INGREDIENTS
Batter
½ cup (113g) butter, melted & cooled
¾ cup (175g) brown sugar
1 large egg
½ tsp vanilla extract
½ tsp orange extract
1 cup (120g) all-purpose flour
½ tsp baking powder
¼ tsp salt
¼ tsp ground ginger
⅓ cup dried cranberries
⅓ cup B&R Farms dried diced apricots
½ cup white chocolate chips
Frosting
5 oz (140g) cream cheese, softened
¾ cup (75g) powdered sugar
¼ tsp vanilla extract
¼ tsp orange extract
Dried cranberries, roughly chopped
B&R Farms dried diced apricots
Fresh small orange, zested
White chocolate or bark, melted
DIRECTIONS
1. Preheat oven to 350°F (175°C). Grease and line pan with parchment paper.
2. In a medium mixing bowl, combine melted butter and brown sugar and mix for 2 mins with hand mixer. Add egg, both extracts, mix until smooth, then set aside.
3. In a small bowl, combine flour, baking powder, salt, and ginger. Quick mix, then add it to the wet ingredients. Switch to a spatula, and combine ONLY until dry flour is no longer visible, be sure not to overmix. Fold in dried cranberries, diced apricots and white chocolate chips.
4. Transfer dough into pan evenly, and bake 18-22 mins until edges are slightly golden and center is set. Allow to cool completely.
5. In a small mixing bowl, combine softened cream cheese, powdered sugar, orange and vanilla extract until smooth.
6. Spread cream cheese mix evenly on top the cooled blondie, then scatter the dried cranberries, diced apricots and orange zest. Dip fork in melted white chocolate and shake back and forth to create streaks, or pipe using a small piping bag.