signature flourish, but don’t stop there! A pinch of flaked sea salt makes the sweetness pop even more, and a dusting of powdered sugar right before serving adds a wintry, festive vibe. Fresh orange zest also brightens things up if you want a citrusy twist.

Side Dishes

These blondies shine on their own, but they also pair beautifully with extras. Serve them alongside a scoop of vanilla ice cream for an all-out dessert, or with fresh berries for a light, refreshing contrast. For afternoon tea, a cup of hot coffee or herbal tea complements the flavors perfectly.

Creative Ways to Present

Arrange blondie squares on a pretty platter, drizzle with extra white chocolate in cross-hatch patterns, or slice them into “fingers” for easy grab-and-go treats at a party. Stack a few, tie with a ribbon, and you’ve got an instantly thoughtful edible gift. For something playful, use cookie cutters to make stars or hearts—guaranteed to delight kids and adults alike.

Make Ahead and Storage

Storing Leftovers

Easy White Chocolate Cranberry Blondies keep well for several days at room temperature. Once completely cool and set, move them to an airtight container. They’ll stay fresh for up to five days—though good luck making them last that long!

Freezing

Yes, you can freeze these blondies! Wrap each square tightly in clingfilm or parchment, then pop into a freezer-safe bag or container. They’ll keep beautifully for up to two months. To enjoy, simply thaw at room temperature; the texture stays dense and chewy.

Reheating

If you crave that just-baked experience, you can warm individual blondies briefly in the microwave—just 10–15 seconds is enough to make the chocolate gooey and bring back that fresh-from-the-oven magic. For bigger batches, a low oven (about 150°C/300°F) for 5–10 minutes works great.

FAQs

Can I use fresh cranberries instead of dried?

Fresh cranberries contain a lot more moisture and can make the blondies soggy. For best results, stick with dried cranberries; they provide a chewy, tangy bite that holds their own among the rich base and gooey white chocolate.

What pan size works best for these blondies?

A 20cm (8-inch) square tin is ideal for creating thick, bakery-style Easy White Chocolate Cranberry Blondies. Using a larger pan will make them thinner, so adjust bake time slightly if you experiment.

Do I need to use both white and brown sugar?

Yes! The combination of white and light brown sugar achieves the best texture and flavor: brown sugar brings chewiness and complexity, while granulated sugar keeps things lighter and gives that crackly top.

Can I make Easy White Chocolate Cranberry Blondies gluten-free?

Absolutely—swap the plain flour for your favorite 1:1 gluten-free baking blend. Just make sure it contains xanthan gum or a similar stabilizer for best results.

Why do my blondies look underbaked when they come out of the oven?

Don’t worry! Blondies should look just set with a faint wobble at the center. They’ll firm up as they cool, locking in that fudge-like texture. If the edges have started to pull away from the sides of the pan, they’re baked perfectly.

Final Thoughts

If you’re hunting for a treat that’s easy to whip up yet totally unforgettable, you have to try Easy White Chocolate Cranberry Blondies. With their blend of creamy sweetness and ruby bursts of tartness, they’ll be the star of any party—or just the best part of your afternoon. Give them a go and prepare to fall in love, one gooey, gorgeous bite at a time!