BROWN BUTTER WHITE CHOCOLATE BLONDIES
Provided by Duff Goldman
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Brown the butter by placing it in a medium saucepan over low heat to cook until medium-brown (not too light, not too burned), about 10 minutes. Remove from the heat and let it cool.
- Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan.
- Beat the cooled brown butter and brown sugar together in a stand mixer fitted with the paddle attachment until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in chocolate chips and press the mixture evenly into the prepared pan.
- Bake the blondies until a toothpick inserted into the center comes out with only a few crumbs stuck to it, about 35 minutes (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap them individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.
7 INGREDIENT WHITE CHOCOLATE BLONDIES
Anything easy and using few ingredients is in my plan for cooking. These are easy and good.
Provided by Paula Todora
Categories Cookies
Time 30m
Number Of Ingredients 7
Steps:
- 1. Preheat the oven to 350˚F. Lightly butter a 9 x 13-inch pan and line with parchment paper, allowing enough overhang on the long side to lift the blondies from the pan.
- 2. Place the butter and 1 cup chocolate chips in a small saucepan over the lowest possible heat and cook until almost all the chocolate has melted. Off heat, stir until smooth. Set aside to cool to room temperature.
- 3. Place the sugar, eggs, and vanilla in the bowl of a mixer fitted with a whisk attachment and whip until lemon-colored and thick.
- 4. Replace the whisk attachment with the paddle and add the flour, salt, and remaining 1 cup chocolate chips and beat on the lowest speed until just combined. Scrape down the sides of the bowl, add the cooled chocolate mixture, and beat until just combined.
- 5. Pour into the prepared pan, smooth with a knife, and transfer to the oven. Bake until the top is just beginning to brown and a tester inserted in the center comes out clean, 20 to 22 minutes. Be careful not to over bake. Cool in the pan slightly and then cut into 24 bars
WHITE CHOCOLATE AND PECAN BLONDIES
Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.
Provided by Gemma Stafford
Categories dessert
Time 2h
Yield 9 blondies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
- In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
- Whisk in the eggs one at a time until well combined.
- Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
- Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
- Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.
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
WHITE CHOCOLATE CRANBERRY BLONDIES
Friends sometimes ask me to make these for wedding receptions. For a fancier presentation, I cut the bars into triangle shapes and drizzle white chocolate over each one individually. -Erika Busz, Kent, Washington
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 3 dozen.
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large microwave-safe bowl, melt the butter; stir in the brown sugar. Cool slightly., Add eggs, 1 egg at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk together flour, baking powder, salt and cinnamon; stir into butter mixture. Stir in cranberries and chopped chocolate (batter will be thick). Spread into a greased 13x9-in. pan., Bake until golden brown and a toothpick inserted in center comes out clean (do not overbake), 18-21 minutes. Cool completely on a wire rack., For frosting, beat cream cheese, confectioners' sugar and, if desired, orange zest until smooth. Gradually beat in half of the melted white chocolate; spread over blondies. Sprinkle with cranberries; drizzle with remaining melted chocolate., Cut into triangles. Store in an airtight container in the refrigerator.
Nutrition Facts : Calories 198 calories, Fat 9g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 100mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 0 fiber), Protein 2g protein.
BERRY AND WHITE CHOCOLATE BLONDIES
These blondies are fluffier and softer than traditional blondies, but they taste fantastic! They're also very to easy to make, and only use one bowl. Use any kind of berries you wish!
Provided by Kim
Time 55m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line a 9x9-inch pan with enough parchment paper to have overhang on all sides.
- Mix together melted butter, brown sugar, and white sugar in a large bowl with an electric mixer until thoroughly combined and mixture begins to lighten in color. Mix in egg, vanilla, and almond extract until thoroughly combined. Add in flour, baking soda, salt, and nutmeg, and mix until just combined. Gently fold in berries and white chocolate chips.
- Pour batter into the prepared pan. Carefully spread into an even layer.
- Place pan into preheated oven and bake until blondies are golden brown and set, 35 to 40 minutes. Remove blondies from oven and allow to cool completely in the pan. Gently lift out of the pan using the excess parchment paper. Cut into 16 squares.
Nutrition Facts : Calories 171.1 calories, Carbohydrate 22.6 g, Cholesterol 28.1 mg, Fat 8.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 5 g, Sodium 69.4 mg, Sugar 14.2 g
RASPBERRY WHITE CHOCOLATE BLONDIES
A Wolfgang Puck recipe that, again, came with my mixer. A yummy "blondie" recipe that can be made with things that are usually in my pantry.
Provided by SkinnyMinnie
Categories Bar Cookie
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350ºF.
- Prepare a 9x13 inch baking pan by spraying it with nonstick cooking spray.
