Blondies with Mango Tangerine Drizzle

May  23, 2023

Get ready to indulge in a tropical delight with our Mango Tangerine Blondie dessert! This zesty twist on a classic blondie combines the sweetness of mangoes and the tanginess of tangerines for a refreshing flavor explosion. Topped with Skratch infused drizzle, it's a slice of tropical paradise with a Skratch kick.

Servings: 10 pieces

Blondies:
1 cup Dark Brown Sugar
1/3 cup Skratch Labs Mango Tangerine Hydration
2 Eggs, room temperature
1 ½ Sticks Unsalted Butter, melted
1 ¾ cup All Purpose Flour
½ tsp Baking Soda
½ tsp Baking Powder
1 ½ tsp Kosher Salt
¼ cup Whole Milk or Nut Milk

Drizzle:
1/3 cup Skratch Labs Mango Tangerine Hydration Mix
1 cup Powdered Sugar
¼ - 1/3 cup Whole Milk or Nut Milk

Blondies:

Preheat the oven to 350°
In a small bowl mix flour, baking soda, baking powder and salt. Set aside.

Mix together dark brown sugar and hydration mix. Whisk in melted butter until fully combined.

Add eggs and milk and whisk. Scrape the bowl. Add flour mixture and mix until there are nolumps, but do not work to heavily.

Grease a 9 x 9 pan and spread batter evenly. Bake for 25 - 30 minutes, turning halfway through.

Blondies should be slightly underbaked. Remove from the oven and allow to fully cool beforeremoving and cutting.

Drizzle:

Whisk together hydration mix, powdered sugar and ¼ cup of milk or nut milk. If the drizzle isvery thick, add a bit more milk. It should be pourable.

Once blondies are cooled and cut, drizzle with mango tangerine drizzle and enjoy!

I am Nicki DesRosiers Thebault. I cooked professionally for 13 years, without any formal culinary training. What I learned on the job is as much or more than what is taught in culinary schools today. I’ve cut vegetables and seared fish at restaurants in Boulder, Colorado and Chicago, spending the majority of my career on the road and in the kitchen with Stephanie Izard of Girl & the Goat. I’ve slept on flour sacks in dry storage while pulling all nighters opening new restaurants and I’ve dined at some of the best restaurants in the world. My career is a well-rounded experience of food and travel and the memories and friends are irreplaceable. I now live in Boulder, Colorado (and work for the Skratch cafe) with my husband Aaron and daughter Frances. Aaron is a world class chef and you will often hear him referenced on Shared Plates (my free recipe newsletter). He’s the in-house voice of reason who will always give it to me straight when I ask “Do you like it?” Thanks for stopping by and pull up a chair, there’s always room at this table for more!

Hydration Sport Drink Mix

View Details