White Chocolate Orange Blondies
Melt in the mouth, fluffy and light, yet rich and a little gooey on the inside, these White Chocolate Orange Blondies make wonderful cakes and are utterly heavenly when warmed and served with ice cream for dessert.
Ingredients
Core ingredients:
- 200g unsalted butter
- 100g soft brown sugar
- 100g caster sugar
- ¼ teaspoon fine salt
- 3 medium eggs, lightly beaten
- 3 teaspoons vanilla paste or extract
- 140g plain/all-purpose flour
Additional ingredients:
- 2 oranges - grated zest only
- 2 x Terry's White Chocolate Oranges (or equivalent weight in orange flavoured white chocolate or white chocolate.
Instructions
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Collect together your equipment (see Recipe Notes below) and ingredients.
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Preheat oven to fan oven 160°C /180°C/350°F/Gas 4
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Put the butter into a microwave safe jug or bowl and use the microwave to melt the butter. Do this in 15 second bursts, stirring between each burst. This should take 30 – 60 seconds depending on how cold the butter is and the power of your microwave. Alternatively, melt the butter in a saucepan over a moderate heat. Set aside.
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Unwrap the chocolate balls and count out 12 complete chocolate segments and set aside. Roughly chop the remainder of the chocolate into chunks.
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Meanwhile, put the sugars, eggs and salt in a mixing bowl and whisk with an electric whisk until thick and creamy. This will take around 3 minutes.
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When the eggs and sugar are ready, add the vanilla paste and slowly pour in the melted butter, at the side of the dish, and beat until completely incorporated.
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Put a sieve over the bowl and add the flour. Sift directly over the cake batter.
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Fold until nearly mixed in and then grate over the orange zest and add the chunks of chocolate.
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Fold in but be careful not to over-mix at this stage.
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Transfer to your lined baking tin and level the surface, making sure the cake batter goes all the way into the corners.
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Layer the 12 Terry’s White Chocolate Orange segments evenly over the surface of the cake.
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Bake in the centre of a pre-heated oven for 28 – 32 minutes, depending on how squidgy you like the centre to be. I cook mine for 30 minutes. (See Recipe Notes.)
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Leave to cool in the tin for around 30 minutes and then transfer, in the baking parchment, to a cooling rack.
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When the blondies are cold, lay on a chopping board and cut into 12 slices using the chocolate orange segments as a guide. (See Recipe Notes.)
Recipe Notes
Equipment:
- Microwave safe jug or heatproof bowl
- Electric whisk and mixing bowl
- Kitchen scales and measuring spoons
- Sieve
- Chopping board and knife
- Fine grater for the orange zest
- 20cm/8inch square baking tin lined with baking parchment
Cooking times:
Bake in the centre of a pre-heated oven for 28 – 32 minutes, depending on how squidgy you like the centre to be. (I cook mine for 30 minutes in London.) This gives me a slightly crispy top but a gorgeous gooey centre. The cake will be slightly risen but the centre will feel quite soft. Remember the cake will continue to cook after you have taken it out of the oven. Ovens do vary so make a note of how long it takes to cook your favourite consistency in your oven. Remember the less you cook it, the more gooey it will be and the more you cook it, the more cake like it will be.
Slicing blondies:
If I have time and/or if I want my blondies to look really smart, I put my blondies in the fridge to harden before I cut them. You will get much better lines and edges – definitely do this if trying to impress or gifting/selling them! However, they are best eaten at room temperature and can be stored at room temperature, in a sealed container, for up to 5 days. I doubt, however, they will last that long!