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Blondies au chocolat, aux canneberges et aux noix

Chocolate, cranberry and nut blondies

Chocolate, cranberry and nut blondies are crunchy, chewy, gooey and delicious!

A super easy one-bowl blondie recipe that's perfect for the holiday season.

Cranberry Walnut Blondies

I love cookies, so it's no surprise that I'm a big fan of blondies too. Blondies are actually gooey cookie bars, after all! But it's even easier than baking cookies. Indeed, all you have to do is mix the ingredients, pour the batter into a mold and bake! And in the world of baking, there is nothing easier than that.

Today's brand new blondies recipe features roasted nuts, dried cranberries and lots of chocolate. The dough is flavored with vanilla, with a hint of cinnamon and a little sea salt! These cakes are thick and gooey, and they taste so good with a big scoop of ice cream. Chocolate ice cream, if you are a real choco-addict like me 😉.


Tips and tricks for a successful recipe:


Chocolate, cranberry and nut blondies are crunchy, chewy, gooey and delicious! A super easy blondie recipe to make in one bowl and perfect for the holiday season.

You only need a handful of basic ingredients to make these thick and chewy chocolate, cranberry and nut blondis! Specifically, you will need: butter, brown sugar, one egg, vanilla, flour, cinnamon, baking soda, sea salt, nuts, cranberries, and chocolate. That's all ! And I bet you have most of these ingredients in your kitchen right now...right? ! I hope this is the case so that you can prepare them today.

When it comes to chocolate, you can use any variety you want; I think milk chocolate, dark chocolate, semi-sweet chocolate, and even white chocolate would be delicious in this blondie recipe. And you can definitely use chocolate chips if you don't have chocolate bars on hand.
You will need dried cranberries for this recipe. Fresh cranberries are not suitable for this recipe . But if you can't find dried cranberries, feel free to use dried cherries instead.

Don't like nuts? Try replacing the walnuts with hazelnuts or pecans! Or omit them all if you are allergic.
Want to kick the flavor profile up a notch? Brown the butter before adding it to the dough! I usually do this because I'm a brown butter fanatic, but it's completely optional .


The assembly of this blondie recipe is really very simple! And since it's a one-bowl baking project, it's not terribly messy either. Just mix in the melted butter, brown sugar and vanilla. Then add the egg while whisking. Then just whisk everything else! In fact, I suggest you incorporate the nuts, cranberries, and chocolate. But that too is easy! Just use a rubber spatula or any other tool you have in your kitchen. Even a wooden spoon can do the trick.


I chose to bake my blondis in a loaf pan because this method results in super thick, crispy edges and extremely soft/gooey centers, but you can also use a 20cm square pan for more even blondis. So you have the choice!
Don't overcook your blondies! When you take them out of the oven they might look a little wobbly in the center...but don't worry because that's a very good thing. The chocolate-cranberry-nut blondies will firm up a lot while cooling. Plus, I'm pretty sure no one has ever complained about a gooey blondie before.
If you want your blondies to look extra pretty, put a few pieces of chocolate on top as soon as they come out of the oven. Then squeeze some walnuts and cranberries on top. And finally, sprinkle in some sea salt. This is all overkill and optional! But I do... so I wanted to share in case you want to too.

Once your blondies have been made and embellished, all you have to do is eat them or even better share them ! To make them even more appetizing, transport them in Lunch Boxes. On our MaLunchBox website we offer many models in various styles and sizes.


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On MaLunchBox you will find in particular the classic Glass Lunch Box glass

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Or the small Lunch Bento, very practical for transporting your pancakes rolled with jam or better salted butter caramel! bento box

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Ok, here's how to chill these blondies: the longer they chill, the easier they slice . So if you want very clean, firm cookie bars, I suggest letting them cool completely in the pan before slicing them. But if you're like me and don't really care how they look, feel free to cut them out after just 15 minutes of cooling in the mold. They'll be a little dirty...but still gooey and delicious. You choose !

Between parties, potlucks, and cookie swaps, I have a feeling these chocolate, cranberry, and nut blondies are going to be in heavy rotation this holiday season! But they are so easy and delicious that I don't think anyone will mind 🙂.


Ingredients ( 20 x 20 mould )

  • 4 ounces unsalted butter, melted

  • 1 cup light brown sugar, packed

  • 1 large egg, at room temperature

  • 1 teaspoon vanilla extract

  • 1 cup flour (be careful not to pack your flour)

  • 1/2 teaspoon baking powder

  • 3/4 teaspoon cinnamon

  • 7 ounces chocolate, coarsely chopped into chunks

  • 3/4 cup walnuts, toasted and chopped

  • 1/2 cup dried cranberries

  • 1/2 teaspoon flaky sea salt


  1. Preheat the oven to 180 degrees (C). Line a 20x20 baking pan with parchment paper; spray lightly with nonstick spray and set aside.

  2. In a medium bowl, combine melted butter and brown sugar and whisk until well combined. Add egg and vanilla, and whisk until combined. Add the flour, baking powder, and cinnamon, and whisk until just combined, being careful not to overmix. Using a rubber spatula, stir in chocolate, nuts, cranberries and sea salt until combined.

  3. Bake for 25-28 minutes, or until edges are firm and golden and center is slightly wonky. Let cool in pan for at least 15 minutes before cutting.

It's good, now you know an irresistible and easy to make blondie recipe!

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