Cranberry Ginger Blondie

My absolute favorite is the Cranberry Bliss Bar from Starbucks during the holidays. It's a limited seasonal item and I find myself craving it well before the winter season arrives. What better way to make your own and have it all year long. Here's my spin on making my very own.


Ginger Blondie
3/4 cup (1 and 1/2 sticks) salted butter, cubed
1 and 1/2 cups packed light brown sugar
2 large egs
3/4 teaspoon pure vanilla extract
2 and 1/4 cups all purpose flour
1 and 1/2 teaspoons baking powder
1/4 teaspoon salt
1 tablespoon ground ginger powder
1/2 cup dried cranberries
6 ounces white chocolate, coarsely chopped

1 package (8 ounces) cream cheese, softened
1 cup powdered sugar, sifted
6 ounces white chocolate, melted
1/2 cup dried cranberries, chopped

Prepare the blondie layer

Preheat the oven to 350 degrees F.  Line bottom of13 x9 inch baking dish with parchment paper and spray nonstick spray . 

In a medium bowl, melt butter for one minute in the microwave; stir in brown sugar. Scrape the butter & sugar into a large bowl and let cool to room temperature. Use an electric mixer to beat in the eggs and vanilla. In a separate bowl, whisk together the flour, baking powder, salt and ginger; gradually add the dry mixture to the butter mixture. Stir in the cranberries and chopped chocolate (the batter will be thick).

Spread the blondie batter into the prepared pan. Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool completely on a wire rack.


Prepare 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 blondie bar. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars- square or triangle-shaped. Store in the refrigerator until ready to serve.


Share with family and friends during this holiday season. Hope you enjoy!