1 1/2 cups packed light brown sugar
2 large eggs
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 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, coarsely chopped
1 teaspoon grated orange zest
Prep. Preheat oven to 350 degrees. Spray a 9 x 13-inch with nonstick spray or line with parchment paper.
Brown your butter. Heat butter in a medium saucepan over medium heat, whisking constantly, until golden brown. Once butter is browned, remove from heat. Stir in brown sugar and pour into the bowl of an electric mixer. Allow to cool to room temperature. (For more information on how to brown butter, see my post here.)
Whisk. In a separate bowl, whisk together the flour, baking powder, salt, and cinnamon.
Mix. When brown butter mixture has cooled to room temperature, mix in eggs and vanilla until smooth. Gradually add flour mixture to the butter mixture, scraping down the sides of the bowl as needed, until smooth. Stir in cranberries and chopped chocolate (batter will be thick!)
Bake. Spread blondie batter into prepared pan. Bake for 18-21 minutes (I baked mine for 19 minutes) or until a toothpick inserted near the center comes out clean. Be careful not to over bake! Cool completely before frosting.
Frost. In the bowl of an electric mixer, beat cream cheese and powdered sugar until combined. Gradually orange zest and half of the melted chocolate; beat until blended. Frost blondies.
Sprinkle + cut. Sprinkle with chopped cranberries and drizzle with remaining white chocolate. Let frosting set before cutting into triangles or squares. Store in the refrigerator until ready to serve.