MALTED BLONDIES WITH CRUSHED PRETZELS
Provided by Food Network
Categories dessert
Time 1h45m
Yield 12 large or 24 small blondies
Number Of Ingredients 15
Steps:
- Preheat the oven to 325 degrees F. Line a 9-by-13-inch pan with parchment paper.
- Cream together the brown sugar, butter and granulated sugar in the bowl of a stand mixer on medium speed until light and fluffy, approximately 3 minutes Add the eggs 1 at a time, beating for 1 minute after each addition. Add the malted milk powder and vanilla. Reduce the mixer speed to low and add the flour, baking powder, baking soda and salt, mixing until just incorporated. Mix in the toffee bits, chopped pecans, chocolate chips and malted milk balls.
- Transfer the batter to the prepared pan. Top with the chopped pretzels, patting them into the batter. Bake until golden on top and a toothpick comes out clean with a couple fudgy crumbs, 35 to 40 minutes. Let cool completely before cutting.
EASTER BLONDIES
Our white chocolate and malted milk Easter blondies are the dessert dreams are made of. One seriously good looking blondie to slice and share this Easter
Provided by Sophie Godwin - Cookery writer
Categories Dessert, Treat
Time 55m
Yield cuts into 12 squares
Number Of Ingredients 8
Steps:
- Heat oven to 180C/160C fan/ gas 4, butter a 20 x 20cm brownie tin and line the base with parchment. Mix the melted butter with the sugar, beating until smooth, then beat in the eggs. Add the malted milk powder, flour and baking powder, stir to just combine, then fold in the Maltesers. Spoon the mixture into the prepared tin and bake for 30 mins until cooked around the outside but still wobbly in the middle.
- Resist the temptation to eat the blondies straight away and put the tin in the fridge to set for 2 hrs. Once set, top with the bunnies, drizzle over the melted white chocolate (if using) and cut into 12 squares.
Nutrition Facts : Calories 339 calories, Fat 16 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
BROWN BUTTER MAPLE BLONDIES RECIPE BY TASTY
Ring in fall with these delicious brown butter maple blondies. Caramelized white chocolate blondies meet a gooey ganache with ribbons of decadent maple glaze to make the perfect fall dessert.
Provided by Aleya Zenieris
Categories Desserts
Time 2h15m
Yield 12 blondies
Number Of Ingredients 20
Steps:
- Make the blondies: Preheat the oven to 250°F (120°C).
- Spread the white chocolate in a single layer in a large glass baking dish. Bake, stirring with a rubber spatula every 10 minutes, until the chocolate is caramelized, 30-40 minutes total. Remove the chocolate from the oven and let sit while you make the brown butter.
- Increase the oven temperature to 350°F (180°C). Line a 9 x 13 x 2-inch baking pan with 2 sheets of aluminum foil, leaving a bit of overhang around all of the edges. Grease the foil lightly with nonstick spray.
- Melt the butter in a medium saucepan over medium heat. Bring to a boil, stirring frequently with a heat-safe rubber spatula. As the water begins to boil out of the butter, the milk solids in the butter will separate, sink to the bottom of the pot, and begin to toast. Stir constantly until the butter turns nutty brown, about 10 minutes total. Turn off the heat, add the caramelized chocolate, and stir to melt and combine with the browned butter. Let cool slightly, about 5 minutes.
- In a large glass bowl, whisk together the brown sugar, granulated sugar, maple syrup, malted milk powder, kosher salt, eggs, vanilla, and maple extract until smooth and homogenous. Slowly stream in the white chocolate mixture and continue whisking until combined. Sift in the flour and stir with a rubber spatula to bring the batter together.
- Pour the batter into the prepared pan and smooth the top.
- Bake the blondies until golden brown and set, 35-40 minutes. Remove from the oven and let cool for 1 hour.
- Make the maple caramel: In a small, heavy-bottomed pot fitted with a candy thermometer, heat the maple syrup over medium heat until the temperature reaches 225°F (107°C). Remove the pot from the heat and add the butter. Swirl the pan until the butter melts completely, then slowly pour in the heavy cream and sprinkle in the flaky sea salt. Use a heat-safe spatula to stir until just combined. Let the caramel cool until thickened slightly, about 15 minutes.
- Make the ganache: Fill a small pot with 1 inch of water and bring to a boil over medium-high heat. Add the white chocolate to a medium glass bowl and set over the boiling water, making sure the water is not touching the bottom of the bowl. Pour in the heavy cream and stir with a small rubber spatula until completely melted and smooth, about 5 minutes.
- Lift the blondies from the pan, remove and discard the foil, and place the blondies on a wire rack set over a baking sheet. Pour the ganache over the blondies and use an offset spatula to cover completely. Sprinkle the flaky sea salt on top, then use a spoon to drizzle the caramel over the ganache to create a marbled effect.
- Slice into 12 pieces.
- Enjoy!
Nutrition Facts : Calories 539 calories, Carbohydrate 77 grams, Fat 23 grams, Fiber 0 grams, Protein 10 grams, Sugar 57 grams
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- Beat butter, brown sugar and granulated sugar in large bowl until well blended. Add eggs; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until well blended. Stir in 1-1/2 cups crushed malted milk balls and nuts, if desired. Spread in prepared pan; sprinkle top with remaining 1/2 cup crushed candies.
- Bake 30 to 35 minutes or until top is golden brown and center is set. Cool completely in pan on wire rack. Cut into bars.
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