WHITE CHOCOLATE LIME BLONDIES
Deliciously sweet white chocolate bars with a tangy taste of the tropics!
Provided by Allison S.F.
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking dish.
- Combine white chocolate, butter, and lime zest in a saucepan over medium-low heat; cook and stir until completely melted, 5 to 10 minutes. Remove from heat.
- Beat egg in a bowl using an electric mixer until thickened and foamy; add white chocolate mixture, sugar, vanilla extract, and lime juice. Mix well. Fold 2/3 cup plus 1 tablespoon flour into mixture until batter is just mixed. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Cool blondies before cutting into bars.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 22.8 g, Cholesterol 36.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 5.9 g, Sodium 55.7 mg, Sugar 15 g
COCONUT OIL CHOCOLATE CHUNK BLONDIES
No butter (or any other dairy) in these ooey-gooey one-bowl blondies - coconut oil works perfectly in its place. But no coconut taste - just caramelized chocolatey bliss! Pinky swear.
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees Fahrenheit. Rub an 8"x8" baking dish with coconut oil and set aside.
- Add the 1/2 cup coconut oil and brown sugar to a large bowl. Mix with a spatula or wooden spoon until well-combined and smooth. Add the egg and vanilla and stir until combined. Sift in the flour, baking soda, and salt. Mix with wooden spoon until nearly incorporated - do not overmix. The batter will be very thick. Mix in the 1 cup chocolate chunks.
- Transfer batter to the baking dish and using the wooden spoon or your fingers, gently but firmly press the batter into the pan, smoothing the top as much as possible as you go.
- Bake until golden brown and set in the middle, about 30 minutes. Remove from oven and let cool in the pan for about 30 minutes. Cut into squares and use a cookie spatula to transfer to a wire rack to cool completely. Blondies keep well in a room-temperature airtight container for 2-3 days.
CHOCOLATE CHIP BLONDIES
Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. -Rhonda Knight, Hecker, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
WHITE CHOCOLATE BLONDIES
These bars have become an office favorite -- they are naughty but OH SO NICE!
Provided by Jenn Rochon
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 45m
Yield 12
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
- In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
- Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.
Nutrition Facts : Calories 325.1 calories, Carbohydrate 35.2 g, Cholesterol 55.3 mg, Fat 19.5 g, Fiber 1.2 g, Protein 4.4 g, SaturatedFat 11.6 g, Sodium 233.3 mg, Sugar 24 g
COCONUT BLONDIES
These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook"
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 13 x 9-inch baking pan.
- In small bowl, combine flour, baking powder and salt.
- In saucepan, melt butter over low heat.
- Remove from heat.
- Stir in brown sugar and vanilla; add eggs, stirring until well blended.
- Stir in flour mixture into sugar mixture just until blended.
- Stir in coconut and pecans.
- Spread batter evenly in prepared pan.
- Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
- Do not overbake; blondies will firm as they cool.
- Cool completely in pan on wire rack.
- When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
- Variations: Pecan Blondies--leave out coconut.
- Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.
WHITE CHOCOLATE AND LIME BLONDIES
Categories Chocolate Citrus Dessert Bake Valentine's Day Lime Winter Bon Appétit
Yield Serves 2
Number Of Ingredients 18
Steps:
- FOR BLONDIES:
- Preheat oven to 350°F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about 2 minutes. Stir in white chocolate mixture. Fold in dry ingredients. Spread batter in prepared pan. Sprinkle 1 ounce white chocolate atop batter. Bake until golden and top is dry to touch, about 35 minutes.(Can be made 1 day ahead. Cover; store at room temperature.)
- FOR BLONDIES:
- Combine cream and white chocolate in small saucepan. Whisk over low heat until chocolate melts. Transfer to medium bowl and chill until cold, about 1 hour. Beat mixture until stiff peaks form. Fold in sliced berries.
- Using foil as aid, lift blondie out of pan and place on work surface. Using 3 1/2-inch heart-shaped cookie cutter, cut out 4 hearts (reserve scraps for snacks). Place 1 heart on each of 2 plates. Spread berry filling over hearts on plates, dividing equally and maintaining heart shape. Top with remaining hearts set at slight angle. Garnish plates with halved strawberries, lime segments and mint. Sift powdered sugar lightly over hearts.
COCONUT BLONDIES
Steps:
- In a bowl with an electric mixer cream together the butter and the brown sugar, beating the mixture until it is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. In a small bowl whisk together the salt, the baking powder, and the flour, add the flour mixture to the butter mixture, and beat the batter until it is just combined. Stir in the chocolate chips and the coconut, spread the batter evenly in a buttered and floured 13- by 9-inch baking pan, and bake it in the middle of a preheated 350°F. oven for 25 to 30 minutes, or until it begins to pull away from the sides of the pan and crumbs adhere to a tester. Let the mixture cool completely in the pan on a rack and cut it into squares.
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COCONUT WHITE CHOCOLATE CHIP BLONDIES - AVERIE COOKS
From averiecooks.com
5/5 (1)Total Time 1 hrCategory Bars & BlondiesCalories 370 per serving
- Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the coconut. Fold in white chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
- Bake for 23 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not overbake. Note: if blondies appear to be browning too fast on top, you may wish to lower your oven temperature to 325F midway through cooking; both coconut and white chocolate have a tendency to cook quickly and burn easily. Allow blondies to cool for at least 45 minutes before drizzling with melted chocolate.
- In a medium microwave-safe bowl, melt the chocolate chips on high powder, about 1 minute, or until they can be stirred smooth. Drizzle blondies with melted chocolate using a spoon. Allow chocolate to set before slicing and serving, at least 15 minutes. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
COCONUT LIME WHITE CHOCOLATE BARS - AVERIE COOKS
From averiecooks.com
5/5 (2)Total Time 1 hrCategory Bars & BlondiesCalories 359 per serving
- Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.
- Wait momentarily before adding the egg so you don’t scramble it. Add the egg, brown sugar, lime juice (I used closer to 1/3 cup), lime zest, vanilla, and whisk until combined.
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