1. Preheat the oven to 350°F (175°C). Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving an overhang on two sides to create a sling. Lightly grease any exposed sides of the pan.

2. In a large mixing bowl, whisk together the melted butter, light brown sugar, and granulated sugar until the mixture looks glossy and well combined.

3. Add the eggs one at a time, whisking well after each addition until the batter is smooth and slightly lighter in color. Stir in the vanilla extract and almond extract if using.

4. Sprinkle the flour, baking powder, and fine sea salt over the wet ingredients. Use a spatula to gently fold everything together just until no dry streaks of flour remain; avoid overmixing.

5. Fold in about three quarters of the white chocolate chips and dried cranberries, reserving the rest for the top. The batter will be thick.

6. Spread the batter evenly into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Scatter the remaining white chocolate chips and cranberries over the surface and gently press them in.

7. Bake for 24 to 28 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.

8. Place the pan on a wire rack and let the blondies cool completely in the pan so they can set up and slice cleanly.

9. Once cool, use the parchment sling to lift the slab out of the pan. Cut into 16 squares (or smaller bite-size pieces if you prefer). If desired, sprinkle lightly with coarse sea salt just before serving.