Ingredients:

  • 3/4 cup (170g) unsalted butter, melted and slightly cooled
  • 1 cup (200g) light brown sugar, packed
  • 1 large egg, room temperature
  • 1.5 tsp vanilla extract
  • 1 tbsp fresh orange zest
  • 1 tsp ground ginger
  • 0.5 tsp fine sea salt
  • 1.5 cups (190g) all-purpose flour
  • 1 cup (135g) dried cranberries, divided
  • 1.25 cups (215g) white chocolate chips, divided
  • 8 oz (226g) full-fat cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 tsp orange juice
  • 0.5 tsp vanilla extract (for frosting)
  • 0.5 tsp vegetable oil

Instructions:

  1. Preheat your oven to 175°C and line your square pan with parchment paper.
  2. Melt the 170g of butter in a large bowl. Note: Let it cool for 5 minutes so you don't scramble the egg.
  3. Whisk in the 200g of brown sugar until smooth and glossy. Note: This creates the sugar fat emulsion needed for a shiny top.
  4. Add the egg, 1.5 tsp vanilla, orange zest, ginger, and salt, whisking until the mixture looks pale and thickened.
  5. Fold in the 190g of flour with a spatula just until no white streaks remain. Note: Do not overmix or they will become tough.
  6. Stir in 1/2 cup of the cranberries and 1/2 cup of the white chocolate chips.
  7. Spread the batter into the pan and bake for 18-22 minutes until the edges are golden and the center is barely set.
  8. While the base cools completely, beat the 226g of cream cheese, 120g powdered sugar, orange juice, and 0.5 tsp vanilla until smooth and airy.
  9. Spread the frosting over the cooled base and sprinkle with the remaining cranberries.
  10. Melt the remaining white chocolate with the oil and drizzle in a zig zag pattern over the top.