Chock Full Blondie Squares Recipes

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CHOCK-FULL BLONDIE SQUARES



Chock-Full Blondie Squares image

Categories     Chocolate     Dessert     Bake     Christmas     Kid-Friendly     Quick & Easy     Cranberry     Raisin     Cherry     Almond     Winter     Gourmet     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 17

1 cup boiling-hot water
1 cup dried cranberries (5 oz)
1 cup dried tart cherries (5 oz)
1 cup golden raisins (5 oz)
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
3/4 teaspoon cinnamon
2 sticks (1 cup) unsalted butter, melted and cooled
2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla
1 cup whole almonds with skins (6 oz), toasted and very coarsely chopped
8 oz fine-quality bittersweet chocolate (not unsweetened; preferably 60 to 70% cacao), coarsely chopped
Accompaniment: eggnog ice cream (optional)
Special Equipment
a 17- by 12-inch shallow baking pan (1 inch deep)

Steps:

  • Put oven rack in middle position and preheat oven to 325°F. Butter and flour baking pan, knocking out excess flour.
  • Pour boiling-hot water over dried fruit in a small bowl and soak 20 minutes, then drain well in a sieve.
  • Stir together flour, baking soda, salt, and cinnamon in another bowl.
  • Beat together melted butter, sugar, eggs, and vanilla in a large bowl with an electric mixer at high speed until creamy, about 1 minute. Reduce speed to low, then add flour mixture and mix until just combined. Mix in dried fruit, almonds, and chocolate.
  • Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes. Cool completely in pan on a rack. Run a thin knife around edges of pan to loosen blondie, then cut blondie into roughly 3-inch squares.

CHOCOLATE CHIP BLONDIES



Chocolate Chip Blondies image

Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. -Rhonda Knight, Hecker, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3 dozen.

Number Of Ingredients 8

1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 large eggs, lightly beaten, room temperature
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips

Steps:

  • In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.

Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top. They're delicious as is, but feel free to add some mix-ins (see note), if that's more your style. You'll want to keep the amount of extra ingredients, like nuts, chocolate and dried fruits, to 2 cups total, since blondies with a lot of mix-ins may take a few minutes longer to bake. For an especially delicious combination, try a mix of 1 cup chopped bittersweet chocolate or chips, 1/2 cup toasted walnuts and 1/2 cup chopped pitted dates.

Provided by Yossy Arefi

Categories     cakes, quick breads, dessert

Time 40m

Yield 16 servings

Number Of Ingredients 9

1 cup/227 grams unsalted butter, plus more for greasing the pan
1 1/2 cups/330 grams dark brown sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 large eggs
1 3/4 cups/224 grams all-purpose flour
1/2 teaspoon baking powder
Any mix-ins you like (see note)
1/4 teaspoon flaky salt (optional)

Steps:

  • Heat oven to 350 degrees and butter and line a 9-by-9-inch baking dish with parchment paper.
  • Melt the butter in a saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer the butter and all the brown bits from the pan to a large heat-safe bowl to cool slightly.
  • When the butter is cool (but still melted), add sugar, vanilla extract and salt. Whisk until smooth. Add the eggs and mix until well combined.
  • Fold in the flour and baking powder along with any mix-ins until well combined and no streaks of flour remain in the batter.
  • Pour batter into prepared pan, smooth the top, and sprinkle with flaky salt, if desired. Bake the blondies until set and slightly puffy, 20 to 27 minutes. For gooey blondies, err on the short side of the baking time. Cool before slicing.

BLONDIE SQUARES



Blondie Squares image

Make and share this Blondie Squares recipe from Food.com.

Provided by Mizzy

Categories     Bar Cookie

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
16 tablespoons unsalted butter, softened
1 1/4 cups granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup chopped pecans or 1/2 cup walnuts
2 cups chocolate chips

Steps:

  • Butter one 10X15X1 jelly-roll pan, and line with parchment or foil paper.
  • Set a rack at the middle level of the oven, and preheat to 350.
  • In a mixing bowl,stir together flour, salt, and baking soda.
  • Beat the butter with the sugars until combines.
  • beat in the eggs, one at a time, and finally the vanilla extract.
  • Stir the flour mixture into the butter mixture, then the nuts and the chips.
  • Spread the batter in the prepared pan and bake for about 30 minutes, until well risen and firm to the touch.
  • Cool in the pan on a rack.
  • After cake is cool, invert onto a cutting board and peel away the paper.
  • Cut into 2-inch squares.
  • Storage: keep the blondies in a tin or plastic container with a tight-fitting lid.
  • Or wrap individually and freeze in a tightly closed plastic container.

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