A quick look at these chewy cranberry white chocolate blondies
These blondies are soft, chewy, and full of sweet white chocolate and tart dried cranberries. They bake up in one pan and finish with a smooth cream cheese frosting. They are easy to make and great for sharing. If you like chewy cookie bars, you might also enjoy this similar recipe for Cherry Chocolate Chewy Cookies.
What makes this recipe worth trying
- Fast to mix and bake in a single 9×13 pan.
- Soft, tender crumb with chewy texture from brown sugar and eggs.
- Bright pops of dried cranberries and rich white chocolate chips.
- A simple cream cheese frosting adds a creamy finish.
How to make Chewy Cranberry White Chocolate Blondies
Follow these clear steps so your blondies come out chewy and rich.
Ingredients you will need
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk
Directions to bake
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Spread the batter evenly in the prepared baking pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- While baking, prepare the frosting by beating the cream cheese and powdered sugar together until smooth, adding milk until you reach your desired consistency.
- Once blondies are cool, spread the cream cheese frosting on top, and drizzle with more white chocolate if desired.
- Optionally, sprinkle more dried cranberries on top.
- Cut into squares and serve.
Best ways to serve these blondies
Serve them at room temperature for the best texture. They are great on a dessert platter, packed in lunchboxes, or served warm with a scoop of vanilla ice cream for a cozy treat.
How to store them
- At room temperature: store in an airtight container for up to 2 days.
- Refrigerated: keep in an airtight container for up to 5 days. Let sit at room temperature a bit before serving so they soften.
- Freezing: freeze unfrosted bars in a single layer until solid, then stack with parchment between layers in a freezer bag for up to 2 months. Thaw overnight in the fridge and add frosting before serving.
Simple tips for perfect chewy blondies
- Don’t overmix once you add the flour. Mix until just combined to keep them tender.
- Use room-temperature butter and eggs for a smooth batter.
- Check at 25 minutes — oven temps vary. A few moist crumbs on the toothpick are okay; you don’t want them dry.
- Add a handful more cranberries or chips if you want extra texture.
For more tips on chewy cookie texture, you can read this guide to Pumpkin White Chocolate Chip Cookies which shares similar baking ideas.
Flavor twists you can try
- Swap dried cherries for cranberries for a sweeter-tart note.
- Use milk chocolate chips or chopped white chocolate bars instead of chips.
- Add 1/2 teaspoon cinnamon for warm flavor.
- Stir in 1/2 cup chopped nuts like pecans or walnuts for crunch.
Estimated nutritional information (per serving, approx.)
(Assuming 12 servings)
- Calories: ~380 kcal
- Fat: ~18 g
- Carbohydrates: ~52 g
- Protein: ~4 g
- Sugar: ~35 g
Values vary based on portion size and exact ingredients.
Family-friendly serving ideas
- Cut into small squares for kids’ lunchboxes.
- Serve with milk or cocoa for an after-school snack.
- Make a dessert tray with brownies and blondies for parties.
What to pair with these blondies
- Coffee or a latte balances the sweetness well.
- Vanilla ice cream or whipped cream for a warm-and-cold contrast.
- Fresh berries add bright acidity and freshness.
If you want another sweet companion recipe with chewy cookies, try these Sourdough Chocolate Chip Cookies.
Frequently asked questions
Q: Can I make these without cream cheese frosting?
A: Yes. They are delicious plain or with a simple white chocolate drizzle.
Q: Can I use fresh cranberries?
A: Fresh cranberries are very tart and contain moisture that will change texture. Dried cranberries are best here.
Q: Can I halve the recipe for an 8×8 pan?
A: Yes. Bake time will be shorter—check at about 18–22 minutes.
Q: How do I prevent the frosting from sliding off?
A: Make sure the blondies are fully cool before frosting. Chill briefly if needed to firm the surface.
Conclusion
If you want a tested version and more baking notes, check this White Chocolate Cranberry Blondies Recipe. For another take with step-by-step photos and tips, see White Chocolate Cranberry Blondies – Sweet Kitchen Cravings. For a popular blog version with clear instructions, visit Cranberry White Chocolate Blondies – i am baker.
Chewy Cranberry White Chocolate Blondies
Ingredients
For the blondies
- 1 cup unsalted butter, softened Use room temperature
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 large eggs Use room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- 1 cup dried cranberries
For the cream cheese frosting
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 2 tablespoons milk Add until desired consistency
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the white chocolate chips and dried cranberries.
- Spread the batter evenly in the prepared baking pan.
- Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
- While baking, prepare the frosting by beating the cream cheese and powdered sugar together until smooth, adding milk until you reach your desired consistency.
- Once blondies are cool, spread the cream cheese frosting on top.
- Optionally, drizzle with more white chocolate and sprinkle more dried cranberries on top.
- Cut into squares and serve.
