White Chocolate Cranberry Blondie

Deck the halls with lotsa blondies fa la la la la la la la la…

I came across these on a NY Times article titled “Battle of the Christmas Desserts” or something like that. As I’ve mentioned in previous posts, I don’t always eat chocolate, but when I do, I prefer white, so I decided to give these blondies a try (I know you chocolate purists are scoffing at me right now).

I made them for a potluck holiday party my daughter was invited to and they were a big hit with both adults and children. One woman shrieked “These are like crack!” as she popped her fourth blondie into her mouth. I can’t think of a more flattering compliment! And if you’re skeptical because they’re white, I’ll have you know that my “I only eat 300% dark cacao bars” husband absolutely loved these.

Here’s the recipe. I changed a few things from the original that I think improved these a bit. They’re easy to make and look so festive at the table. It’s perfect for a holiday gathering.



– 3/4 cup butter, cubed

– 1 1/2 cups packed light brown sugar

– 2 large eggs, room temperature

– 3/4 teaspoon vanilla extract

– 2 1/4 cups all purpose flour

– 1 1/2 teaspoons baking powder

– 1/4 teaspoon salt

– 1/8 teaspoon ground cinnammon

– 1/2 cup dried cranberries

– 6 ounces white chocolate morsels


– 1 package (8 ounces) cream cheese, softened (at room temperature)

– 1 1/2 (to 2 cups) confectioner’s sugar (start with 1 1/2 cup and add more to achieve desired consistency)

– 6 ounces white baking chocolate, melted

– 1/2 cup chopped dried cranberries


  • In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
  • Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 20 – 25 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
  • For frosting, in a large bowl, beat the cream cheese and confectioners’ sugar until blended.
  • Melt the white chocolate in a mixing bowl over boiling water.
  • Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries.
  • Drizzle with remaining melted white chocolate and place brownies in the refrigerator for an hour to allow frosting to harden slightly and set. You can leave the brownie in the fridge overnight or until you are ready to serve.
  • Cut into bars and serve!




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