It sure has been a while since I have posted as I have been busy with my sister, visiting our little visit to D.C. and my visit back to what I call home, Los Angeles. Now that I am back, let's get into the thick of things!
Even though I was only gone from Virginia for a few short days, when I arrived back home, Spring has sprung indeed! It's about time for me to get my honey boxes on my hives today (which I will be doing today after this post) and get busy cooking and baking with all things Spring.
Which is what drove me to bake these delicious brownies. I make these time and time again as I keep getting requests for them. Although I call them brownies, I like to think of them as blondies. I also call them citrus brownies due to the fact that you can interchange whatever citrus you want. My favorite is personally oranges in this recipe, however I like to think that you could use anything from lemons, meyer lemons and even tangerines! Ooey, gooey and oh so fresh, which is what Spring is all about! Enjoy!
For the Cake:
1.5 cups AP flour
1 teaspoon salt
2 sticks of unsalted butter at room temperature
1 teaspoon grated orange zest
2 cups sugar
2 teaspoons orange extract (or lemon extract or lemon juice if using lemons or meyer lemons; however may need to add more juice as extract is obviously more potent)
For the glaze:
1 cup confectioner's sugar
2 teaspoon grated orange zest
2 tablespoons orange juice
1. Preheat oven to 350 degrees and grease and flour a 9x13 inch pan.
2.In a mixing bowl, mix together flour, sugar and salt. Beat in butter, eggs, extract, and beat until well blended.
3. Pour batter into pan and bake 30 minutes or until light golden brown. Remove from the oven and pierce top of entire cake with a fork.
4. Combine glaze ingredients, stirring until smooth. Pour glaze over cake. Cool and cut into squares.