Golden, chewy, and loaded with festive flavor, these Cranberry White Chocolate Blondies are the ultimate holiday treat! Melted butter and brown sugar create a rich, caramel-like base, while sweet white chocolate and tart dried cranberries add just the right balance.Whether you’re baking for a Christmas cookie tray, a holiday party, or just a cozy night in, these bars are as easy as they are impressive.If you love this flavor combo, don’t miss my Raspberry White Chocolate Blondies for another fruity variation of my blondie recipe! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Email *Save Recipe Ingredients & Substitutions Butter: Blondies are known for their rich, buttery flavor and dense, chewy texture.

You’ll need 2 sticks of unsalted butter, melted.If you only have salted butter, reduce the kosher salt in the recipe slightly.Brown Sugar: These blondies rely entirely on light brown sugar, no granulated sugar here! It gives them a deep caramel sweetness and adds extra moisture for that soft, fudgy center.

I don’t recommend dark brown sugar; it can make the flavor too intense and heavy.Eggs: You’ll need 3 large eggs at room temperature.They help bind the blondies and keep them rich.

Room temperature eggs mix more evenly into the warm butter mixture for a smoother batter.Flour: Use all-purpose flour for structure.Be sure to spoon and level the flour (don�

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