• Emily Tillmann

Sweet Orange Blondies

Made, Written & Photographed by the Creators of the Point

I am always guilty of buying fruits at the store thinking I'll snack on them all week. Unfortunately, that rarely happens and often times they go bad. This week's victim was oranges. So, instead of letting them sit until no longer usable, I've popped them into recipes throughout the week.


These blondies are a big hit with Tyler – he self proclaimed, "This looks like my kind of dessert." Well don't worry Honey! I have plenty more oranges to whip up another batch?

 

Sweet Orange Blondies

makes 12 blondies

Ingredients:

For the Blondies:

  • 1 1/2 cups all-purpose flour

  • 2 cups granulated sugar

  • 1 teaspoon salt

  • 1 cup butter at room temp

  • 4 eggs

  • 2 teaspoons fresh orange juice

  • 1 teaspoon grated orange zest

For the Frosting:

  • 8 oz cream cheese at room temp

  • 4 tablespoons butter at room temp

  • 3 cups powdered sugar

  • 2 tablespoons orange zest

  • 2 tablespoons orange juice

Instructions:

For the Blondies:

  1. Begin by preheating your oven to 350°F. Spray a 9×13 baking pan. You can also line with parchment paper to make removing them easier.

  2. In a large bowl, stir together your flower, sugar, and salt.

  3. Add your butter, eggs, orange juice and orange zest to your dry ingredients. Beat until completely combined.

  4. Pour your batter into your pan and spread it around evenly.

  5. Bake at 350° for 25-30 minutes, or until you can insert and remove a tooth pick with no batter sticking to it. Remove and cool completely before frosting.

For the Frosting:

  1. In a bowl of a standing mixer, or a large bowl with a hand mixer, beat together your cream cheese and butter until smooth.

  2. Slowly add your powdered sugar one cup at a time until completely incorporated. (The one cup at a time mostly saves you from a mess).

  3. Finish up by adding the orange juice and orange zest. Beat again until combined.

Finish them Up:

  1. Finish by frosting the cooled blondies with the cream cheese frosting. Use a knife or spatula to completely coat.

  2. Keep in the fridge in an airtight container.



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Rate This Recipe

Rate UsEh, not too good.It was fine, I won't make again though.It was good, I might change a few things.I'm adding this to my recipe routine.This is my new go to recipe!Rate Us