I had one of these at a Starbucks last Christmas...it was so good. However, the price is high. I think that I will try my hand at making them. This is the recipe that I am going to use. Wish me good luck!
This recipe is from - www.delightfulemade.com
Ingredients
- 1 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup (1 stick) butter, melted
- 1 c. brown sugar
- 1 egg
- 1 tsp. vanilla
- 1 tsp. orange zest
- 1/2 c. dried cranberries
- 2/3 c. white chocolate chips
- 1 c. white chocolate chips, melted
- 8 oz. cream cheese, room temperature
- 2 c. powdered sugar
- 1/2 tsp. vanilla
- 2 tsp. orange juice
- 1 tsp. orange zest
- 1/2 c. dried cranberries
- 4 oz. white chocolate baking bar, melted
Instructions
- Preheat oven to 350 degrees. Prepare a 9x9" pan with parchment paper. Set aside.
- In a medium bowl, combine the flour, baking powder and salt. Set aside.
- In separate bowl, melt the butter. To the melted butter, add the brown sugar, egg, vanilla and orange zest. Whisk together well. Gradually add in the flour mixture and mix until batter is smooth. Fold in the 1/2 cup of dried cranberries and the 2/3 cup of white chocolate chips.
- Spread the batter evenly into the prepared pan, making sure to press the batter evenly into the corners of the pan. Bake at 350 degrees for 22-25 minutes or until the blondie is golden brown. Remove from oven and let cool to room temperature.
- While the blondie is cooling, mix together the frosting. Using a hand or stand mixer, beat together the cream cheese, vanilla, orange juice and orange zest. Gradually add in the powdered sugar a half cup at a time, stopping the mixer to scrape down the sides of the bowl. Mix in the melted white chocolate. Spread the frosting evenly over the top of the cooled blondie.
- Sprinkle the remaining 1/2 cup of dried cranberries over the top of the frosting. Melt the white chocolate baking bar, and drizzle over the top of the cranberries and frosting.
- Refrigerate the bars for at least 2 hours to set the frosting. Slice and serve.
Notes
When melting the white chocolate, the preferred method is using a double-boiler. White chocolate can overheat and burn VERY easily. If you are using a microwave to melt the white chocolate, melt at only 50% powder at 30 second increments, stirring often. I recommend taking the bars out of the pan AFTER frosting. This helps the frosting set and stay in place when slicing. When ready to slice the bars, simply lift out of the pan, using the sides of the parchment paper.
