Chewy White Chocolate Cranberry Blondies

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Thick, chewy, and studded with pockets of melty white chocolate and tart cranberries… these blondies are the dessert bar I make when I want something a little extra cozy without a lot of effort. They slice up into perfect squares for sharing (or not sharing), and they taste like a mash-up of a soft cookie, a bakery blondie, and a festive cranberry dessert.

I love how the brown sugar base keeps them moist for days and gives every bite a deep, caramelly flavor. The cranberries bring a bright pop of tang that keeps the bars from feeling overly sweet, and those creamy white chocolate chips tie everything together. Whether you’re baking for the holidays, a potluck, or a Sunday afternoon treat, these Chewy White Chocolate Cranberry Blondies always disappear first.

What Makes These Chewy White Chocolate Cranberry Blondies So Irresistible?

For me, the magic of these blondies is in the contrast. The batter itself is rich, buttery, and sweet, but the cranberries cut through with juicy bursts of tartness. I also use plenty of brown sugar to keep the texture fudgy instead of cakey, so the bars stay soft in the center with slightly crisp, golden edges.

Another reason I keep coming back to this recipe is how low-effort it is. There’s no mixer required, no chilling, and everything comes together in one bowl. You melt the butter, whisk in the sugar and eggs, fold in the dry ingredients, and you’re already ready to bake. It’s the kind of dessert that looks impressive on a platter but secretly took you less than 15 minutes of hands-on time.

Ingredients for the Chewy White Chocolate Cranberry Blondies

Before I start baking, I like to pull out everything I’ll need so the batter comes together smoothly. Each ingredient plays a specific role in both texture and flavor, and swapping or skipping can really change the finished bars.

• Unsalted butter – Melted butter gives these blondies their dense, chewy, almost fudgy texture and that classic butterscotch flavor.
• Light brown sugar – The backbone of the batter. It adds moisture, chewiness, and a caramel-like depth you just can’t get from white sugar alone.
• Granulated sugar – A bit of white sugar keeps the sweetness bright and helps the edges brown and crisp up slightly.
• Large eggs – Eggs bind everything together and provide structure, so the bars slice cleanly without crumbling.
• Vanilla extract – Enhances the buttery sweetness and ties together the flavors of the blondie base and mix-ins.
• Almond extract (optional) – Just a splash brings a subtle bakery-style aroma that pairs beautifully with cranberries and white chocolate.
• All-purpose flour – The main dry ingredient that gives the blondies body while still allowing a soft, tender crumb.
• Baking powder – Provides a gentle lift so the bars don’t become too dense or heavy.
• Fine sea salt – Balances the sweetness and makes the flavors taste more rounded and complex.
• White chocolate chips – Add creamy sweetness and little pockets of meltiness throughout the bars, plus a pretty topping.
• Dried cranberries – Provide chewy, tart bursts of flavor and gorgeous ruby speckles in every slice.
• Coarse sea salt for topping (optional) – A light sprinkle on top at the end gives that trendy sweet-salty finish.

How To Make the Chewy White Chocolate Cranberry Blondies

Once everything is measured out, the batter comes together in just a few simple steps. I like to work by hand with a whisk and spatula so I don’t overmix the batter—this keeps the blondies soft and chewy instead of tough.

Step 1: Prep the Pan and Oven

Preheat your oven so it’s nice and hot by the time the batter is ready. Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving a bit of overhang on two sides to create a sling. This makes it incredibly easy to lift out the cooled blondies for clean, even squares.

Step 2: Build the Buttery Brown Sugar Base

In a large mixing bowl, whisk the warm melted butter with the brown sugar and granulated sugar until the mixture looks glossy and thick. This step helps dissolve the sugar a bit and sets up that shiny, crackly top we all love on blondies and brownies.

Step 3: Add the Eggs and Flavorings

Whisk in the eggs one at a time until the batter is smooth and slightly lighter in color. Stir in the vanilla extract and, if you’re using it, the almond extract. At this stage the mixture should look silky and homogenous with no streaks of egg remaining.

