Orange Blondies Food

ORANGE BLONDIES

Steps:

• Preheat oven to 350 degrees. Grease a 13x9x2 pan.
• Stir together flour, sugar and salt in a large bowl; add butter, eggs, extract and zest. Using a handheld mixer, beat until well blended.
• Pour batter into prepared pan and bake for 30 minutes or until light golden brown and set.
• Remove from oven and cool completely.
• For the frosting. Mix all ingredients together in a med bowl. If the icing is too soft, add a little more powdered sugar. Frost the cooled cake.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

FROSTED ORANGE BLONDIES

Steps:

• Preheat oven to 350°. Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
• In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in zest and extracts.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spread batter into prepared pan.
• Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.
• In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth; beat in zest. With mixer on low speed, gradually add confectioners' sugar, beating until smooth.
• Using excess parchment as handles, remove blondies from pan, and spread frosting onto blondies. Garnish with zest, if desired. Cut into bars. Cover and refrigerate for up to 3 days.

ORANGE-CHAMOMILE BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
• Place the chickpeas, almond butter, honey, vanilla, chamomile, orange zest, canola oil, salt, baking powder and baking soda in a food processor or blender and process until the batter is smooth and creamy. Fold in the chocolate chips and optional pecans (the batter should be thick). Pour the batter into the prepared pan and spread into the corners with a spatula.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing.
• Note: You can enjoy these delicious treats immediately--they're like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight, for a more traditional chewy blondie texture.

CHOCOLATE ORANGE BROWNIES

Steps:

• Heat oven to 180C/160C fan/gas 4 and line a 24 x 20cm brownie tin with baking parchment. Put the butter, dark chocolate and orange zest in a non-stick saucepan and very gently melt over a low heat, stirring every now and then, until smooth - take care not to overheat it. Cool.
• Whisk the eggs and sugar together with an electric whisk until the mixture is pale, has doubled in volume and leaves a trail when the beaters are lifted. Gently stir into the cooled chocolate mixture. Sift over the flour and cocoa, stir in, then add the orange chocolate.
• Pour into the lined tin and bake for 35-40 mins. Cool in the tin, then cut into squares.