Ingredientes para Cointreau Blondies
- 18 ounces white chocolate (12 ounces for blondies, 6 ounces for icing)
- Unsalted Butter
- 2 large eggs
- Brown Sugar
- Cointreau Liqueur
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- Dried Apricot
- Semi Sweet Chocolate Chips
- 1/2 cup macadamia nuts, chopped
- White Chocolate Chips
- Cream
- Powdered Sugar
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Cómo preparar Cointreau Blondies
- Preheat oven to 350°F (175°C).
- Line a 9x9 inch square baking pan with parchment paper, leaving an overhang on two sides to lift the blondies out later. Grease the parchment paper lightly.
- In a double boiler (or heat-safe bowl set over a pan of simmering water), melt 12 ounces of white chocolate and 1/2 cup (1 stick) of unsalted butter, stirring occasionally until smooth and melted. Set aside to cool slightly.
- In a large bowl, beat 2 large eggs until light and foamy.
- Gradually add 1 1/2 cups granulated sugar, 1/4 cup Cointreau, 1 teaspoon vanilla extract, and the zest of 1 orange to the eggs, mixing until well combined.
- Slowly pour in the cooled melted white chocolate and butter mixture, stirring gently to incorporate.
- In a separate bowl, whisk together 1 1/2 cups all-purpose flour and 1/4 teaspoon salt.
- Gently fold the dry ingredients into the wet ingredients, followed by 1/2 cup dried apricots (chopped), 1/2 cup semi-sweet chocolate chips, and 1/2 cup macadamia nuts (chopped).
- Pour the batter into the prepared pan and spread evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the blondies cool completely in the pan on a wire rack.
- Prepare the icing: In a double boiler (or heat-safe bowl over simmering water), melt 6 ounces of white chocolate, 2 tablespoons heavy cream, and 1 tablespoon Cointreau, stirring until smooth and glossy.
- Pour the icing evenly over the cooled blondies.
- Refrigerate overnight to allow the icing to set completely.
- Using the parchment paper overhang, lift the blondies from the pan.
- Cut into small squares or triangles using a sharp knife or pastry scraper.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
68g
Fat
33g
Carbs
7g
