Cointreau Blondies Recipe Easy

facebook share image   twitter share image   pinterest share image   E-Mail share image

EASY NO-FAIL BLONDIES



Easy No-Fail Blondies image

Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense, rich, and fudgy with a paper-thin crinkly top. If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. In our video, we use browned butter. Brown butter is not essential when making these; however, it adds a lovely toasted note. If you do not want to use brown butter, use melted butter instead. The recipe and video have been updated to make directions clearer and include an optional 1/2 teaspoon of baking powder for slightly thicker blondies (explained in the tips section and article).

Provided by Adam and Joanne Gallagher

Categories     Dessert

Time 35m

Yield Makes 16 bars

Number Of Ingredients 10

8 tablespoons (115 grams or 1 stick) unsalted butter
1 cup (190 grams) lightly packed dark or light brown sugar
1 large egg at room temperature
1 teaspoon vanilla extract
1/4 teaspoon almond extract, optional
1/4 rounded teaspoon fine sea salt, decrease a little if sensitive to salt
1 cup (130 grams) all-purpose flour
1 cup (170 grams) chocolate chips
1/2 cup optional extras like toasted nuts, dried fruit, or shredded coconut
Optional: 1/2 teaspoon baking powder, see tips below

Steps:

  • Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
  • Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
  • Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
  • When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
  • Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
  • Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
  • Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
  • Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
  • Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
  • Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
  • Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.

Nutrition Facts : Calories 168, Protein 2 g, Carbohydrate 22 g, Fiber 1 g, Sugar 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 27 mg

COINTREAU BLONDIES



Cointreau Blondies image

This recipe was developed for RSC #9. (Thank you Tigerduck for the wonderful ingredient list). Each bite offers a different flavor in this bar that is rich sweet and candy like. A decadent treat sure to impress. The cook time includes time in the fridge. They should be cut in very small pieces as they are very sweet!

Provided by cookiedog

Categories     Bar Cookie

Time P1DT40m

Yield 36-64 squares, 36-64 serving(s)

Number Of Ingredients 17

16 ounces white chocolate, baking bars (2 8-oz. bars, broken into 1 inch pieces)
1/2 cup unsalted butter, cut into small pieces
2 eggs
1/4 cup brown sugar
2 teaspoons Cointreau liqueur
1 teaspoon vanilla extract
2 teaspoons fresh orange zest
1 1/4 cups flour
3/4 teaspoon salt
1/2 cup dried apricot, chopped
1/2 cup semi-sweet chocolate chips
1/2 cup macadamia nuts, chopped
10 ounces white chocolate chips
1/3 cup cream
1/3 cup powdered sugar
2 tablespoons Cointreau liqueur
1 teaspoon fresh orange zest

Steps:

  • Preheat oven to 350°F.
  • Line a 9 inch square baking pan with waxed paper, then grease the paper.
  • Melt white chocolate and butter in a double boiler over hot, but not boiling water.
  • Stir mixture occasionally until smooth. Set aside.
  • In a large mixing bowl, beat eggs until foamy.
  • Add sugar, Cointreau, vanilla extract, orange zest, melted chocolate and butter slowly.
  • Fold in flour, salt, dried apricots, chocolate chips and macadamia nuts until well combined.
  • Spoon mixture into the prepared pan.
  • Bake 25 minutes.
  • Cool bars in pan.
  • Icing:.
  • Melt all ingredients in a double boiler and mix well until smooth.
  • Pour over the bars in the pan.
  • Refrigerate overnight so that the icing will solidify.
  • Using the wax paper as an aid, lift the bars from the pan.
  • Use the blade of a pastry scraper or a knife to cut the bars into small squares or triangles.
  • These are best served at room temperature.

Nutrition Facts : Calories 198.7, Fat 12.2, SaturatedFat 6.8, Cholesterol 23.9, Sodium 73.1, Carbohydrate 21, Fiber 0.6, Sugar 17, Protein 2.4

EASY BLONDIES



Easy blondies image

Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee

Provided by Anna Glover

Categories     Afternoon tea, Dessert

Time 1h

Yield Cuts into 12-16 pieces

Number Of Ingredients 8

175g butter, cut into cubes, plus extra for the tin
200g light brown soft sugar
100g caster sugar
3 eggs
1 tsp vanilla extract or bean paste
200g plain flour
½ tsp baking powder
200g white chocolate, chopped, or use white chocolate chips

Steps:

  • Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
  • Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
  • Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.

Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

COINTREAU BLONDIES



Cointreau Blondies image

Make and share this Cointreau Blondies recipe from Food.com.

