Orange Walnut Blondie Recipes

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.

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.

DARK CHOCOLATE ORANGE BLONDIES

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.

BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
• In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
• Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.

MAPLE-WALNUT BLONDIES

Steps:

• Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
• Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
• In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
• Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
• Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.

CHOCOLATE CHUNK WALNUT BLONDIES

Steps:

• Preheat oven to 350°. Line a greased 13x9-in. pan with parchment, letting ends extend up sides; grease paper. Or grease three 6-1/2-inch cast-iron skillets. , In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.

BROWN SUGAR BLONDIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
• Mix brown sugar, flour, walnuts, butter, eggs, baking powder, vanilla extract, and salt together in a bowl by hand until smooth. Spread evenly into the prepared pan.
• Bake in the preheated oven until the top is dry and edges have started to pull away from the sides of the pan, 25 to 30 minutes.
• Remove from the oven and let cool for 10 to 15 minutes before slicing.

CHEWY OATMEAL BLONDIES

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
• Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
• Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.