EASY NO-FAIL BLONDIES
Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense, rich, and fudgy with a paper-thin crinkly top. If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. In our video, we use browned butter. Brown butter is not essential when making these; however, it adds a lovely toasted note. If you do not want to use brown butter, use melted butter instead. The recipe and video have been updated to make directions clearer and include an optional 1/2 teaspoon of baking powder for slightly thicker blondies (explained in the tips section and article).
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 35m
Yield Makes 16 bars
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
- Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
- Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
- When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
- Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
- Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
- Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
- Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
- Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
- Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
- Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.
Nutrition Facts : Calories 168, Protein 2 g, Carbohydrate 22 g, Fiber 1 g, Sugar 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 27 mg
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
BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 18 squares
Number Of Ingredients 8
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.
EASY 4 INGREDIENT BLONDIES
These are the easiest and best blondies I have ever made. They are requested at every family gathering. I have varied the recipe by using chocolate cake mix with white chips. Both are delicious.
Provided by creativekat
Categories Dessert
Time 25m
Yield 20 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350. Set aside 13x9 pan.
- Blend cake mix, eggs and melted butter with electric mixer on low speed until the ingredients are moistened (about 1 minute). Scrape down sides and stir in chocolate chips, stirring until well incorporated. Mixture will be very thick.
- Scrape mixture into 13x9 pan. Using fork or fingertips, press batter out evenly so that it reaches all the sides.
- Bake until golden brown and a toothpick inserted in the center comes out with a few crumbs attached. Bake 20-25 minutes. Cool on wire rack for 30 minutes before cutting into squares.
Nutrition Facts : Calories 200, Fat 10.6, SaturatedFat 5, Cholesterol 33.9, Sodium 210.6, Carbohydrate 25.6, Fiber 0.8, Sugar 15.8, Protein 2.2
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.
BLONDIES
Blondies are made for those of us that love chocolate chip cookies, but don't have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together in one pot, are baked in one pan and are ready to eat in less than an hour, start to finish. This recipe is a great base for any blondie dream you may have. Use chips or chopped bar chocolate, try butterscotch or white chocolate chunks, stir in nuts, coconut or seeds. If you like your blondies sort of brownielike, follow the recipe as follows. For a chewier, cookielike blondie, reduce the eggs by one.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 35m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
- Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
- Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
- Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
- Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.
ULTIMATE CHEWY BLONDIE
It's like a chewy fudge brownie, minus the chocolate. I tried several blonde recipes, but none of them came close to what I want. So I found a wonderful brownie recipe, and played around with substitutions until I think I found the perfect combination of ingredients. I usually make these for guys, and cut a 10" pan into 9 --3" square blondies- you could of course cut them smaller. A note about the baking time- my oven is old and unreliable, I bake it at 350* for 19 minutes and they turn out perfectly - I think it actually heats to 375-400*, but I am not sure, so you may want to check your blondes early so they don't over bake.
Provided by Random Rachel
Categories Dessert
Time 29m
Yield 9 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350*F (see note about baking time/ temp).
- Grease a 10" baking pan.
- Melt butter. (I usually microwave it in a large mixing bowl for 1 minute from the fridge, or 2 minutes from the freezer.).
- Mix sugar, eggs, molasses, vanilla, and almond extract with butter.
- Mix flour, baking powder, and salt in a separate bowl. (I leave out the salt if I am using salted butter.).
- Mix wet and dry ingredients. Scrape batter into prepared pan, and smooth. Sprinkle top with toffee bits or candies.
- Bake for 19 minutes - you want the blondes to be set but not too firm - a toothpick will be slightly sticky when they are done.
- Cover with foil and allow to cool on a rack for at least 30 minutes (preferably an hour.) They really need to be almost completely cooled to be sliced and moved (although they are great hot, just a bit messy,) and the foil helps seal in the moisture.
Nutrition Facts : Calories 405.1, Fat 16.7, SaturatedFat 10.1, Cholesterol 82, Sodium 239.8, Carbohydrate 60.1, Fiber 0.8, Sugar 38.5, Protein 4.4
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