Chewy brown sugar blondies packed with white chocolate and dried cranberries, topped with orange cream cheese frosting. Better than the coffee shop.
¾ cup unsalted butter, melted
1 cup light brown sugar, packed
2 large eggs, room temperature
1½ teaspoons vanilla extract
1½ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon ground ginger
¼ teaspoon salt
¾ cup white chocolate chips or chunks
½ cup dried cranberries, chopped
6 ounces cream cheese, softened
2 cups powdered sugar
1 teaspoon orange zest
½ teaspoon vanilla extract
⅓ cup dried cranberries, chopped
2 ounces white chocolate, melted
Heat the oven to 350°F. Line a 9×13-inch pan with parchment, leaving an overhang on two sides for lifting.
Whisk the melted butter and brown sugar until smooth. Whisk in the eggs and vanilla until glossy.
Stir in the flour, baking powder, ginger, and salt just until no streaks remain. Fold in the white chocolate and chopped cranberries.
Spread the thick batter evenly in the pan. Bake 20 to 24 minutes, until the edges are golden and a toothpick in the center has a few moist crumbs.
Let the blondies cool in the pan for at least 1 hour. Warm bars will melt the frosting.
Beat the cream cheese until smooth. Add the powdered sugar, orange zest, and vanilla and beat until fluffy.
Spread the frosting over the cooled base. Sprinkle with chopped cranberries, then drizzle with melted white chocolate.
Refrigerate 30 minutes to set. Lift out, cut into 16 rectangles, then cut each one diagonally into triangles.
Cool the base completely before frosting.
Chill 30 minutes before cutting.
Store in the refrigerator.
Find it online: https://recipeshots.com/cranberry-bliss-bars/