RASPBERRY SWIRL BLONDIES AS MADE BY CHEF BRITNEY RECIPE BY TASTY
Chef Britney from Britney Breaks Bread shares her recipe for gooey, chewy, raspberry swirl blondies. They're perfect for any occasion, from a casual night in or to share with friends.
Provided by Britney Breaks Bread
Categories Desserts
Time 55m
Yield 9 blondies
Number Of Ingredients 10
Steps:
- Preheat the oven to 375°F (190°C).
- In a large bowl, whisk together the brown sugar, melted butter, and eggs until combined. Add the vanilla and whisk to incorporate.
- In a separate large bowl, whisk together the flour, baking soda, baking powder, and salt. Add the wet ingredients to the dry ingredients and whisk to combine, being careful not to overmix.
- In a small bowl, mash the raspberries with the back of a spoon or a potato masher until juicy. Fold into the blondie batter.
- Grease an 8-inch square baking pan with butter, then pour the blondie batter into the pan and smooth the top.
- Add the raspberry preserves to a microwave-safe bowl and melt in the microwave for 30 seconds. Pour on top of the batter, then use a toothpick or a skewer to create swirls.
- Bake the blondies for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely in the pan before slicing into 9 pieces and serving.
- Enjoy!
Nutrition Facts : Calories 218 calories, Carbohydrate 47 grams, Fat 1 gram, Fiber 0 grams, Protein 3 grams, Sugar 33 grams
RASPBERRY-PECAN BLONDIES
Categories Mixer Nut Dessert Bake Picnic Raspberry Pecan Summer Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher
Yield Makes 16 blondies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Line 9x9x2-inch metal baking pan with aluminum foil, extending foil over sides by 2 inches. Butter and flour foil. Whisk 2 cups flour, baking powder, salt, and baking soda in medium bowl to blend. Using electric mixer, beat brown sugar and butter in large bowl until light and fluffy. Beat in eggs 1 at a time, then vanilla. Add flour mixture and beat just until blended. Stir in chopped pecans. Spread batter evenly in prepared pan. Sprinkle raspberries over top.
- Bake dessert until top is golden and tester inserted into center comes out clean, about 50 minutes. Cool completely in pan on rack. (Can be made 1 day ahead. Cover with plastic wrap and refrigerate. Bring to room temperature before serving.) Cut into 16 squares and serve.
RASPBERRY RIPPLE BLONDIES
Treat the family to this simple but gorgeous traybake. Made with dark and white chocolate and fresh or frozen raspberries, these blondies won't last long
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 1h10m
Yield Serves 12-16
Number Of Ingredients 10
Steps:
- Tip most of the raspberries into a saucepan (reserving a handful), along with 1 tsp brown sugar and 2 tsp water. Cook over a medium heat until the raspberries have broken down and turned jammy. Remove from the heat and set aside to cool while you make the batter. ½
- Melt the butter in a second pan over a low-medium heat. Tip in both the sugars and cook until the mixture is bubbling and the sugars have dissolved. Remove from the heat and leave to cool for 10 mins.
- Meanwhile, combine the flour, baking powder and a good pinch of salt in a large bowl. Butter a 20 x 30cm tin and line with baking parchment. Heat the oven to 180C/160C fan/gas 4.
- Pour the wet ingredients into the dry, add the eggs and vanilla, and mix well until there are no pockets of flour. Scatter over the dark and white chocolate chunks and fold to combine. Scrape the mixture into the prepared tin and level the surface with a spatula. Dot over teaspoonfuls of the raspberry compote, then use a skewer to gently swirl it through the batter to create a marbled effect. Scatter over the reserved raspberries, then bake for 40-45 mins until set with a slightly gooey centre. Leave to cool completely in the tin, then cut into squares to serve. Will keep for up to three days in an airtight container.
Nutrition Facts : Calories 329 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 25 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
RASPBERRY-WHITE CHOCOLATE BLONDIES
White chocolate, almonds, and raspberries make for a fabulous, decadent blondie perfect for special occasions or just because.
Provided by McLaughA
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h10m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan.
- Combine chocolate and butter in a large microwave-safe bowl. Heat in a microwave oven on high power in 30-second increments, stirring between each, until chocolate is completely melted and blended with butter, 2 to 3 minutes.
- Add flour, sugar, eggs, vanilla extract, and salt to the bowl with the chocolate and whisk until smooth. Pour into the prepared pan.
- Drop dollops of raspberry jam on top and use a knife to swirl into batter. Sprinkle sliced almonds on top.
- Bake in the preheated oven until a knife inserted in the center comes out clean, about 25 minutes. Cool completely before slicing, about 30 minutes more.
Nutrition Facts : Calories 553.3 calories, Carbohydrate 59.4 g, Cholesterol 103.2 mg, Fat 32.3 g, Fiber 1 g, Protein 7.6 g, SaturatedFat 18.4 g, Sodium 266.9 mg, Sugar 42.6 g
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