Ooey Gooey Samoa Blondies Recipes

BLONDIES

Steps:

• Preheat the oven to 350 degrees. Spray a 9" by 9" pan with cooking spray, line it with a piece of parchment that extends up two sides of the pan, spray the parchment, and set aside.
• Place the butter in the largest bowl your microwave will fit (this prevents butter splattering) cover it, and microwave it on high for 7-8 minutes, until the butter smells nutty and brown bits have sunk to the bottom of the bowl. To do this on the stove, turn the heat to medium and melt the butter in a small saucepan until the butter exhibits the above nuttiness and brown bits.
• Meanwhile, whisk the flour, baking powder and salt together in a medium sized bowl. Add the pecans and chips to the bowl and toss the add-ins with the flour. Set aside. Place the sugars in a large bowl and set aside.
• Add the sugars to the bowl you microwaved the butter in, or if you used a saucepan, transfer the butter to a large bowl and add the sugars. whisk until fully incorporated.
• Add the eggs and yolk one at a time, whisking gently after each addition. Add the vanilla and gently whisk again. Add the flour mixture to the bowl and using a rubber spatula, very gently fold the flour into the butter, sugar and eggs. Do not over-mix. Transfer the blondie batter to the prepared pan and use the rubber spatula to smooth the top.
• Sprinkle the Maldon sea salt (if using) over the top of the blondies, place the pan in the oven and bake for 30 to 35 minutes, until the top is lightly browned and crackly (I'd say pull them sooner rather than later as they can get dry and crumbly very quickly).
• Remove the pan from the oven and let cool on a rack until room temp, or until just cool enough to keep their shape if you want to eat them gooey and melty. Lift the blondies out of the pan by the parchment paper overhang and slice. Slice and serve with vanilla ice cream.

OOEY GOOEY SAMOA BLONDIES

Steps:

• preheat oven to 350 degrees
• line an 8 x 8 baking dish with parchment paper so that it hangs over on all sides by 2 inches
• in a large bowl stir butter and brown sugar together
• stir in the egg, vanilla and salt
• stir in flour
• spread evenly into the prepared baking dish
• bake for 20 to 25 min

ONE-BOWL OOEY GOOEY PEANUT BUTTER CHIP BLONDIES

Steps:

• In a large microwave-safe bowl, heat margarine or butter in the microwave on half-power until mostly melted.
• With a wire whisk, mix in brown sugar. Beat in eggs and vanilla extract.
• Dump in flour, baking soda and salt (if you're a purist, you can mix them in a separate bowl ahead of time, but I've always had just as good of results with the single-bowl method). Stir with a large wooden or plastic spoon until flour is completely incorporated.
• Add peanut butter chips and stir.
• Pour batter into a greased 13x9-inch pan and bake at 350 for 20-25 minutes or until it's nicely browned and looks set.
• Meanwhile, eat any remaining batter sticking to the bowl. :).
• If you like your blondies more done, you can bake them a bit longer until a toothpick inserted in the center comes out clean. I have no idea how long that takes because I've never gone that far. I find they're just right at about 22 minutes, and definitely best when warm.

GOOEY BLONDIES

Steps:

• Preheat the oven to 350 degrees. Lightly grease and flour a 9 by 13-inch baking pan and set aside. Sift flour with salt, baking soda, baking powder and set aside.
• Melt butter in a large sauce pan over low heat. Add the brown sugar, remove it from the heat and stir until completely blended; let cool to room temperature. Add eggs one at a time stirring well after each addition. Stir in the vanilla.
• Transfer the mixture to a large mixing bowl. With a rubber spatula, fold the sifted flour into the batter with a few smooth swift strokes and stir just until batter is blended and smooth. Do not over mix or the blondies will be heavy. Stir in the chips and nuts and pour into a prepared pan. With a spatula, spread the batter to make sure it is even in thickness. Bake for 35 to 40 minutes until the top springs back when you press it lightly with your fingertips or when a toothpick, when inserted in the center of the dough comes out clean.
• Remove the blondies from the oven and let them set until completely cool. Cut into rectangles and wrap individually in plastic or foil to keep them very fresh.