These Cranberry Orange Blondies are soft, chewy dessert bars packed with tart dried cranberries, fresh orange zest, and a buttery brown sugar base. They’re easy to make, full of holiday flavor, and finished with a sweet orange glaze on top. A great addition to cookie trays or a cozy weekend treat!
For the Blondies:
1/2 cup unsalted butter, melted
1 cup brown sugar, packed
1 large egg
1 tsp vanilla extract
1 tbsp orange zest (from 1 large orange)
1 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
3/4 cup dried cranberries
Optional: 1/4 cup chopped white chocolate or pecans
For the Orange Glaze:
1/2 cup powdered sugar
1–2 tbsp fresh orange juice
1/2 tsp orange zest
Preheat the Oven:
Preheat oven to 350°F (175°C).
Line an 8×8-inch baking dish with parchment paper or lightly grease.
Make the Blondie Batter:
In a large bowl, whisk together melted butter and brown sugar until smooth.
Add egg, vanilla, and orange zest. Mix until combined.
Stir in flour, baking powder, and salt just until no streaks remain.
Fold in dried cranberries and optional mix-ins like white chocolate or nuts.
Bake:
Spread batter evenly into the prepared baking pan.
Bake for 22–25 minutes, or until the edges are set and the center is lightly golden.
Let cool completely in the pan before glazing.
Make the Orange Glaze:
In a small bowl, whisk together powdered sugar, orange juice, and zest until smooth.
Drizzle over cooled blondies. Let the glaze set for 10–15 minutes before cutting.
For extra chewiness, don’t overbake—take them out when the center is just set.
You can use fresh or frozen cranberries (chopped) instead of dried, but reduce baking time slightly and add 1 extra tbsp flour.
These blondies store well at room temperature for up to 3 days, or refrigerate for a firmer texture.
Find it online: https://ukfinda.com/cranberry-orange-blondies/