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©Life of a Foodie and Her Family 2008-2013, Lynn Tabor

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12/06/2011

White Chocolate Cranberry Blondies

I spotted this recipe a while ago in one of my Taste of Home Fall Baking magazines.  I made it last night for my meeting.  They came out really well and I believe everyone loved them.

I haven't taken a picture of them yet, but I will tomorrow and upload it then.

For the crust
3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 teaspoon pure 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 oz white chocolate chopped (I used 1/2 bag of white chips)

1 package (8 ounces) cream cheese, softened
1 cup confectioners' sugar
6 ounces white baking chocolate, melted (used the other 1/2 bag of white chips)
1/2 cup dried cranberries, chopped

In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in 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).

Spread into a greased 13-in. x 9-in. baking dish. Bake at 350° for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.

For frosting, in a large bowl, beat the cream cheese, confectioners' sugar until 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. Store in the refrigerator.

Yield: 2-1/2 dozen.

1 comment:

Bree said...

Doesn't even need a picture to sound amazing!

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