Tangerine Blondies with Chocolate and Pecans
Tangerine zest and glaze give these Blondies a citrusy zing, complemented by semi-sweet chocolate and pecans.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 -20 bars
- 1 cup butter softened
- 1 1/2 cups sugar
- 4 eggs I used Davidson's Safest Choice pasteurized Eggs
- 3 tablespoons grated tangerine zest
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup chopped pecans
- 1 cup confectioners sugar
- 2 tablespoons tangerine juice
- 2 teaspoons tangerine zest
Preheat oven to 350 degrees F.
Spray a 13x9x2 inch oblong pan with non-stick spray (or grease with butter/shortening) and set aside.
In a mixing bowl, cream the butter with the sugar.
Add the eggs and tangerine zest, beating until well blended.
In a small bowl, stir the flour, baking soda and salt until well mixed.
Gradually add the flour and salt mixture, beating after each addition.
Fold in the chocolate chips and pecans.
Pour batter into prepared pan and bake for 35 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.
Remove from the oven and use the toothpick to make holes in the top of the blondies about 1 inch apart
Prepare the Glaze by stirring the confectioners sugar, zest, and juice together until smooth.
Pour the glaze over the warm pan of blondies and let cool before cutting into squares.
Refrigerate to keep these fresh for several days.