White Chocolate Cranberry Blondies

If you’re looking for a festive, crowd-pleasing dessert, White Chocolate Cranberry Blondies are a must-try! These indulgent bars strike the perfect balance of sweetness from creamy white chocolate and a tangy punch from dried cranberries.

With their chewy texture, golden color, and pops of red, they’re as beautiful as they are delicious. Whether you’re hosting a holiday party, gifting treats to loved ones, or simply craving something sweet, these blondies are the ultimate dessert. Let’s explore everything you need to know about making this festive favorite!

Why You Should Make This Recipe

1. Festive and Beautiful: The vibrant cranberries and creamy white chocolate make these blondies look like Christmas on a plate.
2. Perfect Balance of Flavors: The buttery blondie base complements the sweetness of white chocolate and the tartness of cranberries for a flavor-packed bite.
3. Quick and Easy: Made in under an hour, this recipe is perfect for last-minute gatherings.
4. Versatile Dessert: Great as a holiday dessert, a sweet snack, or even a gift!
5. Crowd-Pleaser: Loved by kids and adults alike, these blondies will be the first to disappear at any party.

Ingredients and What They Do in the Recipe

For the Blondie Base:

• Unsalted Butter (1 cup, melted): Adds richness and a moist, chewy texture to the blondies.
• Brown Sugar (1 cup): Provides sweetness and a caramel-like depth of flavor.
• Granulated Sugar (½ cup): Balances the sweetness and adds structure.
• Eggs (2 large): Bind the ingredients together and contribute to the chewy texture.
• Vanilla Extract (2 teaspoons): Enhances the overall flavor and adds warmth.
• All-Purpose Flour (2 cups): Provides structure and stability to the bars.
• Salt (½ teaspoon): Balances the sweetness and enhances the flavors.

Mix-Ins:

• White Chocolate Chips (1 cup): Add creamy, sweet pockets of flavor throughout the blondies.
• Dried Cranberries (1 cup): Provide a tangy contrast to the sweetness and a festive pop of red.

Instructions

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper for easy removal.
2. Mix Wet Ingredients: Melt the butter, then mix with brown sugar and granulated sugar until smooth. Add eggs and vanilla extract, whisking until combined.
3. Incorporate Dry Ingredients: Gradually mix in flour and salt until just combined.
4. Fold in Mix-Ins: Gently fold in white chocolate chips and dried cranberries.
5. Bake: Spread the batter evenly into the prepared pan. Bake for 25-30 minutes or until the top is golden brown and a toothpick inserted in the center comes out with a few moist crumbs.
6. Cool and Slice: Let the blondies cool completely before slicing into squares.

Equipment Needed

1. 9x13-Inch Baking Pan: Perfect for thick, evenly baked blondies.
2. Parchment Paper: Makes removing the blondies and cleaning up much easier.
3. Mixing Bowls: For combining wet and dry ingredients separately.
4. Whisk or Electric Mixer: To mix the batter until smooth.
5. Spatula: For folding in mix-ins and spreading the batter evenly.
6. Measuring Cups and Spoons: Essential for accuracy.

Ingredient Substitutions

1. Butter: Replace with coconut oil or a vegan butter substitute for a dairy-free version.
2. Brown Sugar: Swap with coconut sugar for a more natural alternative.
3. White Chocolate Chips: Use dark or milk chocolate chips for a different flavor profile.
4. Dried Cranberries: Substitute with dried cherries, raisins, or chopped dried apricots.
5. All-Purpose Flour: Use a gluten-free flour blend to make the recipe gluten-free.

Variations

1. Orange Zest Blondies: Add 1 teaspoon of orange zest for a citrusy twist.
2. Pistachio-Cranberry Blondies: Fold in chopped pistachios for extra crunch and holiday color.
3. Coconut Cranberry Blondies: Add shredded coconut for a tropical touch.
4. Nutty Blondies: Incorporate chopped pecans or walnuts for added texture.

Serving Suggestions

• Classic Presentation: Serve blondie squares on a festive platter dusted with powdered sugar.
• With Ice Cream: Top warm blondies with a scoop of vanilla ice cream for an indulgent dessert.
• Drizzle with White Chocolate: Melt extra white chocolate and drizzle it over the cooled blondies for added elegance.
• Holiday Gift: Package blondies in decorative boxes or bags for a thoughtful edible gift.

Storage and Shelf Life Tips

1. Room Temperature:
   • Store blondies in an airtight container at room temperature for up to 4 days.
   • Place parchment paper between layers to prevent sticking.
2. Refrigeration:
   • For longer storage, refrigerate blondies in an airtight container for up to 1 week. Bring to room temperature before serving.
3. Freezing:
   • Wrap individual blondie squares in plastic wrap, then place them in a freezer-safe bag or container.
   • Freeze for up to 3 months. Thaw at room temperature or in the refrigerator before serving.

Expert Tips

1. Don’t Overmix: Overmixing the batter can make the blondies tough. Mix just until the dry ingredients are incorporated.
2. Watch the Bake Time: Bake until just set; overbaking will result in dry blondies.
3. Even Spreading: Use a spatula to spread the batter evenly into the pan for consistent thickness.
4. Cool Completely: Let the blondies cool fully before slicing to ensure clean edges.
5. Customize to Taste: Feel free to experiment with different mix-ins to suit your preferences.

