Classic White Blondies Recipes

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CLASSIC BLONDIES



Classic Blondies image

Traditional blondies, tastes a little like cookie dough even after baked. Always asked for the recipe!!!

Provided by Anneliese8

Categories     Bar Cookie

Time 1h

Yield 36 bar cookies, 36 serving(s)

Number Of Ingredients 9

1 1/2 cups butter, softened
1 2/3 cups granulated sugar
1 cup light brown sugar, packed
4 large eggs (room temp)
2 tablespoons vanilla
1 cup semi-sweet chocolate chips
3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt

Steps:

  • Preheat oven to 350 degrees.
  • Grease and flour a 9 x 13 inch pan.
  • Cream butter & sugars until pale brown and thick; add the eggs one at a time and then add vanilla.
  • With a wooden spoon, stir in chocolate chips, then add the flour, baking powder & salt.
  • Spread into the prepared pan.
  • Bake for 45 minutes.

BLONDIES



Blondies image

Provided by Food Network Kitchen

Categories     dessert

Time 40m

Yield 18 squares

Number Of Ingredients 8

1 1/2 cups firmly packed light brown sugar
1 cup unsalted butter
2 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon fine salt
2 large eggs
1 teaspoon vanilla extract
About 1 1/2 cups butterscotch, semisweet chocolate, peanut butter, or white chocolate chips, optional

Steps:

  • Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
  • Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
  • Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
  • Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips, as desired.
  • Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
  • Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squares and serve.
  • Copyright 2005 Television Food Network, G.P. All rights reserved.

BLONDIES



Blondies image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 1h5m

Yield 16 blondies

Number Of Ingredients 10

1 1/2 sticks (12 tablespoons) unsalted butter, melted and cooled, plus more for the pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon kosher salt
1 1/2 cups packed dark brown sugar
1 tablespoon vanilla extract
2 large eggs, lightly beaten
1/2 cup toasted walnuts, coarsely chopped
1 cup plus 2 tablespoons bittersweet chocolate chips
Flaky sea salt, to garnish

Steps:

  • Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
  • Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
  • Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

BLONDIES



Blondies image

These moist and chewy treats couldn't be easier to toss together and are loaded with white chocolate chips, Heath bar bits and pecans. Molasses, just a tablespoon, adds an earthy, deep flavor. If white chocolate isn't your jam, sub in semisweet chocolate chips; a combination of both would not be remiss.

Provided by The New York Times

Categories     snack, cookies and bars, dessert

Time 40m

Yield 16 blondies

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter, plus more for greasing pan
1/2 cup sugar
1 tablespoon molasses
1 1/3 cups flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 egg, lightly beaten
1/3 cup white chocolate chips (semisweet chocolate chips may be substituted)
1/4 cup coarsely chopped Heath Bar
1/2 cup pecans, coarsely chopped

Steps:

  • Preheat the oven to 325 degrees. Butter an 8-inch square pan. In a medium saucepan, melt 1/2 cup (1 stick) butter. When hot, stir in sugar and molasses and transfer to a large bowl to cool.
  • In a medium bowl, combine flour, baking powder, baking soda and salt.
  • When butter mixture is cool, whisk in egg until slightly fluffy. Mix in the flour mixture until just combined, then fold in white chocolate chips, Heath Bar and pecans. Press batter into the prepared pan. Bake until golden and a toothpick inserted into the middle comes out clean, 28 to 30 minutes. Cool and cut.

Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 70 milligrams, Sugar 9 grams, TransFat 0 grams

BLONDIES



Blondies image

Blondies are made for those of us that love chocolate chip cookies, but don't have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together in one pot, are baked in one pan and are ready to eat in less than an hour, start to finish. This recipe is a great base for any blondie dream you may have. Use chips or chopped bar chocolate, try butterscotch or white chocolate chunks, stir in nuts, coconut or seeds. If you like your blondies sort of brownielike, follow the recipe as follows. For a chewier, cookielike blondie, reduce the eggs by one.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 35m

Yield 16 bars

Number Of Ingredients 9

12 tablespoons/170 grams butter, salted or unsalted, plus more for greasing
1 cup/220 grams packed brown sugar, light or dark
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup/128 grams all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups/255 grams bittersweet chocolate chunks or chips

Steps:

  • Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
  • Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
  • Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
  • Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
  • Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.

EASY BLONDIES



Easy Blondies image

Kids and adults will love these dense, pan-baked blondie bars.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 12

Number Of Ingredients 10

3/4 cup pecans, coarsely chopped
3/4 cup (1 1/2 sticks) unsalted butter, plus more for pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 cup packed light-brown sugar
2/3 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup (6 ounces) butterscotch or semisweet chocolate chips

Steps:

  • Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until toasted, 5 to 10 minutes. Transfer pecans to a bowl to cool.
  • Butter a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
  • In the bowl of electric mixer, combine butter and sugars. Beat until light and fluffy, 2 to 3 minutes, scraping sides occasionally. Add eggs and vanilla; beat until well combined. Add flour mixture; beat just until combined. Fold in butterscotch chips and toasted pecans.
  • Using an offset spatula, spread batter into pan. Bake until surface is golden brown and a cake tester inserted into center comes out barely clean, 45 to 55 minutes. Transfer to a wire rack to cool. Cut into squares. Store in an airtight container up to 3 days.

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