Step 4: Fold in the Dry Ingredients

Sprinkle the flour, baking powder, and salt over the wet ingredients. Gently fold everything together with a spatula just until you no longer see dry streaks of flour. I stop mixing as soon as the batter is evenly combined—overworking the flour can make the bars tough instead of tender.

Step 5: Stir in the White Chocolate and Cranberries

Fold most of the white chocolate chips and dried cranberries into the batter, reserving a small handful of each for the top. This ensures every bite has a good mix of creamy sweetness and tart fruit, with extra visual appeal on the surface.

Step 6: Bake Until Just Set

Spread the batter evenly into the prepared pan, smoothing the top with an offset spatula. Scatter the reserved white chocolate chips and cranberries over the surface and gently press them in. Bake until the edges are golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

Step 7: Cool, Slice, and Serve

Let the blondies cool completely in the pan on a wire rack so they can set up and slice neatly. Once cool, use the parchment sling to lift the whole slab out and cut it into squares. If you like, finish with a tiny sprinkle of coarse sea salt on top for a sweet-salty contrast.

Serving and Storing These Chewy White Chocolate Cranberry Blondies

I usually cut these blondies into 16 squares for a standard dessert, but you can slice them into bite-size pieces if you’re serving a crowd. They’re delicious at room temperature, but I especially love them slightly warmed so the white chocolate softens again. A quick 5–10 seconds in the microwave does the trick.

To store, keep the blondies in an airtight container at room temperature for up to 4 days. The brown sugar keeps them moist and chewy, and the flavors actually deepen a bit after the first day. For longer storage, wrap individual squares tightly in plastic, place them in a freezer bag, and freeze for up to 2 months. Thaw at room temperature or warm briefly in the microwave whenever a craving hits.

What to Serve With Chewy White Chocolate Cranberry Blondies

Cozy Coffee or Tea

A hot mug of coffee, latte, or black tea is my favorite partner for these sweet, chewy bars. The slight bitterness of the drink balances the richness of the blondies beautifully.

A Scoop of Vanilla Ice Cream

Turn your blondies into a full-on plated dessert by serving them warm with a scoop of vanilla bean ice cream on top. The ice cream melts into all the nooks and crannies and makes each bite extra indulgent.

Festive Dessert Board

Arrange sliced blondies on a platter with other small sweets like truffles, chocolate-covered pretzels, and fresh berries. It’s an easy way to build a dessert board for the holidays or a girls’ night in.

Tart Fruit Compote

If you want to highlight the cranberry notes even more, serve the bars with a spoonful of warm cranberry or mixed-berry compote. The extra fruitiness keeps the dessert from feeling overly rich.

Salty Nibbles on the Side

Sometimes I like to serve these blondies alongside bowls of salted nuts or pretzels. The mix of sweet and salty bites is addictive and perfect for parties.

Want More Dessert Bar Ideas?

If you’re as obsessed with dessert bars and cookie-style treats as I am, you’ll probably fall in love with these other Savor Queen favorites too:

• Strawberry Cheesecake Dump Cake for a gooey, spoonable dessert loaded with strawberries and tangy cream cheese.
• Rice Krispie Chocolate Chip Cookies when you’re craving chewy cookies with an extra crispy crunch.
• Mint Magic Bars for a rich, layered treat that’s perfect for chocolate-and-mint lovers.
• Strawberry Cream Cheese Crumble Cookies if you like your cookies soft, fruity, and topped with buttery crumbs.

Save This Pin For Later

Save this chewy, cranberry-studded blondie idea to your favorite Pinterest board so it’s easy to find the next time you need a quick dessert bar for a party, bake sale, or cozy night in.

Tried them with a twist—maybe orange zest in the batter, toasted pecans, or a drizzle of white chocolate on top? I’d love to hear how they turned out, so feel free to share your tweaks and questions in the comments.

Need more inspiration? Explore my daily kitchen creations over on Savor Queen on Pinterest. Your next favorite dessert idea might be waiting there.

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