Preheat the oven to 350 degrees F. Line a 13x9-inch baking dish with foil, leaving a foil overhang on either side for handles. Spray foil with nonstick spray.
In a medium bowl whisk together the flour, baking powder, salt, and cinnamon; set aside.
In a large bowl whisk together the butter and sugar and let the mixture cool to room temperature. Then, use an electric mixer to beat in the eggs and vanilla.
Add the flour mixture to the butter mixture and mix together until combined and no flour streaks appear.
Stir in the cranberries and white chocolate chips (the batter will be thick).
Spread the blondie batter into the prepared pan.
Bake for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not over-bake). Cool completely on a wire rack, about 2 hours.
MAKE FROSTING
In a large bowl, use an electric mixer to beat the cream cheese, orange zest, and powdered sugar until well-blended. Gradually add half of the melted white chocolate; beat until blended.
FROST AND ADD TOPPINGS:
Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate.
FINISHED AND SERVE:
Use the foil handles to release the bars from the pan. Cut bars into your desired shape; squares or triangles. Store, covered, in the refrigerator until ready to serve.
Video
Notes
This recipe makes 12 really big bars. Feel free to cut them in half to make 24 bars.