THE BEST BLONDIES
What's a brownie without chocolate? A blondie, of course! Make it your own by adding your choice of dried fruits, nuts, and yes, even chocolate!
Provided by Ben S.
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 1h
Yield 24
Number Of Ingredients 7
Steps:
- Adjust oven rack to lowest position; heat to 325 degrees. Spray a 9-by-13-inch baking pan with vegetable cooking spray. Fit a12-by-18-inch piece of heavy-duty foil into the pan so you can use the foil overhang as a handle to pull baked blondies from the pan; coat foil with cooking spray.
- Whisk flour, baking powder and salt in a small bowl. Then, heat butter and brown sugar in a large pan until bubbling hot. Whisk eggs and vanilla in a large bowl. Slowly whisk hot sugar mixture, then dry ingredients, into eggs. Stir in optional add-ins (if using chocolate, let batter cool slightly first).
- Scrape batter into prepared pan, then bake until blondies are just set, about 45 minutes. Remove from oven and let cool for five minutes. Pull blondies from the pan using foil handles and set on a wire rack. Cool completely before cutting into 24 pieces.
Nutrition Facts : Calories 279 calories, Carbohydrate 40.6 g, Cholesterol 53.8 mg, Fat 12.3 g, Fiber 0.3 g, Protein 2.3 g, SaturatedFat 7.5 g, Sodium 152 mg, Sugar 26.9 g
ULTIMATE CHEWY BLONDIE
It's like a chewy fudge brownie, minus the chocolate. I tried several blonde recipes, but none of them came close to what I want. So I found a wonderful brownie recipe, and played around with substitutions until I think I found the perfect combination of ingredients. I usually make these for guys, and cut a 10" pan into 9 --3" square blondies- you could of course cut them smaller. A note about the baking time- my oven is old and unreliable, I bake it at 350* for 19 minutes and they turn out perfectly - I think it actually heats to 375-400*, but I am not sure, so you may want to check your blondes early so they don't over bake.
Provided by Random Rachel
Categories Dessert
Time 29m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F (see note about baking time/ temp).
- Grease a 10" baking pan.
- Melt butter. (I usually microwave it in a large mixing bowl for 1 minute from the fridge, or 2 minutes from the freezer.).
- Mix sugar, eggs, molasses, vanilla, and almond extract with butter.
- Mix flour, baking powder, and salt in a separate bowl. (I leave out the salt if I am using salted butter.).
- Mix wet and dry ingredients. Scrape batter into prepared pan, and smooth. Sprinkle top with toffee bits or candies.
- Bake for 19 minutes - you want the blondes to be set but not too firm - a toothpick will be slightly sticky when they are done.
- Cover with foil and allow to cool on a rack for at least 30 minutes (preferably an hour.) They really need to be almost completely cooled to be sliced and moved (although they are great hot, just a bit messy,) and the foil helps seal in the moisture.
Nutrition Facts : Calories 405.1, Fat 16.7, SaturatedFat 10.1, Cholesterol 82, Sodium 239.8, Carbohydrate 60.1, Fiber 0.8, Sugar 38.5, Protein 4.4
BLONDIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 16 blondies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
- Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
- Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.
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.
ULTIMATE BROWNIES
Martha's favorite brownie recipe eschews the more traditional nuts in favor of a generous amount of chocolate chunks.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Brownie Recipes
Yield Makes 24
Number Of Ingredients 8
Steps:
- Heat oven to 425 degrees. Butter a 9-by-13-inch glass baking dish, and line dish with parchment paper. Butter and flour parchment. Set dish aside.
- Place unsweetened chocolate and butter in the upper pot of a double boiler; melt over barely simmering water, stirring occasionally. Remove from heat, and set aside.
- In the bowl of an electric mixer fitted with the whisk attachment, combine eggs, vanilla, and sugar; beat on high speed for 10 minutes. Reduce speed to low; add chocolate mixture, beating to combine. Add flour and salt gradually, beating just to combine. Fold in semisweet chocolate chunks.
- Pour batter into the prepared baking dish. Bake bars until edges just start to pull away from pan, but the center is still moist, 25 to 30 minutes. Transfer dish to a wire rack to cool. Using a serrated knife, cut bars into 24 pieces. Store brownies in an airtight container for up to 1 week.
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