Instructions

• Preheat your oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, ensuring there's an overhang on the sides for easy lifting later.
• Melt 1 cup of unsalted butter in a microwave-safe bowl or small saucepan. Allow it to cool for a few minutes until it’s slightly warm.
• Combine the cooled melted butter with 1 cup of packed light brown sugar and 1/2 cup of granulated sugar in a large mixing bowl. Whisk them together until smooth, then add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract and 1 tablespoon of fresh orange zest.
• Mix the dry ingredients: In a separate medium bowl, whisk together 2 cups of all-purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of ground ginger, and 1/2 teaspoon of salt.
• Combine the wet and dry mixtures by gradually adding the dry ingredients to the butter-sugar mix. Stir gently until just combined, then fold in 1 cup of white chocolate chips and 1 cup of whole dried cranberries.
• Pour the blondie batter into the prepared pan, spreading it evenly. Bake for about 25-30 minutes, or until the edges are golden brown and a skewer inserted into the center comes out with moist crumbs.
• Cool the blondie in the pan on a wire rack for at least 1-2 hours until completely cooled.
• Beat together 8 ounces of softened cream cheese and 1/2 cup of softened unsalted butter in a medium mixing bowl until smooth. Add in 1 teaspoon of vanilla extract and 1/2 tablespoon of fresh orange zest, then gradually mix in 3 cups of powdered sugar until light and fluffy.
• Frost the cooled blondie: Once completely cool, lift it out of the pan using the parchment paper overhang and spread the cream cheese frosting evenly over the top.
• Sprinkle 1/2 cup of finely chopped dried cranberries over the frosted blondie. Melt 1/2 cup of white chocolate chips and drizzle them over the cranberries for a finishing touch.
• Chill the frosted blondie in the refrigerator for at least 1-2 hours to set, then cut into squares or rectangles for serving.