White Chocolate Cranberry Blondies
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Add as Google Trusted SourceThese chewy white chocolate cranberry blondies are my gluten-free take on Starbucks Cranberry Bliss Bars, complete with a hint of orange zest and tangy cream cheese frosting. They’re the perfect addition to any holiday cookie tray!
I love recreating my coffee shop favorites at home. After sharing my versions of Starbucks pumpkin bread and Starbucks lemon loaf, I couldn’t resist trying my hand at Cranberry Bliss Bars for the holidays. I wanted to make them gluten-free and a little less sweet while keeping all the flavors I love.
The first batch was way too sweet for me. I went a little too far in the other direction with the second batch, and it tasted a little too healthy for a holiday dessert. The third batch was the one I kept going back for! The blondies were soft and chewy, and the tangy cream cheese frosting, made with Greek yogurt and a little maple syrup, balanced the sweetness just right. This is the batch I’d bring to a cookie swap!
Table of Contents
Why I Love These Blondies
- Easy to make gluten-free: I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. Regular all-purpose flour works too if you don’t need the bars to be gluten-free.
- A lighter holiday treat: I went a little lighter on the butter and sugar in the blondies and made the tangy cream cheese frosting with Greek yogurt and a touch of maple syrup. They’re still soft, chewy and just sweet enough!
- Perfect for sharing: One pan makes 18 little triangles. Add them to a holiday cookie tray with my almond flour crescent cookies for two gluten-free treats.
Ingredients Needed
- unsalted butter – melted butter gives the blondies their buttery flavor and makes the batter easy to whisk by hand. Let it cool slightly before mixing.
- light brown sugar – pack it into the measuring cup. It gives the blondies a little caramel flavor and helps keep them chewy.
- egg + egg yolk – the whole egg helps hold the blondies together, and the extra yolk adds richness and helps keep them soft and chewy.
- vanilla extract, ground ginger + fine sea salt – vanilla and a pinch of ginger add warmth, and the salt balances the sweetness.
- orange zest – zest one orange and set aside ¼ teaspoon for the topping before adding the rest to the batter.
- flour – I used Bob’s Red Mill gluten free 1 to 1 all purpose flour. You can also use 1 cup of regular all-purpose flour, spooned and leveled.
- dried cranberries – I like to use fruit juice-sweetened dried cranberries for a little tartness to balance the white chocolate. I fold them into the batter and sprinkle a few more over the cream cheese frosting.
- white chocolate chips – fold these into the batter for little pockets of creamy sweetness.
- cream cheese, Greek yogurt + maple syrup – I use a smaller batch of my healthy cream cheese frosting here. Use softened full-fat block cream cheese, plain full-fat Greek yogurt, pure maple syrup and a little vanilla.
Find the full ingredient list with measurements in the recipe card below.
How to Make White Chocolate Cranberry Blondies
Step 1: Whisk together the melted butter and brown sugar, then whisk in the egg, egg yolk, vanilla and orange zest, saving ¼ teaspoon of zest for the topping.
Step 2: In a separate bowl, stir together the flour, baking powder, ginger and salt.
Step 3: Stir the dry ingredients into the wet ingredients just until combined, then fold in the white chocolate chips and dried cranberries.
Step 4: Spread the batter in a parchment-lined 8-inch square metal pan. Bake at 350°F for 20–22 minutes, until the edges are lightly golden and the center is set. Let the blondies cool completely in the pan.
Step 5: Make the frosting by beating the softened cream cheese, Greek yogurt, maple syrup and vanilla until smooth and fluffy.
Step 6: Spread over the cooled blondies and sprinkle with chopped cranberries and the reserved orange zest. Chill for 30–60 minutes before slicing into triangles.
Brittany’s Tips
- Check them at 20 minutes. For chewy blondies, pull them from the oven when a toothpick comes out with a few moist crumbs and no wet batter.
- Let the bars cool completely. The frosting spreads best when the blondies are cool. Give the frosted bars 30–60 minutes in the fridge so the frosting can firm up before you slice.
- Cut them like the coffee shop bars. Use the parchment overhang to lift the slab out of the pan. Cut it into a 3-by-3 grid, then slice each square diagonally for 18 triangles. Wipe the knife between cuts for cleaner edges.
