Advertisement
White Chocolate Cranberry Blondies
Ingredients
•
¾ cup butter, cubed
•
1 ½ cups packed light brown sugar
•
2 large eggs, room temperature
•
¾ tsp vanilla extract
•
2 ¼ cups all-purpose flour
•
1 ½ tsps baking powder
•
¼ tsp salt ⅛ tsp ground cinnamon
•
½ cup dried cranberries
•
170g white baking chocolate, coarsely
chopped
Method
1. Preheat oven to 176°C. In a large
microwave-safe bowl, melt the
butter; stir in the brown sugar. Cool
slightly.
2. Beat in 1 egg at a time, and vanilla. In
another bowl, whisk together flour,
baking powder, salt and cinnamon;
stir into butter mixture. Stir in
cranberries and chopped chocolate
(batter will be thick). Spread into a
greased 13x9-inch pan.
3. Bake until golden brown and a
toothpick inserted in centre comes
Cooking time: 18-21m – Temperature: 176°C
For Frosting:
•
1 package (225g) cream cheese,
softened
•
1 cup confectioners' sugar
•
1 tbs grated orange zest, optional
•
170g white baking chocolate, melted
•
1/2 cup dried cranberries, chopped
out clean (do not overbake), 18-21
minutes. Cool completely on a wire
rack.
4. For frosting, beat cream cheese,
confectioners' sugar and, if desired,
orange zest until smooth. Gradually
beat in half of the melted white
chocolate; spread over bloodies.
Sprinkle with cranberries; drizzle with
remaining melted chocolate.
5. Cut into triangles. Store in an airtight
container in the refrigerator.
Advertisement
