White Chocolate Cranberry Blondies Recipe

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 ounces white baking chocolate, coarsely chopped

FROSTING:

1 package (8 ounces) cream cheese, softened

1 cup confectioners' sugar

1 tablespoon grated orange peel, optional

6 ounces white baking chocolate, melted

1/2 cup dried cranberries, chopped

Directions

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).

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 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.

1 cup packed brown sugar

1/2 cup all-purpose flour

1 cup chopped pecans

2/3 cup butter, melted

2 eggs, lightly beaten