Best Platinum Blondies Recipes

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PLATINUM BLONDIES



Platinum Blondies image

Brownie who? These blondies will turn heads with sweet white chocolate, salty macadamia nuts and rich shredded coconut. Like any true blonde, these all-white bars have no dark roots to hide.

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.

PLATINUM BLONDIES



Platinum Blondies image

The recipe for these rich and tasty treats came from an Al Roker cookbook courtesy of the Food Network. Blondies have been popular in America even longer than brownies. This recipe would be appropriate for any U.S. region.

Provided by PanNan

Categories     Bar Cookie

Time 50m

Yield 16 2inch squares

Number Of Ingredients 10

3/4 cup packed light brown sugar, plus
2 tablespoons packed light brown sugar
1 large egg
2 teaspoons vanilla extract
8 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
1 cup chopped pecans, toasted
4 ounces white chocolate, chopped (or 3/4 cup white chocolate chips)

Steps:

  • Preheat oven to 325°F.
  • Grease an 8" square baking pan.
  • Beat sugar and egg until fluffy, about 3 minutes with mixer.
  • Add vanilla and butter, and beat to mix well.
  • In a small bowl, stir flour, baking soda, and salt.
  • Add flour mixture to the butter mixture, beat just until incorporated.
  • Don't overmix.
  • Stir in the pecans and white chocolate with a spoon.
  • Note: I buy a good quality white chocolate bar, and beat it in the package with a heavy spoon or meat tenderizer to break it up into chunks before opening the package, and pouring into the mixture.
  • Spoon the batter into the pan and smooth the top.
  • Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet.
  • Remove from the oven and cool.
  • Cut into 2" squares.

PLATINUM BLONDIES



Platinum Blondies image

Get Platinum Blondies Recipe from Food Network

Provided by @MakeItYours

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.

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