Cranberry Blondies

Back in September, I posted my recipe for Cookies And Cream Blondies. They were a big hit with everyone who tried them, but honestly, all I could think about was how I could recreate them for Christmas and have been dreaming about Christmas blondies ever since. I’m so excited to finally be sharing them with you!

I love everything about these! From their festive flavours (hello cranberries and orange!), to their soft sweet centres, to their pretty white chocolate tops. They have me totally in the holiday spirit and feeling all merry inside!

Cranberry Blondies

Cranberry Blondies

These also make a festive addition to a cookie platter. Just cut them smaller, into 18 triangles (like I’ve pictured below), so they fit in with the cookies and allow people to sample a little bit of many things (I love holiday dessert platters!)… I’ve seen complicated methods of cutting triangles, but the easy way is to cut 9 squares, then cut each square diagonally.

Cranberry Blondies

If you try this (or any of my recipes), snap a picture and tag me @themisfitbaker on Instagram. I’d love to see your version!


Cranberry Blondies

Recipe Type: dessert
Makes: 12 bars or 18 triangles

Cranberry Blondies

These soft, sweet blondies are full of festive flavours and Christmas cheer!



  • 2 cups All-Purpose Flour
  • 2 tbsp Baking Powder
  • 1/2 cup Vegan Butter (I used Earth Balance)
  • 1/2 cup Granulated Sugar
  • 1/2 cup packed, Light Brown Sugar
  • 1 tsp Grated Orange Peel
  • 1/3 cup Plain Non-Dairy Yogurt*
  • 1 tsp Vanilla Extract
  • 1/2 cup Dried Cranberries, chopped
  • 1/2 cup Vegan White Chocolate Chips (I used David King)


  • 1/2 cup Vegan White Chocolate Chips (I used David King)
  • 2 tsp Shortening
  • 3 tbsp Dried Cranberries, chopped



Pre-heat oven to 325°F and prepare an 8-inch square pan. To prepare the pan, I line the bottom and 2 sides with a strip of parchment paper (leaving overhang to pull the blondies out), and grease the 2 bare sides.

In a medium bowl, whisk together the flour and baking powder. Set aside.

In a large bowl, with an electric mixer on medium-speed, beat the vegan butter until soft and smooth. Add the granulated sugar, brown sugar, and orange peel, and beat until combined (about 2 minutes). Add the yogurt and vanilla, and continue to beat for another 1 – 2 minutes. Mix in the flour mixture, on low-speed, until just combined. Fold in the cranberries and white chocolate chips.

Spoon the dough into the prepared baking pan and smooth out into an even layer. Bake for 30 – 32 minutes, until the top is golden and the edges pull away from the pan. Avoid over baking.

Cool completely in the pan, on a wire rack.

To make the topping, melt the chocolate chips and shortening together, stirring frequently, until smooth and thoroughly combined.

Remove the cooled blondies from the pan. Drizzle half of the melted chocolate over the blondies, sprinkle with cranberries, then drizzle with the remaining melted chocolate.

Slice into bars or triangles.

Store in a tightly sealed container at room temperature.


*Choose a thick, mild flavoured yogurt. I use unsweetened coconut Yoso. If you can’t find a suitable yogurt, my Sour Cream makes a great replacement.


Cranberry Blondies







12 thoughts on “Cranberry Blondies

    1. Starr @ The Misfit Baker Post author

      Thank you, Jen!… I haven’t tried this blondie base in a 9×13 pan, but theoretically it should work. A 9×13 pan is not quite as large as 2 8×8 pans, so the blondies will turn out a little thicker. Also, because of the added thickness, you should expect the baking time to be a little longer (maybe 5 – 10 minutes). But check the doneness at the 30 minute mark, incase I’m wrong about the added time. My only concern would be that the edges might be a little over done or the centre would be a little under done. If you give it a try, let me know how it goes.

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