Cointreau Blondies
Indulge your sweet tooth with these decadent Cointreau Blondies, where buttery richness meets the zesty allure of orange liqueur. Infused with a splash of Cointreau and a hint of fresh orange zest, these blondies are the perfect marriage of citrus brightness and classic dessert comfort. Each bite offers a chewy, golden interior speckled with creamy white chocolate chips, creating a delightful balance of sweetness and tang. Ready in just 40 minutes, this easy-to-follow recipe is ideal for impressing guests, sprucing up your bake sale repertoire, or simply treating yourself to a gourmet twist on a beloved classic. Whether served as a standalone treat or paired with a dollop of whipped cream, these orange-infused blondies are guaranteed to brighten your dessert table!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 cup Light brown sugar
- 0.25 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 3 tablespoons Cointreau (orange liqueur)
- 0.75 cup White chocolate chips
- 1 teaspoon Orange zest
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving a bit of overhang for easy removal.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a small saucepan, melt the butter over low heat, then transfer it to a large mixing bowl. Allow it to cool slightly.
Once the butter has cooled, add the light brown sugar and granulated sugar to the bowl and whisk until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and Cointreau until fully incorporated.
Gradually fold the dry ingredients into the wet ingredients using a spatula or wooden spoon until just combined. Be careful not to overmix.
Gently fold in the white chocolate chips and orange zest, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared baking pan and smooth the top with a spatula for an even layer.
Bake in the preheated oven for 22-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out with just a few moist crumbs.
Remove the blondies from the oven and let them cool completely in the pan on a wire rack before lifting them out using the parchment paper overhang.
Once cooled, slice into 12 squares or rectangles and serve. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
3216 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.4 g | 145% | |
| Saturated Fat | 67.4 g | 337% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 526 mg | 175% | |
| Sodium | 2012 mg | 87% | |
| Total Carbohydrate | 516.1 g | 188% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 363.9 g | ||
| Protein | 43.6 g | 87% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 521 mg | 40% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1303 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
