Brandied-cranberry white chocolate blondie
For the bars
- 1 cup butter (melted)
- 1½ cups brown sugar (packed )
- 2 eggs
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- ½ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 cups all purpose flour
- 1 cup white chocolate chips
- 1¼ cup Craisins
- 1 Cup Brandy or rum
For the topping
- 8 oz. cream cheese (softened)
- 1½ cups powdered sugar
- ½ teaspoon orange extract
- ½ teaspoon vanilla extract
- 2 squares white baking chocolate (melted)
For the bars
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Pour the brandy into a small bowl. Add the craisins. Cover with plastic wrap and let sit for at least 24 hours.
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Preheat the oven to 350°.
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Grease a 9×13 pan with butter, then line with parchment.
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Sift the dry ingredients together.
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Beat together the melted butter and brown sugar until smooth. Whisk in the eggs, followed by the orange and vanilla extracts.
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Add the dry ingredients, and mix until just combined. Do not over mix.
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Drain the brandy from the craisins and reserve for other uses.
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Add 3/4 cup of the craisins and the white chocolate chips
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Spread the batter evenly into the pan. Bake for 18-22 minutes or until edges are golden and middle is set.
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Allow the bars to cool completely before frosting them.
For the topping
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Beat the cream cheese and the powdered sugar together until smooth.
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Add the orange and vanilla extracts and mix thoroughly.
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Chop the remaining craisins and sprinkle on top.
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Melt the baking chocolate over a double boiler or in the microwave. Use a fork to drizzle the chocolate in long thin lines across the bars.
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Slice the bars to serve. Store in an airtight container in the refrigerator for up to two weeks.
Chef J. - The Culinary Evangelist 
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