White Chocolate Cranberry Blondies #OurFamilyTable

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Christie from A Kitchen Hoor's Adventures said: Blondies are always overshadowed by their chocolate counterparts. Let's celebrate this delicious and fun dessert and leave the cocoa powder and semi-sweet chocolate in the pantry. 

These are definitely a decent "make at home" version of the infamous Starbucks Cranberry Bliss Bar - they blondie portion is wonderfully chewy, lightly sweetened, and has just the right amount of sweet and creamy chocolate bits alongside the chewy tart cranberry bits. The icing definitely ups the sweetness level quite a bit - honestly the bars don't even need it, but that cream cheese frosting does go really well with them! 

A little goes a long way with these for sure - these would be really great treats to make and share for the Holidays; and you've got plenty of time to test out the recipes before they roll around again. :)

See all of our tasty dessert ideas!

Blondies

• Banana Peanut Butter Blondie from A Kitchen Hoor's Adventures
• Best Peanut Butter Blondies from Palatable Pastime
• Blonde Brownie from Devour Dinner
• Eggnog Snickerdoodle Blondies from The Spiffy Cookie
• Funfetti White Chocolate Blondies from Blogghetti
• Gluten Free Blondies from Art of Natural Living
• Peanut Butter and Jelly Blondies from Karen's Kitchen Stories
• Peanut Butter Cup Blondies from Hezzi-D's Books and Cooks
• Vegan Apple Butter Blondies from Magical Ingredients
• White Chocolate Cranberry Blondies from Making Miracles
• Whole Wheat Butterscotch Pecan Blondies from That Recipe

White Chocolate Cranberry Blondies

Ingredients

3/4 cup butter

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

Frosting:

8-ounces cream cheese, softened

1 cup confectioners' sugar, sifted

4 ounces white baking chocolate, melted

1/4 cup dried cranberries, chopped

Directions

1. Preheat the oven to 350 degrees and spray a 9x13 pan with nonstick cooking spray and set aside.
2. Melt the butter and pour it into the bowl of a stand mixer along with the brown sugar and blend until well combined. Add in the eggs, one at a time until well incorporated and blend in the vanilla.
3. In a separate bowl, combine the dry ingredients: flour, baking soda, salt, and cinnamon. Whisk to combine. Blend the dry ingredients into the butter/sugar mixture on low speed until just combined (batter will be thick). Stir in the cranberries and chopped white chocolate (I used red colored white chocolate).
4. Spread the thick batter evenly into the 9x13 pan and press with your fingers or a spatula to smooth it out.
5. Bake in the preheated oven for 18-20 minutes, until cooked through. Cool completely in the pan.
6. When cooled, prepare the frosting: add the softened cream cheese into the bowl of a stand mixer and whip until creamy. Add in the sifted confectioners' sugar on low speed, slowly increasing as the sugar incorporates into the cream cheese. Scrape down the sides and bottom as needed to fully blend.
7. Blend in about 3 ounces of the melted chocolate on low speed, slowly increasing to high (if you add it in while the speed is set to high, the chocolate has a tendency to hit the sides of the bowl and cool quickly, and it will no longer incorporate into the frosting at that point).
8. Spread the frosting all over the cooled bars (it will make a fairly thick layer, you don't have to use all of it). Sprinkle with the chopped dried cranberries. Place remaining melted white chocolate in a ziploc bag, snip the very tip of a corner of the bag and drizzle all over the top of the cranberry layer.
9. Refrigerate to cool and set the frosting. Slice into bars or triangles. Store in the refrigerator. 

Recipe adapted from Taste of Home