Monday, November 15, 2010
White Chocolate Cranberry Blondies
Recipe Source: slightly adapted from Taste of Home's "Fall Baking" magazine
Serves: 2 1/2 dozen (one 9x13 pan)
3/4 cup butter
1-1/2 cups brown sugar
3/4 tsp. vanilla extract
2-1/4 cups flour
1-1/2 tsp. baking powder
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/2 cup dried cranberries (although, I may substitute fresh next time)
6 oz. white baking chocolate, coarsely chopped into chunks
1 8 oz. pkg. cream cheese, softened
3/4 cup powdered sugar
1 Tbsp. grated orange peel
1/4 tsp. orange extract
3 oz. white chocolate, melted
1/2 cup dried cranberries, chopped
3 oz. semi-sweet chocolate, melted
1. Preheat oven to 350°. Melt butter in a microwave safe bowl; stir in brown sugar and mix well. Allow to cool.
2. Transfer to a larger bowl if necessary and beat in the eggs and vanilla.
3. Combine the flour, baking powder, salt, and cinnamon in a separate small bowl. Gradually add to butter mixture. Fold in cranberries and chopped white chocolate. Batter will be very thick.
4. Spread mixture into a greased 9x13 baking dish. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean. DO NOT OVERBAKE. Cool completely.
5. For the frosting, beat the cream cheese, powdered sugar, and orange extract and peel in a large bowl. Gradually add the melted chocolate and beat until blended. Smooth over the brownies. (I actually only used about 3/4 of my frosting mixture... it was just too much otherwise.) Sprinkle with remaining dried cranberries.
6. Melt semi-sweet chocolate in a small ziploc baggie, in 30 second intervals in the microwave. Massage bag to smooth out any lumps. Snip a tiny corner off the bag and drizzle chocolate over bars. Store in the refrigerator.