Butter Nut Blondies Food

CHOCOLATE PEANUT BUTTER BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Lightly spray a 9-by-13-inch glass baking dish with nonstick cooking spray.
• Combine the butter, brown sugar and granulated sugar in a large bowl and beat using a handheld mixer until light and fluffy, about 2 minutes. Add the peanut butter, vanilla extract and eggs and beat again until fully combined. Add the flour, baking soda and salt and mix on low speed until the mixture is just fully mixed. Fold in the oats and chocolate chips with a rubber spatula. Spread the mixture in the prepared baking dish and bake until just set, 30 to 35 minutes. Do not over bake. Allow to cool completely before cutting into squares and serving.

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.
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ALMOST-FAMOUS MAPLE-BUTTER BLONDIES

Steps:

• Make the blondies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.
• Beat 10 tablespoons butter and the brown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the eggs, one at a time, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.
• Spread the batter in the prepared pan and bake until the blondies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.
• Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.
• Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple-butter sauce and the walnuts.

BROWN BUTTER BLONDIES

Steps:

• 1.Preheat oven to 375 degrees F. Butter and flour a 9-by-13-inch glass baking dish and set aside.
• 2. Melt butter in a medium skillet over medium heat until the water evaporates and the milk solids turn golden brown, 7 to 10 minutes. Remove from heat and let cool slightly.
• 3. Stir butter into brown sugar in a large bowl until smooth; cool to room temperature.
• Meanwhile, in another medium bowl, whisk together flour, baking soda, and salt; set aside. Whisk eggs and vanilla into sugar mixture. Add flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in chips, as desired.
• 4. Evenly spread batter into prepared dish. Bake until blondies are light brown around edges and a toothpick inserted in center comes out clean, about 20 to 25 minutes.
• Remove from oven; cool slightly. Invert onto a rack to release; cool completely. Cut into squares and serve.

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.

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.

BROWN BUTTER MAPLE BLONDIES RECIPE BY TASTY

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!

BUTTER-NUT BLONDIES

Steps:

• Preheat the oven to 350° F. Lightly grease a 9x13-inch pan. Melt the butter in a microwave-safe bowl or in a saucepan set over low heat. Remove from the heat and add the sugar, mixing until well blended. Transfer the mixture to a mixing bowl and let it cool to lukewarm.
• Add the eggs one at a time, beating well after each addition. Beat in the vinegar, vanilla, flavor (if using), baking powder and salt. Stir in the flour and nuts. Spread the batter in the prepared pan.
• Bake the blondies until the top looks shiny, 26 to 28 minutes. Don't overbake; bake just until the edges start to pull away from the sides of the pan and a sharp knife tip poked into the very center reveals sticky crumbs but not wet batter. Remove from the oven and run a knife all around the edge of the pan; this will help keep the blondies flat as they cool, by allowing the edges to settle in the pan along with the middle. Cool completely before cutting. If you prefer squares with a very smooth texture, wait 24 hours before cutting; this waiting period gives the bran in the whole wheat time to soften up.