RASPBERRY-ALMOND BLONDIES
A generous topping of raspberries and crunchy almonds add tartness and texture to the sweetness of a classic blondie bar.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 9 large or 16 small squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
- Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
- Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.
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.
ALMOND BLONDIES
These make a nice change from the typical chocolate brownie. When I bake up a batch, they disappear quickly at my house. -Cindy Pruitt, Grove, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large bowl, beat the eggs, sugar and brown sugar for 3 minutes. Add butter and extracts; mix well. Combine the flour, baking powder and salt. Gradually add to the creamed mixture, beating just until blended. Fold in almonds., Pour into an 8-in. square baking pan coated with cooking spray. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack. Cut into squares.
Nutrition Facts : Calories 143 calories, Fat 6g fat (3g saturated fat), Cholesterol 36mg cholesterol, Sodium 88mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
RASPBERRY AND ALMOND BROWNIES
Steps:
- Preheat the oven to 325 degrees F. Butter and flour a 9-inch square cake pan.
- Sift the flour and salt into a large bowl. Melt the chocolate with the butter in a double boiler or a bowl set over a pan of hot water (or you can use a microwave). Remove from the heat, add the brown and granulated sugars and leave to dissolve slightly, then stir to combine. Add the eggs, one by one, beating after each addition. The mixture should be very glossy. Gently fold in the flour. Don't overmix.
- Spread the batter in the prepared pan to form an even layer. Top with the raspberries and sliced almonds. Bake for 20-30 minutes, or until just set in the middle. A wooden skewer inserted into the center should come out with just a few moist crumbs on it. Don't overbake. Leave to cool in the pan for 30 minutes before cutting into squares and serving.
RASPBERRY-ALMOND BLONDIES
This a very tasty and delicious dessert that I found at Martha Stewart - You can store these in an airtight container at room temperature for up to three days.
Provided by Chef mariajane
Categories Bar Cookie
Time 1h
Yield 9 large squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F Line a buttered 8-inch square baking pan with foil or parchment paper, allowing 2-inches to hang over sides. Butter lining (excluding overhang); set side.
- 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; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until comined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
- Pour batter into prepared pan; spread with a rubber spatula. Scatter berries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55-60 minutes. Dust with confectioners sugar before cutting into squares.
Nutrition Facts : Calories 373.3, Fat 18.2, SaturatedFat 8.1, Cholesterol 77.5, Sodium 261.7, Carbohydrate 47.9, Fiber 4.1, Sugar 25.8, Protein 6.5
RASPBERRY RIPPLE BLONDIES
Treat the family to this simple but gorgeous traybake. Made with dark and white chocolate and fresh or frozen raspberries, these blondies won't last long
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 12-16
Number Of Ingredients 10
Steps:
- Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
- Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
- Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
CRANBERRY ALMOND BLONDIES
Cranberries, Almonds, in Blondies - Oh My! Be sure to toast the almonds before you put them in for a nice nutty flavor. The ones you scatter on top make this dessert over the top beautiful. Trust the process, this batter is very thick. I use my Kitchen-aid mixer to do the heavy work for me.
Provided by LilPinkieJ
Categories Bar Cookie
Time 1h10m
Yield 16 small squares, 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside.
- Whisk together flour, baking powder, and salt in a medium bowl, and set aside.
- Put butter and sugar in the bowl of an electric mixer; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, and almond extracts; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter.
- Pour oh-so-thick batter into prepared pan; spread with a rubber spatula. Scatter cranberries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.
Nutrition Facts : Calories 403.9, Fat 20.3, SaturatedFat 9.1, Cholesterol 87.2, Sodium 294.2, Carbohydrate 50, Fiber 2.3, Sugar 27.6, Protein 6.9
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- Preheat oven to 325 degrees. Butter the bottom and sides of a 8 inch metal baking pan. Put a long piece of parchment paper in the bottom of the pan, letting the parchment extend up two sides of the pan and overhang slightly on both ends. (This will make it easy to remove the bars from the pan after they have baked.) Butter the parchment.
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