These white chocolate cranberry blondies are chewy, sweet, and tangy all at once. I love the soft blondie base filled with tart cranberries and chunks of creamy white chocolate, all topped with a luscious cream cheese frosting, more cranberries, and a drizzle of melted chocolate. They’re a festive treat that works beautifully for holidays, parties, or even as a make-ahead dessert.

Why You’ll Love This Recipe

I like that this recipe balances richness and brightness—brown sugar and butter create that classic chewy blondie texture, while dried cranberries bring a fruity tang that cuts through the sweetness. I also find the frosting irresistible: smooth cream cheese mixed with white chocolate and a hint of orange zest. It’s decadent but refreshing. Whenever I bring these to gatherings, they disappear quickly, and I often get asked for the recipe.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the blondies:

• 3/4 cup butter, cubed

• 1-1/2 cups packed light brown sugar

• 2 large eggs, room temperature

• 3/4 teaspoon vanilla extract

• 2-1/4 cups all-purpose flour

• 1-1/2 teaspoons baking powder

• 1/4 teaspoon salt

• 1/8 teaspoon ground cinnamon

• 1/2 cup dried cranberries

• 6 ounces white baking chocolate, coarsely chopped

for the frosting:

• 1 package (8 ounces) cream cheese, softened

• 1 cup confectioners’ sugar

• 1 tablespoon grated orange zest, optional

• 6 ounces white baking chocolate, melted

• 1/2 cup dried cranberries, chopped

Directions

1. I preheat the oven to 350°F and grease a 13×9-inch baking pan.

2. In a large microwave-safe bowl, I melt the butter and stir in the brown sugar. After letting it cool slightly, I add the eggs one at a time, beating well after each addition, then stir in the vanilla.

3. In another bowl, I whisk together the flour, baking powder, salt, and cinnamon. I stir this into the butter mixture until combined, then fold in the cranberries and chopped white chocolate. The batter is thick, but that’s perfect for blondies.

4. I spread the batter evenly into the prepared pan and bake for 18–21 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Then I let it cool completely on a wire rack.

5. For the frosting, I beat the cream cheese, confectioners’ sugar, and orange zest (if using) until smooth. I mix in half of the melted white chocolate, spread it over the cooled blondies, then sprinkle with chopped cranberries. Finally, I drizzle the remaining white chocolate on top.

6. For a special touch, I cut the blondies into triangles and garnish with a little extra orange zest.

Servings and timing

This recipe makes about 36 blondies. Prep time takes around 35 minutes, baking takes 20 minutes, plus cooling time.

Variations

I sometimes swap the dried cranberries for dried cherries or even dried blueberries for a different flavor profile. If I want extra crunch, I add chopped pecans or pistachios to the batter. Around the holidays, I like to include a little orange extract in the frosting for a stronger citrus note.

Storage/Reheating

I store these blondies in an airtight container in the refrigerator for up to 5 days. They taste best slightly chilled, but I also like to bring them to room temperature before serving for a softer texture. For longer storage, I freeze them (well wrapped) for up to 2 months, thawing in the fridge before enjoying.

FAQs

Can I make these blondies ahead of time?

Yes, I often make them a day in advance since they store well in the fridge. The flavors meld nicely overnight.

Can I use fresh cranberries instead of dried?

I don’t recommend fresh cranberries because they release too much liquid and make the blondies soggy. Dried cranberries work best.

Do I have to use the cream cheese frosting?

No, I can serve the blondies plain, but I find the frosting takes them to the next level. A simple dusting of powdered sugar also works.

Can I use white chocolate chips instead of chopped white baking chocolate?

Yes, I sometimes substitute chips for convenience. However, chopped white chocolate gives slightly bigger melty pockets.

How do I cut the blondies cleanly?

I like to chill them in the fridge before cutting and use a sharp knife wiped clean between cuts for neat edges.

Conclusion

These white chocolate cranberry blondies are a delightful combination of chewy, tangy, and creamy. I love how they stand out from traditional brownies or plain blondies, making them perfect for special occasions. Whether I serve them at a holiday party or gift them to friends, they always bring smiles.

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