Ooey Gooey Blondies Recipes

Steps:

• In a large microwave-safe bowl, heat margarine or butter in the microwave on half-power until mostly melted.
• With a wire whisk, mix in brown sugar. Beat in eggs and vanilla extract.
• Dump in flour, baking soda and salt (if you're a purist, you can mix them in a separate bowl ahead of time, but I've always had just as good of results with the single-bowl method). Stir with a large wooden or plastic spoon until flour is completely incorporated.
• Add peanut butter chips and stir.
• Pour batter into a greased 13x9-inch pan and bake at 350 for 20-25 minutes or until it's nicely browned and looks set.
• Meanwhile, eat any remaining batter sticking to the bowl. :).
• If you like your blondies more done, you can bake them a bit longer until a toothpick inserted in the center comes out clean. I have no idea how long that takes because I've never gone that far. I find they're just right at about 22 minutes, and definitely best when warm.

Steps:

• Mix together first four ingredients in a small bowl and set aside.
• Mix together the oil, sugar, eggs, and vanilla, then stir in the dry ingredients.
• Bake in a greased, 9x13-inch pan, for 25-30 minutes at 350°F or until a toothpick comes out clean from the center.

Steps:

• Combine butter and brown sugar in saucepan.
• Cook over medium heat, stirring constantly until bubbly.
• Cool slightly (If you let it get too cool, it will harden).
• Transfer butter mixture to a mixing bowl.
• Beat in eggs and vanilla.
• Quickly stir in flour, salt and walnuts.
• Pour into a greased 13X9 pan.
• Bake in a preheated 325 degree oven about 25 - 35 minutes until edges start to brown.
• Let cool before cutting.
• Note: You cannot test for doneness with a toothpick since these remain somewhat gooey inside!

Steps:

• Heat the oven to 180C/160C fan/gas 4. Line a 20cm square cake tin with baking parchment. Melt together the butter, brown sugar, chocolate and golden syrup gently on a low heat until it is smooth. Remove the pan from the heat.
• Whisk together the eggs and caster sugar in a large bowl until light and fluffy - this will take a few minutes and is worth doing properly. Add the vanilla extract, then sift over the flour, baking powder and cocoa powder and add the chocolate mixture. Fold everything together quickly and scoop half of the mixture into the tin. Dot over scoops of caramel or chocolate hazelnut spread and then scoop the rest of the brownie mixture over the top. Add more scoops of caramel or chocolate spread, if you like, and bake for 30 mins. The top of the mixture should now be set and slightly cracked looking, but the mixture underneath will still have a slight wobble.
• Remove from the oven and allow to cool completely before cutting into squares. Dust the tops with cocoa or icing sugar, if you like, or if serving as a dessert drizzle with more caramel. Will keep for 3 days in an airtight container.