Ingredients
Blondie Base:
- 1½ cups unbleached all-purpose flour (7.5 oz, 213 g)
- 1 teaspoon baking powder (3 g)
- ½ teaspoon table salt (3 g)
- 12 tablespoons unsalted butter (6 oz, 170 g)
- 1½ cups packed light brown sugar (10.5 oz, 298 g)
- 2 large eggs, lightly beaten
- 2 teaspoons vanilla extract
- 1 teaspoon finely grated orange zest (3 g)
- ¾ cup dried cranberries, loosely packed (3.5 oz, 100 g)
- 1⅓ cups white chocolate, chopped or white chocolate chips (8 oz, 227 g)
Frosting:
- 1⅔ cups white chocolate, melted (10 oz, 283 g)
- 8 oz cream cheese, softened (227 g)
- 1½ cups confectioners’ sugar, sifted (6 oz, 170 g)
- 1 teaspoon vanilla extract
- 1 tablespoon orange juice
- 1 teaspoon finely grated orange zest (3 g)
Topping:
- ½ cup dried cranberries, roughly chopped, loosely packed (2.3 oz, 65 g)
- ⅔ cup white chocolate, melted (4 oz, 113 g)
Instructions
- Prepare Oven and Pan: Adjust the oven rack to the middle position and preheat the oven to 350°F (175°C). Spray a 9×13-inch baking pan with nonstick spray, then line it with parchment paper trimmed to fit with extra overhang on the sides for easy lifting. Spray the parchment paper again.
- Brown the Butter: In a light-colored saucepan over medium heat, melt the butter. Stir continuously as it bubbles and foams. Watch for the milk solids to turn golden brown, then promptly remove from heat and transfer the browned butter to a bowl to cool.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt.
- Combine Wet Ingredients: In another bowl, mix the cooled browned butter with the light brown sugar until combined. Add the beaten eggs, vanilla extract, and orange zest, mixing well.
- Combine and Fold: Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined. Carefully fold in the white chocolate chunks and dried cranberries without overmixing.
- Bake the Blondie: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 18 to 22 minutes, or until the edges are golden brown and the center is set but not overbaked. Remove and cool completely on a wire rack.
- Prepare the Frosting: In a medium bowl, beat together the softened cream cheese, melted white chocolate, confectioners’ sugar, vanilla, orange juice, and orange zest with an electric mixer or whisk until smooth, fluffy, and well combined.
- Frost the Bars: Spread the frosting evenly over the cooled blondie base.
- Add Toppings: Sprinkle the roughly chopped dried cranberries evenly over the frosting. Drizzle melted white chocolate over the top using a piping bag, ziplock bag with a small hole, or a fork for a decorative effect.
- Chill and Slice: Refrigerate the bars until the frosting firms up for clean slicing. Using the parchment paper overhang, lift the bars out of the pan and cut into triangles or desired shapes.
- Store Properly: Keep the bars in an airtight container in the refrigerator for up to 5 days. Bars can be frozen tightly wrapped for up to 3 months and thawed overnight in the refrigerator before serving.
Notes
- Use high-quality white chocolate containing at least 20% cocoa butter for best flavor and texture.
- For drizzling melted white chocolate over the frosting, use a piping bag with a small round tip, a ziplock bag with a tiny cut corner, or dip a fork into the melted chocolate and drizzle.
- You can substitute plain melted butter instead of browning it if preferred.
- To freeze the bars, freeze them until firm, then wrap tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. Freeze before or after cutting into triangles; cutting after thawing helps keep edges moist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
