White Chocolate Cranberry 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

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.

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