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Chocolate Orange Blondies

by Lauren and Rachel Finch from Finch Bakery

A celebration of the classic Christmas flavour combo, these chocolate orange blondies are perfect for using up any leftover Terry's chocolate orange.

From the book

Lauren and Rachel Finch


Chocolate orange is usually a flavour most people reserve for Christmas, but these mouthwatering blondies will keep your cravings fulfilled all year round. Delicious white chocolate batter with hints of orange tousled through –grate some zest on top for a pop of colour.

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1 Terry’s Chocolate Orange
170g (1 1⁄2 sticks) unsalted butter
100g (3 1⁄2oz) white chocolate
100g ( 1⁄2 cup) caster sugar
100g ( 1⁄2 cup packed) light soft brown sugar
2 eggs plus 1 egg yolk
1⁄4 tsp salt
30g (1 1⁄2 tbsp) golden syrup
250g (scant 2 cups) plain flour
1 heaped tbsp cornflour
200g (7oz) white chocolate chips
2 tsp orange extract (or the juice of 1 orange), or to taste
grated zest of 1⁄2 orange
For the topping:
8–10 segments of Terry’s Chocolate Orange
3 tbsp milk chocolate spread
grated zest of 1⁄2 orange
50g (1 3⁄4oz) milk chocolate chips

Essential kit

You will need: a mixer or hand-held electric whisk, a 20 x 30cm (8 x 12in) tin, lined, and a piping bag (optional).


Freeze the Chocolate Orange for the batter and the Chocolate Orange segments for the topping for 2 hours until completely frozen. This will stop them from melting whilst in the oven.

Preheat the oven to 180°C (160°C fan/350°F/Gas 4).

Melt the butter and white chocolate together in the microwave at full power or gently on the hob. Stir with a spoon or spatula until combined.

Put the caster sugar and light soft brown sugar into the bowl of a mixer, then pour in the melted butter and chocolate mixture. Mix on a medium setting for 1 minute. Alternatively, use a mixing bowl and a hand-held electric whisk.

Whisk the eggs and egg yolk together, then add to the mixture with the salt and golden syrup, mixing on a low speed.

Sift the plain flour and cornflour together into the bowl, before mixing by hand or on a low speed. When combined, add the white chocolate chips, orange extract and zest. and mix gently.

Pour half of the mixture into the lined tin and spread evenly up to the edges of the tin. Distribute the frozen Chocolate Orange segments (for the batter) in equal spaces over the mixture, and then pour the remainder of the batter over the top. Use a spoon to spread the batter evenly up to the edges.

For the topping, melt the chocolate spread in the microwave at full power, and spoon it into vertical lines across the top of the blondie batter. You can do this using a piping bag, if you prefer. Use a skewer or knife, carefully drag the batter horizontally creating a feathered pattern, making sure not to move the frozen Chocolate Orange segments underneath. Sprinkle the grated orange zest on top and scatter over the milk chocolate chips.

Bake in the preheated oven for 30 minutes, or until the edges are golden brown and the middle still wobbles.

Remove from the oven and carefully place the frozen Chocolate Orange segments for the topping into the surface of the blondie, using one segment per blondie. We have used 10 here!

Leave to cool completely in the tin, then chill in the fridge for 6 hours or overnight before cutting into squares or rectangles.

Top tip: The quality of the orange extract will determine how much you need to use. The better the quality, the less you will need. Orange oil can be stronger than the fresh juice of an orange, however, if you add some grated zest it will make for a lovely orange taste to complement the oil.

More Recipes from Finch Bakery

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The Finch Bakery Carrot Cake

by Lauren and Rachel Finch from Finch Bakery

Pumpkin Spice Cookies

by Lauren and Rachel Finch from Finch Bakery


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From the book: Finch Bakery

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