Red Grapefruit White Chocolate Blondies

Add some citrus to satisfy your sweet tooth! These blondies are studded with white chocolate and topped with a creamy, sweet red grapefruit frosting. 



10 minutes prep, 25 minutes baking.


½ cup unsalted butter, melted

2/3 cup light brown sugar

1 large egg

¼ teaspoon baking powder

¼ teaspoon salt

1/8 teaspoon baking soda

1 cup unbleached, all-purpose flour

½ cup white chocolate chips

1/3 cup chopped walnuts (optional)

¼ cup unsalted butter, softened

2 cups confectioner’s sugar

2 ½ tablespoons juice from a freshly squeeze Paramount Citrus red grapefruit 
Zest of 1 Paramount Citrus red grapefruit

Pinch of salt

1.  Preheat the oven to 350 degrees F. Grease an 8 x 8 inch baking pan with butter or cooking spray.

2. To make the blondies, add the butter and sugar to a medium-size mixing bowl. Stir until smooth, about 1 minute. Stir in the egg.

3. Add the baking powder, salt and baking soda. Stir until all ingredients are combined

4. Add the flour and stir just until a batter forms. Fold in the white chocolate chips and walnuts.

5. Transfer the batter to the prepared baking pan. Bake for 20 to 25 minutes until the edges of the blondies are browned and a toothpick inserted into the center comes out clean. Let cool completely.

6. For the frosting, add the butter and confectioner’s sugar to the bowl of a mixer. Mix on medium until the butter begins to combine with the sugar, about 90 seconds.

7. With mixer on medium, add the grapefruit, juice, grapefruit zest and salt. Turn the mixer to high and beat for 1 to 2 minutes, until the frosting is smooth and creamy

8. Frost the blondies, cut into 9 squares and serve.


1- 8oz package cream cheese

1- 15 ounce package Oreo cookies finely crushed (about 36 cookies) – divided

1- package vanilla flavored almond bark or white chocolate chips (I used the vanilla almond bark with good results)

DIRECTIONS Start by crushing one package of Oreo cookies (do not buy Double Stuff Oreos, just plain ole’ Oreos will do the trick) by using a rolling pin, or a food processor.

Reserve a tablespoon or two of the crushed Oreos to be used as garnish.

Mix one package of cream cheese in with the remaining crushed Oreos until blended well.

Shape mixture into around 36-40 balls

Refrigerate balls for around an hour to help firm them up. This will make them much easier to work with for the next step.

Melt your almond bark or white chocolate chips and begin the process of dipping each Oreo ball into the chocolate. Using two forks during this step will help you get the balls coated evenly.

After coating 1-2 balls in almond bark, sprinkle some of the crushed Oreos on top of each truffle (you reserved these during step 1). This is what makes them look all fancy!