Blondies From Americas Test Kitchen Recipes

BLONDIES FROM AMERICAS TEST KITCHEN

Blondies from Americas Test Kitchen image

Adding white chocolate chips plus semisweet chocolate chips gives ATK's blondies a rich, full flavor.

Provided by Americas Test Kitchen

Categories Dessert

Time 45m

Number Of Ingredients 10

Ingredients

1 1/2 cups 7 1/2 ounces all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 cups packed (10 1/2 ounces light brown sugar)
12 tablespoons unsalted butter (melted and cooled)
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup pecans (toasted and chopped coarse)
1/2 cup 3 ounces semisweet chocolate chips
1/2 cup 3 ounces white chocolate chips

Steps:

Adjust oven rack to middle position and heat oven to 350 degrees. Make foil sling for 13x9 inch baking pan (or simply use parchment paper). Spray with non-stick baking spray or grease with butter.
Whisk flour, baking powder and salt together in a bowl. In medium bowl, whisk sugar and melted butter together until combined. Whisk in eggs and vanilla. Using rubber spatula, fold in flour mixture until just combined. Fold in pecans and semisweet and white chocolate chips.
Scrape batter into prepared pan and smooth top. Bake until top is shiny and cracked and feels firm to touch, for about 25 to 30 minutes, rotating the pan halfway through baking.
Let blondies cool completely, for about 2 hours. Using foil overhang or parchment overhang, lift blondies from pan. Cut into bars and serve.

AMERICA'S TEST KITCHEN BLONDIES OR CONGO BARS

America's Test Kitchen Blondies or Congo Bars image

This is a great recipe for even a beginning chef. Easy to put together and delicious! Recipe courtesy of The America's Test Kitchen Family Baking Book. If you don't want congo bars, leave out the coconut and you'll have blondies.

Provided by AmyZoe

Categories Bar Cookie

Time 45m

Yield 24 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
12 tablespoons unsalted butter (1 1/2 sticks, melted and cooled)
1 1/2 cups light brown sugar, packed
2 large eggs
4 teaspoons vanilla extract
1/2 cup semi-sweet chocolate chips
1/2 cup white chocolate chips
1 cup pecans, toasted and chopped
1 1/2 cups sweetened flaked coconut, toasted

Steps:

Adjust an oven rack to the middle position and heat the oven to 350 degrees.
Line a 13x9 inch baking pan with a foil sling and grease the foil.
Whisk the flour, baking powder, and salt together in a medium bowl.
In a large bowl, whisk the butter and sugar together.
Whisk in the eggs and vanilla until combined.
Stir in the flour mixture until just incorporated.
Stir in the chips and nuts.
Scrape the batter into the prepared pan and smooth the top.
Bake the blondies until a toothpick inserted into the center comes out with just a few moist crumbs attached, 22 to 25 minutes, rotating the pan halfway through baking.
Let the blondies cool completely in the pan, set on a wire rack, about 2 hours.
Remove the blondies from the pan using the foil, cut into squares, and serve.

BLONDIE RECIPE

Blondie Recipe image

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

Ingredients

13 tablespoons unsalted butter, softened, plus more for pan
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 1/2 cups packed light-brown sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract

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.

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