OAT FLOUR BLONDIES
So chewy. So flavorful. Rarely do you hear a blondie described as such but these are it: made with oat flour, in ten minutes and in one bowl.
Provided by buttermilkbysam
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 F. Grease an 8 or 9" square pan and line with two parchment slings (one on each side).
- Set the butter in a large heatproof bowl and melt the butter in the microwave for about 1 minute, it shouldn't be fully melted.
- Add the sugar and stir to combine, return to the microwave for another 30 seconds. Whisk the mixture quickly until it gets shiny and cohesive. Add the salt and vanilla and whisk to combine.
- Add the egg and yolk and whisk for a full minute, the mixture will turn glossy. Sprinkle in the oat flour and chocolate chips and fold with a rubber spatula.
- Pour batter into the prepared pan and bake for about 30-35 minutes, until the center puffs up a bit and a cake tester comes out with bits but is not gooey. Let cool in the pan and slice once firm.
- Store in an airtight container. They'll be nice and chewy for days. If you like you can store these in the fridge, they are chewy and fudge like when cold.
CHOCOLATE PEANUT BUTTER BLONDIES
Provided by Giada De Laurentiis
Categories dessert
Time 1h35m
Yield 24 small squares
Number Of Ingredients 12
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.
OAT BLONDIES
Make and share this Oat Blondies recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h15m
Yield 24 blondies
Number Of Ingredients 11
Steps:
- Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9x13 inch pan; set aside.
- In a bowl, whisk the flour, cinnamon, baking soda, and salt until combined; set aside.
- In a big bowl, cream the butter, sugar, and brown sugar using an electric mixer on medium speed; continue beating until pale brown and thick, about 7 minutes.
- Add the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
- Scrape down the sides of bowl as necessary; after beating in the second egg for 1 minute, stir in the vanilla.
- Using a wooden spoon or rubber spatula, stir in the oats and chocolate chips until combined.
- Then stir in the flour mixture just until incorporated (do not beat).
- Spoon batter into prepared pan, pressing it gently into the corners with your fingers.
- Bake for 30 minutes, until the top is lightly browned and a pick comes out clean.
- Set pan on a wire rack to cool for at least 30 minutes.
- Cut blondies into 24 pieces while they are still in the pan; carefully remove with an offset spatula.
- Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.
Nutrition Facts : Calories 220.1, Fat 10.8, SaturatedFat 6.3, Cholesterol 38, Sodium 111.8, Carbohydrate 29.2, Fiber 1.5, Sugar 16.9, Protein 3.1
OATMEAL CHOCOLATE CHIP BLONDIES
Make and share this Oatmeal Chocolate Chip Blondies recipe from Food.com.
Provided by LizCl
Categories Bar Cookie
Time 40m
Yield 48 bars
Number Of Ingredients 11
Steps:
- Cream butter and sugars.
- Add eggs and vanilla; beat well.
- Sift dry ingredients and add gradually to wet ingredients; mix well.
- Add oats, 1 cup at a time, chocolate chips, coconut or pecans and mix.
- Spread dough evenly into ungreased 15 X 10 inch pan.
- Bake at 350 degrees for 20-25 minutes.
Nutrition Facts : Calories 120.9, Fat 5.5, SaturatedFat 3.2, Cholesterol 17.9, Sodium 94.8, Carbohydrate 17.4, Fiber 0.8, Sugar 10.6, Protein 1.5
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.
EASY BLONDIES
Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12-16 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
CHEWY OATMEAL BLONDIES
For a kid-friendly lunch-box treat, add 4 ingredients to our Everyday Baking Mix, and bake blondies with just 10 minutes of prep time.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 16
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
- Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
- Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
- Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.
Nutrition Facts : Calories 152 g, Cholesterol 28 g, Fat 6 g, Protein 2 g, Sodium 144 g
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
APPLEBEE'S COPYCAT MAPLE BUTTER BLONDIES RECIPE
A family favorite dessert that taste just like the maple butter blondies at Applebee's.
Provided by Lauren
Categories Dessert
Time 40m
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees.
- In a large bowl mix together butter, brown sugar, egg, and vanilla. Then stir in baking powder, baking soda, salt and flour until well blended. Fold in the white chocolate chips and chopped nuts.
- Pour the thick batter into a greased 9x9 inch pan. Cook for 20 to 25 minutes.
- While the blondies are cooking you can prepared the maple butter sauce.
- In a medium saucepan combine the maple syrup and butter. Cook over LOW heat until butter is melted. Add brown sugar and softened cream cheese, stirring constantly until cream cheese has melted.
- After the blondies are done cooking, cut into squares. Top with a scoop of vanilla ice cream and drizzle maple butter sauce over all. Top with additional chopped pecans.
Nutrition Facts : Calories 615 kcal, Carbohydrate 82 g, Protein 6 g, Fat 30 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 82 mg, Sodium 374 mg, Fiber 1 g, Sugar 67 g, ServingSize 1 serving
CHOCOLATE OAT BLONDIES
White chocolate chips with wholewheat flour and oats make a lovely chewy caramel-like bar. White flour could be used instead of wholewheat, and brown sugar substituted for the raw sugar.
Provided by Midge_
Categories Bar Cookie
Time 30m
Yield 24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 180º C (350º F). Grease 11" X 7" pan.
- Mix together everything except oats and chocolate.
- Add in oats and chocolate.
- Spread into pan. Bake for 20 minutes or until golden brown on top.
- Cool before cutting into squares.
Nutrition Facts : Calories 120, Fat 5, SaturatedFat 2.8, Cholesterol 25.1, Sodium 44.1, Carbohydrate 17.6, Fiber 1, Sugar 11.6, Protein 2.1
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