Ingredients

• 3/4 cup butter
• 1-1/2 cups brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/2 cup dried sweetened cranberries
• 1/3 cup white chocolate chips
• 8 ounces cream cheese
• 1-1/2 cups powdered sugar
• 1 teaspoon ground cinnamon

Preparation

1. Preheat oven to 350° F. Melt the butter in a saucepan over low heat, or in a microwave. Stir in the brown sugar and let mixture cool to room temperature.
2. Place sugar mixture in a large bowl and beat in the eggs and vanilla extract.
3. Mix together the flour and baking powder, and gradually add to the sugar mixture. Stir in the white chocolate and the 1/3 cup of the cranberries.
4. Spray a 9 x 13-inch baking pan with cooking spray. Spread the batter in the pan; it will be thick.Bake for 18 to 22 minutes. A toothpick inserted in the center should come out with just a few crumbs. Let cool completely.
5. Let cream cheese sit at room temperature for about 30 minutes. Stir cinnamon into powdered sugar. Beat with a hand-mixer for 1 minute. Gradually start adding powdered sugar mixture and beat until smooth.
6. Spread the frosting on cooled brownies. Top with remaining cranberries. Cut into 24 pieces. Store in the refrigerator until ready to serve.

Helpful hints

• Chop the cranberries to distribute them throughout the blondies.
• Cranberries have 30 mg of potassium per 1/2 cup.
• White chocolate is similar to semi-sweet chocolate in potassium and phosphorus content. Using a small amount like in this recipe allows you to enjoy chocolate while keeping it kidney-friendly!
• To decrease carbs to 21 grams per serving substitute brown sugar with a sugar and sugar substitute blend and replace powdered sugar with a granular sugar substitute.