Blood Orange marries together with chunks of white chocolate to create these flavourful, chewy and delicious blondies that are perfect for Spring!
Happy Thursday! I have the most delightful recipe for you today; Blood Orange and White Chocolate Blondies. With their pretty pink glaze and delicate flavour, these blondies are just perfect for Spring.
I am so glad it’s finally getting warmer and brighter! I like to go for a walk at lunch time to get some fresh air (since I work from home) and it’s so much better when it’s not miserable and raining!
I also love the change of a season as it makes me feel inspired when it comes to recipes. When we were shopping the other week, I saw a pack of blood oranges and knew I had to get them to bake with. I’ve seen beautiful photos of their vibrant, pinky red interior, but I hadn’t ever tried one!
Now I love chocolate and orange together, so I thought that I would switch things up and put white chocolate with the blood orange, instead of milk chocolate.
Well, it totally paid of because blood oranges have this extra depth of flavour and it’s incredible. It pairs so well with the white chocolate! It’s kind of a mixture of an orange and a raspberry. I used the zest of the blood orange in the batter and then saved the juice for after they were baked.
After pulling these blondies out of the oven I grabbed a spoon and tucked in straight away as I could not wait! Oh my gosh, a flavour explosion in your mouth. Chewy, sweet, citrus filled, with oozing chunks of white chocolate. HEAVEN.
I also decided to put the leftover blood orange to use and make a glaze because: one it adds an extra hit of flavour and two, it makes these blondies super pretty! The glaze is super simple, just blood orange juice, zest and icing sugar, but the result is amazing!
Now, let me tell you how easy these blondies are to make. Two bowls, a zester, a whisk and that’s it! You can whip these up in minutes and they only take 20-ish minutes to bake. These are perfect for feeding a crowd or if you need a dessert last minute!
My husband doesn’t usually like orange and chocolate together, but he loved these Blood Orange and White Chocolate Blondies! I always think if I can get him to fall in love with a flavour he doesn’t usually like, then I’ve made something truly delicious!
Blood Orange and White Chocolate Blondies
- For the blondies:
- 1 stick (113g) unsalted butter
- 1 cup (200g) light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- Zest of 2 medium sized blood oranges
- 1 1/2 cups (210g) plain/all-purpose flour
- 1/2 tsp baking powder
- Pinch of salt
- 1 cup (175g) white chocolate chips/chunks
- For the glaze:
- 1 cup (120g) icing/powdered sugar
- Zest of 1 blood orange
- 2 tbsp blood orange juice, this was half a blood orange for me
- Preheat the oven to 180C/350F and grease and line an 8×8 inch square pan. I spray the pan with Wilton Bake Easy and then place two strips of grease proof paper across the pan, with enough overhang to lift the blondies out.
- Place the butter into a heat proof bowl and place in the microwave, in 20 second increments, until all the butter is melted. Leave to one side to cool slightly.
- Place the sugar, eggs, vanilla and blood orange zest into a large bowl and whisk until well combined and smooth.
- Gradually pour the melted butter into the egg mixture, whisking as you go, until everything is combined. Don't just dump all the butter into the eggs as you may end up with a curdled mess if the butter is too warm.
- Add in the flour, baking powder, salt and white chocolate chips and stir until there are no lumps of flour. Don't beat the mixture too much, you just want to whisk until it's combined.
- Pour the batter into the prepared pan and bake for 20-25 minutes, until risen, lightly golden and an inserted skewer into the centre comes out clean. Leave to cool completely in the pan.
- Once cooled, make the glaze: place the icing sugar and zest into a large bowl with 1tbsp of blood orange juice. Whisk until it is smooth, then decide whether you need the second tbsp of blood orange juice, I did. You want a thick glaze, but you still want it to spread easily. I got mine to the stage where you lift up a spoon and it ribbons as it drops back into the bowl.
- Lift the blondies out of the pan and transfer to a cutting board with kitchen paper underneath. Pour the glaze into the centre of the blondies and then gently spread with the back of a spoon to cover the blondies. It's fine if some drips over the edge, in fact I think it adds to it.
- Leave the glaze to set for 10 minutes. Once set, take a large knife and slice the blondies into 9-12 slices, then dig in!
- Blood Orange and White Chocolate Blondies will keep in an airtight container, at room temperature, for 3 days. The glaze will set firm and lose its shine after 1 day, so if you're making them ahead of time for a gathering, make the blondies the day before, but glaze the morning of the event!