Best Orange Walnut Blondie Recipes

CLASSIC BLONDIES

Steps:

• Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

ORANGE WALNUT BLONDIE

Steps:

• 1. grease a 9 x 9" baking pan with butter. Dust with flour and shake out the excess. Preheat the oven to 350°.
• 2. Melt the butter and sugar in a small pan over low heat, stirring frequently. When blended and smooth, remove from heat and let cool to room temperature.
• 3. Transfer the butter mixture to a medium mixing bowl. Beat in the eggs until completely blended. Add the orange juice and vanilla and mix thoroughly.
• 4. Measure the flour, baking powder, and salt and then sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains.
• 5. Using a wooden spoon, stir in the orange zest, walnuts, and if desired, chocolate chips. Spread the batter evenly into prepared baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. The top should be Golden Brown and the edges pulling away from sides of the pan. Remove from the oven and let cool on a rack for one hour. Cut just before serving. Makes 12 to 16 bars.

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.

PLATINUM BLONDIES

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.