Description
A deliciously sweet and tangy blondie bar topped with cream cheese frosting and dried cranberries, perfect for any occasion.
Ingredients
- 1½ cups unbleached all-purpose flour (7.5oz, 213g)
- 1 teaspoon baking powder (3g)
- ½ teaspoon table salt (3g)
- 12 tablespoons unsalted butter (6oz, 170g)
- 1½ cups packed light brown sugar (10.5oz, 298g)
- 2 large eggs (lightly beaten)
- 2 teaspoons vanilla
- 1 teaspoon finely grated orange zest (3g)
- ¾ cup dried cranberries (loosely packed, 3.5oz, 100g)
- 1⅓ cups white chocolate (chopped or white chocolate chips, 8oz, 227g)
- 1⅔ cups white chocolate (melted, 10oz, 283g)
- 8 oz cream cheese (softened, 227g)
- 1½ cups confectioners’ sugar (sifted, 6oz, 170g)
- 1 teaspoon vanilla
- 1 tablespoon orange juice
- 1 teaspoon finely grated orange zest (3g)
- ½ cup dried cranberries, roughly chopped (loosely packed, 2.3oz, 65g)
- ⅔ cup white chocolate (melted, 4oz, 113g)
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×13 inch pan with parchment and leave an overhang.
- Melt butter in a medium saucepan over low heat and stir in brown sugar until combined.
- Whisk in beaten eggs and vanilla until smooth.
- Add orange zest and stir.
- In a separate bowl, whisk together flour, baking powder, and salt. Fold into wet ingredients until just combined.
- Fold in dried cranberries and white chocolate, then pour into prepared pan.
- Bake for 20-25 minutes until edges are set. Let cool.
- For the frosting, melt white chocolate and beat with cream cheese until smooth. Gradually add confectioners’ sugar.
- Mix in vanilla, orange juice, and zest. Spread over cooled blondie.
- Top with chopped cranberries and drizzle with melted white chocolate. Chill in the fridge for 30 minutes before slicing.
Notes
Store in an airtight container in the refrigerator for up to 5 days. They can be frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American