CHOCOLATE CHIP CHEESECAKE BLONDIES RECIPE
These chocolate chip cheesecake blondies have everything you love all in one bar! They are so delicious, not your average blondies!
Provided by Steph Loaiza
Categories Dessert
Time 1h
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, cream together shortening, brown sugar, and sugar.
- Beat in the 3 eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, and salt; blend into the sugar mixture.
- Stir in chocolate chips, and set aside
- In a separate bowl, mix together the cream cheese and 1/4 cup sugar.
- Mix in the 2 remaining eggs.
- Spread 1/2 of chocolate chip dough in the bottom of a greased 9 x 13 inch pan.
- Pour cream cheese batter on top of dough.
- Drop pieces of the remaining chocolate chip batter over filling.
- Don't worry if there are gaps (the batter will spread)
- Bake for 45 minutes or until lightly browned on the top.
- Let them cool completely before cutting into bars.
Nutrition Facts : Calories 186 kcal, Carbohydrate 23 g, Protein 2 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 34 mg, Sodium 111 mg, Fiber 1 g, Sugar 15 g, ServingSize 1 serving
CHOCOLATE CHUNK BLONDIES
Steps:
- Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
- Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.
BLONDIES
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h5m
Yield 16 blondies
Number Of Ingredients 10
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.
BACON CHOCOLATE CHIP CHEESECAKE BLONDIES
If you're a sweet and savory fan like me, you'll go wild over this bacon cookie bar recipe. You just can't beat a cookie, brownie and cheesecake all mixed up and sprinkled with bacon. -Katie O'Keeffe, Derry, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 375°. Line a 9-in. square baking pan with foil, letting ends extend up sides; grease foil., Reserve 1/4 cup crumbled bacon for top. In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, salt and baking soda; gradually beat into creamed mixture. Stir in chocolate chips and remaining bacon. Press half of the dough onto bottom of prepared pan., For cheesecake layer, in a large bowl, beat cream cheese and sugar until smooth. Add eggs, milk and vanilla; beat on low speed just until blended. Pour over dough in prepared pan; drop remaining dough by rounded tablespoons over cheesecake layer. Sprinkle with reserved bacon., Bake until golden brown, 45-50 minutes. Cool in pan on a wire rack. Refrigerate at least 4 hours before cutting. Lifting with foil, remove from pan. Cut into bars.
Nutrition Facts : Calories 534 calories, Fat 31g fat (18g saturated fat), Cholesterol 113mg cholesterol, Sodium 523mg sodium, Carbohydrate 61g carbohydrate (45g sugars, Fiber 2g fiber), Protein 8g protein.
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
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