Not only do these blondies feature white chocolate, but they offer the tang of cream cheese and the vibrant red and piquant flavour of dried cranberries. I've updated my original recipe to use an entire small (227 g) container of cream cheese and less sugar. Trust me, it's still sweet enough! I've also made improvements to the method.
Set out the butter, cream cheese and egg ahead of time (about 30 minutes or so) to bring to room temperature. Pre-heat the oven to 350 degrees F. Butter a 9x90-inch baking pan and line with a layer of parchment paper extending up two sides. This makes it easy to remove the blondies from the pan after baking.
Combine the flour, baking powder and salt in a small bowl. Set aside.
Put the cream cheese and butter in a mixing bowl and beat on low speed until blended. Beat in the sugar, also on low. Because we want the blondies to be dense, the idea is to incorporate as little air as possible into the batter. Then use the same procedure for the egg and vanilla.
Then add the dry ingredients and stir until just incorporated. Fold in the cranberries and white chocolate until well distributed.
Let the blondies cool in the pan, then cut into 16 squares or the shape and number of your choice.
Cream Cheese, Cranberry & White Chocolate Blondies https://urbancottagelife.com/cream-cheese-cranberry-white-chocolate-blondies/