How to Store
Store the frosted blondies in an airtight container in the fridge and enjoy within 3–4 days. If you’re making them for a party, you can bake and frost them the day before, then slice them just before serving.
To freeze: Once the blondies are completely cool, wrap them tightly and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then add the cream cheese frosting, cranberries and orange zest.
More Gluten-Free Holiday Treats
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White Chocolate Cranberry Blondies
Ingredients
Blondies
- 6 Tablespoons unsalted butter, melted and cooled slightly
- ½ cup packed light brown sugar
- 1 large egg, room temperature
- 1 egg yolk
- 1 teaspoon vanilla extract
- Zest of 1 orange, about 1 ½–2 teaspoons total, reserving ¼ teaspoon for topping
- 1 cup (148g) Bob’s Red Mill gluten free 1 to 1 all purpose flour, or regular all-purpose flour, spooned and leveled
- ¼ teaspoon baking powder
- ¼ teaspoon ground ginger
- ¼ teaspoon fine sea salt
- ⅓ cup white chocolate chips
- ⅓ cup dried cranberries, roughly chopped if large
Cream Cheese Frosting
- 4 ounces full-fat block cream cheese, softened to room temperature
- ¼ cup plain full-fat Greek yogurt
- 2 Tablespoons pure maple syrup
- ¾ teaspoon vanilla extract
Topping
- ¼ cup dried cranberries, roughly chopped
- Reserved ¼ teaspoon orange zest
Instructions
- Preheat the oven to 350°F. Line an 8-inch square metal baking pan with parchment paper, leaving some overhang for easy removal.
- Zest the orange and set aside ¼ teaspoon of zest in a small covered container for the topping. Use the remaining zest in the blondie batter.Zest of 1 orange
- In a large bowl, whisk together the melted butter and brown sugar until well combined. Whisk in the egg, egg yolk, vanilla and orange zest until smooth.6 Tablespoons unsalted butter, ½ cup packed light brown sugar, 1 large egg, 1 egg yolk, 1 teaspoon vanilla extract
- In a separate bowl, stir together the flour, baking powder, ginger and salt. Add to the wet ingredients and stir just until combined. Fold in the white chocolate chips and dried cranberries.1 cup (148g) Bob’s Red Mill gluten free 1 to 1 all purpose flour, ¼ teaspoon baking powder, ¼ teaspoon ground ginger, ¼ teaspoon fine sea salt, ⅓ cup white chocolate chips, ⅓ cup dried cranberries
- Spread the batter evenly into the prepared pan. Bake for 20–22 minutes, until the edges are lightly golden and the center is set. A toothpick inserted into the center should come out with a few moist crumbs, but no wet batter. Avoid overbaking for the best chewy texture.
- Let the blondies cool completely in the pan before frosting.
- To make the frosting, add the softened cream cheese, Greek yogurt, maple syrup and vanilla to a mixing bowl. Using a hand mixer on medium speed, beat until smooth and fluffy, scraping down the sides as needed.4 ounces full-fat block cream cheese, ¼ cup plain full-fat Greek yogurt, 2 Tablespoons pure maple syrup, ¾ teaspoon vanilla extract
- Spread the frosting evenly over the cooled blondies. Sprinkle with the chopped cranberries and reserved orange zest, gently pressing the cranberries into the frosting.¼ cup dried cranberries, Reserved ¼ teaspoon orange zest
- Refrigerate the frosted blondies for 30–60 minutes to firm up the frosting. Use the parchment overhang to lift them out of the pan. Cut into 9 rectangles (3 rows by 3 columns), then slice each rectangle diagonally to make 18 triangles.
Notes
- Flour: Use 1 cup of regular all-purpose flour, spooned and leveled, if you don’t need the blondies to be gluten-free. The 148 g measurement is for Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.
- Storage: Store frosted blondies in an airtight container in the fridge for up to 4 days.
- Freezing: Let the unfrosted blondies cool completely, then wrap them tightly and freeze in an airtight container for up to 2 months. Thaw overnight in the fridge, then frost and add the cranberry and orange zest topping.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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