RECIPE FOR BLONDIES RECIPES
CHOCOLATE CHIP BLONDIES RECIPE: HOW TO MAKE IT - TASTE O…
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 - INSPIRED TASTE
Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense, rich, and fudgy with a paper-thin crinkly top. If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. In our video, we use browned butter. Brown butter is not essential when making these; however, it adds a lovely toasted note. If you do not want to use brown butter, use melted butter instead. The recipe and video have been updated to make directions clearer and include an optional 1/2 teaspoon of baking powder for slightly thicker blondies (explained in the tips section and article).
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 10
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.
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
More about "recipe for blondies recipes"
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.
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
EASY NO-FAIL BLONDIES - INSPIRED TASTE
Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense, rich, and fudgy with a paper-thin crinkly top. If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. In our video, we use browned butter. Brown butter is not essential when making these; however, it adds a lovely toasted note. If you do not want to use brown butter, use melted butter instead. The recipe and video have been updated to make directions clearer and include an optional 1/2 teaspoon of baking powder for slightly thicker blondies (explained in the tips section and article).
From inspiredtaste.net
Reviews 4.6
Total Time 35 minutes
Cuisine American
Calories 168 per serving
From inspiredtaste.net
Reviews 4.6
Total Time 35 minutes
Cuisine American
Calories 168 per serving
- 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.
See details
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.
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
ADEENA SUSSMAN'S TAHINI BLONDIES | KITCHN
Tahini adds depth and complexity to these blondies that get better and better as they sit.
From thekitchn.com
Total Time 1800S
Category Dessert, Snack, Brownie, Baked good
Cuisine Middle east
Calories 228 cal per serving
From thekitchn.com
Total Time 1800S
Category Dessert, Snack, Brownie, Baked good
Cuisine Middle east
Calories 228 cal per serving
- In a medium bowl, whisk together the flour, baking powder, cardamom, salt, pepper, and the black and white sesame seeds. In another medium bowl, whisk together the brown sugar, 1⁄2 cup melted butter, eggs, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth. Pour the batter into the prepared pan and bake until golden on the outside and the center doesn’t jiggle but is still soft, 25 to 30 minutes. Remove from the oven, cool in the pan, and cut into 16 equal squares.
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
ADEENA SUSSMAN'S TAHINI BLONDIES | KITCHN
Tahini adds depth and complexity to these blondies that get better and better as they sit.
From thekitchn.com
Total Time 1800S
Category Dessert, Snack, Brownie, Baked good
Cuisine Middle east
Calories 228 cal per serving
From thekitchn.com
Total Time 1800S
Category Dessert, Snack, Brownie, Baked good
Cuisine Middle east
Calories 228 cal per serving
- In a medium bowl, whisk together the flour, baking powder, cardamom, salt, pepper, and the black and white sesame seeds. In another medium bowl, whisk together the brown sugar, 1⁄2 cup melted butter, eggs, and vanilla until smooth. Fold the dry ingredients into the wet ingredients until just incorporated, then fold in the tahini until smooth. Pour the batter into the prepared pan and bake until golden on the outside and the center doesn’t jiggle but is still soft, 25 to 30 minutes. Remove from the oven, cool in the pan, and cut into 16 equal squares.
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BEST PEANUT BUTTER AND CANDY EGG BLONDIES RECIPE - COUNTR…
Bake up a batch of these peanut butter blondies that are packed with peanut butter candy eggs and will satisfy a whole crowd of Easter guests.
From countryliving.com
Reviews 5
Total Time 1 hours 45 minutes
Category Easter, spring, dessert
Cuisine American
From countryliving.com
Reviews 5
Total Time 1 hours 45 minutes
Category Easter, spring, dessert
Cuisine American
- Transfer batter to prepared pan. Scatter reserved peanut butter eggs on top. Bake until puffed, edges are deep golden brown, and a toothpick inserted in center comes out clean, 25 to 30 minutes. Cool in pan on a wire rack. Cut into 24 bars.
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HOMEMADE CHOCOLATE CAKE RECIPE: HOW TO MAKE IT - TASTE …
A rich chocolate frosting is the flavorful finishing touch to this moist from-scratch cake that's mixed in one bowl. It always turns out and is quickly gobbled up by friends and family. I'm asked to fix this favorite so often that the recipe card is an absolute mess! —Cindy Miller, Riverside, Iowa
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Category Desserts
Calories 413 calories per serving
From tasteofhome.com
Reviews 4.3
Total Time 40 minutes
Category Desserts
Calories 413 calories per serving
- In a large bowl, combine the first 5 ingredients. Add the water, oil, vanilla and vinegar; mix well (batter will be thin). , Pour into a greased 13x9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely. , For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, cocoa, salt, milk and vanilla; mix well. Spread over cake. Store in the refrigerator.
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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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These recipes are sure to bring lots of seasonal flavor to your kitchen this April. Enjoy the warm air with a lavender-tinged cocktail in hand, or impress your family with a dinner of lemony fish with spring veggies on the side. There's something in this mix of recipes …
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Apr 25, 2020 · This is the key to making blondies with canned chickpeas. All the other ingredients you need are pretty simple pantry staples: Canned chickpeas – canned chickpea, drained and towel-dried, to remove any excess water that could make the blondies …
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Apr 01, 2021 · This was the only recipe that had you cream softened butter with sugar (rather than using melted butter), and it gave the blondies a cakey, rather than chewy, texture. Ina also calls for a …
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