Tahitiblondies Recipes

BLONDIES

Blondies image

Provided by Bobby Flay

Categories dessert

Time 45m

Yield 18 to 36 squares

Number Of Ingredients 11

Ingredients

1 1/2 sticks unsalted butter, plus more for buttering the pan
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown muscovado sugar
1/2 cup dark brown muscovado sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup milk chocolate chips
1/2 cup coarsely chopped toasted almonds
1/4 cup plus 2 tablespoons toffee chips

Steps:

Preheat the oven to 350 degrees F. Butter and line a 9-by-9-by-2-inch baking pan with parchment paper, allowing a 2-inch overhang. Butter the lining too.
Whisk together the flour, baking powder and salt in a medium bowl and set aside.
Melt the butter in a medium saucepan; add both sugars and whisk until combined and the sugar is melted, about 5 minutes. Transfer the mixture to a medium bowl and let cool slightly. Whisk in the eggs and vanilla extract until combined. Add the flour mixture and whisk until just incorporated. Fold in the chocolate chips, almonds and toffee chips and transfer the mixture to the prepared pan.
Bake until the top cracks slightly and is firm to the touch and a skewer inserted into the center comes out with moist pieces clinging to it, 24 to 27 minutes. Remove to a wire rack and let cool completely. Remove the bars from the pan using the parchment handles, transfer to a cutting board and cut into 2-inch squares.

TAHITI BLONDIES

Tahiti Blondies image

I saw a similar version of these Blondies on Throwdown w/ Bobby Flay and Googled the recipe until I found the one that looked the closest to the one that was on the show. ( I usually give the link to the page but I cannot remember where I found it!) But this recipe ROCKS!!

Provided by Bella Rachelle

Categories Dessert

Time 40m

Yield 12 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups flour
1 1/2 cups light brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter, melted
2 large eggs
2 teaspoons vanilla
3/4 cup macadamia nuts, coarsely chopped
1 1/2 cups flaked coconut
1 cup white chocolate chips
1/2 cup crushed pineapple (8 ounce can, drained and pressed to remove as much juice as possible)

Steps:

Preheat oven the 350°F.
Spray a 9x-inch13 pan with cooking spray (and line with parchment paper if you want to remove the blondies to cut into circles).
Mix flour, baking powder, and salt and set aside. In another bowl, beat the butter and brown sugar. Add the eggs and vanilla and stir. Blend in the flour mixture, then add the coconut, nuts, pineapple, and white chocolate. Do not over mix or the blondies will be tough. Pour into the pan.
Bake for 25 - 30 minutes, or until lightly golden. Do not over bake. Cool before cooking.
F.Y.I-I used cashews instead of the macadamia nuts and a round cookie cutter to replicate the Blondies on the show!

Nutrition Facts : Calories 463.3, Fat 26.4, SaturatedFat 14, Cholesterol 67.7, Sodium 220.1, Carbohydrate 54.5, Fiber 1.6, Sugar 40.9, Protein 4.6

GINA'S TOFFEE BLONDIES

Gina's Toffee Blondies image

Provided by Patrick and Gina Neely : Food Network

Categories dessert

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 11

Ingredients

Nonstick cooking spray
1 1/2 cups all-purpose flour
2 teaspoons salt
2 sticks unsalted butter, softened
1 cup firmly packed dark brown sugar
1 cup granulated sugar
3 large eggs
1 tablespoon whole milk
2 teaspoons vanilla extract
1/2 cup creamy peanut butter
1 cup chopped chocolate covered toffee

Steps:

Preheat the oven to 350 degrees F.
Line a 13- by 9-inch glass pan with parchment paper, leaving a 2-inch overhang and spray with nonstick spray.
Whisk flour and salt together in a small bowl and set aside.
In a large bowl, using a hand held mixer, cream butter and both sugars together until light and fluffy. Slowly add eggs, 1 at a time until thoroughly combined. Add milk, vanilla extract, and peanut butter and continue to mix. Incorporate dry mixture into wet mixture in 3 separate additions. Using a spatula, fold in chocolate covered toffee bits.
Pour batter into prepared pan. Bake in the center rack of the oven for 30 minutes. Remove when toothpick inserted in the center comes out clean. Transfer to a wire rack and allow to cool completely. When cool use cookie cutters to create fun shapes.

BLONDIES

Blondies image

Blondies are made for those of us that love chocolate chip cookies, but don't have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together in one pot, are baked in one pan and are ready to eat in less than an hour, start to finish. This recipe is a great base for any blondie dream you may have. Use chips or chopped bar chocolate, try butterscotch or white chocolate chunks, stir in nuts, coconut or seeds. If you like your blondies sort of brownielike, follow the recipe as follows. For a chewier, cookielike blondie, reduce the eggs by one.

Provided by Samantha Seneviratne

Categories cookies and bars, dessert

Time 35m

Yield 16 bars

Number Of Ingredients 9

Ingredients

12 tablespoons/170 grams butter, salted or unsalted, plus more for greasing
1 cup/220 grams packed brown sugar, light or dark
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup/128 grams all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups/255 grams bittersweet chocolate chunks or chips

Steps:

Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.

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