Frosted Orange Blondies


A make-ahead dessert is a must for any dinner party. We love the citrus punch these blondies pack, from the batter and the frosting to a dollop of melted preserves served on top.

Frosted Orange Blondies
Makes 10 to 12 servings
  • 1 cup unsalted butter, softened
  • 2½ cups sugar
  • 3 large eggs
  • 2 teaspoons orange extract
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest
  • 3 cups all-purpose flour
  • ½ teaspoon baking powder
  • ⅛ teaspoon kosher salt
  • Orange Cream Cheese Frosting (recipe follows)
  • Warm orange marmalade, to serve
  • Garnish: orange zest
Orange Cream Cheese Frosting
  • 1 (8-ounce) package cream cheese, softened
  • ½ cup unsalted butter, softened
  • 1 tablespoon packed orange zest
  • 1 teaspoon orange extract
  • 2 cups confectioners’ sugar
  1. Preheat oven to 350°. Spray a 12-inch cast-iron skillet with baking spray with flour.
  2. In a large bowl, beat butter and 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 extracts and zest.
  3. 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.
  4. Bake until a wooden pick inserted in center comes out with moist crumbs, about 35 minutes. Let cool completely in pan on a wire rack. Spread Orange Cream Cheese Frosting on blondie. Serve with marmalade. Garnish with orange zest, if desired.
Orange Cream Cheese Frosting
  1. In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth. Beat in zest and extract. With mixer on low speed, gradually add confectioners’ sugar, beating until smooth. Use immediately.
Blondies can be frosted, covered, and refrigerated for up to 3 days. Let come to room temperature before serving.