Cranberry Orange White Chocolate Blondies
A delightful treat that blends tart cranberries with sweet white chocolate and bright orange, perfect for any occasion.
Ingredients
Blondie Batter
- 1.5 cups all-purpose flour
- 1 tsp baking powder
- 0.5 tsp table salt
- 12 tbsp unsalted butter melted
- 1.5 cups packed light brown sugar
- 2 large eggs, lightly beaten
- 2 tsp vanilla extract
- 1 tsp grated orange zest
- 0.75 cups dried cranberries
- 1.33 cups white chocolate, chopped or chips
Frosting
- 8 oz cream cheese, softened
- 1.5 cups confectioners sugar, sifted
- 1 tsp vanilla extract
- 1 tbsp orange juice
- 1 tsp orange zest, finely grated
- 0.67 cups white chocolate, melted
- 0.5 cups dried cranberries, roughly chopped
Instructions
Preparation
- Preheat your oven to 350F (175C) and prepare a 9x13 inch baking pan with nonstick spray and parchment paper.
- Melt the unsalted butter in a saucepan over medium heat until golden brown, then let it cool.
- In a bowl, whisk together the flour, baking powder, and salt.
- In another bowl, mix the cooled butter and brown sugar until blended, then add eggs, vanilla, and orange zest.
- Fold in the dry ingredients, white chocolate, and dried cranberries.
- Spread the batter into the baking pan and bake for 18-22 minutes.
- Cool completely on a wire rack.
Frosting
- For the frosting, beat cream cheese, confectioners sugar, vanilla, orange juice, and orange zest until smooth.
- Spread the frosting on the cooled bars and top with chopped cranberries and melted white chocolate.
- Chill until set, then slice and serve.
Notes
Be careful not to over-bake the blondies, as they can become dry. They should be slightly soft in the center when you remove them from the oven. Use high-quality white chocolate for the best flavor. Feel free to experiment with additional ingredients! You can add nuts or use different dried fruits instead of cranberries. Store in an airtight container at room temperature for up to 3 days, refrigerated for up to a week, or freeze for up to 3 months.
