White Chocolate Orange Blondies; soft, rich and fudgy blondies with a flaky top and melting mouthfuls of Terry’s White Chocolate Orange.
If you’ve been paying any attention to the chocolate and confectionery aisles in UK shops, you may have noticed this year’s trending flavour.
Chocolate and orange have teamed up and utterly stormed the festive season, even more so than normal, with their sweet affair.
It’s a phenomenon I can’t complain about, as a lover of both flavours together and apart. Some say it’s becoming over-saturated, but maybe it’s just time we truly gave this taste-pairing the credit it deserves. The sweet with the rich, the zesty with the creamy. There’s a reason it’s popping up so much.
Today’s recipe is not only a little festive treat, but an extra ode to this union of chocolate and orange. It even uses one of the most recent, and incredibly popular, additions to the market. Terry’s White Chocolate Orange.
Super sweet and carrying the classic orange oil flavour, it will likely be a mainstay beneath Christmas trees across the country this year. It’s perfectly giftable, yet affordable enough to buy and scoff all to yourself. Admittedly, it is by no means perfect. As discussed in a recent review video on my YouTube channel (have you checked out the latest?), it was missing something. The white chocolate texture wasn’t quite creamy enough, and the orange flavour a little too overpowering for the milky-vanilla notes we usually expect.
Prefer a classic brownie? Try out my Triple Chocolate Orange Brownies!
Instead of (just) complaining, we’re going to fix the issues with these White Chocolate Orange Blondies. The recipe before you aims to not only accentuate the White Chocolate Orange but to enhance it. We’re adding in the buttery creaminess its white chocolate lacks. We’re also balancing out the intense sugariness with an even more rounded natural orange flavour.
These White Chocolate Orange Blondies are the dessert you just have to try this season. A gently crisp and flaky top gives way to the fudgiest buttery white chocolate blondie. Adorned by generous chunky segments of the iconic Terry’s Chocolate Orange, these make for a glorious gift or just a tempting treat to keep all to yourself!
Speaking of gifts, you can check out my 2020 baking lovers’ gift guide here!
While we may not be able to celebrate the festive season in the way we normally would, creating and sharing simple desserts such as this can be a nice way to keep that cosy spirit alive. I hope you all enjoy this recipe as much as we have.
Stay happy and healthy, and thanks as always for dropping by.
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If you want to make these White Chocolate Orange Blondies, simply follow the recipe below:
White Chocolate Orange Blondies
Notes
BE A MAVERICK: why not try dusting some ground cinnamon into the flour for a cosy festive flavour?
These White Chocolate Orange Blondies will keep well in an airtight container or covered cake stand for up to 5 days. No need to refrigerate, unless you live in a very warm climate, or like your blondies cold!
Ingredients
- 200g (13 tbsp) salted butter
- 200g (7 oz) white chocolate
- 130g (1 cup) plain flour
- 3 eggs
- 220g (1 ¼ cups) caster sugar
- 1 tbsp vanilla extract
- Grated zest of 1 orange
- Segments of Terry’s White Chocolate Orange, or another orange-flavoured chocolate
Instructions
- Preheat your oven – 160°C / 140°C fan / 325°F / gas mark 3.
- Grease and line a tin to bake the blondies in, both 20x20cm (8x8in) or 20x30cm (8x12in) tins have worked well for me.
- Chop up your butter and white chocolate and melt together gently in a heatproof bowl either in the microwave or over a pan of simmering water until smooth. Be very careful as white chocolate doesn’t always behave as well as other chocolates, it tends to require a lot less heat.
- While the chocolate and butter melt, weigh your flour into a small bowl and set aside.
- In a large bowl, whisk together the eggs, sugar, vanilla and zest until just combined.
- Once melted and not too hot, pour the butter/chocolate mixture into the bowl of egg mixture and whisk to incorporate.
- Tip in the flour and gently fold together with a spoon or spatula until just combined.
- Pour the blondie batter into the prepared tin and top with your chocolate segments.
- Bake for 45-55 minutes, or until the blondies are no longer wobbly in the middle and have a nice shiny, crackled top.
- Allow to cool for at least 45 minutes before slicing if you can. They are easiest and best to slice once completely cooled and set. (This isn’t a quick bake, but it’s so worth it)
- Enjoy!
