Brown Butter White Chocolate Cranberry Blondie
Eva Zapata
Dessert
These White Chocolate Cranberry Blondies are melt-in-your-mouth good. The sweet and tart flavors pair perfectly with our Brown Butter Cookie Baking Seasoning.
Ingredients
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1 cup butter, melted
1.5 cups brown sugar
2 eggs
1 tsp orange extract
1 tsp vanilla
2 tablespoons Brown Butter Cookie Seasoning
1 tsp baking powder
½ tsp salt
2 cups all-purpose flour
1 cup white chocolate chips
¾ cup Craisins
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8 oz. cream cheese, softened
1.5 cups powdered sugar
½ tsp orange extract
½ tsp vanilla extract
⅓ cup Craisins, roughly chopped
½ cup white chocolate, melted
Directions
Preheat oven to 350 degrees F. Line a 15×10 or 13×9 inch jelly roll pan or rimmed cookie sheet with parchment paper.
Beat together melted butter and brown sugar over medium speed with an electric mixer. Add in eggs, 1 tsp orange extract, and 1 tsp vanilla extract and beat until mixed well. Add in baking powder, salt, and flour, beating until just blended. Don’t overmix. Add in Brown Butter Cookie Seasoning.
Stir in white chocolate chips and Craisins by hand. Spread evenly into the bottom of prepared pan. Bake in preheated oven for 18-22 minutes until set and golden brown at the edges. Don’t overbake or bars will be hard. Remove from oven and place pan on a wire rack to cool. Allow bars to cool completely before topping with frosting.
To make the frosting, beat cream cheese and powdered sugar together with an electric mixer until smooth and creamy. Add 1/2 tsp orange extract and 1/2 tsp vanilla extract,sprinkle with more brown butter cookie blend and mix well. Top cooled bars with frosting. Sprinkle with chopped Craisins and drizzle white chocolate over the top with a fork. I dip my fork into the chocolate then shake it gently over the top of the bars to create little streaks. You can either slice right away and enjoy, or place the bars in the refrigerator for about an hour (what I like to do) to help them set up before cutting. Cut into triangles.
Recipe Products
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