Best Blondie Squares Recipes

CHOCK-FULL BLONDIE SQUARES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter and flour baking pan, knocking out excess flour.
• Pour boiling-hot water over dried fruit in a small bowl and soak 20 minutes, then drain well in a sieve.
• Stir together flour, baking soda, salt, and cinnamon in another bowl.
• Beat together melted butter, sugar, eggs, and vanilla in a large bowl with an electric mixer at high speed until creamy, about 1 minute. Reduce speed to low, then add flour mixture and mix until just combined. Mix in dried fruit, almonds, and chocolate.
• Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes. Cool completely in pan on a rack. Run a thin knife around edges of pan to loosen blondie, then cut blondie into roughly 3-inch squares.

BLONDIE SQUARES

Steps:

• Butter one 10X15X1 jelly-roll pan, and line with parchment or foil paper.
• Set a rack at the middle level of the oven, and preheat to 350.
• In a mixing bowl,stir together flour, salt, and baking soda.
• Beat the butter with the sugars until combines.
• beat in the eggs, one at a time, and finally the vanilla extract.
• Stir the flour mixture into the butter mixture, then the nuts and the chips.
• Spread the batter in the prepared pan and bake for about 30 minutes, until well risen and firm to the touch.
• Cool in the pan on a rack.
• After cake is cool, invert onto a cutting board and peel away the paper.
• Cut into 2-inch squares.
• Storage: keep the blondies in a tin or plastic container with a tight-fitting lid.
• Or wrap individually and freeze in a tightly closed plastic container.

BLONDIE SQUARES

Steps:

• 1. Butter a 9X13X2 inch pan, then line with foil and butter foil. Set aside. 2. In mixing bowl, stir together flour, salt and baking soda. In separate bowl, beat butter with sugars until combined. Beat in eggs, 1 at a time, and then beat in vanilla. Stir flour mixture into butter mixture. Stir in nuts and ships. Pour batter into prepared pan and spread evenly. 3. Bake on middle rack at 350 degrees 25 to 30 minutes or until well risen and firm to the touch. Cool in pan on wire rack. 4. After cake has cooled completely, invert onto cutting board. Peel away foil. Turn cake right side up and cut into 2-inch squares. Wrap individually in plastic wrap and place in layers between parchment or wax paper in tin or plastic container that has s tight-fitting cover. Store at room temperature or freeze.