Make-Ahead Tips for a Crowd

• Prepare Ahead: Bake blondies up to 2 days in advance and store them in an airtight container.
• Double the Recipe: Use a larger pan or bake two batches if serving a large group.
• Freeze and Thaw: Prepare and freeze blondies weeks ahead, then thaw before serving for stress-free holiday hosting.

Common FAQs

1. Can I make these blondies gluten-free?
   • Yes! Substitute the all-purpose flour with a gluten-free flour blend.
2. Can I use fresh cranberries instead of dried?
   • Fresh cranberries are more tart and will add moisture to the batter. Chop them and toss them in a little flour before adding to the batter.
3. How do I know when the blondies are done?
   • The top should be golden brown, and a toothpick inserted in the center should come out with a few moist crumbs.
4. Can I reduce the sugar?
   • You can reduce the sugar slightly, but it may affect the texture and sweetness.
5. What type of white chocolate works best?
   • Use high-quality white chocolate chips or chop a white chocolate bar for the best flavor.
6. Can I make these blondies vegan?
   • Yes, use a flaxseed egg substitute and vegan white chocolate to make them vegan-friendly.
7. Can I add spices to the batter?
   • Absolutely! A pinch of cinnamon or nutmeg pairs beautifully with the cranberries.
8. Do I need to refrigerate the blondies?
   • They can be stored at room temperature but refrigerate for longer shelf life.
9. Why are my blondies dry?
   • Overbaking is the most common reason for dry blondies. Check them early to avoid overcooking.
10. Can I use frozen cranberries?
    • Yes, thaw and pat them dry before adding to the batter to prevent excess moisture.

Conclusion

White Chocolate Cranberry Blondies are the ultimate holiday dessert—festive, flavorful, and easy to make. Their balance of sweetness and tartness, combined with a chewy texture, makes them a surefire hit for any occasion. Whether you’re baking for a party, gifting treats, or indulging at home, these blondies are a versatile and delightful option. Ready to bake your batch? Get started and enjoy every bite of this holiday classic!

📖 Recipe

White Chocolate Cranberry Blondies

Chewy, buttery, and packed with flavor, these White Chocolate Cranberry Blondies are the ultimate holiday treat. The creamy sweetness of white chocolate pairs perfectly with the tangy burst of dried cranberries, creating a delightful balance of flavors in every bite. Perfect for gifting, parties, or simply indulging, these blondies are easy to make and impossible to resist.

Author -Shrilatha

Print Pin Recipe

Servings 16 blondies

Course Dessert

Cuisine American

Prep Time 15 minutes mins

Cook/Bake Time 30 minutes mins

Equipment you will need

9x13-inch baking pan

parchment paper

Mixing bowls (2 large bowls)

Whisk or hand mixer

Rubber spatula

Measuring cups and spoons

Cooling rack

Ingredients

  

1x2x3x

For the Blondie Batter:

• 1 cup unsalted butter (melted)
• 1 cup brown sugar (packed)
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• ½ teaspoon salt
• 1 cup white chocolate chips
• 1 cup dried cranberries

Optional Topping:

• ¼ cup white chocolate (melted for drizzling)
• Extra dried cranberries for garnish

Instructions

 

Step 1: Prepare the Pan

• Preheat your oven to 350°F (175°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.

Step 2: Mix the Wet Ingredients

• In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
• Add the eggs and vanilla extract, then whisk until fully combined.

Step 3: Incorporate the Dry Ingredients

• In another bowl, whisk together the flour and salt.
• Gradually add the dry ingredients to the wet ingredients, mixing with a spatula until just combined. Do not overmix.

Step 4: Fold in the Mix-Ins

• Gently fold in the white chocolate chips and dried cranberries, ensuring they’re evenly distributed throughout the batter.

Step 5: Assemble and Bake

• Spread the batter evenly into the prepared pan, smoothing the top with a spatula.
• Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with a few moist crumbs.

Step 6: Cool and Garnish

• Allow the blondies to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
• Optional: Drizzle with melted white chocolate and sprinkle extra cranberries on top for decoration.

Step 7: Slice and Serve

• Once cooled, slice the blondies into squares or rectangles. Serve and enjoy!

Notes

Recipe Notes:
Butter: Use real unsalted butter for the best flavor. Margarine or substitutes may alter the texture.
Mix-Ins: Customize the mix-ins by adding nuts (e.g., chopped pecans or walnuts) or substituting dried cherries for cranberries.
Do Not Overbake: Blondies continue to set as they cool, so remove them from the oven when the edges are golden and the center is slightly soft.
Tips for Success:
Room Temperature Ingredients: Ensure the eggs are at room temperature for easier mixing.
Don’t Overmix: Overmixing the batter can lead to tough blondies. Mix just until the ingredients are combined.
Even Baking: Spread the batter evenly in the pan to avoid uneven baking.
Cool Completely: Let the blondies cool fully before slicing to get clean edges and maintain their chewy texture.
These White Chocolate Cranberry Blondies are simple, festive, and bursting with flavor. They’re the perfect addition to your holiday baking repertoire and guaranteed to become a new favorite!

https://bakewithsweetspot.com/white-chocolate-cranberry-blondies/

Nutrition

Serving: 1 blondieCalories: 336 kcalCarbohydrates: 47 gProtein: 3 gFat: 16 gSaturated Fat: 10 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 4 gTrans Fat: 0.5 gCholesterol: 34 mgFiber: 1 gSugar: 34 gIron: 1 mg

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