Blondie Pie Recipes

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.

BEST BLONDIES RECIPE

Steps:

• Preheat oven to 350°F. Line a 9x13" pan with foil and spray well with cooking spray.
• Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. Stir in 1 1/2 cups of the mix-ins.
• Spread in prepared pan. The mixture is wet so it's best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer. Top with remaining mix-ins
• Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these - they'll finish baking as the cool and you don't want them over baked.

PUMPKIN BUTTERSCOTCH BLONDIE PIE

Steps:

• Make the crust: Preheat the oven to 350 degrees F. Mix the graham cracker crumbs and granulated sugar in a large bowl. Stir in the melted butter until evenly moistened. Firmly press the crumb mixture into the bottom and up the sides of a 9-inch pie plate (use the bottom of a measuring cup to help). Bake until firm and golden, 12 to 14 minutes. Transfer to a rack to cool completely, about 30 minutes.
• Meanwhile, make the filling: Melt the butter in a medium saucepan over medium-high heat. Whisk in the pumpkin and brown sugar to dissolve. Remove from the heat and whisk in the egg, vanilla, cinnamon, ginger and salt. Whisk in the flour until smooth, then stir in the butterscotch chips. Scrape the filling into the crust and smooth the top.
• Bake the pie until the top is golden and begins cracking and a toothpick comes out mostly clean, 30 to 35 minutes. Transfer to a rack to cool completely, at least 2 hours.
• Meanwhile, make the ganache: Combine the white chocolate and heavy cream in a microwave-safe bowl. Microwave in 30-second intervals, stirring, until almost melted, about 1 minute 30 seconds; stir until smooth. (It's OK if a little oil separates out.) Stir in the pumpkin puree until smooth.
• Gently pour the pumpkin ganache onto the cooled pie and spread to the edges. Top with shaved white chocolate. Refrigerate the pie until set, about 40 minutes. Return to room temperature before serving.

BLONDIE PIE

Steps:

• Heat the oven to 325°F.
• Dump the graham crust into a 10-inch pie tin. With your fingers and the palms of your hands, press the crust firmly into the pie tin, covering the bottom and sides evenly. Set aside while you make the filling. Wrapped in plastic, the crust can be refrigerated or frozen for up to 2 weeks.
• Put the pie tin on a sheet pan and pour in the blondie pie filling. Bake the pie for 30 minutes. It will set slightly in the center and darken in color. Add 3 to 5 minutes if that's not the case. Let cool to room temperature.
• Just before serving, cover the top of the pie with the cashew praline.
• Any other nut (brittle and praline) will do in this pie, but cashews balance the white chocolate so well without overwhelming the other ingredients. With a stronger nut, this will most likely become a peanut butter blondie pie, or a hazelnut blondie pie, etc.
• Warm the graham crust slightly in the microwave to make it easy to mold.

BLONDIE-BROWNIE PIE

Steps:

• Coat a 9 inch glass pie dish with cooking spray.
• Melt butter and brown sugar in a large saucepan over medium heat until mixture starts to bubble. Remove from heat and let cool for about 10 minutes.
• Stir in 1 egg and vanilla until blended.
• Stir in flour, salt, and baking powder until smooth.
• Scrape about 3/4 cup of batter into a mound in the middle of the pie plate. Place in freezer for about 10 minutes, or until firm.
• Meanwhile, melt 1/2 cup of the chocolate chips in microwave or double boiler.
• Stir the melted chips, the cocoa, and the remaining egg into unused batter.
• Remove the pie plate from the freezer and press the dough over the bottom and halfway up the sides of the pie plate.
• Sprinkle chopped Snicker's over dough, then top with chocolate mixture.
• Bake at 350 for 24-27 minutes, or until tests done.
• Sprinkle remaining chocolate chips over middle of brownie layer, then spread them out to meet the blondie layer as they melt.
• Top with chopped nuts or more Snicker's pieces and cool before cutting into wedges.

APPLE PIE BLONDIES

Steps:

• mix ingredients (all but last two) in the order listed - batter will be very thick - mix until all dry ingredients are incorporated, but try not to over mix, and fold in apples as gently as possible.
• press batter down into a greased 9 X 13 pan with the back of a large spoon to even out.
• sprinkle with cinnamon sugar evenly.
• bake at 350 for 30-35 minutes, until just beginning to brown on top.
• allow to cool before cutting to prevent crumbling.