These chewy, golden blondies are packed with creamy white chocolate chunks and tangy sweetened dried cranberries, finished with a fragrant note of fresh orange zest. With a soft center and crisp edges, they’re the perfect balance of rich sweetness and fruity brightness. Easy to make in one bowl, these bars are perfect for holidays, potlucks, or when you’re just craving a cozy homemade treat.

Why You’ll Love This Recipe

• Rich, buttery base with a tender, chewy texture

• Bright pops of flavor from dried cranberries and fresh orange zest

• White chocolate adds smooth sweetness in every bite

• No mixer needed — just melt, mix, and bake

• Great make-ahead dessert or sweet snack

• Easy to customize with mix-ins and flavor twists

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• ¾ cup (170 g) unsalted butter – melted and slightly cooled

• 1 cup (200 g) packed light brown sugar – for moisture and deep flavor

• ¼ cup (50 g) granulated sugar – balances sweetness and texture

• Zest of 1 medium orange – adds a citrusy brightness

• 2 large eggs – helps bind the batter and create richness

• 1 teaspoon vanilla extract – enhances overall flavor

• 1 ¾ cups (220 g) all-purpose flour – provides structure

• 1 teaspoon baking powder – for just the right lift

• ½ teaspoon salt – balances the sweetness

• 6 oz (170 g) white chocolate bar, chopped – use good-quality chocolate for best results

• ¾ cup (90 g) sweetened dried cranberries – chopped if large, for even distribution

Directions

1. Preheat your oven to 350 °F (175 °C). Grease a 9×9-inch (23×23 cm) square baking pan and line with parchment paper, leaving an overhang on all sides.

2. In a large mixing bowl, whisk the melted butter and brown sugar until smooth and glossy.

3. In a small bowl, rub the orange zest into the granulated sugar with your fingertips until the sugar is fragrant and tinted orange. Add it to the butter mixture and stir to combine.

4. Add the eggs and vanilla extract. Whisk until the mixture is fully blended.

5. Sprinkle in the flour, baking powder, and salt. Stir gently with a spatula or spoon just until no dry streaks remain.

6. Fold in most of the chopped white chocolate and dried cranberries, reserving a small handful of each to sprinkle on top if desired.

7. Pour the batter into the prepared pan and spread evenly. Sprinkle the reserved white chocolate and cranberries on top.

8. Bake for 30 to 35 minutes, or until the top is golden and the center is just set. A toothpick inserted near the center should come out with moist crumbs but no raw batter.

9. Allow the blondies to cool completely in the pan before lifting them out using the parchment overhang. Cut into 16 even squares.

Servings and timing

Yields: 16 blondies
Prep time: 15 minutes
Bake time: 30–35 minutes
Total time: 50 minutes

Variations

• Substitute dark or milk chocolate for a richer or less sweet flavor

• Replace dried cranberries with dried cherries, raisins, or even chopped dried apricots

• Add ½ cup of chopped pecans or walnuts for a nutty crunch

• Mix in a pinch of cinnamon or nutmeg for extra warmth

• Use lemon zest instead of orange for a tangier citrus twist

• Swirl cream cheese into the batter for a cheesecake-like touch

• Top with a simple orange glaze (powdered sugar + orange juice) after baking for extra zing

Storage/Reheating

Store cooled blondies in an airtight container at room temperature for up to 3 days. If you want to extend their shelf life, refrigerate for up to 5 days. To freeze, wrap the bars individually in plastic wrap and place in a freezer-safe bag or container for up to 3 months. To serve, let thaw at room temperature or warm gently in the microwave for 10–15 seconds.

FAQs

What type of white chocolate works best in blondies?

Chopped white chocolate bars work better than chips because they melt more smoothly and provide better flavor and texture.

Can I skip the orange zest?

Yes, you can omit it, but it adds a nice citrusy contrast to the sweet white chocolate and tart cranberries. Without it, the flavor will be a bit richer and less bright.

What if I only have salted butter?

You can use salted butter — just reduce the added salt in the recipe to ¼ teaspoon to balance the flavor.

Can I use a different size pan?

An 8×8-inch pan will yield thicker blondies and may need a slightly longer baking time. A 9×13-inch pan will make thinner bars and bake faster, so monitor closely.

Do I need to chop the cranberries?

If your dried cranberries are large, chopping them ensures more even distribution and prevents them from sinking.

Can I make these gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Make sure your baking powder and other ingredients are certified gluten-free.

How can I tell when the blondies are done baking?

The edges should be lightly golden and the center just set. A toothpick should come out with a few moist crumbs. Avoid overbaking to maintain a chewy texture.

Can I double the recipe?

Absolutely. Double the ingredients and bake in a 9×13-inch pan. The baking time may increase slightly; start checking around 35–40 minutes.

How do I keep the blondies soft?

Do not overbake, and be sure to store them in an airtight container once cooled. A slice of bread placed in the container can help retain moisture.

Can I make the batter ahead of time?

It’s best to bake the blondies right after mixing, but you can refrigerate the batter for a few hours if needed. Let it come to room temperature before baking for even results.

Conclusion

White Chocolate Cranberry Blondies are a beautifully balanced dessert bar, combining the creamy sweetness of white chocolate with the tartness of cranberries and a fresh zing of citrus. They’re simple to prepare, crowd-pleasing, and easy to make your own with a few creative twists. Whether for a holiday spread or everyday indulgence, these blondies are a go-to treat worth baking again and again.