Blondie Bites Recipes

MAGIC BLONDIE BITES

Steps:

• Stir together coconut, chocolate, walnuts, and cherries in a medium bowl; set aside. Line a standard 12-cup muffin tin with cupcake liners; set aside.
• Preheat oven to 350 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 1 cup coconut mixture into batter.
• Divide batter among muffin cups, filling each three-quarters full. Sprinkle remaining coconut mixture over tops. Bake until a cake tester inserted into centers comes out with a few crumbs but is not wet, about 25 minutes.

BLONDIE BITES

Steps:

• Preheat oven to 350°. Line mini muffin pans with paper liners.
• Place the butter and 4 ounces white chocolate in a large bowl. Microwave on high in 30 second intervals, stirring between each, until mixture is smooth. It takes my microwave about 90 seconds before I'm happy with the mixture.
• Stir in the brown sugar and the white sugar.
• Stir in the eggs, one at a time, and beat well after each addition.
• Gradually stir in the flour.
• Stir in the vanilla.
• Then, stir in the white chocolate chips and the nuts.
• Just as an aside, don't you love the fact that you don't need to use your mixer for this recipe, just stir, stir and stir.
• Spoon the batter into the muffin pans.
• Bake for about 15 minutes, until lightly browned.
• While the babies are baking, lick your spoon.
• Cool in pans for 5 minutes. Then, remove from pans and cool on wire racks.

BROWN BUTTER BLONDIES

Steps:

• First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
• Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in the walnuts and white chocolate chips.
• Press the mixture evenly into the prepared pan.
• Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.

BLONDIE BITES

Steps:

• Combine dates, nuts and almond butter in a food processor. Process until mixture forms a paste. There should still be small chunks of nuts. Roll 1/2 tablespoon of paste into small ball and place on a baking sheet covered with parchment paper.
• Combine coconut and cinnamon in a separate small bowl. Roll each date ball in coconut coating and place back on the baking sheet. Refrigerate balls for 4 hours or overnight.

BLONDIES

Steps:

• Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
• In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
• Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
• Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
• Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
• Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.