Best Orange Chamomile Blondies Recipes

Orange Blondies image

Provided by Margie99

Categories Bar Cookie

Time 40m

Yield 20 serving(s)

Number Of Ingredients 12

1 1/2 cups all-purpose flour
2 cups granulated sugar
1 teaspoon salt
1 cup butter, softened
4 eggs
2 teaspoons pure orange extract
1 teaspoon grated orange zest
1 (16 ounce) box powdered sugar
1/4 cup butter, softened
8 ounces cream cheese, softened
2 tablespoons orange juice
2 teaspoons orange zest

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.

Nutrition Facts : Calories 357.9, Fat 16.6, SaturatedFat 10.1, Cholesterol 85.3, Sodium 246, Carbohydrate 50.4, Fiber 0.3, Sugar 42.5, Protein 3.2

Platinum Blondies image

Provided by Food Network Kitchen

Categories dessert

Time 1h45m

Yield thirty 3-inch triangles

Number Of Ingredients 11

2 sticks (16 tablespoons) unsalted butter, melted and cooled slightly, plus more for greasing
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 large eggs
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 cups (one 11-ounce bag) white chocolate chips, such as Ghirardelli
8 ounces roasted, salted macadamia nuts, coarsely chopped (keep them bigger than the chips)
1 cup unsweetened coconut flakes

Steps:

Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
Whisk the flour with the baking powder and salt in a medium bowl.
Whisk the eggs, sugars and vanilla until smooth in a large bowl. Using a rubber spatula, stir in the melted butter. Stir the flour mixture into the butter mixture until just combined. Stir in the white chocolate chips and nuts. Spread the batter in the prepared pan using a large spoon. Sprinkle the coconut over the top and press it in lightly. Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely on a rack, about 1 hour.
When the blondie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the blondies. Place another lightweight cutting board on top, and flip the blondie right-side-up. Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars.