White Chocolate Cranberry Blondies
TOTAL TIME: Prep: 35 min. Bake: 20 min. + cooling
YIELD: 3 dozen.
Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. —Erika Busz, Kent, Washington
Ingredients
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3/4 cup butter, cubed
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1-1/2 cups packed light brown sugar
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2 large eggs, room temperature
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3/4 teaspoon vanilla extract
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2-1/4 cups all-purpose flour
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1-1/2 teaspoons baking powder
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1/4 teaspoon salt
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1/8 teaspoon ground cinnamon
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1/2 cup dried cranberries
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6 ounces white baking chocolate, coarsely chopped
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FROSTING:
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1 package (8 ounces) cream cheese, softened
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1 cup confectioners' sugar
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1 tablespoon grated orange zest, optional
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6 ounces white baking chocolate, melted
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1/2 cup dried cranberries, chopped
Directions
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1.
Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly.
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2.
Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan.
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3.
Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack.
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4.
For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest, until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate. If desired, sprinkle with additional orange zest.
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5.
Cut into triangles. Store in an airtight container in the refrigerator.
Nutrition Facts
1 blondie: 198 calories, 9g fat (6g saturated fat), 27mg cholesterol, 100mg sodium, 28g carbohydrate (22g sugars, 0 fiber), 2g protein.
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