Chewy White Chocolate Cranberry Blondies

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If you’re looking for a treat that hits that perfect balance between sweet, tangy, and buttery, these Chewy White Chocolate Cranberry Blondies are calling your name. Packed with bursts of tart dried cranberries and smooth, creamy white chocolate chips, these blondies are a festive favorite but honestly perfect year-round. Their chewy texture, golden edges, and rich vanilla aroma make them absolutely irresistible.

Whether you’re baking for a holiday tray, a cozy weekend treat, or just because, these bars come together easily and slice up beautifully. They freeze well, travel great, and pair like a dream with a hot cup of tea or coffee. Once you taste that buttery blondie base, you might never go back to brownies again.

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Preparation Phase & Tools to Use

Getting these blondies right starts with the tools that make the process smoother and more consistent.

• Mixing Bowls: One large for the batter, one smaller for dry ingredients. This helps you evenly distribute the baking soda and salt before incorporating into the wet mixture.
• Electric Hand Mixer or Stand Mixer: For creaming the butter and sugar to a fluffy base, which gives your blondies that soft yet chewy center.
• Rubber Spatula: Vital for scraping every bit of buttery goodness from the bowl and gently folding in the cranberries and chocolate.
• 8×8 or 9×9 Baking Pan: A metal or glass pan works great; just be sure to line it with parchment paper for easy lifting and cutting.
• Parchment Paper: Makes clean-up easy and prevents sticking without adding extra grease.
• Cooling Rack: For allowing the blondies to cool evenly once they’re out of the oven. This prevents sogginess from residual heat.

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Ingredients for the Chewy White Chocolate Cranberry Blondies

Every ingredient in these blondies plays an important role in the flavor and texture. Here’s a closer look:

• Unsalted Butter: The heart of the blondie base. It gives richness, helps achieve the chewy texture, and carries the vanilla flavor throughout.
• Brown Sugar: Provides a deeper molasses flavor than white sugar and helps lock in moisture.
• Egg: Binds everything together and adds moisture for that soft bite.
• Vanilla Extract: Elevates the sweetness and deepens the flavor of the blondie.
• All-Purpose Flour: The structural backbone of the blondie, holding everything in place without being too cakey.
• Baking Powder: Just enough to give a slight lift without turning these into cake bars.
• Salt: Balances the sweetness and enhances all the other flavors.
• Dried Cranberries: Add a tart contrast to the sweetness and a chewy texture.
• White Chocolate Chips: Creamy and sweet, these pockets of white chocolate melt into the blondie with every bite.

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How To Make the Chewy White Chocolate Cranberry Blondies

Step 1: Preheat & Prep

Preheat your oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper, leaving a slight overhang for easy lifting.

Step 2: Cream Butter and Sugar

In a large mixing bowl, cream together the softened unsalted butter and brown sugar using a hand mixer or stand mixer until light and fluffy.

Step 3: Add Wet Ingredients

Beat in the egg and vanilla extract until the mixture is smooth and well combined.

Step 4: Incorporate Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture into the wet ingredients, mixing just until incorporated. Avoid overmixing.

Step 5: Fold in the Add-Ins

Use a rubber spatula to gently fold in the dried cranberries and white chocolate chips. Make sure they’re evenly distributed throughout the batter.

Step 6: Spread and Bake

Transfer the batter into your prepared baking pan and spread it evenly. Optionally, press a few extra white chocolate chips on top for visual appeal. Bake for 25–30 minutes, or until the top is golden and a toothpick inserted comes out with a few moist crumbs.

Step 7: Cool and Slice

Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Slice into bars or squares and enjoy!

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Best Ways to Serve and Store Your Chewy White Chocolate Cranberry Blondies

These blondies shine whether served fresh or saved for later. For a simple dessert, slice them into squares and enjoy as-is, or warm them up slightly and serve with a scoop of vanilla ice cream. Their chewy texture makes them perfect for cookie platters, lunchbox treats, or casual entertaining.

To store, place the cooled blondies in an airtight container. They’ll stay fresh at room temperature for up to 4 days. For longer storage, refrigerate them for up to a week or freeze for up to 3 months. To freeze, wrap individual bars in parchment and place them in a freezer bag. Let thaw at room temp before enjoying.

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Frequently Asked Questions

What makes blondies different from brownies?

Blondies are made with brown sugar and no cocoa, giving them a buttery, vanilla-rich flavor and chewy texture, unlike the deep chocolate taste of brownies.

Can I use fresh cranberries instead of dried?

Dried cranberries are preferred for their sweetness and chew. Fresh cranberries are more tart and release more moisture, which may alter the texture.

Can I double the recipe?

Yes! Double all ingredients and use a 9×13 pan. You may need to extend the baking time by 5–10 minutes. Keep an eye on the center.

Do I need to chill the dough before baking?

No chilling is required! This batter goes straight from bowl to pan to oven.

How do I know when the blondies are done?

The edges should be golden and a toothpick inserted into the center should come out with a few moist crumbs, not wet batter.

Can I add nuts?

Absolutely. Chopped pecans or walnuts pair beautifully with the white chocolate and cranberry combo.

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Want More Cookie Ideas with a Twist?

If you love these chewy white chocolate cranberry blondies, you’ll probably enjoy these other delicious bakes from Life With Olivia:

• Salted Caramel Pecan Cookies for a buttery-salty combo you’ll crave.
• Lemon Churro Cookies with a cinnamon sugar twist.
• Chocolate Crinkle Sandwich Cookies that melt in your mouth with every bite.
• Peanut Butter Blossom Cookies for a timeless treat.
• Brown Sugar Maple Cookies packed with warm, cozy flavor.

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Save This Recipe for Later

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And let me know in the comments how yours turned out. Did you tweak the cranberries or swap in another chocolate? Did you go classic or add a drizzle of glaze?

I love hearing how others make these recipes their own. Questions are welcome too—let’s help each other bake smarter.

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