Ingredients:

  • 3/4 cup (170g) Unsalted Butter, melted and cooled
  • 1 1/2 cups (300g) Light Brown Sugar, packed
  • 1 Large Egg, room temperature
  • 1 1/2 tsp Vanilla Extract
  • 1/2 tsp Ground Ginger
  • 1/4 tsp Salt
  • 1 1/2 cups (190g) All-Purpose Flour
  • 3/4 cup (120g) Dried Cranberries, roughly chopped
  • 3/4 cup (130g) High-quality White Chocolate Chips
  • 8 oz (225g) Full-fat Cream Cheese, softened but still cool
  • 1 1/2 cups (180g) Powdered Sugar, sifted
  • 1 tsp Orange Extract
  • 1/2 tsp Vanilla Extract
  • 1/3 cup (50g) Dried Cranberries, finely chopped
  • 1/2 cup (85g) White Chocolate Melting Wafers
  • 1 tsp Coconut Oil

Instructions:

  1. Preheat your oven to 350°F (180°C). Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. In a large mixing bowl, whisk together the 3/4 cup melted and cooled butter and 1 1/2 cups light brown sugar until smooth. Whisk until the sugar partially dissolves into the fat.
  3. Add the room temperature egg, 1 1/2 tsp vanilla extract, and 1/2 tsp ground ginger, whisking until the mixture appears glossy and thick.
  4. Gently fold in the 1 1/2 cups all purpose flour and 1/4 tsp salt using a spatula until just combined. Stop the moment the flour disappears to keep them tender.
  5. Fold in the 3/4 cup of chopped cranberries and 3/4 cup white chocolate chips. Watch for an even distribution of fruit and chocolate.
  6. Spread the batter into the prepared pan and bake for 22 to 25 minutes until the edges are golden brown and a toothpick comes out with a few moist crumbs.
  7. Allow the blondie base to cool completely in the pan.
  8. Prepare the frosting by beating the cream cheese, powdered sugar, orange extract, and 1/2 tsp vanilla extract until smooth and stiff.
  9. Spread the frosting evenly over the cooled blondie base using an offset spatula. Sprinkle the remaining 1/3 cup of chopped cranberries over the top.
  10. Melt the white chocolate wafers and coconut oil in the microwave in 30-second intervals until smooth. Drizzle the chocolate in a diagonal pattern over the bars.
  11. Chill for at least 30 minutes to set the frosting, then lift from the pan and slice into 16 rectangles, then diagonally into triangles.