BLOND BROWNIE NUT SQUARES
These moist, rich bars get a small but satisfying crunch from pecans.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 16 squares.
Number Of Ingredients 8
Steps:
- In a bowl, beat the butter, sugar, egg and vanilla. Combine the flour, baking powder and salt; gradually add to sugar mixture and mix well. Fold in nuts. , Spread in a greased 8-in. square baking dish. Bake at 350° for 15-20 minutes or until a toothpick comes out clean. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 129 calories, Fat 6g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 100mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 1g fiber), Protein 1g protein.
BLONDE BROWNIES I
Rich, chewy brownie with chocolate chips on top.
Provided by Sue Bush
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
- Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
- Stir the brown sugar into the melted butter and mix well. Cool slightly.
- Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
- Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
Nutrition Facts : Calories 477.1 calories, Carbohydrate 65.4 g, Cholesterol 58.1 mg, Fat 23.2 g, Fiber 2.3 g, Protein 5.6 g, SaturatedFat 10.7 g, Sodium 358.1 mg, Sugar 46.4 g
BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
- Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
"BROWN ON BLONDE" BLONDIES
Steps:
- Crank the oven to 350ºF. Coat the insides of an 8-inch square baking pan with non-stick cooking spray and line with a sling of parchment paper.
- Melt the butter in an 8-inch sauté pan over medium heat. When it's done bubbling, add the walnuts and pecans and cook until the nuts are toasted and the butter smells nutty, 5 to 7 minutes.
- Meanwhile whisk together the flour, baking powder, and salt in a small bowl.
- Place a fine-mesh strainer over a large heatproof bowl and strain the butter away from the nuts. Set both aside to cool for 30 minutes. Then, chop the nuts coarsely and set aside.
- While you're waiting, beat the almond butter into the cooled butter, followed by the brown sugar, eggs, egg yolk, and vanilla. Beat until completely smooth, about 1 minute, then stir in the flour mixture. Finish by folding in the nuts and transferring to the prepared pan. The batter will be thick, so I suggest a rubber or silicone spatula.
- Bake for 30 to 35 minutes, until the edges are deeply brown and the top is dry and cracked. Remove from the pan and cool on a rack for about 30 minutes. Slice into squares and devour with plenty of frosty almond milk.
BLONDE BROWNIES
My family has enjoyed these bars as a potluck dessert, brown-bag treat and anytime snack many times throughout the years. Butterscotch or peanut butter chips can be used in place of the chocolate chips.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.
Nutrition Facts : Calories 144 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 85mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
NO-COCOA BLONDE BROWNIE SQUARES
Golden brownies with pure brown sugar, butter and vanilla for a caramelesque, butterscotchy flavor. A super treat to tuck into lunch bags. Taken from the verybestbaking.com website. *Note: The recipe states 36 brownies, however, my yield was 48. These are really good! Also, for ease of removal, I lined my jelly roll pan with wax paper, and sprayed with Pam.*
Provided by alligirl
Categories Dessert
Time 30m
Yield 36 brownies, 36 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
- Combine flour, baking powder and salt in small bowl.
- Beat sugar and butter in large mixer bowl until creamy.
- Beat in eggs and vanilla extract; gradually beat in flour mixture.
- Stir in morsels; spread into prepared pan.
- Bake for 20 to 25 minutes or until top is golden brown.
- Cool in pan on wire rack.
Nutrition Facts : Calories 158.1, Fat 6.8, SaturatedFat 4, Cholesterol 25.9, Sodium 100.5, Carbohydrate 22.8, Fiber 0.8, Sugar 15.4, Protein 1.8
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- In a light-colored medium-size pot over low-medium heat add the butter and cook to "brown the butter" this process will take anywhere from 5-15 minutes depending on the size of your post, be careful not to burn it as the butter turns from brown to burnt very quickly. Check out this post for an in-depth look at browning butter. You will start to smell a nutty aroma and the butter will become a golden brown color. Turn off and pour into a heatproof bowl to cool for 5 minutes.
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