Try our cranberry and white chocolate blondies then check out our classic blondies. Also try our cranberry cake, classic brownies, white chocolate and raspberry cake, biscoff blondies and Christmas brownies.



  • 160g unsalted butter, melted and cooled, plus extra for the tin
  • 2 large eggs
  • 225g soft light brown sugar
  • 1 tsp vanilla bean paste
  • 225g plain flour
  • ¾ tsp baking powder
  • ½ tsp fine sea salt
  • 100g white chocolate, roughly chopped
  • 100g dried cranberries


  • 150g soft cheese, room temperature
  • 50g caster sugar
  • ½ lemon, zested
  • ½ tsp vanilla bean paste
  • 1 large egg yolk


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Lightly butter a 20cm square tin and line with baking paper.

  • STEP 2

    To make the blondies, beat the eggs and sugar in a large bowl using an electric whisk for 2-3 minutes or until pale and slightly fluffy. Add the melted butter and vanilla, and mix briefly to combine. Add the flour, baking powder and salt, and mix briefly into a soft batter. Add most of the white chocolate and cranberries, reserving a little of both for decoration. Scrape the batter into the prepared tin and spread into an even layer.

  • STEP 3

    For the cheesecake swirl, put all of the ingredients into a small bowl and stir until smooth and combined. You can dollop it randomly over the blondie batter, or pipe it on in stripes, then drag a cocktail stick through the lines, alternating the direction for a feathered design. Scatter over the reserved white chocolate and cranberries.

  • STEP 4

    Bake for 35 minutes until a skewer inserted into the blondies comes out with moist crumbs. Remove from the oven and leave to cool in the tin for 20 minutes before carefully transferring to a wire rack to cool completely. Cut into small squares to serve. The blondies will keep in an airtight container in the fridge for three days.


Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin
Edd KimberBaking columnist

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