Blondies With A Strawberry Balsamic Swirl Recipes

BLONDIES WITH A STRAWBERRY-BALSAMIC SWIRL

Steps:

• Roast white chocolate: Heat oven to 300 degrees. Spread white chocolate on a rimmed baking sheet and bake for about 10 minutes. Remove from oven and stir with a spatula until browned chocolate at edges is evenly mixed with uncooked chocolate in center. Once stirred, chocolate should be the color of dark peanut butter. If it isn't, continue to bake in 5-minute increments to darken. Watch closely: White chocolate can easily burn. Let cool.
• Make blondie batter: Lightly coat a 9x13-inch metal baking pan with butter. Line it with parchment paper so there is a 2-inch overhang on the pan's long sides. Place a clean, empty baking sheet in the oven, and increase the temperature to 350 degrees.
• Place butter and both sugars in the bowl of a stand mixer fitted with the paddle attachment. Beat together on medium speed until light and creamy, about 2 minutes. Add vanilla and salt and beat to incorporate. Add eggs one at a time, beating after each addition to incorporate completely and scraping down the sides of the bowl. Add oil and beat. Scrape roasted white chocolate into bowl (it may have hardened and gotten a little grainy: This is O.K.) and mix it in. Add flour and mix on low speed until absorbed. Scrape batter into the prepared pan.
• Make strawberry-balsamic swirl: Place strawberries and sugar in a small saucepan over medium heat. Cook, stirring frequently with a wooden spoon and smashing the berries, until they release their juices and fall apart, 10 to 12 minutes. Separately, stir cornstarch and a tablespoon of water and drizzle it onto strawberries, continuing to stir for a minute or two until mixture has thickened into jam. Continue cooking for 2 more minutes, stirring constantly, then remove from heat. Stir in balsamic vinegar. Drop generous tablespoons of strawberry mixture over batter and use a butter knife to swirl them together, but don't overmix.
• Place pan on baking sheet in oven. Bake until blondies are golden brown and a toothpick inserted into the center comes out clean, 25 to 35 minutes. They will firm up as they cool, so pull them out 2 or 3 minutes before your desired consistency. Place pan on a wire rack and, once room temperature, remove blondies from pan by pulling on parchment paper. Transfer to a cutting board, cut into squares, and serve.

STRAWBERRY BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch-square baking pan with foil, pressing it into the corners and up the sides; leave an overhang on 2 sides. Butter the foil.
• Put 4 tablespoons butter and the brown sugar in a large microwave-safe bowl. Microwave until the butter is melted, about 1 minute. Stir in the vanilla. Let cool slightly, then stir in the egg.
• Whisk the flour, salt and baking powder in a small bowl. Stir into the butter mixture. Stir in the butterscotch chips and nuts and spread the batter in the pan. Drop dollops of jam on top and swirl with a knife. Bake until set, 20 to 25 minutes. Let cool 15 minutes on a rack, then lift the foil and transfer the blondies to the rack to cool completely. Remove the foil and cut into bars.

CREAM CHEESE SWIRL BLONDIES

Steps:

• Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with parchment, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
• Whisk together 1 2/3 cups flour, the baking powder, and salt in a medium bowl, and set aside.
• Put 9 tablespoons butter and the brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add 2 eggs and 1 teaspoon vanilla; mix until combined. Reduce speed to low. Add flour mixture, mix, scraping down sides of bowl, until well combined. Transfer to a large bowl.
• Put cream cheese, granulated sugar, remaining 2 tablespoons butter, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla into the clean bowl of an electric mixer fitted with the paddle attachment; beat on medium speed until just smooth.
• Pour half the blondie batter into prepared pan, and spread evenly with an offset spatula. Spoon two-thirds of cream-cheese mixture on top, and spread evenly. Drop dollops of remaining batter on top (spacing about 1 inch apart), and spread. Top with dollops of remaining cream-cheese mixture, about 1 inch apart.
• Gently swirl cream cheese mixture into batter with a butter knife, running the knife lengthwise and crosswise through layers. Bake until golden brown and a cake tester inserted into center comes out with a few crumbs but is not wet, 45 to 47 minutes. Let cool completely on a wire rack before cutting into squares. Blondies can be stored between layers of parchment in an airtight container at room temperature up to 2 days.

RASPBERRY SWIRL BLONDIES AS MADE BY CHEF BRITNEY RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, melted butter, and eggs until combined. Add the vanilla and whisk to incorporate.
• In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Add the wet ingredients to the dry ingredients and whisk to combine, being careful not to overmix.
• In a small bowl, mash the raspberries with the back of a spoon or a potato masher until juicy. Fold into the blondie batter.
• Grease an 8-inch square baking pan with butter, then pour the blondie batter into the pan and smooth the top.
• Add the raspberry preserves to a microwave-safe bowl and melt in the microwave for 30 seconds. Pour on top of the batter, then use a toothpick or a skewer to create swirls.
• Bake the blondies for 30-35 minutes, until a toothpick inserted in the center comes out clean.
• Let cool completely in the pan before slicing into 9 pieces and serving.
• Enjoy!

STRAWBERRY-MARSHMALLOW BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish.
• Sift all-purpose flour, cake flour, baking powder, and salt together into a bowl.
• Beat brown sugar and butter together with an electric mixer in a large bowl until smooth. Beat egg and vanilla extract into the creamy sugar mixture until smooth. Add the flour mixture and stir until just incorporated. Stir strawberries and 1/2 cup marshmallows into the batter; pour into the prepared dish. Sprinkle 2 tablespoons miniature marshmallows atop the batter.
• Bake in preheated oven until set in the center, about 25 minutes.