Holiday Cranberry White Chocolate

These holiday cranberry white chocolate blondies bring a festive touch to any gathering or cozy night in. They balance the tartness of cranberries with the creamy sweetness of white chocolate in a tender, buttery blondie that feels like a holiday hug in every bite.

I mixed these up after finding fresh cranberries in the market and they quickly became a favorite for holiday get-togethers at my house.

Ingredients

• Unsalted butter: melted to add rich flavor and moisture use high quality for the best taste
• Brown sugar: packed for that classic chewy texture and caramel notes
• Vanilla extract: to enhance sweetness naturally choose pure vanilla if possible
• Large egg: adds structure and binds the blondie together
• All-purpose flour: for the right balance of tenderness and stability sift to avoid lumps
• Salt: to balance sweetness and boost flavor
• White chocolate chips: contribute creamy sweet pockets throughout use good quality chips that melt well
• Fresh or frozen cranberries: give tart bursts that brighten the rich blondie fresh cranberries bring a better texture if available

Instructions

Preheat And Prepare Pan:

Set your oven to 325 degrees and grease an 8 by 8 inch baking pan. Line it with foil or parchment paper leaving extra hanging over the sides. This not only prevents sticking but makes lifting the blondies out easier for cutting and serving.

Mix Butter And Sugar:

In a large bowl whisk the melted butter with the packed brown sugar until smooth and glossy creating the foundation for a tender blondie. This step also helps dissolve the sugar a bit improving texture.

Add Egg And Vanilla:

Crack in one large egg and pour the vanilla extract. Mix gently until well combined but avoid overbeating to keep it tender.

Incorporate Dry Ingredients:

Add flour and salt to the wet mixture and fold just until combined. Overmixing is the enemy here or you risk a tough blondie.

Fold In Mix-Ins:

Gently fold in white chocolate chips and cranberries so they are evenly distributed. For fresh cranberries lightly pat dry to avoid excess moisture.

Bake Until Golden:

Pour the batter into your prepared pan and smooth out the surface with a spatula. Bake for about 30 minutes or until the edges turn golden and a toothpick inserted in the center comes out clean.

Cool Completely And Cut:

Let the blondies cool fully in the pan before lifting them out with the foil overhang. Cut into neat squares for serving. These keep well in an airtight container for up to a week though I promise they rarely last that long around here.

My favorite part is the fresh cranberry surprise in every bite. They remind me of decorating the tree with my family while these blondies baked in the oven filling the house with a warm inviting scent.

Storage Tips

Store blondies in a cool airtight container at room temperature for up to one week to maintain softness. For longer storage wrap tightly and freeze for up to three months. Thaw at room temperature before serving to restore texture. Avoid refrigeration as it can dry them out unless your home is very warm or humid.

Ingredient Swaps

White chocolate chips can be swapped for dried cranberries and chunks of white chocolate bar for a chewier texture. You can substitute brown sugar with coconut sugar for a different caramel note and a bit more moisture. Try using whole wheat pastry flour for a nuttier flavor and a bit more fiber without sacrificing tenderness.

Serving Ideas

Serve blondies warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for an indulgent dessert. Cut into small bite-sized pieces to serve at holiday parties as finger food alongside spiced warm drinks. Pair with hot cocoa or a creamy latte for cozy winter snacking.

These blondies combine festive flavors that bring warmth and joy to your holiday season.

Frequently Asked Recipe Questions

→ Can I use frozen cranberries for these blondies?

Yes, frozen cranberries work well and provide the same tart flavor. Just make sure to fold them in gently to avoid bleeding too much color into the batter.

→ What baking pan size should I use?

An 8x8 inch pan is ideal to achieve even baking and the right thickness for these blondies.

→ How can I make these blondies gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend suitable for baking to maintain texture and taste.

→ Is it better to use brown sugar or white sugar?

Brown sugar enhances moisture and adds a subtle caramel flavor, making the blondies richer compared to white sugar.

→ How do I know when the blondies are done baking?

They are ready when edges turn golden and a skewer inserted in the center comes out clean or with a few moist crumbs.

→ Can I add more sweetness to the blondies?

Yes, adding an extra 1/4 cup of brown sugar to the batter will create a sweeter finished treat.