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Per serving
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- 1
Melt the butter and build the dough
Preheat your oven to 350°F. In a large microwave-safe bowl, melt the butter, then stir in the brown sugar and cool slightly — this is the trick that makes these blondies so dense and chewy, instead of light and cakey like a creamed-butter cookie. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon, then stir the dry mix into the butter mixture.
- 2
Fold in the cranberries and white chocolate
Stir in the dried cranberries and coarsely chopped white baking chocolate — the batter will be thick, and that's exactly what you want. Spread it into a greased 13x9-inch pan.
- 3
Bake
Bake until golden brown and a toothpick inserted in the center comes out clean, 18 to 21 minutes. Don't overbake — pull them the moment the toothpick is clean, since they'll keep firming up as they cool. Cool completely on a wire rack before frosting.
- 4
Make the frosting
While the blondies cool, beat the softened cream cheese, confectioners' sugar, and orange zest until smooth. Let half of the melted white chocolate cool almost to room temperature, then gradually beat it into the cream cheese mixture until smooth.
- 5
Decorate, slice, and serve
Spread the frosting evenly over the cooled blondies. Sprinkle with the remaining dried cranberries and drizzle with the remaining melted white chocolate. Cut into bars and store in an airtight container in the fridge.
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White Chocolate Cranberry Blondies
Created by: SugarAndButter
Ingredients
- 3/4 cup butter
- 1 1/2 cup light brown sugar
- 2 eggs
- 3/4 tsp vanilla extract
- 2 1/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
- 1/8 tsp ground cinnamon
- 1 cup dried cranberries
- 12 oz white baking chocolate
- 8 oz cream cheese
- 1 cup confectioners' sugar
- 1 tbsp orange zest
Instructions
- Melt the butter and build the doughPreheat your oven to 350°F. In a large microwave-safe bowl, melt the butter, then stir in the brown sugar and cool slightly — this is the trick that makes these blondies so dense and chewy, instead of light and cakey like a creamed-butter cookie. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon, then stir the dry mix into the butter mixture.
- Fold in the cranberries and white chocolateStir in the dried cranberries and coarsely chopped white baking chocolate — the batter will be thick, and that's exactly what you want. Spread it into a greased 13x9-inch pan.
- BakeBake until golden brown and a toothpick inserted in the center comes out clean, 18 to 21 minutes. Don't overbake — pull them the moment the toothpick is clean, since they'll keep firming up as they cool. Cool completely on a wire rack before frosting.
- Make the frostingWhile the blondies cool, beat the softened cream cheese, confectioners' sugar, and orange zest until smooth. Let half of the melted white chocolate cool almost to room temperature, then gradually beat it into the cream cheese mixture until smooth.
- Decorate, slice, and serveSpread the frosting evenly over the cooled blondies. Sprinkle with the remaining dried cranberries and drizzle with the remaining melted white chocolate. Cut into bars and store in an airtight container in the fridge.