Jans Blondie Brownies Recipes

BLONDE BROWNIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
• Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
• Stir the brown sugar into the melted butter and mix well. Cool slightly.
• Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
• Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

BLONDE BROWNIES II

Steps:

• Melt butter or margarine. Add sugar and mix well. Cool.
• Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
• Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

BLONDIE BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.
• Combine shortening and milk in large saucepan. Place over low heat until shortening melts. Remove from heat, add the brown sugar and egg. Stir until well blended.
• Combine the flour, baking powder and salt; stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into prepared pan.
• Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool and cut into 2x2 inch squares.

BROWNIE BLONDIES

Steps:

• Preheat oven to 350F and line 8"x8" square pan with parchment paper.
• Place the butter and chopped chocolate in a medium bowl and melt together. You can use the microwave or a double broiler.
• Add the sugar and mix until incorporated then mix in the egg and egg yolk. Set aside while you make the blondie batter.
• Fold in the flour and salt and mix until fully blended.
• In a medium bowl, mix the melted butter and sugar then mix in the egg.
• Fold in the flour and salt. (at this stage you can fold the flour into the brownie batter)
• Pour the brownie batter into the prepared pan then the blondie batter.
• Use a knife to create a few swirls hen bake for 22 minutes. The blondies are ready when a toothpick comes out with a few moist crumbs from the center.
• Remove from the oven and alow to completely cool before inverting and slicing.

BLONDIE BROWNIES

Steps:

• Sift together sifted flour, baking powder, baking soda, and salt; stir in nuts; set aside.
• With an electric mixer, beat together melted butter and 1 cup brown sugar.
• Beat in egg and vanilla.
• Slowly beat dry mixture into wet mixture.
• Stir in vanilla baking chips by hand.
• Spread batter into a greased 9" X 9" X 2" baking pan.
• Bake in a 350 degree oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean; set aside to cool.
• For topping: In a saucepan over low heat, melt remaining 1/4 cup butter and maple syrup.
• Stir remaining 1/3 cup brown sugar into saucepan until it has dissolved.
• Remove saucepan from heat and beat in cream cheese and maple extract until smooth.
• Return saucepan to low heat and simmer, stirring constantly, until desired consistency.
• To serve: place 1 brownie on a plate. Top with 1 scoop of vanilla ice cream. Drizzle topping over. Delicious!

BLONDE BROWNIES V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a medium bowl, mix together the margarine, oil, white sugar and brown sugar until well blended. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, salt and baking powder; stir into the sugar mixture just enough to absorb. Spread the batter evenly into the prepared pan.
• Bake for 10 minutes in the preheated oven, then cover the pan with foil and return to the oven for an additional 10 to 15 minutes, or until firm. Cool slightly before cutting into bars.

JANE DAVIS'S BROWNIES

Steps:

• Preheat oven to 350°F.
• Lightly grease bottom and sides of an 8-inch square baking pan.
• Line with parchment paper, letting ends of paper extend above pan on 2 sides; lightly grease paper.
• Mix flour, baking powder and salt (I do it on a small piece of waxed paper so I have less dishes to wash).
• Melt butter in a medium saucepan over low heat.
• Remove from heat and add unsweetened chocolate; stir until chocolate melts completely.
• Stir sugar, vanilla and eggs into chocolate mixture (put it directly into the pan you used to melt chocolate).
• Add flour mixture and chocolate chips and stir until just blended.
• Spread evenly in prepared pan.
• Bake for 20 to 25 minutes until top is firm when lightly touched.
• Be sure not to overbake.
• Cool in pan on wire rack.
• When cool, lift out, holding paper ends, from pan to cutting board.
• The parchment paper should peel easily off before cutting.

MRS FIELDS AUTHENTIC BROWNIE RECIPE

Steps:

• In a large bowl beat the butter, sugar and cocoa until combined, not creamed.
• Add the eggs one at a time, beating to just combine after each addition.
• Add the flour, vanilla and half the choc chips and stir until just combined. Don't over mix or the brownies will be tough.
• Pour the mixture into a greased 9x13 inch pan.
• Pour the remaining choc chips over the top, getting a little everywhere. Use your hand to gently press the choc chips into the batter so they don't burn.
• Bake at 350oF (160oC) for 32 minutes.
• Cool for one hour, then place in the fridge until chilled.
• Do not slice or eat until the next day - this is VERY important.

JAN'S BLONDIE BROWNIES

Steps:

• Preheat oven to 350; line a 8x8 baking pan with greased parchment paper.
• Melt chocolate and margarine together; set aside.
• In a food processor, blend the chick/garbanzos; add eggs and continue blending until smooth. Add remaining ingredients, keeping the milk aside and only use sparingly if needed. These will be pretty thick; you will have to scrape them into the pan; they will not be a pourable batter.
• Bake until done.
• Frosting:.
• Cream the cheese and margarine; add the remaining ingredients and blend. If you are using white chocolate in the batter, use white chocolate for the icing and the same for dark chocolate. Frost when brownies are cool; sprinkle with 'optional' coconut noted, if desired.