Soft and fudgy white chocolate cranberry blondies packed with sweet white chocolate chips, fruity dried cranberries, and a hint of aromatic vanilla.
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These irresistible treats are ideal for bake sales, parties, buffets, and afternoon tea. They also make a delicious alternative to Christmas pudding, especially if you have Christmas pudding haters in your family.
The flavour contrast between the sweet white chocolate and tart cranberries is simply divine and a match made in heaven.
👩🍳 Love blondies? You'll also like my, lemon and blueberry blondies, Biscoff blondies, and easy Nutella blondies!
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✔️ Why should you try it?
- Made in one bowl for easy washing up.
- Perfect for the festive season with the combination of white chocolate and cranberries.
- Can be made in advance and frozen for convenience.
- The recipe is adaptable, and you can easily add nuts, spices, or other mix-ins.
These blondies were so delicious!! They were perfectly sweet and turned out great! ⭐⭐⭐⭐⭐
- Anjali
🥘 Ingredients
White Chocolate Chips - Provide a delicious contrast to the tangy dried cranberries.
Dried Cranberries - Add a pop of colour and texture to the blondies, making them even more irresistible. You could substitute for other dried fruit such as chopped dried apricots, dried blueberries or raisins.
Butter - The butter needs to be melted and slightly cooled before beginning the recipe.
Sugar - Granulated sugar and light brown sugar. These two types of sugar are used to sweeten the blondies and create a delicious caramel-like flavour. The combination of the two sugars also helps to create a moist and chewy texture.
Egg - one large free-range egg at room temperature.
Vanilla Extract - Adds a subtle and aromatic flavour to the blondies. It's important to use a good quality extract, as it can make a big difference to the taste.
Flour - plain flour (all-purpose) is needed for these blondies.
Baking Powder - Helps to create the chewy texture.
White Chocolate - Melted white chocolate is used to create a beautiful and decadent topping to the blondies. It adds an extra layer of sweetness and richness to the treat.
🔪 How to make fudgy white chocolate and cranberry blondies
The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post
Preheat the oven to 180°c (160 fan/ 350 F/ Gas 4) and line a 20cm square baking tin with baking paper.
Top Tips
- Make sure your egg is at room temperature. It ensures a lighter textured blondie.
- Don't be alarmed if your blondies look slightly under-baked when you take them out of the oven. Once they have cooled completely, they will have the perfect texture. Over-baking can result in dry and crumbly bars.
- Use good quality vanilla extract to enhance the flavour of the blondies.
- To ensure your blondies don't get stuck in the tin, grease and line the tin with baking paper. Make sure the paper slightly overhangs the tin to make it easier to lift the bars out once they are cooled.
- To speed up the cooling process, you can place the tin in the fridge for 30 minutes. This will help the blondies to set and make them easier to cut into slices.
🍴 Serving suggestions
Once cooled, slice the white chocolate and cranberry blondies into squares and serve them at your next party, buffet, or afternoon tea.
These blondies are also perfect for bake sales, and their festive flavour makes them an excellent option for Christmas events.
For a delicious dessert, try serving the white chocolate and cranberry blondies with a dollop of creamy custard or a scoop of honeycomb ice cream.
📖 Variations
- For a richer and more caramel-like flavour, swap the light brown sugar for dark brown sugar.
- Swap the white chocolate chips for dark chocolate chips or milk chocolate chips.
- For a different twist, try using fresh cranberries instead of dried. This will add a burst of freshness and a slightly tart flavour to the blondies.
- For a crunchy texture and nutty flavour, add chopped nuts like pecans, almonds, or hazelnuts to the blondie batter. You can also sprinkle some on the top for added crunch.
- For a warming and cosy flavour, add spices like cinnamon, nutmeg, or ground ginger to the batter.
- For a fresh and zesty twist, add some lemon or orange zest to the blondie batter.
🥡 Storage
Store - Once the white chocolate blondies have cooled completely, you can store them in an airtight container at room temperature for up to 3-4 days.
Freeze - The white chocolate cranberry blondies can also be frozen for up to 3 months. Place in layers in a freezer-safe container, separating each layer of blondies between pieces of non-stick baking parchment. Defrost at room temperature before serving.
❓ FAQs
The main difference is chocolate. Brownies are made with chocolate and/or cocoa powder in the batter, giving them that wonderful dark brown colour, and blondies are not (although they often have white chocolate in them).
They'll start to pull away from the sides of the tin and the edges will be a golden brown colour. Be careful not to overcook your blondies or they might turn out dry and cakey rather than soft and fudgy.
Yes, just like brownies, blondies are meant to be gooey, fudgy and dense in texture.
Yes, you can skip the drizzle topping if you prefer. The blondies are delicious on their own!
More recipes using white chocolate
😋More blondie and brownie recipes
- Biscoff Blondies
- Pumpkin Blondies
- Lemon & Blueberry Blondies
- Mince Pie Blondies
- M&M Chocolate Chip Cookie Bars
- White Chocolate and Cranberry Brownies
- Dark Chocolate Orange Brownies
- Chocolate Orange Cookie Bars
- Bakewell Blondies
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Recipe
Easy White Chocolate Cranberry Blondies
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Equipment
- Baking Paper
- Wooden Spoon
Ingredients
- 120 g Butter melted
- 100 g Granulated Sugar
- 50 g Light Brown Sugar
- 1 Egg large, at room temperature
- 2 teaspoon Vanilla Extract
- 130 g Plain Flour
- ½ teaspoon Baking Powder
- ¼ teaspoon Salt
- 125 g Dried Cranberries
- 125 g White Chocolate Chips
For the topping
- 50 g White Chocolate melted
- 25 g Dried Cranberries
- 25 g White Chocolate Chips
Instructions
- Preheat the oven to 180°c (160 fan/ 350 °F/ Gas 4) and line a 20cm square baking tin with baking paper.
- In a large mixing bowl beat together the melted butter and sugar until pale and fluffy.120 g Butter, 100 g Granulated Sugar, 50 g Light Brown Sugar
- Add the egg and vanilla extract and mix in.1 Egg, 2 teaspoon Vanilla Extract
- Fold in the flour, baking powder and salt.130 g Plain Flour, ½ teaspoon Baking Powder, ¼ teaspoon Salt
- Stir in the dried cranberries and white chocolate chips.125 g Dried Cranberries, 125 g White Chocolate Chips
- Spoon the mixture into the prepared tin and bake in the oven for 25-30 minutes. The blondies may look a bit underbaked when you take them out of the oven but they will set further on cooling. If they have started to pull away from the edge of the tin they are ready!
- Cool completely (you can speed this up by placing the tin in the fridge), then drizzle with the melted white chocolate and scatter over more dried cranberries and chocolate chips. Leave the chocolate to set before slicing into bars.50 g White Chocolate, 25 g Dried Cranberries, 25 g White Chocolate Chips
Beth
These are so delicious. My family loved them! I love the tart cranberries with the sweet white chocolate!
Anjali
Omg these blondies were so delicious!! They were perfectly sweet and turned out great!
veenaazmanov
Perfect for Breakfast, Snack or a Tea Time Treat. This is delicious, gooey , chocolaty and fruity too.
Tara
Such flavorful blondies! I absolutely love the combination of white chocolate and cranberries. They come together so easily too!
Gina
One of the few ways I enjoy white chocolate is paired with cranberries in a cookie so I know these blondies will be a hit!
Debbie
Firstly, thank you for having the measurements in the method! Genius 😍
Secondly, these are amazing, so full of flavour and exactly what I was looking for.
Thank you