White Chocolate and Cranberry Blondies

White Chocolate and Cranberry Blondies
Makes 12 bars

Reynolds Parchment Paper with Smart Grid to line your baking dish and then cut equal sized treats for your friends and families – in person or with a baked-good drop-off.

2 sticks butter, melted
2 cups light brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¾ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup white chocolate chunks
1 cup dried cranberries

Icing

½ lemon, juiced
½ cup powdered sugar

Preheat oven to 350° F. Line a 9”x9” baking dish with Reynolds Parchment Paper Smart Grid.

In a large bowl whisk together butter, brown sugar, eggs, vanilla extract, flour, baking powder and salt. Switching to a rubber spatula or big spoon, fold in white chocolate and cranberries. Pour batter into baking dish and bake for 30-35 minutes until set on top and golden brown. Remove from oven and cool completely.

To make icing, mix lemon juice and powdered sugar with a whisk or fork and pour over the blondies. Enjoy!