White Chocolate Cranberry Blondies

These white chocolate cranberry blondies are the perfect mix of sweet and tart. The rich white chocolate mixed with the tangy cranberries makes for a great Thanksgiving dessert.

These white chocolate cranberry blondies might just be the perfect dessert. They are chewy, soft, and filled with tasty white chocolate and cranberry flavor. They are a remix of the classic white chocolate cranberry cookie, just in blondie form.

If you love the texture of brownies but aren't the biggest fan of chocolate, blondies are the dessert just for you. They are basically cousins with the classic chocolate dessert — similar texture, excellent for mix-ins, and hard to eat just one.

The base of the white chocolate cranberry blondies is fairly simple in flavor. It's sweet enough to be a good base but not overpowering that it makes all the mix-ins too much. In the summertime, I love to use the base to make white chocolate and cherry blondies during peak cherry season.

Looking for more Thanksgiving dessert ideas? Try my pumpkin pie bars or apple cider donut holes.

Stacks of white chocolate cranberry blondies with more scattered around them.

Why You'll Love This Recipe

One Bowl Recipe - Everything mixes together in one bowl, making cleanup a breeze.
Versatile - The base for the blondies is super simple and great for all kinds of mix-ins.
Quick In The Oven - For when you need a last-minute treat, these white chocolate cranberry blondies are just the thing. In under 45 minutes, the blondies will be ready to go.

Ingredients Needed To Make White Chocolate Cranberry Blondies

See below for all the details on what you'll need to make the full recipe.

White Chocolate - Some of the chips caramelize, making them extra rich.
Dried Cranberries - Use dried instead of fresh.
Brown Sugar - Give the blondies a deep sweetness.
Cornstarch - Keep the blondies nice and soft.
Melted butter - Allows for that fudgy-like texture.

White chocolate cranberry blondies cut on a piece of parchment paper with dried cranberries and white chocolate chips scattered around.

How To Make White Chocolate Cranberry Blondies

Prepare.
Preheat the oven to 350 and prepare an 8x8 baking dish with grease or parchment. Set to the side.
Mix Ingreidents.
In a medium-sized bowl, whisk together the melted butter, brown sugar, eggs, vanilla, and salt. Once combined, add in the flour and cornstarch. Then, fold in the white chocolate chips and cranberries.
Bake.
Pour the batter into the prepared baking dish and bake in the oven for 35-45 minutes.

Make-Ahead and Storage Recommendations

Make Ahead: The blondies will stay fresh for about 1-3 days when kept in an airtight container.
To Store: Keep the blondies in an airtight container for 4-6 days.
To Freeze: The blondies freeze very well. Store blondies in an airtight container or plastic wrap and place in the freezer for 2-3 months.

Tips and Variations

Don't Overmix - The batter will be very thick, but that is okay. Don't overmix the batter, and keep it rather thick.
Add Mix-Ins - White chocolate and cranberry not your thing? Go with chocolate chips, nuts, or other types of dried fruit.
Burnt White Chocolate - The white chocolate might look like it's burnt, but it actually just caramelizes and turns into a golden color. Don't panic if the chips get dark.

Three white chocolate cranberry blondies stacked on top of each other.

FAQs

What is the difference between a blondie and a brownie?

Blondies tend to be slightly lighter than brownies, plus they use brown sugar and vanilla to get their main flavor. Brownies stick with cocoa and chocolate.

How do you know if your blondies are done?

The blondies shouldn't wobble in the pan and be rather firm. When the batter starts to show slight cracks, the blondies are most likely done.

Why are my blondies so oily?

If you find that your blondies have an oily texture, chances are the measurements of flour and butter are off. Double-check the measurements and make sure they are exact before mixing the batter.