White Chocolate Cranberry Blondies Recipe

Ingredients

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 6 ounces white baking chocolate, coarsely chopped
• FROSTING:
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 tablespoon grated orange peel, optional
• 6 ounces white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Directions

• In microwave-safe bowl, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
• Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
• For frosting, in a large bowl, beat the cream cheese, confectioners' sugar and orange peel if desired until blended. Gradually add half of the melted chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

White Chocolate Cranberry Blondies published in Taste of Home October/November 2007