Cranberry Orange Blondies

16 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

These Cranberry Orange Blondies are the best easy holiday dessert bars. Brown sugar brownies with dried cranberries, orange zest, and white chocolate chips.

Brown Sugar Blondies are tasty Dessert Bars so good, you won’t miss the chocolate. Just like traditional Brownies, you can make them with endless flavor combos!

Cranberry Orange Blondies with Orange in the background


These melt-in-your-mouth buttery bars are filled the flavors of the Christmas holiday season. Sweet orange peel, tart cranberries, and creamy white chocolate are the ultimate wintery combination. Cranberry Orange Blondies are the perfect addition to any dessert platter, or you can wrap them up for delicious edible holiday gifts!

This Cranberry Orange Blondie recipe is so quick and easy to make with classic holiday baking ingredients and a few items from your pantry. You may already have white chocolate chips on hand, but if not you can always trade them for chocolate chips you do have. Oranges and dried cranberries are plentiful all year round, so you don’t have to wait for the snow to fall to enjoy these delicious blondie bars.

Unbaked Cranberry Orange Blondies in white baking dish

You can swap the dried cranberries for fresh cranberries when they are in season. Dried berries are usually sweeter so fresh berries will give you lots of tart cranberry flavor. Unlike other cranberry recipes, you don’t want to use them whole or they will be too juicy. Instead, pulse the fresh cranberries in a food processor a few times to chop them, and pat them dry before folding in to the batter.

These Cranberry Orange Blondies are an easy to make dessert for potlucks or holiday parties. While they are good for up to a week at room temperature, you can’t beat the taste of a fresh baked Cranberry Blondie. These holiday treats are tasty on their own, but you can take them to the next level with a white chocolate drizzle, Chocolate Ganache, or scoop of Vanilla Ice Cream.




  • Nuts: Fold in ½ cup chopped nuts like pecans, almonds, hazelnuts, or pistachios for a flavorful crunch. Toast the pecans or hazelnuts before adding for even more toasty flavor!
  • Dried Fruit: Diced dried strawberries, pineapple, cherries, blueberries, or apricots are great dried fruit swaps for tart cranberries. Sprinkle some shredded sweetened coconut on top of the blondie batter before baking for a more tropical blondie.
  • Orange: Swap the orange zest for another citrus like lemon zest or lime zest. You can also add up to 1 tablespoon orange juice for more sweet orange flavor.

Baked White Chocolate Cranberry Blondies

  • Flavor: Almond extract instead of vanilla extract would taste delicious with the orange, cranberry and white chocolate flavors! For more holiday taste, try adding nutmeg, cinnamon, or ground ginger to these bars.
  • Chocolate: Instead of white chocolate chips, try dark chocolate chips, semi-sweet chocolate chips, peppermint chips, caramel chips, or toffee chips. You can do a mixture of half white chocolate chips and half another flavor baking chip too!



  • Serve: These Cranberry Orange Blondies can be kept covered at room temperature for up to 1 week. Wrap pan with plastic wrap or transfer to a sealed container.
  • Store: Once cooled, transfer sliced Cranberry Orange Blondies to an airtight container and refrigerate for up to 2 weeks. Bring Cranberry Orange Bars to room temperature or warm in the microwave to serve.
  • Freeze: Cool Cranberry Orange Blondies and slice before freezing in a sealed container for up to 4 months. To keep bars from freezing together, freeze on a baking sheet for 1 hour before transferring to storage container.

Top down photo of Cranberry Orange Blondies

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Cranberry Orange Blondies

These Cranberry Orange Blondies are the best easy holiday dessert bars. Brown sugar brownies with dried cranberries, orange zest, and white chocolate chips.
Yield 16 servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 6 tablespoons butter , softened
  • 1 cup brown sugar , packed
  • 2 large eggs
  • 1 tablespoon orange zest
  • 1 teaspoon vanilla extract
  • 1 1/4 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 1/2 cup sweetened dried cranberries , roughly chopped


  • Preheat oven to 350 degrees and spray an 8x10 baking dish with baking spray.
  • To your stand mixer add the butter and brown sugar and cream on medium speed until fluffy, about 1 minute.
  • Add in eggs, orange zest and vanilla extract until creamy.
  • Add flour, baking powder and salt until just combined.
  • Stir in white chocolate chips and cranberries.
  • Pour into baking dish and spread evenly.
  • Bake for 30 minutes.
  • Cool completely before slicing.


Calories: 207kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 34mg | Sodium: 133mg | Potassium: 94mg | Fiber: 1g | Sugar: 23g | Vitamin A: 164IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Chewy Cranberry Orange Blondies

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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