This copycat recipe of the Starbucks classic is a blondie with white chocolate and dried cranberries. This top secret recipe has it topped with a lemony cream cheese frosting, more dried cranberries and a light drizzle.
Prep Time: 30minutes
Cook Time: 30minutes
Total Time: 1hour
1/2cuppacked brown sugar
1 1/2cupall purpose flour
3/4cupsweetened dried cranberries, chopped
3/4cupwhite chocolate chips
1/2brick of cream cheese(4 oz)
2 1/2cupsicing/powdered sugar
1/3cupsweetened dried cranberries, chopped
Using an electric mixer, beat together the butter with the brown and white sugars until smooth and creamy. Beat in the eggs and vanilla until smooth.
In a separate bowl, whisk together the flour, ginger, salt and baking powder. Slowly pour the mixed dry ingredients into the butter and sugar mixture while beating. Stop beating once the mixture looks fairly smooth and there are no lumps. Stir in the 3/4 cup chopped cranberries and white chocolate chips.
Pour the batter in a greased 13x9 cake pan and bake in a 350F oven for 25 minutes. Remove from the oven and cool completely.
Make the frosting by beating together the cream cheese, icing sugar and lemon juice until smooth. Spread the frosting on top of the cooled cake. Sprinkle the 1/3 cup dried cranberries on top of the frosting.
Whisk together the icing sugar and milk until smooth. Drizzle the icing on top of the cake.
Cut into triangles or squares.
These bars can be kept in the fridge for a couple weeks in the freezer for up to 3 months.