4Add 1.5 cups of packed brown sugar to the melted butter and mix.
5Add 1.5 cups of packed brown sugar to the melted butter and mix.
6Add 1.5 cups of packed brown sugar to the melted butter and mix.
7Add two eggs and mix them in.
8Add two eggs and mix them in.
9Add two eggs and mix them in.
10Add 1 tsp of vanilla and 1 tsp of orange extract (or 1 tsp orange zest and 1-2 tsp orange juice) and mix again.
11Add 1 tsp of vanilla and 1 tsp of orange extract (or 1 tsp orange zest and 1-2 tsp orange juice) and mix again.
12Add 1 tsp of vanilla and 1 tsp of orange extract (or 1 tsp orange zest and 1-2 tsp orange juice) and mix again.
13Add 0.5 tsp ground ginger, 1 tsp baking powder, and 0.5 tsp salt, then mix them in.
14Add 0.5 tsp ground ginger, 1 tsp baking powder, and 0.5 tsp salt, then mix them in.
15Add 0.5 tsp ground ginger, 1 tsp baking powder, and 0.5 tsp salt, then mix them in.
16Add 2 cups of all-purpose flour (or gluten-free measure for measure flour) and switch to a spatula to stir until all flour spots are gone and the batter is thick.
17Add 2 cups of all-purpose flour (or gluten-free measure for measure flour) and switch to a spatula to stir until all flour spots are gone and the batter is thick.
18Add 2 cups of all-purpose flour (or gluten-free measure for measure flour) and switch to a spatula to stir until all flour spots are gone and the batter is thick.
19Add 0.75 cup dried cranberries and 1 cup white chocolate chips, then fold until well combined.
20Add 0.75 cup dried cranberries and 1 cup white chocolate chips, then fold until well combined.
21Add 0.75 cup dried cranberries and 1 cup white chocolate chips, then fold until well combined.
22Line a 10x15 jelly roll pan with crumpled parchment paper.
23Line a 10x15 jelly roll pan with crumpled parchment paper.
24Line a 10x15 jelly roll pan with crumpled parchment paper.
25Spread the batter evenly into the prepared pan.
26Spread the batter evenly into the prepared pan.
27Spread the batter evenly into the prepared pan.
28Bake in a 350°F oven for 18 to 22 minutes.
29Bake in a 350°F oven for 18 to 22 minutes.
30Bake in a 350°F oven for 18 to 22 minutes.
31Let the blondie base cool completely.
32Let the blondie base cool completely.
33Let the blondie base cool completely.
34For the cream cheese topping, combine 8 oz softened cream cheese, 0.5 tsp vanilla extract, a little orange zest (or 0.5 tsp orange extract), and 2 cups powdered sugar, then mix until frosting forms.
35For the cream cheese topping, combine 8 oz softened cream cheese, 0.5 tsp vanilla extract, a little orange zest (or 0.5 tsp orange extract), and 2 cups powdered sugar, then mix until frosting forms.
36For the cream cheese topping, combine 8 oz softened cream cheese, 0.5 tsp vanilla extract, a little orange zest (or 0.5 tsp orange extract), and 2 cups powdered sugar, then mix until frosting forms.
37Chop some craisins for the top.
38Chop some craisins for the top.
39Chop some craisins for the top.
40Spread the cream cheese frosting over the completely cool blondie base.
41Spread the cream cheese frosting over the completely cool blondie base.
42Spread the cream cheese frosting over the completely cool blondie base.
43Sprinkle on the chopped cranberries.
44Sprinkle on the chopped cranberries.
45Sprinkle on the chopped cranberries.
46Drizzle white chocolate all over the top.
47Drizzle white chocolate all over the top.
48Drizzle white chocolate all over the top.
49Refrigerate until firm.
50Refrigerate until firm.
51Refrigerate until firm.
52Once chilled, cut into rectangles, then squares, then cut the squares into triangles.
53Once chilled, cut into rectangles, then squares, then cut the squares into triangles.
54Once chilled, cut into rectangles, then squares, then cut the squares into triangles.
Ingredients
2 sticks melted butter
2 sticks melted butter
2 sticks melted butter
1.5 cups packed brown sugar
1.5 cups packed brown sugar
1.5 cups packed brown sugar
2 eggs
2 eggs
2 eggs
1 tsp vanilla
1 tsp vanilla
1 tsp vanilla
1 tsp orange extract
1 tsp orange extract
1 tsp orange extract
1 tsp orange zest
1 tsp orange zest
1 tsp orange zest
1 tsp orange juice
1 tsp orange juice
1 tsp orange juice
0.5 tsp ground ginger
0.5 tsp ground ginger
0.5 tsp ground ginger
1 tsp baking powder
1 tsp baking powder
1 tsp baking powder
0.5 tsp salt
0.5 tsp salt
0.5 tsp salt
2 cups all-purpose flour
2 cups all-purpose flour
2 cups all-purpose flour
0.75 cup dried cranberries
0.75 cup dried cranberries
0.75 cup dried cranberries
1 cup white chocolate chips
1 cup white chocolate chips
1 cup white chocolate chips
8 oz softened cream cheese
8 oz softened cream cheese
8 oz softened cream cheese
0.5 tsp vanilla extract
0.5 tsp vanilla extract
0.5 tsp vanilla extract
a little bit orange zest
a little bit orange zest
a little bit orange zest
0.5 tsp orange extract
0.5 tsp orange extract
0.5 tsp orange extract
2 cups powdered sugar
2 cups powdered sugar
2 cups powdered sugar
some craisins for the top
some craisins for the top
some craisins for the top
some white chocolate for drizzle
some white chocolate for drizzle
some white chocolate for drizzle
Equipment
bowlspatulajelly roll-sized pan (10x15)parchment paperovenfridge
Tips
If you don't have orange extract, use orange zest and orange juice instead.
If making gluten-free, use King Arthur's Measure for Measure flour.
Switch to a spatula to mix the flour until all spots are gone.
Let the blondie base cool completely before frosting.
Chop some craisins for the topping.
A good mom lets her kids lick the beaters, and a great one turns them off first.