Blondies Recipes

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BLONDIES

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 18 squares

Number Of Ingredients 8



Blondies image

Steps:

  • Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
  • Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
  • Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
  • Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips, as desired.
  • Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
  • Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squares and serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

1 1/2 cups firmly packed light brown sugar
1 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
About 1 1/2 cups butterscotch, semisweet chocolate, peanut butter, or white chocolate chips, optional

BLONDIES

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 16 blondies

Number Of Ingredients 10



Blondies image

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
  • Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
  • Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs, lightly beaten
1/2 cup toasted walnuts, coarsely chopped
1 cup plus 2 tablespoons bittersweet chocolate chips
Flaky sea salt, to garnish

EASY BLONDIES

Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 1h

Yield Cuts into 12-16 pieces

Number Of Ingredients 8



Easy blondies image

Steps:

  • Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
  • Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
  • Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.

Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

175g butter, cut into cubes, plus extra for the tin
200g light brown soft sugar
100g caster sugar
3 eggs
1 tsp vanilla extract or bean paste
200g plain flour
½ tsp baking powder
200g white chocolate, chopped, or use white chocolate chips

BLONDIES

This is an adopted recipe from the RecipeZaar account, and I am delighted to be the new owner of such a winning recipe. Enjoy! ZWT REGION: United States.

Provided by kiwidutch

Categories     Bar Cookie

Time 1h

Yield 16 serving(s)

Number Of Ingredients 8



Blondies image

Steps:

  • Position an oven rack on the middle rung.
  • Heat the oven to 350°F.
  • In a medium saucepan over medium heat, heat the butter and brown sugar, stirring frequently, until the sugar has dissolved.
  • Cook, stirring, about 1 minute longer--the mixture will bubble but should not boil.
  • Set the pan aside to cool for about 10 minutes.
  • Meanwhile, butter an 8-inch square pan, line the pan bottom with parchment (or waxed paper), and then butter the parchment.
  • Stir the egg, egg yolk, and vanilla into the cooled sugar mixture.
  • Add the flour, salt, and nuts, stirring just until blended.
  • Pour the batter into the prepared pan.
  • Bake until the center is springy when touched (the top may still look doughy) and a toothpick inserted in the center comes out clean (it's fine if there are a few moist crumbs clinging to it), 25 to 35 minutes.
  • Set the pan on a rack until it's cool enough to handle.
  • Run a paring knife around the inside edge of the pan and then invert the pan onto a flat surface and peel off the parchment.
  • Flip the baked brownie back onto the rack to cool completely.
  • Cut into squares with a sharp knife.
  • This recipe can be doubled easily; use a 13x9-inch pan and increase the baking time slightly.

Nutrition Facts : Calories 194.7, Fat 9, SaturatedFat 4.1, Cholesterol 41.6, Sodium 50.3, Carbohydrate 27.5, Fiber 0.6, Sugar 20.1, Protein 1.9

4 ounces unsalted butter, more for the pan
1 1/2 cups firmly packed dark brown sugar
1 large egg, at room temperature
1 large egg yolk, at room temperature
1 1/2 teaspoons vanilla extract
5 ounces all-purpose flour (1 cup plus 2 tbsp)
1/4 teaspoon salt, scant
2 ounces coarsely chopped toasted pecans (3/4 cup)

BLONDIES

My family loves these chewy bars so much that a pan of them does not last very long in our home. They are from a Kitchenaid cookbook entitled "Great Baking and More." These yummy bars are so quick and easy to stir up and are great for dessert, snacks or lunch boxes. I have used pecans in place of the walnuts and M&Ms for the chocolate chips successfully. Feel free to add your favorite ingredients to this buttery base - it's a winner!

Provided by Acerast

Categories     < 60 Mins

Time 40m

Yield 24 blondies, 24 serving(s)

Number Of Ingredients 10



Blondies image

Steps:

  • Preheat oven to 350°F.
  • Place all of the butter (1/2 cup plus 2 Tablespoons), brown sugar, eggs, and vanilla in a mixing bowl. Mix well.
  • Add flour, baking powder, and salt. Mix well.
  • Stir in nuts and chocolate chips.
  • Grease and flour an 9x13x2 inch baking pan.
  • Press dough into the pan.
  • Bake for 25-30 minutes.
  • Cool in pan before cutting.

1/2 cup butter
2 tablespoons butter
2 cups light brown sugar
2 eggs
1 1/2 teaspoons vanilla
2 cups all-purpose flour (I prefer unbleached)
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup walnuts, chopped
1/4 cup semi-sweet chocolate chips

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