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Tangerine Blondies with Chocolate and Pecans

Tangerine Blondies with Chocolate and Pecans

Tangerine zest and glaze give these Blondies a citrusy zing, complemented by semi-sweet chocolate and pecans.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 -20 bars
Author Mimi Holtz


  • 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
  • Glaze:
  • 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.