INGREADIENT

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 large eggs, room temperature
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 6 ounces white baking chocolate, coarsely chopped
• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners' sugar
• 1 tablespoon grated orange zest, optional
• 6 ounces white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Direction

1. Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly.
2. Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan.
3. Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack.
4. For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest, until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate. If desired, sprinkle with additional orange zest.
5. Cut into triangles. Store in an airtight container in the refrigerator.