These indulgent Frosted Orange Blondies are inspired by Paula’s recipe for Orange Brownies in her classic cookbook, The Lady and Sons Just Desserts.
Frosted Orange Blondies
Makes about 24
- 1 cup unsalted butter, softened
- 2½ cups sugar
- 3 large eggs
- 2 teaspoons orange extract
- 1 teaspoon vanilla extract
- 1 teaspoon orange zest
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon kosher salt
- Orange Cream Cheese Frosting (recipe follows)
- Garnish: fresh orange slices
- Preheat oven to 350°. Spray a 13x9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan; spray parchment.
- In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in extracts and zest.
- In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spread batter into prepared pan.
- Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.
- Using excess parchment as handles, remove from pan. Spread with Orange Cream Cheese Frosting. Cut into 3-inch squares; cut each square in half diagonally to create triangles. Garnish with orange, if desired. Cover and refrigerate for up to 3 days. Let come to room temperature before serving.
Orange Cream Cheese Frosting
Makes about 2 cups
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tablespoon packed orange zest
- 1 teaspoon orange extract
- 2 cups confectioners’ sugar
- In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Beat in zest and orange extract. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth.