White Chocolate Cranberry Blondies Recipe

Our Vineyard Accounts Payable Associate, Shannon Maberry, is somewhat of a baking genius. We are constantly spoiled by her sweet and savory treats she brings into the office. This week, she has been kind enough to share with us one of her favorite holiday treats, White Chocolate Cranberry Blondies. Lucky for us, she brought some of these heavenly bars in our office so we could share in the fun. They have a sweet, creamy texture to them with a nice zing from the orange zest and cranberries. These are perfect as a stand alone sweet, but of course we think they are even better with a flute of our 2011 Laetitia Brut de Blancs sparkling wine. Either way, we hope you enjoy this recipe and your holiday celebrations!

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3/4 cup butter, cubed

1-1/2 cups packed light brown sugar

2 eggs

3/4 teaspoon vanilla extract

2-1/4 cups all-purpose flour

1-1/2 teaspoons baking powder

1/4 teaspoon salt

1/8 teaspoon ground cinnamon

1/2 cup dried cranberries

6 squares (1 ounce each) white baking chocolate, coarsely chopped

FROSTING:

1 package (8 ounces) cream cheese, softened

1 cup confectioners’ sugar

1 tablespoon grated orange peel, optional

6 squares (1 ounce each) white baking chocolate, melted

1/2 cup dried cranberries, chopped

  1. In microwave-safe bowl, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
  1. Spread into a greased 13-in. x 9-in. x 2-in. baking dish. Bake at 350 IMG_0493degrees for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack. https://cheapigfollowers.com
  2. For frosting, in a large bowl, beat the cream cheese, confectioners’ IMG_0500sugar and orange peel if desired until blended. Gradually add half of the melted chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted chocolate. Cut into bars. Store in the refrigerator.

Yield:  2-1/2 dozen.

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