Rubied Orange Trifle Blondies Recipe - Los Angeles Times
Tart raspberries and fresh orange juice add brightness to these layered bar cookies, based on British trifle and made with blondies and cream cheese.
Ingredients
- 266 grams (9 3/8 ounces; 1 3/4 cups plus 2 tablespoons) all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 323 grams (11 3/8 ounces; 1 1/2 cups packed) light brown sugar
- 104 grams (3 5/8 ounces; 1/2 cup) granulated sugar
- 1 teaspoon pure vanilla extract
- 2 large eggs
- 226 grams (8 ounces; 2 sticks) unsalted butter, melted and cooled
- 1/4 cup whole milk
- 1 teaspoon unflavored powdered gelatin
- 455 grams (1 pound) cream cheese, room temperature
- 135 grams (4 3/4 ounces; 1 cup) powdered sugar, sifted
- 1/2 teaspoon pure vanilla extract
- 1/4 teaspoon fine sea salt
- 2 containers (6 ounces each) raspberries
- 2 cups fresh orange juice
- 4 teaspoons unflavored powdered gelatin
- Red, pink, white and/or ruby-colored nonpareils or dragées, for decorating
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