Berry And White Chocolate Blondies Recipes

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BERRY AND WHITE CHOCOLATE BLONDIES

These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!

Provided by Kim

Time 55m

Yield 16

Number Of Ingredients 15



Berry and White Chocolate Blondies image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
  • Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
  • Pour batter into the prepared pan. Carefully spread into an even layer.
  • Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.

Nutrition Facts : Calories 171.1 calories, Carbohydrate 22.6 g, Cholesterol 28.1 mg, Fat 8.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 69.4 mg, Sugar 14.2 g

½ cup unsalted butter, melted
½ cup firmly packed brown sugar
¼ cup white sugar
1 large egg, room temperature
2 teaspoons vanilla extract
½ teaspoon almond extract
1 ¼ cups all-purpose flour
¼ teaspoon baking soda
¼ teaspoon salt
1 pinch ground nutmeg
½ cup fresh blueberries
½ cup fresh blackberries
½ cup fresh raspberries
½ cup sliced fresh strawberries
½ cup white chocolate chips

BROWN BUTTER WHITE CHOCOLATE BLONDIES

Provided by Duff Goldman

Categories     dessert

Time 1h55m

Yield 8 to 10 servings

Number Of Ingredients 8



Brown Butter White Chocolate Blondies image

Steps:

  • Brown the butter by placing it in a medium saucepan over low heat to cook until medium-brown (not too light, not too burned), about 10 minutes. Remove from the heat and let it cool.
  • Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan.
  • Beat the cooled brown butter and brown sugar together in a stand mixer fitted with the paddle attachment until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in chocolate chips and press the mixture evenly into the prepared pan.
  • Bake the blondies until a toothpick inserted into the center comes out with only a few crumbs stuck to it, about 35 minutes (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap them individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

3 sticks (1 1/2 cups) butter, plus additional for greasing the baking pan
3 cups lightly packed light brown sugar
3 extra-large eggs
1 1/2 teaspoons pure vanilla extract
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups white chocolate chips

BLUEBERRY BLONDIES RECIPE BY TASTY

Bursting with blueberries in every bite, these blondies are sure to be a summer staple. Bake them for a bbq or take them on the go for a picnic in the park.

Provided by Betsy Carter

Categories     Desserts

Time 1h5m

Yield 9 blondies

Number Of Ingredients 9



Blueberry Blondies Recipe by Tasty image

Steps:

  • Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) square baking dish with nonstick spray and line with parchment paper. Let the parchment hang over 2 sides of the pan for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, whisk together the butter and brown sugar until smooth. Add the egg and vanilla and whisk to combine. Stir in the dry ingredients until just combined, then fold in 1 cup of blueberries.
  • Transfer the batter to the prepared pan and smooth the top. Gently press the remaining ½ cup (50 g) blueberries into the top of the batter.
  • Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool for 15-20 minutes before removing from the pan and slicing.
  • Enjoy!

Nutrition Facts : Calories 206 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams

nonstick cooking spray, for greasing
1 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, melted
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 ½ cups fresh blueberry, divided

WHITE CHOCOLATE BLONDIES

These bars have become an office favorite -- they are naughty but OH SO NICE!

Provided by Jenn Rochon

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 45m

Yield 12

Number Of Ingredients 8



White Chocolate Blondies image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
  • In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
  • Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Nutrition Facts : Calories 325.1 calories, Carbohydrate 35.2 g, Cholesterol 55.3 mg, Fat 19.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 233.3 mg, Sugar 24 g

8 ounces white chocolate, chopped
1 tablespoon vanilla extract
½ cup butter, softened
1 ¼ cups all-purpose flour
2 eggs
¾ teaspoon salt
⅓ cup white sugar
1 cup semisweet chocolate chips

WHITE CHOCOLATE BLONDIES

These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

Provided by Cassie Best

Categories     Afternoon tea, Dessert, Treat

Time 55m

Yield Makes 16

Number Of Ingredients 8



White chocolate blondies image

Steps:

  • Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
  • Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
  • Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
  • 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.

Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein

225g butter, chopped into small pieces, plus a little for greasing
200g white chocolate, chopped into small pieces
175g plain flour
½ tsp baking powder
200g soft light brown sugar
100g golden caster sugar
3 large eggs
2 tsp vanilla extract

CHERRY-FILLED WHITE CHOCOLATE BLONDIES

I just came across this recipe in my current issue of Southern Living Magazine. This recipe won "Best of Show" at this year's Texas State Fair. I haven't had a chance to try them, but they sound sooooo good!

Provided by Bobbie

Categories     Bar Cookie

Time 1h15m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 10



Cherry-Filled White Chocolate Blondies image

Steps:

  • Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from heat, and add 1 cup white chocolate morsels. (Do Not Stir).
  • Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8" square pan.
  • Bake at 325 for 20 minutes or until light golden brown.
  • Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining while chocolate morsels, and remaining half of batter; spread over melted cherry presreves, spreading to edges of pan.
  • Sprinkle batter with 1/2 cup sliced almonds.
  • Bake at 325 for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
  • Note: To freeze, tightly wrap baked bars in aluminum foil. Place in a large zip-top plastic freezer bag; seal bag, and freeze up to 2 months. Let thaw at room temperature before cutting.
  • Additional note: Various flavors of preserves can be used.

Nutrition Facts : Calories 286.6, Fat 15.8, SaturatedFat 9, Cholesterol 44.7, Sodium 152.4, Carbohydrate 33.7, Fiber 0.8, Sugar 25.1, Protein 3.6

1/2 cup butter
1 (12 ounce) package white chocolate chips, divided
2 large eggs
1/2 cup sugar
1/2 teaspoon almond extract
1 cup all-purpose flour
1/2 teaspoon salt
1/2 cup cherry preserves
1/2 cup sweetened flaked coconut
1/2 cup sliced almonds

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