This recipe has been my holiday shorthand for joy ever since the first time I made it for a winter cookie swap. I discovered this combination while trying to recreate the tangy-sweet bar that used to appear in my local coffee shop each December. The balance between a tender, brown-butter blondie, pockets of chewy dried cranberries, and a smooth, citrus-bright cream cheese topping is what made me fall in love with it. Every season I bring these bars to family gatherings; they travel well and always disappear first. What makes this version special is a couple of small technique changes: browning the butter for deeper, nutty flavor, using freshly grated orange zest for brightness, and chilling briefly before drizzling white chocolate so the decorations stay neat without melting into the frosting. The texture is a soft, slightly chewy base with a creamy, tangy frosting and crunchy chocolate ribbons on top. I often slice them into triangles because it feels familiar—like the originals—and they look extra festive with bright red cranberries and white chocolate swirls.

Ingredients

• All-purpose flour: Use 1 1/2 cups. I prefer a brand like King Arthur for consistent results; spoon into the measuring cup and level off—too much flour will dry the base.
• Baking powder and table salt: 1 teaspoon baking powder and 1/2 teaspoon salt help lift and season the batter so the blondie isn’t overly dense.
• Unsalted butter: 12 tablespoons, browned. Browning deepens flavor; use real butter, not margarine, for the best aroma and mouthfeel.
• Light brown sugar: 1 1/2 cups packed; the molasses in light brown sugar keeps the blondie tender and slightly caramelized.
• Eggs: 2 large, lightly beaten to help emulsify and set the structure of the base.
• Vanilla and orange zest: 2 teaspoons vanilla and 1 teaspoon grated orange zest for fragrant depth and citrus lift.
• Dried cranberries: 3/4 cup in the batter and an additional 1/2 cup chopped for the topping—choose plump, sweet-tart cranberries for the best contrast.
• White chocolate: 1 1/3 cups chopped or chips in the batter and more melted for drizzling—use good-quality white chocolate such as Ghirardelli or Callebaut for a cleaner flavor.
• Cream cheese: 8 ounces softened for the frosting; full-fat gives the creamiest texture.
• Confectioners’ sugar and orange juice: 1 1/2 cups powdered sugar and 1 tablespoon orange juice to balance sweetness and add a citrus note to the frosting.

Instructions

Prepare the pan: Preheat the oven to 350°F and position a rack in the center. Spray a 9x13-inch baking pan and line it with parchment leaving an overhang for easy removal. Spray the parchment lightly so the blondie lifts cleanly once baked. Bread the butter: In a light-colored saucepan over medium heat, melt 12 tablespoons of unsalted butter. Continue cooking, stirring frequently, until the butter foams and milk solids turn a deep golden brown and smell nutty—about 4 to 6 minutes. Remove immediately and pour into a bowl to stop cooking, scraping the fond into the bowl. Cool to room temperature before using to avoid scrambling the eggs. Whisk dry ingredients: In a medium bowl, whisk together 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, and 1/2 teaspoon table salt. Sifting isn’t necessary but helps remove lumps when using coarse brown sugar. Combine wet ingredients: In a large bowl, whisk the cooled browned butter with 1 1/2 cups packed light brown sugar until combined. Add the 2 lightly beaten large eggs, 2 teaspoons vanilla extract, and 1 teaspoon grated orange zest. Stir until smooth and glossy—this emulsion gives tenderness and lift. Fold batter and add inclusions: Use a rubber spatula to fold the dry mixture into the wet until just incorporated—do not overmix. Fold in 1 1/3 cups chopped white chocolate and 3/4 cup dried cranberries. Spread evenly into the prepared pan and smooth the top. Bake: Bake for 18 to 22 minutes, rotating once halfway through if your oven runs hot. Look for golden edges and a set top; a toothpick in the center should come out with a few moist crumbs, not wet batter. Cool completely on a wire rack before frosting. Make the frosting: Beat 8 ounces softened cream cheese with 1 1/2 cups confectioners’ sugar, 1 teaspoon vanilla, 1 tablespoon orange juice, and 1 teaspoon finely grated orange zest until smooth and fluffy. If the frosting seems loose, chill 5 to 10 minutes to firm slightly before spreading. Frost and decorate: Once cool, spread frosting evenly. Sprinkle 1/2 cup roughly chopped dried cranberries on top. Melt additional white chocolate (about 1 2/3 cups) and drizzle decoratively—pour into a small zip-top bag and snip a corner for control. Chill until set, then cut into triangles or squares using the parchment overhang to lift the slab from the pan.

Storage Tips

Store the bars in a single layer in an airtight container in the refrigerator for up to 5 days. If stacking is necessary, place a sheet of parchment between layers to avoid sticking. For longer storage, freeze individual portions wrapped tightly in plastic and placed in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge to preserve frosting texture. To freshen slightly before serving, bring to room temperature for 20 minutes so the butter aroma re-emerges and the frosting softens slightly.

Ingredient Substitutions

If you don’t have white chocolate blocks to chop, use 1 1/3 cups white chocolate chips in the batter and 1 2/3 cups chips for melting (you may need a tablespoon of neutral oil to smooth melted chips). For a dairy-free version, use vegan butter and vegan cream cheese and a dairy-free white chocolate alternative—note that texture and flavor will shift slightly. Swap dried cherries or raisins for the cranberries in equal measure for a different fruit note. To reduce sweetness, cut confectioners’ sugar in the frosting by 1/4 cup and increase orange juice by 1/2 teaspoon; the frosting will be tangier and less cloying.

Serving Suggestions

Serve these with strong coffee or a bright herbal tea to cut the sweetness. Arrange on a platter with sprigs of rosemary or orange slices for holiday presentation. For a brunch spread, pair with scones and a citrus salad to echo the orange notes. If you’re catering a party, slice into smaller bite-sized triangles and place on small paper doilies for an elegant tray. These also make excellent gifts in cellophane bags tied with twine.

Cultural Background

The inspiration comes from a seasonal coffeehouse treat that blends American blondie traditions with classic holiday flavors: dried cranberries and citrus zest. Blondies evolved as a brown-sugar cousin to brownies, using vanilla instead of cocoa, and were often jazzed up with nuts and dried fruit in mid-20th-century home baking. The modern iteration popularized by specialty coffee shops pairs these nostalgic flavors with cream cheese-frosting techniques more commonly seen on cakes and bars, creating a hybrid pastry perfect for coffee pairings.

Seasonal Adaptations

In winter, keep the original cranberry-orange-white chocolate profile for a festive feel. In summer, swap dried cranberries for chopped dried apricots and use lime zest instead of orange for a brighter note. For autumn entertaining, fold in 1/2 teaspoon ground cinnamon into the batter and replace half the cranberries with chopped toasted pecans for warmth and crunch. The technique remains the same—small swaps deliver big seasonal shifts.

Meal Prep Tips

Make the blondie base and frost on separate days: bake and cool the blondie one day, refrigerate wrapped, then prepare frosting and decorate the next day for fresher-tasting toppings. If assembling for a bake sale, freeze unfrosted slabs, thaw, frost, and decorate the day of the event. Use an offset spatula for smooth frosting application and a piping bag for controlled drizzles. Label containers with date made to track freshness.

These bars are one of those recipes that reward small extra steps—browning butter, using fresh zest, and chilling between stages—and the result is a reliably delicious treat people will remember. Bring a tray to your next gathering and watch them disappear.