BLONDIES RECIPE RECIPES
CHOCOLATE CHIP BLONDIES RECIPE: HOW TO MAKE IT
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
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
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, FatContent 4g fat (2g saturated fat), CholesterolContent 19mg cholesterol, SodiumContent 72mg sodium, CarbohydrateContent 16g carbohydrate (12g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
EASY NO-FAIL BLONDIES - EASY RECIPES FOR HOME COOKS
Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense with a paper-thin crinkly top and taste like deep, rich buttery caramel. If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. Feel free to customize this recipe to your liking — add chocolate, nuts, dried fruit or whatever else you adore. We’ve shared suggested amounts in the recipe below. **We do not add baking soda or baking powder to these blondies. These are intended to be dense and a little fudgy. If you are looking for a risen, cake-like interior, these blondies might not be for you (see our photos and video showing how dense they are).
Provided by Adam and Joanne Gallagher
Total Time 35 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield Makes 16 bars
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees Fahrenheit (176C). Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.
- In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth.
- When the batter looks well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl.
- Fold in the chocolate chip, nuts or dried fruit (if using). Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone (the middle will continue to cook while it cools). Place the pan on a wire rack and let the blondies cool in the pan. 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.
Nutrition Facts : Calories 168, ProteinContent 2 g, CarbohydrateContent 22 g, FiberContent 1 g, SugarContent 15 g, FatContent 9 g, SaturatedFatContent 6 g, CholesterolContent 27 mg
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BLONDIES RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Reviews 3.8
Total Time 40 minutes
Category dessert
Reviews 3.8
Total Time 40 minutes
Category dessert
- Copyright 2005 Television Food Network, G.P. All rights reserved.
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SAFFRON PISTACHIO BLONDIES RECIPE - NYT COOKING
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts — and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
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WHITE CHOCOLATE BLONDIES RECIPE - BBC GOOD FOOD
These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Cuisine American
Calories 299 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Cuisine American
Calories 299 calories per serving
- Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.
See details
SAFFRON PISTACHIO BLONDIES RECIPE - NYT COOKING
Saffron and pistachio, a combination known to many on the Indian subcontinent as kesar pista, is a classic flavoring in South Asian, Iranian and other desserts — and for good reason. The buttery richness of pistachios brings out the floral flavor in saffron. Kesar pista shines in other sweets like this nutty twist on a blondie. Seth Byrum, my partner and an avid home baker, suggested enriching the base with white chocolate, which feels reminiscent of khoya, the richly flavored milk solids in several South Asian confections. The radiantly golden frosting lets the saffron do the talking. Garnish the top with pistachios to mimic the top of more traditional South Asian sweets, like shrikhand.
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
From cooking.nytimes.com
Reviews 4
Total Time 1 hours
- Once the bars have cooled completely, scrape the frosting over the top, and use a spatula to spread it evenly. Crush or chop some pistachios for garnish and sprinkle all over the top. Refrigerate for at least 2 hours before eating. The bars keep in an airtight container in the refrigerator for up to 5 days or in the freezer for 1 month.
See details
WHITE CHOCOLATE BLONDIES RECIPE - BBC GOOD FOOD
These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Cuisine American
Calories 299 calories per serving
From bbcgoodfood.com
Total Time 55 minutes
Category Afternoon tea, Dessert, Treat
Cuisine American
Calories 299 calories per serving
- Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin – the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.
See details
RASPBERRY-PECAN BLONDIES RECIPE - BON APPéTIT
Raspberry-Pecan Blondies Recipe
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving. Cut into 16 squares and serve.
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RASPBERRY-PECAN BLONDIES RECIPE - BON APPéTIT
Raspberry-Pecan Blondies Recipe
From bonappetit.com
Reviews 4.8
From bonappetit.com
Reviews 4.8
- Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. DO AHEAD Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving. Cut into 16 squares and serve.
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WHITE CHOCOLATE BLONDIES RECIPE | ALLRECIPES
Exceptional blondies! I followed the recipe exactly except that I used white chocolate chips, as some other reviewers did, and I sprinkled the final 1 C. of chips on top of the batter instead of folding them in. They came out perfect - not overly sweet but definitely sweet enough. The texture is wonderfully smooth. Thank you for a wonderful recipe!
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