EASY NO-FAIL BLONDIES
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
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
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
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
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
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
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
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
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