DARK CHOCOLATE ORANGE BLONDIES
"This is a nice change from the traditional blondie, especially for those who crave the combo of orange and chocolate," writes Kerri Pelz from Hendersonville, North Carolina. "An 8-inch loaf pan makes the perfect amount for two to snack on!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange zest and extracts. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired., Spread into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 221 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
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
You know these squidgy chocolate cake squares with orange zest are going to be good!
Provided by Sara Buenfeld
Categories Dessert
Time 1h5m
Yield Cuts into 12-18 squares
Number Of Ingredients 8
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.
Nutrition Facts : Calories 291 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 29 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
ORANGE BLONDIES
When I got this recipe from a lady at church it was called orange brownies but since there is no chocolate I thought blondies was more appropriate. It comes from a Lady and Son's cookbook. It also came with a glaze but instead she uses a cream cheese frosting. It is rich but very good, this comes from someone that only tried them because there was no chocolate at the buffet table.
Provided by Margie99
Categories Bar Cookie
Time 40m
Yield 20 serving(s)
Number Of Ingredients 12
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
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