BEST-EVER BLOND BROWNIES
This is the only blond brownie recipe I ever use. It is a super easy recipe and is always a hit! The batter is to die for!
Provided by LaGourmande
Categories Bar Cookie
Time 45m
Yield 18 brownies, 18 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F.
- Sift together flour, baking powder, salt, and baking soda.
- Add nuts, mix well.
- Melt butter and mix with sugar, stir in eggs and vanilla
- Add flour mixture to sugar mixture slowly
- Pour into a greased 9 x 13 pan and sprinkle chips on top
- Bake for 30 minutes or until toothpick comes out clean.
Nutrition Facts : Calories 311.6, Fat 17.7, SaturatedFat 8.5, Cholesterol 43.8, Sodium 229.3, Carbohydrate 39, Fiber 2.5, Sugar 24.7, Protein 4
DELICIOUS BUTTERSCOTCH BROWNIES A.K.A. BLONDIES
This is my very favorite recipe for butterscotch brownies. They are fairly quick and simple and you can make several delicious variations to suit your taste. This recipe is adapted from the Betty Crocker Cookbook.
Provided by Holly Short
Categories Bar Cookie
Time 35m
Yield 16 bars, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Heat shortening over low heat until melted; remove from heat.
- Mix in brown sugar, egg, and vanilla extract.
- Sift together flour, baking soda, and salt; mix into brown sugar mixture.
- Spread into greased square pan 8x8x2 inches.Bake 25 minutes.
- Cut into squares while still warm. Enjoy!
- Variation 1. Mix 1/2 cup of chopped nuts into the batter.
- Variation 2. Sprinkle the batter with 1/2 cup of chocolate or butterscotch chips (or both) before baking.
- Variation 3. Drizzle with your favorite chocolate sauce after baking.
Nutrition Facts : Calories 213.6, Fat 7.1, SaturatedFat 1.8, Cholesterol 26.4, Sodium 322.4, Carbohydrate 35.8, Fiber 0.3, Sugar 26.6, Protein 2
BROWN BUTTER BLONDIES
Steps:
- First, brown the butter: Place it in a medium saucepan over low heat to cook. Check it after about 10 minutes; it should be a medium-brown color (not too light, not too burned). Once it reaches that color, take it off the heat and let it cool.
- Preheat the oven to 350 degrees F and grease a 9-by-13-inch baking pan.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cooled brown butter and brown sugar until creamy, about 2 minutes. 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 the walnuts and white chocolate chips.
- Press the mixture evenly into the prepared pan.
- Bake the blondies for about 35 minutes, or until a toothpick inserted into the center comes out with only a few crumbs stuck to it (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 individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.
BUTTERSCOTCH BROWNIES AKA BLONDIES
These bar cookies have the satisfying texture and heft of a brownie, but a wonderful butterscotch flavor.
Provided by Katie Workman
Categories Dessert
Time 44m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Grease a 13x9-inch baking pan, or spray with nonstick spray.
- In a medium-sized saucepan, melt the butter over low heat. Remove from the heat, add the brown sugar, and stir until blended. Let cool for at least 5 minutes. Add the vanilla, then add the eggs, one at a time, and stir to mix quickly until well combined, so the eggs don't cook in the still slightly warm brown sugar mixture.
- In a small bowl combine the flour, baking soda, and salt. Add to the saucepan and stir until combined. Stir in the nuts or chips, if using, and spread into the prepared pan. Smooth the top with a spatula. Bake until a wooden skewer or a toothpick inserted in the middle comes out clean, 24 to 28 minutes.
- Cool them in the pan on a wire rack. When cool, cut into 24 squares.
Nutrition Facts : Calories 195 kcal, Carbohydrate 27 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 94 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
BUTTERSCOTCH BLONDIES
Blondies are wonderful to make around the holidays because they come together quickly and one tray results in a whole batch of treats. Not to mention, these blondies are loaded with festive flavor, thanks to the toasted pecans, white chocolate chips and dried cranberries studded throughout. The drizzle of sweet butterscotch sauce and pinch of flaky sea salt makes for a winning salty-sweet combination.
