Confession: I’m not a big chocolate fan. Go ahead, throw your shade, but I will choose a blondie over a brownie any day. Sorry, not sorry.
There’s something about a gooey blondie. It’s a sure way to make my day. My coworker, Prindle, makes the best blondies in the entire world. And I’ve always aspired to make her calibur of blondie. So when TheFeedFeed launched a contest to revamp a s’more in partnership with Ghiradelli, my mind set off on the best way to tackle the task. Maybe it was my own personal craving, but I knew I wanted to incorporate a blondie.
For the past two weeks, it seems like EVERYONE is celebrating Christmas in July. I’ve seen a #ChristmasinJulycollab on Instagram, QVC is selling Christmas decorations, other retailers are having Christmas in July sales and when it’s 90 degrees and everyone’s complaining, and wishing for winter, I couldn’t help by think of the chocolate oranges that you can only find during the holiday season.
Orange and chocolate is the perfect combination.
But, stopping there wasn’t an option. As an avid Great British Baking Show fan, I’ve learned many things from the Brits. However, the most important thing has been to use cardamom. It seems like the Brits use cardamom like Americans use cinnamon. Cardamom is definitely underrated when it comes to American baking. It’s a sweet spice, that pairs perfectly with citrus flavors, I knew I had to get it into my blondie as well.
These blondies incorporate my favorite flavors, and have fast become one of my coworkers’ favorites as well. (I share all my calories with them. Hehe.) I hope you enjoy them too.
If you’re a true chocoholic, and craving a fix, drizzle or dip the bars in melted chocolate. They’ll turn into a cakey version of a holiday chocolate orange.
- 2 sticks unsalted butter
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 large orange, from it the zest, and 2 tablespoons juice
- 1 tsp salt
- 1 tsp cardamom
- 1 cup gluten free baking blend with xanthan gum. I prefer Bob’s Red Mill 1 to 1 Baking Flour
- Powdered sugar for dusting
- Pre-heat oven to 350’F, and grease a 9×13 pan.
- In a medium bowl, combine the gluten free flour blend, cardamom, and salt. Whisk to combine. Set aside.
- Cream butter and sugar.
- Add the eggs and mix until just combined.
- Add orange juice & zest and mix until just combined.
- Add the combined dry ingredients and mix until well incorporated without lumps.
- Spread into a greased pan.
- Bake for 30 minutes, or until the top or edges are golden brown.
- Dust with powdered sugar.