Cointreau Blondies 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.

COINTREAU BLONDIES

Steps:

• Preheat oven to 350°F.
• Line a 9 inch square baking pan with waxed paper, then grease the paper.
• Melt white chocolate and butter in a double boiler over hot, but not boiling water.
• Stir mixture occasionally until smooth. Set aside.
• In a large mixing bowl, beat eggs until foamy.
• Add sugar, Cointreau, vanilla extract, orange zest, melted chocolate and butter slowly.
• Fold in flour, salt, dried apricots, chocolate chips and macadamia nuts until well combined.
• Spoon mixture into the prepared pan.
• Bake 25 minutes.
• Cool bars in pan.
• Icing:.
• Melt all ingredients in a double boiler and mix well until smooth.
• Pour over the bars in the pan.
• Refrigerate overnight so that the icing will solidify.
• Using the wax paper as an aid, lift the bars from the pan.
• Use the blade of a pastry scraper or a knife to cut the bars into small squares or triangles.
• These are best served at room temperature.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved