MAGIC BLONDIES
These single-serving goodies are kitchen wizardry: Blondie batter is tucked into cupcake liners, topped with a combination of coconut, chocolate chips, walnuts, and dried cherries, and baked until golden.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 1 dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350. Line a standard 12-cup muffin tin with paper liners; set aside. Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside.
- Whisk together flour, baking powder, and salt in a medium bowl; set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in 1 cup coconut mixture.
- Divide batter among muffin cups, filling each about three-quarters full. Sprinkle remaining coconut mixture over tops. Bake blondies until a cake tester inserted into center comes out with a few crumbs but is not wet, about 25 minutes. Blondies can be stored in an airtight container at room temperature up to 2 days.
BUTTER-PECAN BLONDIES
Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
- Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
- Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
- Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
BLONDIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 16 blondies
Number Of Ingredients 10
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.
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
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.
EASY BLONDIES
Kids and adults will love these dense, pan-baked blondie bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 10
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.
HALLOWEEN BLONDIES
Brown sugar is key to creating a sweet, light molasses flavor in these chewy blondies. You can even get the young ones involved in the Halloween fun-let them sort the chocolate candies by color and arrange them on top of the dough.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 16
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk together butter and sugars until smooth. Whisk in eggs and vanilla. Add flour and salt; stir just until moistened. Transfer batter to prepared pan and smooth top. Arrange candies in 12 rows (2 rows per color, repeating once) on top of dough.
- Bake until top of cake is golden brown and a toothpick inserted in center comes out clean, 45 to 50 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.
Nutrition Facts : Calories 297 g, Fat 14 g, Protein 3 g
BLONDIE RECIPE
This blondies recipe gives brownies a run for their money. Kids and adults alike will love this simple baked good.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes one 9-by-13-inch Blondie
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Butter 9-by-13-inch cake pan; line with parchment paper, allowing 2-inch overhang. Butter parchment. Whisk flour, baking powder, and salt in a medium bowl. Put butter and brown sugar into mixer bowl; mix on medium-high until pale and fluffy. Mix in eggs and vanilla. Reduce speed to low. Add flour mixture; mix until just combined.
- Spread batter into prepared dish; smooth top. Bake until a cake tester inserted into center comes out with only a few moist crumbs attached, 25 to 30 minutes. Let cool in dish 40 minutes. Lift out, and let cool completely on wire rack.
IRISH COFFEE BARS - CHEWY DELICIOUS BLONDIES
These bars are amaaaazing! Vanilla and coffee flavored blondies topped with sliced almonds and a whiskey flavored glaze. Very unique, very rich in flavor! Use Irish whiskey to keep it authentic! This recipe came from Martha Stewart magazine, March 2012.
Provided by Dans La Lune
Categories Bar Cookie
Time 45m
Yield 24 2 inch squares, 12 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Butter a 9 x 13 inch baking pan, and line with parchment. (If you don't have parchment, you can use PAM with good results as well).
- Whisk together flour, baking powder, and baking soda.
- Melt the 2 cups of butter, and pour into a mixing bowl with brown sugar, ground coffee, and 1 teaspoon salt.
- Stir to combine.
- Stir in eggs and vanilla extract.
- Stir in flour mixture until just combined.
- Pour batter into pan, and sprinkle with almonds.
- Bake 27 - 30 minutes, depending on how chewy you like your blondies (a shorter baking time results in a chewier blondie). Let cool completely before adding glaze.
- Make the glaze by whisking together 1 tablespoon of melted butter and whiskey.
- Gradually whisk in confectioners sugar until glaze is thick but pourable (you may not need all the sugar).
- Using a spoon or a pastry bag fitted with a plain round tip, drizzle glaze over blondies in a rough crosshatch pattern.
- Let glaze dry 1 hour.
- Cut blondies into 2 inch squares.
- Blondies can be stored at room temperature up to 2 days, or freeze in an airtight container for longer keeping.
Nutrition Facts : Calories 429.3, Fat 19.2, SaturatedFat 10.8, Cholesterol 74.2, Sodium 283.6, Carbohydrate 60.4, Fiber 1, Sugar 43.2, Protein 4.2
BROWN BUTTER TOFFEE BLONDIES BY MARTHA STEWART
I saw this on her show and they looked so delicious I wanted to share the recipe. I know I can't wait to try them! The recipe is also in her "Cookies" cookbook.
Provided by Suzie_Q
Categories Bar Cookie
Time 1h
Yield 12 squares, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
- In a saucepan over medium heat, cook the butter until it turns golden brown; remove from heat, and let cool. Whisk together flour, baking powder, and salt.
- In the bowl of an electric mixer, combine browned butter and both sugars; stir with a wooden spoon until combined. Attach bowl to mixer; add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy, about 3 minutes. Add vanilla, and beat to combine. Add flour mixture, walnuts, and toffee bits. Mix until thoroughly combined, and pour into prepared pan.
- Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into 3-inch squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
Nutrition Facts : Calories 510.3, Fat 27, SaturatedFat 13.2, Cholesterol 103.7, Sodium 371.2, Carbohydrate 63.6, Fiber 1.3, Sugar 44.1, Protein 5.7
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