Bombshell Blondies Food

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.

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.

CHERYL'S SINFULLY DELICIOUS BOMBSHELL BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 inch pan.
• Cream butter & sugars until pale brown and thick; add the eggs one at a time and then add vanilla.
• Stir in chips, then add the flours, baking powder & salt. Be careful at this point because it makes a large batch and the powdery ingredients can go everywhere!
• Spread into the prepared pan.
• Bake for 45 minutes.
• Cut into 24 squares.

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.

BOMBSHELL BLONDIES

Steps:

• 1. Grease and flour a 9x13 baking pan. Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.
• 2. In a microwave safe large bowl, add 2 sticks butter and brown sugar. Microwave on high. Remove from microwave and stir until butter and sugar are melted and gooey. Cool to room temperature.
• 3. Slightly beat eggs and stir into brown sugar and butter. Add in vanilla. Add the flour mixture into this mixture all at once and stir rapidly with a large spoon or spatula just until blended. Do not over stir. Fold in butterscotch chips and nuts.
• 4. Spoon and smooth into prepared baking pan. Bake in a preheated 350 degree oven for 35-40 minutes or until toothpick tests clean. Cool in pan.
• 5. Cream Cheese Icing: In a medium bowl with mixer at meduim speed,beat together cream cheese and butter until light and fluffy. Gradually add the powdered sugar and vanilla. Beat for one minute or until frosting is of desired consistency.
• 6. Frost the top of cooled blondies with cream cheese icing and sprinkle top with chopped nuts. Cut into small squares. Tightly wrap and refrigerate leftovers.