Take 3/4 cup fine sugar + 2 large eggs in a bowl and beat together till you get a pale, thick consistency.
Add 1/2 tsp vanilla extract, 2 tbsp orange/ Malta juice and 1/2 tsp orange zest. Mix these well into the batter.
Now sift 1/2 cup flour (APF) in the batter and beat gently to mix everything.
To this, add 1/2 cup melted salted butter and mix again.
Line a baking tray with parchment paper.
Pour the batter in a baking tin (I used a small tray hence the thicker blondies; you may use a larger tray if you desire thinner blondies).
Bake at 175 F for 35-40 minutes (time may vary for everyone depending on the time of oven used).
Keep checking using a toothpick till you get a dry one.
Let it cool before slicing.
You may add a glaze on these blondies (can be made using icing sugar and orange juice) but I thought the flavour was just fine and didn’t feel the need to add a glaze on top.