Provided by Boomette

Categories     Bar Cookie

Time 40m

Yield 12 serving(s)

Number Of Ingredients 9

1 cup plain flour
1/2 cup soft brown sugar
2 eggs
1 tablespoon orange peel, finely grated
1 cup macadamia nuts, chopped
400 g white chocolate chips
300 g white chocolate chips
1/3 cup cream
2 tablespoons Cointreau liqueur

Steps:

  • Grease and line a 32cm x 32cm baking tray with baking paper.
  • Preheat oven to 180C (356 F).
  • Melt half the chocolate and the butter, mix until smooth.
  • Stir in the flour, sugar, orange rind, nuts and remaining white chocolate buttons.
  • Mix well and spread into baking tray.
  • Bake for 15 go 20 minutes until firm to touch.
  • Cool in baking tray.
  • Icing: Melt all ingredients and mix well together.
  • Pour over cooled base while still in tin.
  • Chill overnight and cut into triangles.

Nutrition Facts : Calories 499.2, Fat 30.2, SaturatedFat 14.2, Cholesterol 50.8, Sodium 70.8, Carbohydrate 53.4, Fiber 1.3, Sugar 43.9, Protein 6.6

More about "cointreau blondies recipe easy"

EASY BLONDIES - ONE BOWL, SMALL BATCH - FUSS FREE FLAVOURS
easy-blondies-one-bowl-small-batch-fuss-free-flavours image
6/9/2021 Instructions. Preheat your oven to 180°C / 160°C Fan / Gas 4. Prepare an 8" / 20 cm square baking tin by lining with parchment paper, and then greasing with butter or a light flavourless oil. Put the butter into a large bowl or jug, and …
From fussfreeflavours.com


EASY BLONDIE RECIPE (AKA BLONDIE BROWNIES) - KYLEE COOKS
easy-blondie-recipe-aka-blondie-brownies-kylee-cooks image
12/31/2019 Preheat oven to 350 degrees and spray a 8×8 pan with cooking spray or coat with butter. In a large bowl, mix melted butter and brown sugar. Add eggs and vanilla and stir vigorously until smooth. Add the flour, baking …
From kyleecooks.com


RECIPES | COINTREAU UK
An explosion of flavours awaits you with this easy recipe of Boursault macarons. A little treat for all gourmands. To be paired with Cointreau Berry Fizz. Blue cheese and pear crostini . So …
From cointreau.com


CHOCOLATE CHIP BLONDIES (EASY RECIPE) - INSANELY GOOD
3/22/2022 Preheat the oven to 350 degrees Fahrenheit. Line a 9×13-inch baking pan parchment paper, leaving overhangs on the sides. Or grease the pan with non-stick spray or butter. In a …
From insanelygoodrecipes.com


EASY BLONDIE RECIPE - THE ART OF FOOD AND WINE
3/13/2021 Preheat oven to 350°F. Grease and flour a 9"x13" or a 7"x11" baking pan, or line with parchment paper. Stir together flour, baking powder, cornstarch, and salt in a small bowl. Set …
From theartoffoodandwine.com


EASY BLONDIE RECIPE - DESSERTS ON A DIME
8/30/2022 Prepare Oven and Baking Pan. Preheat the oven to 350 degrees F. Spray a 9X13 baking pan with nonstick spray or parchment paper. Mix Ingredients – Beat together the …
From dessertsonadime.com


EASY BLONDIE RECIPE FOR AN OCCASIONAL TREAT! - SEARCHING FOR SPICE
3/2/2022 Do let me know if you try this easy blondie recipe and if you made any changes. I love to get feedback from readers. You can also stay up to date by following on Instagram, …
From searchingforspice.com


12 BEST COINTREAU COCKTAILS - THE KITCHEN COMMUNITY
7/23/2022 Coat the rim of your glass with sugar to really give this cocktail the full effect. Garnish with a lemon twist. Source: inspiredtaste.net. 3. Lemon Drop Martini. The Lemon Drop Martini …
From thekitchencommunity.org


HOW TO MAKE HOMEMADE COINTREAU – EASY - OURHAIRSTYLES
11/25/2021 Cover the jar and let it rest for 25-30 days in a cool dark place. Ideally, after 30 days the peel has turned brown and dries. 3. Remove the orange, taking the same care that it does …
From ourhairstyle.com


17 BEST COINTREAU COCKTAILS - INSANELY GOOD
6/5/2022 1. Cointreau Margarita. One of the best drinks to introduce you to the wonders of Cointreau is a margarita. A splash of this triple sec rounds out the sourness and acidity. …
From insanelygoodrecipes.com


COINTREAU BLONDIES RECIPE - WEBETUTORIAL
Cointreau blondies is the best recipe for foodies. It will take approx 1480 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cointreau blondies at …
From webetutorial.com


COINTREAU BLONDIES RECIPE - EASY RECIPES
Instructions. Preheat the oven to 350°F. Line a 9 x 9 pan with parchment paper and set aside. In a large mixing bowl whisk together the melted butter and brown sugar. Add the eggs, egg yolk, …
From recipegoulash.cc


Related Search