Best Gooey Blondies Recipes

GOOEY BROWN BUTTER BLONDIES WITH PECANS

Steps:

• Brown butter mixture:
• Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
• Blondie:
• Preheat oven to 350°. Butter a 13x9" baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
• Whisk baking powder, salt, and 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
• Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
• Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.
• Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.

ONE-BOWL OOEY GOOEY PEANUT BUTTER CHIP BLONDIES

Steps:

• In a large microwave-safe bowl, heat margarine or butter in the microwave on half-power until mostly melted.
• With a wire whisk, mix in brown sugar. Beat in eggs and vanilla extract.
• Dump in flour, baking soda and salt (if you're a purist, you can mix them in a separate bowl ahead of time, but I've always had just as good of results with the single-bowl method). Stir with a large wooden or plastic spoon until flour is completely incorporated.
• Add peanut butter chips and stir.
• Pour batter into a greased 13x9-inch pan and bake at 350 for 20-25 minutes or until it's nicely browned and looks set.
• Meanwhile, eat any remaining batter sticking to the bowl. :).
• If you like your blondies more done, you can bake them a bit longer until a toothpick inserted in the center comes out clean. I have no idea how long that takes because I've never gone that far. I find they're just right at about 22 minutes, and definitely best when warm.

GOOEY BLONDIES

Steps:

• Preheat the oven to 350 degrees. Lightly grease and flour a 9 by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside.
• Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla.
• Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean.
• Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh.

YUMMY OOEY GOOEY CARAMEL PUMPKIN BLONDIES

Steps:

• Preheat your oven to 350 and grease a 9 X 13 inch pan and set aside.
• In a bowl; cream together butter and brown sugar and add eggs, vanilla and pumpkin puree and mix until well blened.
• Slowly add cinnamon, nutmeg, flour, soda and salt and mix well.
• Spread about 2/3 of the batter into pan evenly.
• Sprinkle chopped nuts and chocolate chips over the top of batter.
• Place the caramels and heavy cream in a microwave safe bowl and microwave until melted, stirring every 20 minutes.
• Pour over nuts and butterscotch chips and spread evenly and dot remaining batter over top.
• Try to spread dollops of batter out; (it is ok if some of the caramel peaks through).
• Place in oven and bake for 25 minutes or until a toothpick inserted comes out clean. It might have caramel on it, but it shouldn't have cake batter.
• Remove from oven and serve warm to get oozing caramel or cool completely and serve with vanilla ice cream or whipped cream.

OOEY GOOEY BLONDIES

Steps:

• Preheat the oven to 350ºF. Grease an 8 x 8-inch baking pan with softened butter and dust the pan with flour. In a small saucepan over low heat (or in a small, microwave-safe bowl in a microwave oven), melt the butter and set aside to cool. In a large bowl, whisk together the melted butter, sugars, honey, egg, salt and vanilla extract until smooth. Add the flour and chocolate chips, and mix together with a wooden spoon or a rubber spatula. Spread the batter in the prepared baking pan. Smooth out the top and edges, and then top with the pecans. Bake for 25 minutes, or until the center is just set and the edges are barely golden. The blondies will be fully set when cool. Cool completely before cutting the blondies into 16, 2 x 2-inch squares.

GOOEY BROWN BUTTER BLONDIES WITH PECANS

Steps:

• Brown butter mixture:
• Cook butter in a medium saucepan over medium heat, stirring often, until butter foams,
• then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
• Blondie:
• Preheat oven to 350°. Butter a 13x9" baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
• Whisk baking powder, salt, and 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
• Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
• Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.
• Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.