Best White Chocolate And Lime Blondies Recipes

LIME, COCONUT AND WHITE CHOCOLATE CHIP BLONDIES image

Yield 16 squares

Number Of Ingredients 9

1 1/2 sticks (3/4 cup) unsalted butter, softened
1 1/2 cups firmly packed light brown sugar
2 large eggs
4 tablespoons lime juice
1/2 teaspoon salt
1 1/2 teaspoons double-acting baking powder
2 cups all-purpose flour
1 1/2 cups semisweet chocolate chips
2 cups sweetened flaked coconut

Steps:

Preheat over to 350 degrees. In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition. Mix in the lime juice stirring iuntil well combined. Add the baking powder and flour and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of oven for 25 to 30 minutes, or until knife inserted in center come out clean. Let the mixture cool completely in the pan. Cut into squares.

White Chocolate and Lime Blondies image

Yield Serves 2

Number Of Ingredients 18

BLONDIES
6 tablespoons (3/4 stick) unsalted butter
5 ounces imported white chocolate (such as Lindt), chopped
1 1/4 cups sifted unbleached all purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 large eggs
1 cup plus 2 tablespoons sugar
1 tablespoon minced lime peel (green part only)
2 teaspoons vanilla extract
FILLING
3/4 cup whipping cream
2 ounces imported white chocolate (such as Lindt), chopped
2 cups sliced strawberries
4 whole strawberries, stems left attached, halved
6 lime segments
Fresh mint sprigs
Powdered sugar

Steps:

FOR BLONDIES:
Preheat oven to 350°F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about 2 minutes. Stir in white chocolate mixture. Fold in dry ingredients. Spread batter in prepared pan. Sprinkle 1 ounce white chocolate atop batter. Bake until golden and top is dry to touch, about 35 minutes.(Can be made 1 day ahead. Cover; store at room temperature.)
FOR BLONDIES:
Combine cream and white chocolate in small saucepan. Whisk over low heat until chocolate melts. Transfer to medium bowl and chill until cold, about 1 hour. Beat mixture until stiff peaks form. Fold in sliced berries.
Using foil as aid, lift blondie out of pan and place on work surface. Using 3 1/2-inch heart-shaped cookie cutter, cut out 4 hearts (reserve scraps for snacks). Place 1 heart on each of 2 plates. Spread berry filling over hearts on plates, dividing equally and maintaining heart shape. Top with remaining hearts set at slight angle. Garnish plates with halved strawberries, lime segments and mint. Sift powdered sugar lightly over hearts.