If you love dessert bars that are rich, buttery, and irresistibly soft in the center, these Chewy White Chocolate Cranberry Blondies deserve a spot on your baking list. Made in one bowl with simple pantry ingredients, this easy recipe delivers gooey texture, sweet vanilla notes, creamy white chocolate, and just the right pop of tartness from dried cranberries. They’re perfect for holidays, potlucks, or anytime a quick sweet craving hits.
Why You’ll Love These Chewy White Chocolate Cranberry Blondies
- One-bowl recipe: Minimal dishes and stress-free baking
- Perfectly chewy texture: Soft centers with lightly golden edges
- Sweet-tart balance: White chocolate richness meets cranberry brightness
- Great for gatherings: Easy to slice, serve, and transport
- Make-ahead friendly: Even better after they’ve cooled
These blondies feel festive enough for special occasions but simple enough for everyday baking.
Ingredients You’ll Need
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
- 3/4 cup dried cranberries
How to Make Chewy White Chocolate Cranberry Blondies
Step 1: Prep the Pan
Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper or lightly grease it.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy. Add the eggs and vanilla extract, mixing until fully combined.
Step 3: Add Dry Ingredients
Stir in the flour, baking powder, and salt just until no dry streaks remain. Avoid overmixing to keep the blondies soft and chewy.
Step 4: Fold in the Mix-Ins
Gently fold in the white chocolate chips and dried cranberries, distributing them evenly throughout the batter.
Step 5: Bake
Spread the batter evenly into the prepared pan. Bake for 25–30 minutes, or until the edges are set and lightly golden while the center remains slightly soft.
Step 6: Cool & Slice
Allow the blondies to cool completely in the pan before slicing. This helps them set properly and keeps the texture chewy instead of crumbly.
Tips & Variations
- Extra chewy: Slightly underbake and let them finish setting as they cool
- Nutty crunch: Add chopped pecans or walnuts for texture
- Holiday twist: Sprinkle extra cranberries and white chocolate on top before baking
- Gluten-free: Use a 1:1 gluten-free baking flour
- Less sweet: Reduce white chocolate chips to 3/4 cup if preferred
Serving Ideas & Storage
Serve these blondies on their own, dusted lightly with powdered sugar, or paired with a glass of milk or warm tea. They’re a standout on dessert trays and bake sales.
Storage:
- Store at room temperature in an airtight container for up to 4 days
- Refrigerate for up to 7 days for a denser, fudgier texture
- Freeze sliced blondies for up to 2 months
Nutrition Facts (Per Blondie)
| Nutrient | Amount |
|---|---|
| Calories | ~290 |
| Protein | 4g |
| Carbs | 38g |
| Fat | 14g |
| Fiber | 1g |
| Sodium | ~170mg |
Final Thoughts
These Chewy White Chocolate Cranberry Blondies are the kind of dessert that disappears fast. With their buttery base, creamy white chocolate, and bursts of cranberry flavor, they strike the perfect balance between indulgent and approachable. Whether you’re baking for the holidays or just because, this easy one-bowl recipe is guaranteed to become a favorite.