GOOEY BROWN BUTTER BLONDIES WITH PECANS
Provided by Claire Saffitz
Categories Dessert Kid-Friendly Pecan Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Makes 24
Number Of Ingredients 17
Steps:
- Brown butter mixture:
- Cook butter in a medium saucepan over medium heat, stirring often, until butter foams, then browns, 5-8 minutes. Transfer brown butter to a medium bowl; let cool slightly. Add egg, brown sugar, vanilla, and salt and beat until mixture is light and falls back onto itself in a slowly dissolving ribbon, about 3 minutes. Fold in flour.
- Blondie:
- Preheat oven to 350°. Butter a 13x9" baking dish and dust with flour. Toast pecans on a rimmed baking sheet, tossing once, until slightly darkened and fragrant, 8-10 minutes. Let cool.
- Whisk baking powder, salt, and 2 1/4 cups flour in a medium bowl. Using an electric mixer on medium-high speed, beat brown sugar and 1 cup butter in a large bowl until light and fluffy, about 5 minutes. Add eggs one at a time, beating between additions; mix until pale and fluffy, about 2 minutes. Mix in vanilla.
- Reduce speed to low and mix in dry ingredients. Fold in half of pecans. Scrape two-thirds of batter into prepared baking dish; smooth top, pushing batter to edges. Alternating, dollop brown butter mixture and remaining batter on top. Smooth and sprinkle remaining pecans over.
- Bake until blondie is golden brown and firm (a tester will not come out clean), 30-35 minutes. Let cool before slicing. Serve with ice cream.
- Do ahead: Blondies can be made 1 day ahead. Store tightly wrapped at room temperature.
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
ONE-BOWL OOEY GOOEY PEANUT BUTTER CHIP BLONDIES
This one's for the "undercooked cookies are the best" crowd. Well, I suppose I'll allow you to cook them all the way if you like. :) I've tweaked this recipe a bit to get it to the point that it's no fuss, and can even be done in one bowl. No messy scooping around in the peanut butter jar; this one uses peanut butter chips instead. You can substitute other types of chips if you like - chocolate, white chocolate, butterscotch, etc.
Provided by ItalianMama
Categories Bar Cookie
Time 35m
Yield 24 serving(s)
Number Of Ingredients 8
Steps:
- In a large microwave-safe bowl, heat margarine or butter in the microwave on half-power until mostly melted.
- With a wire whisk, mix in brown sugar. Beat in eggs and vanilla extract.
- Dump in flour, baking soda and salt (if you're a purist, you can mix them in a separate bowl ahead of time, but I've always had just as good of results with the single-bowl method). Stir with a large wooden or plastic spoon until flour is completely incorporated.
- Add peanut butter chips and stir.
- Pour batter into a greased 13x9-inch pan and bake at 350 for 20-25 minutes or until it's nicely browned and looks set.
- Meanwhile, eat any remaining batter sticking to the bowl. :).
- If you like your blondies more done, you can bake them a bit longer until a toothpick inserted in the center comes out clean. I have no idea how long that takes because I've never gone that far. I find they're just right at about 22 minutes, and definitely best when warm.
CHEWY GOOEY BLONDE BROWNIES
This has always been my favorite cookie. You can add in chocolate chips and/or nuts, but I love the plain, unadulterated maple-like flavor. To halve the recipe, use an 8x8" pan and check five minutes sooner.
Provided by Laura Meehan
Categories Bar Cookie
Time 40m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 8
Steps:
- Mix together first four ingredients in a small bowl and set aside.
- Mix together the oil, sugar, eggs, and vanilla, then stir in the dry ingredients.
- Bake in a greased, 9x13-inch pan, for 25-30 minutes at 350°F or until a toothpick comes out clean from the center.
GOOEY BLONDE BROWNIES
Make and share this Gooey Blonde Brownies recipe from Food.com.
Provided by SuzieQue
Categories Bar Cookie
Time 55m
Yield 28 bars
Number Of Ingredients 7
Steps:
- Combine butter and brown sugar in saucepan.
- Cook over medium heat, stirring constantly until bubbly.
- Cool slightly (If you let it get too cool, it will harden).
- Transfer butter mixture to a mixing bowl.
- Beat in eggs and vanilla.
- Quickly stir in flour, salt and walnuts.
- Pour into a greased 13X9 pan.
- Bake in a preheated 325 degree oven about 25 - 35 minutes until edges start to brown.
- Let cool before cutting.
- Note: You cannot test for doneness with a toothpick since these remain somewhat gooey inside!
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BEST CHEWY BLONDIES RECIPE• THE FRESH COOKY
From thefreshcooky.com
4.8/5 (16)Total Time 45 minsCategory Bars & BrowniesCalories 309 per serving
- Preheat oven to 350-375° F (see high altitude instructions below) and line desired pan (see end of instructions) with parchment paper or foil for easier slicing.
- Start by melting butter (and browning if you choose to do brown butter blondies), in a large mixing bowl or the bowl of a stand mixer, add brown sugar and melted butter and stir until smooth. To brown butter, in small saucepan melt butter over low heat, you will hear it snap, pop, applaud for awhile. Swirl pan occasionally (but don't walk away), it will go silent and start foaming up, once it does, keep on low heat and swirl for a minute or so until brown starts to bubble up through the foam, when it smells nutty it's ready, remove from heat. Add to brown sugar and continue with recipe.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla. In a separate bowl, whisk together flour, baking powder and salt. Stir in flour mixture one cup at a time, mixing into the wet mixture a little at a time, until completely combined. Add desired mix-ins (chips, nuts, toffee, etc) stiring until mixed.
- Spread batter into parchment or foil lined pan (for easier slicing). To easily "spread" batter, scoop batter into prepared pan and using a piece of parchment, wax paper or plastic wrap, lay over top of batter and smooth to edges of pan until even, see video below for how I do it.
GOOEY CHOCOLATE CHUNK BLONDIES - HANDLE THE HEAT
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4.7/5 (37)Total Time 35 minsCategory Dessert
- Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil. Spray with nonstick cooking spray.
- In a large bowl combine the butter and sugar with a rubber spatula. Add the egg, egg yolk, molasses, and vanilla and stir until combined. Stir in the salt and flours. Stir in 3/4 of the chocolate chunks.
- Pour the batter into the prepared pan. Sprinkle with the remaining chocolate chunks, pressing into the batter slightly. Bake for 25 minutes, or until set but still gooey. Allow to cool before cutting. Sprinkle with sea salt before serving.
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