French Blondies
Light and fresh: these blondies make the perfect spring dessert.
Prep time:
Cook time:
Serves: 12
Calories per serving: 290
Ingredients:
Cook time:
Serves: 12
Calories per serving: 290
1 1/2 cups sugar
1 1/2 tablespoons grated grapefruit zest
3/4 cup unsalted butter, melted
3 large eggs, room temperature
1/2 teaspoon vanilla extract
1 teaspoon lemon extract
1 1/2 cups 1-1/2 all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
GLAZE AND TOPPING:
3/4 cup confectioners' sugar
1 tablespoon pink grapefruit juice
1/2 tablespoon lemon juice
1 teaspoon elderflower liqueur
Grapefruit zest, candied grapefruit peel or edible glitter, for garnish, optional
Directions:
Preheat the oven to 350°F and line an 8-inch square baking pan with parchment paper. Set the pan aside.
Combine the granulated sugar and grapefruit zest in a stand mixer fitted with a whisk attachment. Using your fingers, rub the zest into the sugar to release the essential oils. Add the melted butter and beat it with the sugar and zest at medium speed until they're smooth, about two to three minutes.
Add the eggs, vanilla and lemon extract and whisk on medium speed until the mixture is pale in color, about one to two minutes. Add the flour, baking powder and salt, and mix just until the batter is combined and no dry patches of flour remain, one to two minutes. Editor's Tip: Don't make the common brownie mistake of overmixing. Doing so will cause your French blondies to be tough and dense.
Transfer the batter into the prepared baking pan. Bake the blondies for 23 to 27 minutes or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and cool the blondies completely. Editor's Tip: For cake-like blondies, bake closer to the 27-minute mark. For fudgier, gooier blondies, bake closer to 23 minutes.
Meanwhile, prepare the glaze by combining the confectioners' sugar, grapefruit juice, lemon juice and St-Germain until the sugar is completely dissolved. Editor's Tip: If the glaze appears thick, add additional grapefruit juice, one teaspoon at a time, until the proper consistency is reached. Ideally, the glaze should have the viscosity of maple syrup.
Pour the glaze over the cooled brownies, using a spoon or offset spatula to spread it into an even layer. Garnish the French blondies with candied grapefruit peel, additional grapefruit zest, and/or edible glitter if desired. Allow the glaze to set completely, at least 30 minutes. To serve, cut the blondies into squares. Editor's Tip: The amount of time needed for the glaze to set will vary depending on the temperature and humidity levels of your kitchen.
Source: tasteofhome.com
Combine the granulated sugar and grapefruit zest in a stand mixer fitted with a whisk attachment. Using your fingers, rub the zest into the sugar to release the essential oils. Add the melted butter and beat it with the sugar and zest at medium speed until they're smooth, about two to three minutes.
Add the eggs, vanilla and lemon extract and whisk on medium speed until the mixture is pale in color, about one to two minutes. Add the flour, baking powder and salt, and mix just until the batter is combined and no dry patches of flour remain, one to two minutes. Editor's Tip: Don't make the common brownie mistake of overmixing. Doing so will cause your French blondies to be tough and dense.
Transfer the batter into the prepared baking pan. Bake the blondies for 23 to 27 minutes or until a toothpick inserted into the center comes out clean. Remove the pan from the oven and cool the blondies completely. Editor's Tip: For cake-like blondies, bake closer to the 27-minute mark. For fudgier, gooier blondies, bake closer to 23 minutes.
Meanwhile, prepare the glaze by combining the confectioners' sugar, grapefruit juice, lemon juice and St-Germain until the sugar is completely dissolved. Editor's Tip: If the glaze appears thick, add additional grapefruit juice, one teaspoon at a time, until the proper consistency is reached. Ideally, the glaze should have the viscosity of maple syrup.
Pour the glaze over the cooled brownies, using a spoon or offset spatula to spread it into an even layer. Garnish the French blondies with candied grapefruit peel, additional grapefruit zest, and/or edible glitter if desired. Allow the glaze to set completely, at least 30 minutes. To serve, cut the blondies into squares. Editor's Tip: The amount of time needed for the glaze to set will vary depending on the temperature and humidity levels of your kitchen.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.