Chocolateoatblondies Recipes

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
• Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

OATMEAL CHOCOLATE CHIP BLONDIES

Steps:

• Cream butter and sugars.
• Add eggs and vanilla; beat well.
• Sift dry ingredients and add gradually to wet ingredients; mix well.
• Add oats, 1 cup at a time, chocolate chips, coconut or pecans and mix.
• Spread dough evenly into ungreased 15 X 10 inch pan.
• Bake at 350 degrees for 20-25 minutes.

CHEWY OATMEAL BLONDIES

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
• Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
• Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.

BLONDIES II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Sift together the flour, baking powder and salt; set aside.
• In a large bowl, cream together 3/4 cup of butter, brown sugar and white sugar until light and fluffy. Beat in the eggs and yolk one at a time, then stir in the vanilla and 6 tablespoons peanut butter. Blend in the sifted ingredients and stir in the chocolate chips. Press the mixture evenly into the prepared pan.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Cool completely before frosting.
• To make the frosting, mix the remaining 1/2 cup of butter and 1 cup peanut butter together in a medium bowl. Mix in the confectioners sugar until smooth, then gradually stir in milk until a spreadable consistency is reached. Cut, serve and enjoy!

CHOCOLATE CHIP BLONDIES

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.

BEST EVER CHOCOLATE-FREE BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, baking soda, salt and cinnamon (if desired); set aside.
• In a large saucepan over low heat, melt butter. Stir in the brown sugar until dissolved and remove from heat. Allow the mixture to cool. Beat eggs into the mixture one at a time then stir in the vanilla. Mix in the sifted ingredients one third at a time, mixing just enough to blend. Fold in peanut butter chips and pecans. Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes in the preheated oven for chewy blondies, or 35 to 40 minutes for drier, firmer blondies. When done, you can either let them cool and cut into squares for serving, or you can scoop out a hot blondie and cover with vanilla ice cream for a real treat.

CHOCOLATE CHIP COOKIE BLONDIES

Steps:

• Whisk flour, baking soda and salt. In a 1-qt. glass jar, layer flour mixture, brown sugar, granulated sugar, and chocolate chips in order listed. Cover and store in a cool dry place up to 3 months., To prepare blondies: Preheat oven to 375°. Whisk eggs, oil and vanilla until blended. Gradually add blondie mix, mixing well. Spread into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out clean (do not overbake), 15-20 minutes. Cool completely in pan on a wire rack.

CHOCOLATE OAT BLONDIES

Steps:

• Preheat oven to 180º C (350º F). Grease 11" X 7" pan.
• Mix together everything except oats and chocolate.
• Add in oats and chocolate.
• Spread into pan. Bake for 20 minutes or until golden brown on top.
• Cool before cutting into squares.