Best Blondie With Dark Roots Recipes

Blonde with Dark Roots image

Provided by Guy Fieri

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

3/4 cup unsalted butter, room temperature
1 cup brown sugar
1 egg
1 tablespoon vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ounces cream cheese, room temperature
1/2 cup chopped hazelnuts
1/4 cup sweetened coconut
1/2 cup dark chocolate, pieces or chips

Steps:

Preheat the oven to 350 degrees F.
In a large mixing bowl, beat the butter with an electric hand mixer. When fluffy, add the brown sugar and beat them together for 3 to 4 minutes. Add the egg and vanilla and combine well.
In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the brown sugar mixture and combine until just incorporated. Fold in the cream cheese. Gently stir in the hazelnuts, coconut and chocolate and spread the batter into a lightly greased 8 by 8-inch glass pan. Bake until a toothpick comes out clean and sides just start to pull away from the edge of the pan, about 18 to 20 minutes. Remove from the oven and let cool for 20 minutes before cutting.

Platinum Blondies image

Provided by Food Network Kitchen

Categories dessert

Time 1h45m

Yield thirty 3-inch triangles

Number Of Ingredients 11

2 sticks (16 tablespoons) unsalted butter, melted and cooled slightly, plus more for greasing
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 large eggs
3/4 cup firmly packed dark brown sugar
3/4 cup granulated sugar
1 1/2 teaspoons vanilla extract
2 cups (one 11-ounce bag) white chocolate chips, such as Ghirardelli
8 ounces roasted, salted macadamia nuts, coarsely chopped (keep them bigger than the chips)
1 cup unsweetened coconut flakes

Steps:

Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
Whisk the flour with the baking powder and salt in a medium bowl.
Whisk the eggs, sugars and vanilla until smooth in a large bowl. Using a rubber spatula, stir in the melted butter. Stir the flour mixture into the butter mixture until just combined. Stir in the white chocolate chips and nuts. Spread the batter in the prepared pan using a large spoon. Sprinkle the coconut over the top and press it in lightly. Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely on a rack, about 1 hour.
When the blondie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the blondies. Place another lightweight cutting board on top, and flip the blondie right-side-up. Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars.