Ingredients
Scale
- For the blondie layer:
- 1 1/2 cups all-purpose flour (7.5 oz)
- 1 tsp baking powder
- 1/2 tsp table salt
- 12 tbsp unsalted butter (6 oz)
- 1 1/2 cups packed light brown sugar (10.5 oz)
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tsp grated orange zest
- 3/4 cup dried cranberries (3.5 oz, loosely packed)
- 1 1/3 cups white chocolate, chopped or chips (8 oz)
- For the frosting:
- 8 oz cream cheese, softened
- 1 1/2 cups confectioners’ sugar, sifted (6 oz)
- 1 tsp vanilla extract
- 1 tbsp orange juice
- 1 tsp orange zest, finely grated
- 2/3 cup white chocolate, melted (4 oz)
- For the topping:
- 1/2 cup dried cranberries, roughly chopped (2.3 oz, loosely packed)
- 1 2/3 cups white chocolate, melted (10 oz)
Instructions
- Preheat oven to 350°F (175°C). Spray a 9×13-inch pan with nonstick spray and line with parchment paper, overhanging sides. Spray parchment.
- Melt butter in a light-colored saucepan over medium heat until browned. Pour into a bowl and cool.
- Whisk flour, baking powder, and salt in a bowl. In another bowl, combine cooled butter and brown sugar. Add eggs, vanilla, and orange zest. Stir until smooth.
- Fold dry ingredients into wet until just combined. Fold in white chocolate and dried cranberries. Spread batter evenly in prepared pan. Bake 18–22 min until edges golden. Cool to room temperature.
- Beat cream cheese, confectioners’ sugar, vanilla, orange juice, and orange zest until smooth. Spread frosting over cooled bars.
- Sprinkle chopped cranberries on top. Drizzle melted white chocolate decoratively. Refrigerate until set.
- Use parchment overhang to lift bars and cut into triangles or desired shapes. Store in an airtight container in the refrigerator up to 5 days.
Notes
Browning the butter deepens flavor. Chill bars briefly after frosting for easier decorating. Store in airtight container for freshness up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American