Best Bobby Flay Blondies Recipes

Bobby Flay Throwdown Blondies image

Provided by Chilicat

Categories Bar Cookie

Time 45m

Yield 36 blondies, 36 serving(s)

Number Of Ingredients 12

3/4 cup unsalted butter, plus butter for pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light muscovado sugar
1/2 cup dark muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/4 cup toffee pieces, plus
2 tablespoons toffee pieces
1/2 cup coarsely chopped toasted almond

Steps:

Preheat oven to 350 degrees F. Butter and line a 9 by 9 by 2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
Whisk together the flour, baking powder and salt in a medium bowl.
Melt the butter in a medium saucepan; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour and whisk until just incorporated. Fold in the chocolate chips, toffee chips and almonds and transfer the mixture to the prepared pan.
Bake for 24 to 27 minutes or until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

Nutrition Facts : Calories 103.9, Fat 5.4, SaturatedFat 2.7, Cholesterol 22.1, Sodium 50.7, Carbohydrate 12.8, Fiber 0.4, Sugar 8.4, Protein 1.4

BOBBY FLAY BLONDIES image

Categories Egg

Number Of Ingredients 11

1 1/2 sticks unsalted butter, plus more for buttering the pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown muscovado sugar
1/2 cup dark brown muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/2 cup coarsely chopped toasted almonds
1/4 cup plus 2 tablespoons toffee chips

Steps:

Preheat the oven to 350 degrees F. Butter and line a 9-by-9-by-2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too. Whisk together the flour, baking powder and salt in a medium bowl and set aside. Melt the butter in a medium saucepan; add both sugars and whisk until combined and the sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips, almonds and toffee chips and transfer the mixture to the prepared pan. Bake until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it, 24 to 27 minutes. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

BOBBY FLAY'S Fleur de Sel Blondies image

Provided by linda O @mydog1

Categories Cookies

Number Of Ingredients 9

2 stick(s) butter
1 cup(s) brown sugar
1/2 cup(s) sugar
2 1/3 cup(s) all purpose flour
1 1/4 teaspoon(s) baking powder
2 large eggs
2 teaspoon(s) pure vanilla extract
2 cup(s) milk chocolate chips
1/2 tablespoon(s) fleur de sel

Steps:

Beat your butter, brown sugar, and vanilla in the bowl of a stand mixer until it is light and fluffy 2 minutes.
Add the sugars a little bit at a time. Cream the butter and sugar for 8 minutes. Add your flour and baking soda.
Add your eggs one at a time, adding the second fully incorporated. Add your vanilla. Add chips
375 degrees F. Preheat Grease 8 x 11 or 9 x 13 pyrex glass pan bake 30 to 35 minutes.
Allow the blondies to cool. Cut into 48 bars.
Evenly sprinkle the top of the dough with fleur de sel.