Blood Orange and White Chocolate Blondies
Blood Orange marries together with chunks of white chocolate to create these flavourful, chewy and delicious blondies that are perfect for Spring!
Servings 9
Ingredients
- 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
Instructions
- Preheat the oven to 180C/350F and grease and line an 8x8 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!