Chocolate Cherry Blondies Recipes
CHOCOLATE-CHERRY BLONDIES
These crowd-pleasing packable treats shine at bake sales, birthday parties, or anywhere you take them.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 40m
Yield Makes 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt.
- In a large bowl, using a mixer, beat butter and both sugars on high until pale and fluffy, 3 minutes. Beat in eggs and vanilla. Reduce speed to low, add flour mixture, and beat until combined. Stir in chocolate chips and cherries.
- Press mixture into a 9-by-13-inch metal baking pan. Bake until a toothpick inserted in center comes out with a few moist crumbs attached, 28 to 30 minutes. Let cool completely in pan on a wire rack.
Nutrition Facts : Calories 233 g, Fat 10 g, Fiber 1 g, Protein 3 g, SaturatedFat 6 g
WHITE CHOCOLATE CHERRY BLONDIES
This is a takeoff of a Light and Tasty Recipe (Vanilla Chip Cranberry Blondies...I believe they are posted here as well). I am posting to keep note of the changes I made. Note: the egg sub makes these a little bit cake-like, so if you prefer a more dense blondie then you might want to use 2 eggs, or one whole egg and two egg whites.
Provided by smellyvegetarian
Categories Bar Cookie
Time 30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large bowl beat or whisk eggs, oil, applesauce, and vanilla. Whisk in brown sugar.
- Add flour, baking powder, and salt; stir until well blended. Stir in 1/3 c cranberries.
- Spread in a greased 9 x 13 pan coated with cooking spray. Sprinkle remaining cranberries, white chocolate chips, and walnuts on top. Gently press toppings down.
- Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.
WHITE CHOCOLATE-CHERRY BLONDIES
Perfect for a picnic or potluck, this recipe makes three dozen delightful brownies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease or spray 13x9-inch pan. In large bowl, beat brown sugar, butter, vanilla, almond extract and eggs with electric mixer on medium speed until light and fluffy.
- On low speed, beat in flour, baking powder and salt until well blended. Set aside 1/4 cup of white chocolate bar chunks. Stir in remaining chunks, almonds and cherries. Spread batter evenly in pan.
- Bake 35 to 40 minutes or until top is golden brown and set. Cool completely, about 1 hour.
- In small microwavable bowl, microwave reserved white chocolate bar chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Drizzle glaze over bars. Or if desired, place glaze in small food-storage plastic bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over bars. Let stand until glaze is set, about 3 hours. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Blondie, Sodium 65 mg, Sugar 19 g, TransFat 0 g
CHERRY-FILLED WHITE CHOCOLATE BLONDIES
I just came across this recipe in my current issue of Southern Living Magazine. This recipe won "Best of Show" at this year's Texas State Fair. I haven't had a chance to try them, but they sound sooooo good!
Provided by Bobbie
Categories Bar Cookie
Time 1h15m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from heat, and add 1 cup white chocolate morsels. (Do Not Stir).
- Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8" square pan.
- Bake at 325 for 20 minutes or until light golden brown.
- Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining while chocolate morsels, and remaining half of batter; spread over melted cherry presreves, spreading to edges of pan.
- Sprinkle batter with 1/2 cup sliced almonds.
- Bake at 325 for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
- Note: To freeze, tightly wrap baked bars in aluminum foil. Place in a large zip-top plastic freezer bag; seal bag, and freeze up to 2 months. Let thaw at room temperature before cutting.
- Additional note: Various flavors of preserves can be used.
Nutrition Facts : Calories 286.6, Fat 15.8, SaturatedFat 9, Cholesterol 44.7, Sodium 152.4, Carbohydrate 33.7, Fiber 0.8, Sugar 25.1, Protein 3.6
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