• Preheat oven to 350°F. Line an 8-inch square pan with foil and grease it with cooking spray or butter. Alternatively, line the pan with a parchment paper sling.
• Melt the butter in a medium bowl in the microwave. Set aside to cool.
• Add brown sugar to cooled melted butter and stir together. Add the egg and vanilla extract, stirring until combined. Mix in the orange zest, flour, and salt, stirring until just combined.
• Fold in the dried cranberries and white chocolate. Spread the thick batter in the prepared pan with a butter knife or your hands, making sure to spread evenly and to the edges.
• Bake for 16-18 minutes or until center is set but still soft. Let cool completely.

Cream Cheese Frosting

• In a medium bowl, beat the cream cheese with an eletric mixer. This will help soften it if it's still a bit cold. Once smooth, add the icing sugar 1 cup at a time, beating after each addition. Add the vanilla and beat until smooth.
• Spread icing on the top of the cooled blondies, making sure it is even and all the way to the edges. Grate the rest of the orange zest over the top and sprinkle with 3-4 Tablespoons chopped dried cranberries
• Let set in the fridge for an hour before cutting. Cut into 18 triangles with a sharp knife. These should be stored in an airtight container in the fridge or freezer.