Preheat your oven to 350°F (175°C) and adjust the oven rack to the middle position. Spray a 9 by 13-inch baking pan with nonstick spray. Line the bottom with parchment paper, allowing some overhang on both sides for easy removal after baking. Spray the parchment paper again with nonstick spray to ensure the blondies don't stick.

In a light-colored saucepan over medium heat, melt the unsalted butter. Continue cooking, stirring frequently, until the butter foams and the milk solids at the bottom turn golden brown. As soon as the color changes, take the pan off the heat and pour the browned butter into a bowl, making sure to scrape in all the flavorful browned bits. Let the butter cool completely before using. I find that browning the butter really deepens the flavor of these blondies!

In a medium bowl, whisk together the all-purpose flour, baking powder, and table salt. In a separate large bowl, combine the cooled browned butter (from Step 2) and light brown sugar, whisking until well blended. Add the lightly beaten eggs, vanilla extract, and orange zest, and stir until smooth.

Using a rubber spatula, gently fold the dry ingredients into the wet mixture until just combined—do not overmix. Fold in the chopped or chipped white chocolate and dried cranberries. Spread the batter evenly into the prepared pan, smoothing the top. Bake for 18 to 22 minutes, until the edges are golden brown and the top is set. Cool the pan on a wire rack to room temperature before frosting.

In a medium bowl, beat together the softened cream cheese, sifted confectioners' sugar, vanilla extract, orange juice, and finely grated orange zest until fluffy and smooth. Once the bars are completely cool, spread the frosting evenly over the top. Sometimes I like to chill the bars for about 10 minutes after frosting, which makes them easier to decorate in the next steps.

Sprinkle the roughly chopped dried cranberries evenly over the frosted surface. Drizzle the melted white chocolate over the top in a decorative pattern. For easy drizzling, you can pour the melted white chocolate into a small zip-top bag and snip off the corner. Refrigerate until the frosting and chocolate drizzle are firm and set for neat slicing.

Once the bars are chilled and the toppings are set, use the parchment paper overhang to lift them out of the pan. Cut the bars into triangles or your desired shapes. Serve and enjoy! To keep them fresh, store the blondies in an airtight container in the refrigerator for up to 5 days.