Ingredients
2 1/2 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. ground ginger
1/2 tsp. kosher salt
1 c. (2 sticks) butter, melted
1 1/4 c. packed brown sugar
2 large eggs
1 tsp. pure vanilla extract
1 c. dried cranberries
1/2 c. white chocolate chips
1 (8-oz.) block cream cheese, softened
1 1/2 c. powdered sugar
Zest of 1/2 orange
1/2 tsp. pure vanilla extract
1/3 c. dried cranberries
1/4 c. white chocolate chips, melted
Preparation
Step 1Preheat oven to 350° with a rack in center of oven. Line a 9”-x-13” baking pan with parchment, leaving a 2” overhang on 2 sides. Grease parchment with cooking spray. In a medium bowl, whisk flour, baking powder, ginger, and salt. Step 2In a large bowl, whisk melted butter and sugar until combined. Add eggs and vanilla, and mix until incorporated. Add dry ingredients and mix until just combined. Stir in dried cranberries and white chocolate chips. Step 3Pour batter into prepared pan and smooth top. Bake until golden on the edges and a toothpick inserted in the middle comes out clean, 23 to 25 minutes. Let cool completely. Step 4Make frosting: In a large bowl using a hand mixer, beat cream cheese and powdered sugar until smooth. Add zest and vanilla, and beat to combine. Step 5Using an offset spatula, frost cooled blondies. Top with dried cranberries, then drizzle with melted chocolate. Refrigerate until chocolate is hardened, about 20 minutes. Cut blondies into 24 triangles.
Have you made these yet? Let us know how it went in the comments below!
