Blondies Ii Food

BLONDIES

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
• Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
• Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
• Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips, as desired.
• Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
• Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squares and serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

BLONDIES

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.

CLASSIC BLONDIES

Steps:

• Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

EASY BLONDIES

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.

TOFFEE BLONDIES II

Steps:

• Preheat the oven to 350 degrees F.
• Prepare an 8 by 8 inch square pan by lining it with foil.
• In an electric mixer, cream together the butter and brown sugar. It won't quite cream like unmelted butter, but just get it mixed really well.
• Add the eggs, vanilla, and salt and mix until well combined.
• Add the flour and mix on low until just combined.
• Add the toffee bits and, with a rubber spatula, mix them in, scraping down the bowl and giving the batter a final mix by hand.
• Bake the blondies for 30-35 minutes until just golden brown and firm.
• Enjoy!

EASTER EGG BLONDIES

Steps:

• Heat the oven to 190C/170C fan. Butter a deep 20 x 20cm brownie tin, and line the base and sides with baking parchment. Melt the butter and white chocolate in a heatproof bowl set over a pan of simmering water, stirring now and then until smooth. Remove from the heat and leave to cool for 5 mins.
• Tip the muscovado and caster sugars and the eggs into a large, clean bowl and whisk for 2 mins until the mixture is thick and foamy. Whisk a quarter of the mixture into the melted chocolate and butter mixture along with the vanilla. Carefully fold in the rest of the egg mixture until smooth, then fold in the flour, baking powder and a pinch of salt until everything is combined. Roughly chop 100g of the mini chocolate eggs, then fold into the batter. Pour the batter into the tin and gently shake to level the surface. Press half of the remaining whole mini chocolate eggs into the top.
• Bake the blondies for 45-50 mins. Check they are cooked by giving the tin a gentle shake - they should be mostly set, with a slight wobble in the centre. Remove from the oven and immediately press the rest of the whole mini chocolate eggs into the top (these can be roughly crushed or halved first for a different texture, if you like). Leave to cool completely in the tin. Don't worry if the mixture sinks slightly. Once cooled, the blondies will be gooey, fudgy and moist, cut into squares and serve. Will keep in an airtight tin for up to four days.