Chocolateoatblondies Recipes

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.

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
• Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
• Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.

Steps:

• Cream butter and sugars.
• Add eggs and vanilla; beat well.
• Sift dry ingredients and add gradually to wet ingredients; mix well.
• Add oats, 1 cup at a time, chocolate chips, coconut or pecans and mix.
• Spread dough evenly into ungreased 15 X 10 inch pan.
• Bake at 350 degrees for 20-25 minutes.

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.

Steps:

• Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until toasted, 5 to 10 minutes. Transfer pecans to a bowl to cool.
• Butter a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
• In the bowl of electric mixer, combine butter and sugars. Beat until light and fluffy, 2 to 3 minutes, scraping sides occasionally. Add eggs and vanilla; beat until well combined. Add flour mixture; beat just until combined. Fold in butterscotch chips and toasted pecans.
• Using an offset spatula, spread batter into pan. Bake until surface is golden brown and a cake tester inserted into center comes out barely clean, 45 to 55 minutes. Transfer to a wire rack to cool. Cut into squares. Store in an airtight container up to 3 days.

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9x13 inch pan; set aside.
• In a bowl, whisk the flour, cinnamon, baking soda, and salt until combined; set aside.
• In a big bowl, cream the butter, sugar, and brown sugar using an electric mixer on medium speed; continue beating until pale brown and thick, about 7 minutes.
• Add the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
• Scrape down the sides of bowl as necessary; after beating in the second egg for 1 minute, stir in the vanilla.
• Using a wooden spoon or rubber spatula, stir in the oats and chocolate chips until combined.
• Then stir in the flour mixture just until incorporated (do not beat).
• Spoon batter into prepared pan, pressing it gently into the corners with your fingers.
• Bake for 30 minutes, until the top is lightly browned and a pick comes out clean.
• Set pan on a wire rack to cool for at least 30 minutes.
• Cut blondies into 24 pieces while they are still in the pan; carefully remove with an offset spatula.
• Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.
• In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.