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.
PLATINUM BLONDIES
Brownie who? These blondies will turn heads with sweet white chocolate, salty macadamia nuts and rich shredded coconut. Like any true blonde, these all-white bars have no dark roots to hide.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield thirty 3-inch triangles
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
- Whisk the flour with the baking powder and salt in a medium bowl.
- Whisk the eggs, sugars and vanilla until smooth in a large bowl. Using a rubber spatula, stir in the melted butter. Stir the flour mixture into the butter mixture until just combined. Stir in the white chocolate chips and nuts. Spread the batter in the prepared pan using a large spoon. Sprinkle the coconut over the top and press it in lightly. Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely on a rack, about 1 hour.
- When the blondie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the blondies. Place another lightweight cutting board on top, and flip the blondie right-side-up. Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars.
CHOCOLATE CHUNK BLONDIES
Steps:
- Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.
SKILLET CHOCOLATE CHUNK WALNUT BLONDIES
Put these beauties out at a potluck and you'll find only crumbs on your platter when it's time to head home. Everyone will ask who made those scrumptious blondies, so be sure to bring copies of the recipe! -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 3 blondies (8 servings each).
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Grease three 6-1/2-in. cast-iron skillets., In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks., Spread into skillets. Bake until a toothpick inserted in center comes out with moist crumbs and top is golden, 30-35 minutes. Cool slightly; serve warm.
Nutrition Facts : Calories 262 calories, Fat 15g fat (7g saturated fat), Cholesterol 36mg cholesterol, Sodium 149mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
COOL WHIP WALNUT BLONDIES
Prep our COOL WHIP Walnut Blondies in only 10 minutes. These COOL WHIP Walnut Blondies bring together whipped topping, chocolate and nuts in a great way.
Provided by My Food and Family
Categories Nuts
Time 35m
Yield 24 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Line 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray.
- Beat dry cake mix, COOL WHIP and egg in large bowl with mixer until blended. (Batter will be stiff.) Stir in chocolate and nuts.
- Spread onto bottom of prepared pan.
- Bake 23 to 25 min. or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to remove dessert from pan before cutting into bars.
Nutrition Facts : Calories 150, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 2 g
CHOCOLATE CHUNK WALNUT BLONDIES
Put a stack of these beauties out at a potluck and you'll find only crumbs on your platter when it's time to head home. Everyone will be asking who made those scrumptious blondies, so be sure to bring copies of the recipe! -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line a greased 13x9-in. pan with parchment, letting ends extend up sides; grease paper. Or grease three 6-1/2-inch cast-iron skillets. , In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 260 calories, Fat 15g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
BANANA BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS
Make and share this Banana Blondies With Chocolate Chips and Walnuts recipe from Food.com.
Provided by Redsie
Categories Bar Cookie
Time 45m
Yield 24 bars, 24 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F Grease a 13x9 inch metal baking pan.
- In a medium bowl, combine flour, baking powder and salt.
- In a large bowl, using electric mixer, beat butter and granulated and brown sugars until light and fluffly. Beat in vanilla. Add eggs and bananas, beating well. Add flour mixture and beat just until combined. Fold in chocolate chips and walnuts.
- Spread batter in prepared pan. Bake in preheated oven for 30 to 35 minutes or until light golden brown and starting to pull away from sides of pan. The center will be slightly soft to the touch.
- Let cool completely in pan or rack. Cut into bars.
Nutrition Facts : Calories 241.8, Fat 13.4, SaturatedFat 6.5, Cholesterol 23, Sodium 61.9, Carbohydrate 30.7, Fiber 1.6, Sugar 20.1, Protein 2.8
CRANBERRY WALNUT CHOCOLATE CHIP BLONDIES
I managed to lick this recipe, chapter & verse, right out of the 2005 cookbook, The Brownie Lover's Bible!
Provided by Sydney Mike
Categories Bar Cookie
Time 1h5m
Yield 56 cubes!, 28 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 300 degrees F & line a 9-inch square pan with overhanging parchment paper. Grease exposed sides with vegetable spray.
- In a large saucepan over medium heat, heat the butter until it foams, browns & then ceases to foam, but be careful that it doesn't burn. Then remove it from the heat & let it cool for 10 minutes.
- When cooled, stir in brown sugar (It will be very, very thick), then cool for an additional 5 minutes.
- Stir in eggs, whisking quickly until smooth.
- Add maple syrup & vanilla, mixing to blend.
- Add flour & salt, stirring to combine, & the batter will be kind of thick.
- Add nuts, chocolate & cranberries, stirring until combined.
- Spread dough in the prepared pan & bake 35 minutes or until the center is slightly puffed (soft but not wiggly to the touch).
- Remove from oven & cool IN THE PAN on a wire rack.
- Chill completely before slicing & serving!
Nutrition Facts : Calories 130.6, Fat 5, SaturatedFat 1.4, Cholesterol 19.5, Sodium 42.4, Carbohydrate 20.8, Fiber 1.5, Sugar 14.1, Protein 2.2
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- Preheat the oven to 325 degrees F. Generously coat a 9 by 13-inch pan with cooking spray, oil, or butter.
- Lightly beat the eggs in a stand mixer with a paddle attachment. Add the brown sugar and vanilla. Beat those ingredients together, beginning at low speed then working up to medium speed, until they are well combined.
- Whisk the flour and baking soda together, then add them to the egg/brown sugar/vanilla mixture and beat again until well combined. If needed, scrape the sides of the bowl once or twice.
- Add the nuts and beat at low speed or mix by hand just until combined, then add the chocolate chips or chunks and mix again.
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