BEST BLONDIE RECIPE
This is the best chewy blondie recipe! These cookie bars include the option of adding white chocolate chips and nuts, but they taste just as good without any add-ins!Be sure to check out the VIDEO at the bottom of the recipe!
Provided by Sam Merritt
Categories Dessert
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 350F (175C) and line a 13x9 pan with parchment paper**
- Combine melted butter and sugar in a large bowl and stir well.
- Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
- In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
- Gradually stir dry ingredients into wet until completely combined.
- Fold in white chocolate chips and nuts, if using.
- Spread blondie batter into prepared pan and transfer to oven.
- Bake on 350F (175C) for 25-30 minutes*** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
- Allow to cool before cutting and enjoying
Nutrition Facts : ServingSize 1 blondie (calorie count includes nuts and chips), Calories 370 kcal, Carbohydrate 46 g, Protein 4 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 181 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g
BLONDIE RECIPE
These blondies are rich, chewy, filled with white chocolate chips, and made in just one bowl. This is The BEST Blondie Recipe you will ever try!
Provided by Danielle
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined.
- Add the flour, baking powder, and salt and mix until just combined, then fold in the white chocolate chips. Scoop the batter into the prepared 9x13 pan and spread it around into one even layer.
- Bake at 350°F (177°C) for 28-32 minutes or until the top is set and lightly browned. Remove from the oven and transfer the pan to a wire rack to cool completely before slicing into bars.
BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 18 squares
Number Of Ingredients 8
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.
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
EASY 4 INGREDIENT BLONDIES
These are the easiest and best blondies I have ever made. They are requested at every family gathering. I have varied the recipe by using chocolate cake mix with white chips. Both are delicious.
Provided by creativekat
Categories Dessert
Time 25m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350. Set aside 13x9 pan.
- Blend cake mix, eggs and melted butter with electric mixer on low speed until the ingredients are moistened (about 1 minute). Scrape down sides and stir in chocolate chips, stirring until well incorporated. Mixture will be very thick.
- Scrape mixture into 13x9 pan. Using fork or fingertips, press batter out evenly so that it reaches all the sides.
- Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached. Bake 20-25 minutes. Cool on wire rack for 30 minutes before cutting into squares.
Nutrition Facts : Calories 200, Fat 10.6, SaturatedFat 5, Cholesterol 33.9, Sodium 210.6, Carbohydrate 25.6, Fiber 0.8, Sugar 15.8, Protein 2.2
BROWN SUGAR CHEWIES
Steps:
- Preheat oven to 350 °F. Spray an 8-inch square pan with vegetable oil cooking spray.
- In a small saucepan, melt the butter. Turn off the heat, add the brown sugar and stir until smooth. Stir in the egg. Stir together the flour and baking powder and stir into the brown sugar mixture. Add the vanilla and pecans. Pour the batter into the prepared pan and bake for 20 minutes. When cool, dust the top with a sifting of confectioners' sugar.
BLONDIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 16 blondies
Number Of Ingredients 10
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.
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