Provided by Food Network
Categories dessert
Time 1h30m
Yield 9 servings
Number Of Ingredients 12
Steps:
- Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
- Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
- Whisk to combine the flour, baking powder and salt in a medium bowl.
- Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
- Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
- Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.
BUTTERSCOTCH BLONDIES
Blonde brownies are dotted with butterscotch chips to make these chewy bars extra delicious.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 45m
Yield 24
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
- Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
- In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.
- Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.
Nutrition Facts : Calories 273.7 calories, Carbohydrate 27.8 g, Cholesterol 35.9 mg, Fat 12.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 205.8 mg, Sugar 19.6 g
BLONDE BROWNIES
My family has enjoyed these bars as a potluck dessert, brown-bag treat and anytime snack many times throughout the years. Butterscotch or peanut butter chips can be used in place of the chocolate chips.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.
Nutrition Facts : Calories 144 calories, Fat 6g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 85mg sodium, Carbohydrate 20g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
BUTTERSCOTCH BLONDIES
These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top. They're delicious as is, but feel free to add some mix-ins (see note), if that's more your style. You'll want to keep the amount of extra ingredients, like nuts, chocolate and dried fruits, to 2 cups total, since blondies with a lot of mix-ins may take a few minutes longer to bake. For an especially delicious combination, try a mix of 1 cup chopped bittersweet chocolate or chips, 1/2 cup toasted walnuts and 1/2 cup chopped pitted dates.
Provided by Yossy Arefi
Categories cakes, quick breads, dessert
Time 40m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees and butter and line a 9-by-9-inch baking dish with parchment paper.
- Melt the butter in a saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer the butter and all the brown bits from the pan to a large heat-safe bowl to cool slightly.
- When the butter is cool (but still melted), add sugar, vanilla extract and salt. Whisk until smooth. Add the eggs and mix until well combined.
- Fold in the flour and baking powder along with any mix-ins until well combined and no streaks of flour remain in the batter.
- Pour batter into prepared pan, smooth the top, and sprinkle with flaky salt, if desired. Bake the blondies until set and slightly puffy, 20 to 27 minutes. For gooey blondies, err on the short side of the baking time. Cool before slicing.
CHIPPY BLOND BROWNIES
The flavors of chocolate and butterscotch make these chewy brownies a hit. Recipe is from Taste of Home. Note: If you want more butterscotch flavor, throw in some butterscotch chips.
Provided by CookingONTheSide
Categories Bar Cookie
Time 40m
Yield 2 dozen, 24 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, cream butter and brown sugar. Add the eggs, one at at time. Beat in vanilla.
- Combine the flour, baking powder and salt; gradually add to creamed mixture. Stir in the chocolate chips and pecans.
- Spread into a greased 11-inch by 7-inch by 2-inch baking pan. Bake at 350 degrees F for 25-30 minutes or until toothpick inserted near the center comes out clean.
- Cool on a wire rack.
Nutrition Facts : Calories 139.7, Fat 7.1, SaturatedFat 3.4, Cholesterol 25.3, Sodium 94.3, Carbohydrate 18.7, Fiber 0.8, Sugar 12.8, Protein 1.7
BLONDE BROWNIES (BIG BATCH)
These are super easy, makes a crowd pleasin' batch of moist chewy bars. Recipe given to me by a lady in South Carolina.
Provided by Iron Bloomers
Categories Bar Cookie
Time 55m
Yield 30 bars
Number Of Ingredients 9
Steps:
- Spray a jelly roll pan with no-stick spray (10x15).
- Preheat oven to 350°.
- Stir together dry ingredients (first 3); set aside.
- In large bowl combine brown sugar and oil till combined well; beat in eggs one at a time.
- Add vanilla and blend well.
- Add flour mixture, chips and nuts; mix completely.
- Pour into prepared pan.
- Bake at 350° for 35-40 minutes. Test with toothpick.
- Careful not to over bake. Check at 35 minutes.
- Cool on wire rack.
- Cut into squares and when cool store airtight.
Nutrition Facts : Calories 274.9, Fat 16.5, SaturatedFat 3.6, Cholesterol 28.2, Sodium 124.6, Carbohydrate 31.1, Fiber 1.5, Sugar 21, Protein 3.6
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