Ingredients:

  • 1/2 cup (113g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 1/4 cup (50g) packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (150g) all-purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (75g) dried cranberries, chopped
  • 1/4 cup (30g) white chocolate chips
  • 1 tablespoon orange zest
  • 1/4 cup (30g) chopped walnuts or pecans (optional)
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (57g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 1 tablespoon orange juice
  • 4 ounces (113g) white chocolate, chopped
  • 1 teaspoon vegetable oil (or coconut oil)

Instructions:

  1. Line an 8x8 inch baking pan with parchment paper, leaving an overhang for easy removal.
  2. Whisk melted butter, granulated sugar, and brown sugar until combined. Add egg and vanilla extract; mix well.
  3. In a separate bowl, whisk together flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix!
  5. Stir in chopped cranberries, white chocolate chips, orange zest, and nuts (if using).
  6. Spread the batter evenly into the prepared pan. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  7. Let the blondie cool completely in the pan.
  8. Beat cream cheese and butter together until smooth and creamy. Gradually add powdered sugar, mixing until light and fluffy. Stir in vanilla extract and orange juice.
  9. Cover and refrigerate the frosting for at least 30 minutes to firm up slightly. This is crucial for a nice, stable frosting.
  10. Spread the chilled frosting evenly over the cooled blondie.
  11. Melt white chocolate with vegetable oil in a double boiler or microwave (in 30-second intervals, stirring in between) until smooth.
  12. Drizzle the melted white chocolate over the frosted blondie. Cut into bars and serve.