These Easy Cranberry Pistachio Blondies? Total game-changer. Seriously, if you’re looking for something that’s kinda fancy but also, like, requires zero fancy skills, this is your recipe. Think soft, chewy, buttery bars studded with tart cranberries and crunchy pistachios. They’re sweet but not too sweet, and that little hint of salt from the nuts? Chefs kiss. Make ‘em. Thank me later.

My husband, bless his heart, is a sweets-aholic. If it was up to him, we’d live on cookies and ice cream. So, finding something that feels a little “grown-up” but still satisfies his cravings is always a win. The first time I made these, he ate, no joke, half the pan. And the little one loves helping me sprinkle the pistachios on top – even if half end up on the floor. These blondies have become our go-to for potlucks, holiday gatherings, or just a “we deserve this” kind of night. I even sneak a cold one for breakfast sometimes. Don’t judge!

Why You’ll Love This Easy Cranberry Pistachio Blondies Recipe

They’re ridiculously easy. Like, even if you burn toast, you can probably nail these.
That salty-sweet thing? Irresistible. You’ve been warned.
They look so pretty! Perfect for impressing your friends without actually trying that hard.
Cranberries and pistachios just scream “holiday vibes”, but honestly, I make them year-round. Who needs a reason?
Chewy edges, soft center… I mean, come on!

How to Make It

Alright, so first, you’re gonna preheat your oven to 350°F (175°C). Don’t forget! I always do. Then, grease a baking pan. I usually use an 8×8 inch one, but honestly, whatever square-ish pan you have will probably work. Just adjust the baking time a bit, you know?

Melt the butter. You can do it in the microwave – just watch it! – or on the stovetop. Either way, don’t let it burn. Then, in a bowl (a big one!), whisk together the melted butter, brown sugar, and granulated sugar. Get it nice and combined. It should look kinda like wet sand.

Now, crack in the egg and add the vanilla extract. Mix that until it’s all smooth and happy. Don’t overmix! Nobody likes a tough blondie.

In a separate bowl (less dishes is always better, right?), whisk together the flour, baking powder, and salt. Then, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Seriously, stop mixing as soon as you don’t see any more flour streaks.

Fold in the cranberries and most of the pistachios. Save a few pistachios for sprinkling on top, because presentation matters, people!

Pour the batter into your prepared pan and spread it evenly. Sprinkle those remaining pistachios on top.

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Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t overbake! That’s blondie crime.

Let the blondies cool completely in the pan before cutting into squares. If you try to cut them while they’re still warm, they’ll just fall apart. Trust me, I’ve been there.

Enjoy! (And try not to eat the whole pan in one sitting… though, no judgment if you do.)

Ingredient Notes

Unsalted Butter: Look, salted works in a pinch, but then skip the extra salt in the recipe, or they’ll taste like you’re licking the ocean.
Brown Sugar: I always use light brown sugar, but dark brown will work too. It’ll just give a slightly more molasses-y flavor. I love it!
All-Purpose Flour: I haven’t tried this with gluten-free flour, so I can’t vouch for it. If you do, let me know how it goes!
Dried Cranberries: Make sure they’re not too hard! Nobody wants to break a tooth on a blondie.
Pistachios: I like to use unsalted ones, but salted work too. Just maybe skip the salt i said to skip if you use salted butter. Pistachios are non-negotiable, though, sorry.

Recipe Steps:

Preheat oven to 350°F (175°C) and grease a baking pan.
Melt butter and whisk with brown and granulated sugar until combined.
Mix in egg and vanilla extract until smooth.
Whisk together flour, baking powder, and salt in a separate bowl.
Gradually add dry ingredients to wet ingredients, mixing until just combined.
Fold in cranberries and most of the pistachios.
Pour batter into pan, spread evenly, and sprinkle with remaining pistachios.
Bake for 25-30 minutes, or until a toothpick comes out with moist crumbs.
Cool completely before cutting into squares.

What to Serve It With

Honestly, these are pretty perfect on their own. But if you wanna get fancy, a scoop of vanilla ice cream is never a bad idea. Or a dollop of whipped cream. Or just a tall glass of milk. Because, you know, blondies.

Tips & Mistakes

Don’t overbake! I can’t stress this enough. Slightly underbaked is way better than dry and crumbly.
Let them cool completely before cutting! I know it’s tempting to dig in right away, but trust me, you’ll be rewarded for your patience.
If you don’t have pistachios, you can use other nuts. Almonds or walnuts would be yummy too. But pistachios are kind of the star here, so try to find them!
I once accidentally added too much salt. Don’t do that. It was gross.

Storage Tips

These blondies will keep in an airtight container at room temperature for, like, 3-4 days. But let’s be real, they’ll probably be gone way before that. And if you happen to have one left over and eat it cold for breakfast? No shame. I’ve done it plenty of times. They’re surprisingly good with coffee.

Variations and Substitutions

No cranberries? Use dried cherries or even chocolate chips. I’ve thrown in white chocolate chips when I was feeling extra bougie.
Out of vanilla extract? A little almond extract would be yummy too.
I haven’t tried this with other types of flour, but I bet you could sub in some whole wheat flour for a slightly nuttier flavor. Just don’t go overboard, or they’ll be too dense.
Once, I ran out of brown sugar and used all white sugar. They were still good, just not as chewy. Don’t recommend it, but hey, desperate times, right?

Frequently Asked Questions

I can’t have gluten… will this still work?

Okay, I haven’t *actually* tried it gluten-free, but I bet if you used a good gluten-free all-purpose flour blend, it would work just fine. Let me know if you try it!

Can I use frozen cranberries instead of dried?

Hmm… I wouldn’t recommend it. They’d probably make the blondies too wet. Stick with dried.

Can I add other nuts besides pistachios?

Totally! Almonds, walnuts, pecans… go wild! Just make sure they’re chopped up so they’re not too big.

How do I keep the cranberries from sinking to the bottom?

Toss them in a little flour before you fold them into the batter. It helps them stay suspended!

Can I double the recipe?

Absolutely! Just use a bigger pan. A 9×13 inch one should work perfectly. And maybe invite some friends over, so you don’t eat all those blondies yourself. (Unless you want to… I get it.)

Easy Cranberry Pistachio Blondies Recipe

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