White Chocolate Cranberry Blondies

My husband is not a big fan of chocolate, but he loves white chocolate. So when my friends and I got together for our monthly bake-fest, where the theme was "brownies" we decided to do one that wasn't chocolate, but white chocolate instead. I found this recipe in my Taste of Home - Fall Baking magazine. Even though it would be great for fall, it was also perfect for Valentine's Day because of the colors. It is a dense, moist, and chewy brownie, with great white chocolate flavor, and a hint of tanginess from the cranberries. Yum!

White chocolate Cranberry Blondies

3/4 cup butter, cubed
1-1/2 cups packed light brown sugar
2 eggs
3/4 tsp vanilla extract
2-1/4 cups all-purpose flour
1-1/2 tsp baking powder
1/4 tsp salt
1/8 tsp ground cinnamon
1/2 cup dried cranberries
6 ounces white baking chocolate, coarsely chopped (I used white chocolate chips)

Frosting:
1 package (8 oz) cream cheese, softened
1 cup confectioners' sugar
1 tablespoon grated orange peel, optional
6 ounces white baking chocolate melted
1/2 cup dried cranberries, chopped

Directions:
1. In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking powder, salt, and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
2. Spread into a greased 13-in. x 9-in. baking dish. Bake at 350 degrees F for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
3. For the frosting, in a large bowl, beat the cream cheese, confectioners' sugar, and the orange peel if desired until blended. Gradually add half of the melted white chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator.