Blondie Ingredients:
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour (I used a mixture of white and wheat)
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 Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped
*I actually used white candy melts because I didn’t have enough white chocolate chips, and they worked perfectly
Directions:
Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.
1) Prepare the blondie layer: In a medium bowl, melt butter in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature.
2) Use an electric mixer to beat the eggs and vanilla into the butter and sugar mixture. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Gradually add the dry mixture to the butter mixture, and stir just until combined. Fold in the cranberries and chopped chocolate (the batter will be thick).
3) Spread the blondie batter into the prepared pan, and bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake – they may seem gooey but it’s just that buttery goodness!). Cool completely on a wire rack.
4) Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve
3/4 cup (1 1/2 sticks) salted butter, cubed
1 1/2 cups packed light brown sugar
2 large eggs
3/4 teaspoon vanilla extract
2 1/4 cups all-purpose flour (I used a mixture of white and wheat)
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 Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white baking chocolate, melted
1/2 cup dried cranberries, chopped
*I actually used white candy melts because I didn’t have enough white chocolate chips, and they worked perfectly
Directions:
Preheat the oven to 350 degrees F. Spray a 13×9-inch baking dish with nonstick spray.
1) Prepare the blondie layer: In a medium bowl, melt butter in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature.
2) Use an electric mixer to beat the eggs and vanilla into the butter and sugar mixture. In a separate bowl, whisk together the flour, baking powder, salt and cinnamon. Gradually add the dry mixture to the butter mixture, and stir just until combined. Fold in the cranberries and chopped chocolate (the batter will be thick).
3) Spread the blondie batter into the prepared pan, and bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake – they may seem gooey but it’s just that buttery goodness!). Cool completely on a wire rack.
4) Prepare the frosting: In a large bowl, use an electric mixer to beat the cream cheese and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve
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