White Chocolate Cranberry Blondies
Servings: 36 blondies
Ingredients
Blondie:
¾ cup butter, cubed
1 ½ cups packed light brown sugar
2 large eggs, room temperature
¾ tsp vanilla extract
2¼ cups all-purpose flour
1½ tsp baking powder
¼ tsp salt
⅛ tsp ground cinnamon
½ cup dried cranberries
6 oz white baking chocolate, coarsely chopped
Frosting:
8 oz cream cheese, softened
1 cup confectioners' sugar
1 tbsp grated orange zest, optional
6 oz white baking chocolate, melted
½ cup dried cranberries, chopped
Directions
Blondie:
Preheat the oven to 350°F.
In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly.
Add eggs, 1 egg at a time, beating well after each addition.
Beat in vanilla.
In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture.
Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan.
Bake until golden brown and a toothpick inserted in the center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack.
Frosting:
For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth.
Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate.
Cut into triangles. Store in an airtight container in the refrigerator.