Frosted Orange Blondies
By Paula DeenJUMP TO RECIPE
Paula Deen's Southern Baking
- 1 cup unsalted butter, softened
- 2½ cups granulated sugar
- 3 large eggs
- 2 teaspoon orange zest, plus more to garnish
- 1 teaspoon orange extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ⅛ teaspoon Kosher salt
- 1 (8-ounce) package cream cheese, softened
- ½ cup unsalted butter, softened
- 1 tablespoon orange zest
- 2 cups confectioners' powdered sugar
Preheat oven to 350°. Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
In a large bowl, beat butter and granulated 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 zest and extracts.
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.
In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth; beat in zest. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth.
Using excess parchment as handles, remove blondies from pan, and spread frosting onto blondies. Garnish with zest, if desired. Cut into bars. Cover and refrigerate for up to 3 days.