- In the bowl of a stand mixer with the flat beater attached, thoroughly cream together butter and sugars.
- Add the eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together flour, salt and baking powder.
- With the mixer running on LOW, gradually add the flour mixture to the butter mixture.
- Pour the batter evenly into the prepared pan, spreading out well.
- Spoon raspberry preserves on top of the batter.
- Sprinkle the white chocolate chips evenly around the top.
- Bake for 30-35 minute.
- Let cool before cutting into bars.
Nutrition Facts : Calories 503, Fat 19.7, SaturatedFat 11.8, Cholesterol 81.5, Sodium 250.6, Carbohydrate 78.2, Fiber 0.9, Sugar 57.9, Protein 4.7
WHITE CHOCOLATE BLONDIES
These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
- Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
- Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
- Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein
WHITE CHOCOLATE AND LIME BLONDIES
Categories Chocolate Citrus Dessert Bake Valentine's Day Lime Winter Bon Appétit
Yield Serves 2
Number Of Ingredients 18
Steps:
- FOR BLONDIES:
- Preheat oven to 350°F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about 2 minutes. Stir in white chocolate mixture. Fold in dry ingredients. Spread batter in prepared pan. Sprinkle 1 ounce white chocolate atop batter. Bake until golden and top is dry to touch, about 35 minutes.(Can be made 1 day ahead. Cover; store at room temperature.)
- FOR BLONDIES:
- Combine cream and white chocolate in small saucepan. Whisk over low heat until chocolate melts. Transfer to medium bowl and chill until cold, about 1 hour. Beat mixture until stiff peaks form. Fold in sliced berries.
- Using foil as aid, lift blondie out of pan and place on work surface. Using 3 1/2-inch heart-shaped cookie cutter, cut out 4 hearts (reserve scraps for snacks). Place 1 heart on each of 2 plates. Spread berry filling over hearts on plates, dividing equally and maintaining heart shape. Top with remaining hearts set at slight angle. Garnish plates with halved strawberries, lime segments and mint. Sift powdered sugar lightly over hearts.
WHITE CHOCOLATE CRANBERRY BLONDIES
Although this recipe comes from Taste of Home Best Holiday Recipes, 2008, it has been tweaked to better suit my preferences -- After all, I LOVE CRANBERRIES! [NOTE of 7 Dec 08: I appreciate chef NurseJaney bringing to my attention (AFTER she'd tried making this recipe) that there MIGHT be an error in an ingredient amount! Sure enough, instead of the correct 2 1/4 cups of flour, I'd inadvertantly stated it as 1 1/4 cups! My sincere apologies!]
Provided by Sydney Mike
Categories Dessert
Time 33m
Yield 2 1/2 dozen, 30 serving(s)
Number Of Ingredients 15
Steps:
- FOR THE BLONDIE ~ In a microwave-safe bowl, melt butter.
- Stir in brown sugar, then transfer to a large mixing bowl & cool to room temperature.
- Preheat oven to 350 degrees F & grease a 13"x9" baking dish.
- Beat in eggs & vanilla.
- In another bowl whisk together flour, baking powder, salt & cinnamon, then gradually this flour mixture to butter mixture.
- Stir in cranberries & chopped chocolate ~ Batter will be thick.
- Spread into prepared baking dish & bake 18-21 minutes or until tootpick inserted near center comes out clean (DO NOT OVERBAKE!).
- Cool on wire rack.
- FOR THE FROSTING ~ In a large mixing bowl, beat cream cheese, powdered sugar & zest until blended.
- Gradually add half the melted chocolate, & beat until blended.
- Frost blondies, then sprinkle with chopped dried cranberries.
- Drizzle with remaining melted chocolate.
- Cut into bars & store in refrigerator.
Nutrition Facts : Calories 227, Fat 11.3, SaturatedFat 6.9, Cholesterol 36.2, Sodium 80, Carbohydrate 29.5, Fiber 0.5, Sugar 21.5, Protein 2.7
BLONDIE BROWNIES
This quick and easy no-chocolate brownie recipe takes 15 minutes to prepare and 20 minutes to bake.
Provided by CAMELLIA JEFFERY
Categories Desserts Cookies Brownie Recipes Nut Brownie Recipes
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 8x8 inch pan.
- Combine shortening and milk in large saucepan. Place over low heat until shortening melts. Remove from heat, add the brown sugar and egg. Stir until well blended.
- Combine the flour, baking powder and salt; stir into sugar mixture. Stir in vanilla and nuts. Spread evenly into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes or until toothpick inserted in middle comes out clean. Cool and cut into 2x2 inch squares.
Nutrition Facts : Calories 167 calories, Carbohydrate 20.1 g, Cholesterol 11.7 mg, Fat 9.2 g, Fiber 0.5 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 42.3 mg, Sugar 13.6 g
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