Best Earl Grey Blondies Recipes

EASY NO-FAIL BLONDIES

Steps:

• Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
• Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
• Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
• When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
• Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
• Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
• Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
• Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
• Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
• Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
• Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

ORANGE-CHAMOMILE BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
• Place the chickpeas, almond butter, honey, vanilla, chamomile, orange zest, canola oil, salt, baking powder and baking soda in a food processor or blender and process until the batter is smooth and creamy. Fold in the chocolate chips and optional pecans (the batter should be thick). Pour the batter into the prepared pan and spread into the corners with a spatula.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing.
• Note: You can enjoy these delicious treats immediately--they're like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight, for a more traditional chewy blondie texture.

BLONDIES

Steps:

• Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
• Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
• Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
• Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
• Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
• Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

BLONDIE WITH DARK ROOTS

Steps:

• Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with nonstick cooking spray.
• Whisk the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the vanilla and egg. Add the flour mixture and mix on low speed until just combined. Fold in the chocolate chips, hazelnuts and coconut with a wooden spoon.
• Spread the batter in the prepared baking dish and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the dish before slicing.

BUTTERSCOTCH BLONDIES

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.