BLONDIES
These Blondies are thick, chewy, and made with three types of baking chips, including chocolate chips, white chocolate chips, and butterscotch chips.
Provided by Lauren Allen
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F. Grease a 9x13-inch pan with cooking spray or line with parchment paper.
- Mix together the melted butter and brown sugar. Add the eggs and vanilla and mix.
- Add the flour, baking powder, baking soda and salt and mix just until combined.
- Stir in the baking chips.
- Bake for 24-28 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for about 20 minutes before cutting.
Nutrition Facts : Calories 315 kcal, Carbohydrate 48 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 43 mg, Sodium 190 mg, Sugar 34 g, ServingSize 1 serving
CLASSIC BLONDIES
Steps:
- Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.
Nutrition Facts : Calories 147 kcal, Carbohydrate 20 g, Cholesterol 27 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 89 mg, Sugar 13 g, Fat 7 g, ServingSize Makes 9 to 16 blondies, UnsaturatedFat 0 g
BUTTERSCOTCH BLONDIES
Blondies are wonderful to make around the holidays because they come together quickly and one tray results in a whole batch of treats. Not to mention, these blondies are loaded with festive flavor, thanks to the toasted pecans, white chocolate chips and dried cranberries studded throughout. The drizzle of sweet butterscotch sauce and pinch of flaky sea salt makes for a winning salty-sweet combination.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
- Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
- Whisk to combine the flour, baking powder and salt in a medium bowl.
- Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
- Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
- Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.
CHOCOLATE CHIP BLONDIES
Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. -Rhonda Knight, Hecker, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
- Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
BUTTERSCOTCH BLONDIES
These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top. They're delicious as is, but feel free to add some mix-ins (see note), if that's more your style. You'll want to keep the amount of extra ingredients, like nuts, chocolate and dried fruits, to 2 cups total, since blondies with a lot of mix-ins may take a few minutes longer to bake. For an especially delicious combination, try a mix of 1 cup chopped bittersweet chocolate or chips, 1/2 cup toasted walnuts and 1/2 cup chopped pitted dates.
Provided by Yossy Arefi
Categories cakes, quick breads, dessert
Time 40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees and butter and line a 9-by-9-inch baking dish with parchment paper.
- Melt the butter in a saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer the butter and all the brown bits from the pan to a large heat-safe bowl to cool slightly.
- When the butter is cool (but still melted), add sugar, vanilla extract and salt. Whisk until smooth. Add the eggs and mix until well combined.
- Fold in the flour and baking powder along with any mix-ins until well combined and no streaks of flour remain in the batter.
- Pour batter into prepared pan, smooth the top, and sprinkle with flaky salt, if desired. Bake the blondies until set and slightly puffy, 20 to 27 minutes. For gooey blondies, err on the short side of the baking time. Cool before slicing.
BUTTERSCOTCH CHOCOLATE CHIP BLONDIES
Yield 24
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees and spray a 9 x 13 inch glass pan with non stick cooking spray.
- In a large mixing bowl cream together the butter and brown sugar until creamy and fluffy.
- Then beat in the eggs and vanilla until creamy.
- Add in the salt, baking powder, flour, 3/4 cup chocolate chips, 3/4 cup butterscotch chips, and mini marshmallows. Mix just until combined well.
- Spread the batter into the prepared 9 x 13 inch pan.
- Sprinkle the remaining chocolate chips and butterscotch chips over the top.
- Bake for 25-30 minutes or until golden brown and set in the center.
- Cool for about 30 minutes before slicing.
Nutrition Facts : Servingsize 1 serving, Calories 7372 kcal, Fat 360 g, SaturatedFat 248 g, Cholesterol 546 mg, Sodium 5072 mg, Carbohydrate 998 g, Sugar 703 g, Protein 68 mg
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