WHITE CHOCOLATE AND LIME BLONDIES
Steps:
- Preheat oven to 350 degrees Fahrenheit. Spray an 8x8 or 9x9 inch baking dish with non-stick cooking spray.
- In the bowl of a stand mixer or with an electric hand mixer, cream together butter and sugars. Add lime juice, eggs, and vanilla and beat until creamy.
- In a medium bowl, whisk together flour, lime zest, baking powder, and salt. Add dry ingredients to wet ingredients and beat until combined.
- Stir in white chocolate chips. Dough will be thick and you may need to stir the chocolate chips in by hand. Spread into the bottom of prepared baking dish.
- Bake for 20-25 minutes or until just starting to turn golden brown. Do not over bake if you want a gooey bar. If you prefer a more cookie-like texture, bake for the entire time.
- Allow to cool for 15 minutes before cutting into bars.
Nutrition Facts : Calories 238 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 53 milligrams cholesterol, Fat 11 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 1, Sodium 146 grams sodium, Sugar 20 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
WHITE CHOCOLATE LIME BLONDIES
Deliciously sweet white chocolate bars with a tangy taste of the tropics!
Provided by Allison S.F.
Categories Desserts Cookies Brownie Recipes Blondie Recipes
Time 35m
Yield 9
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking dish.
- Combine white chocolate, butter, and lime zest in a saucepan over medium-low heat; cook and stir until completely melted, 5 to 10 minutes. Remove from heat.
- Beat egg in a bowl using an electric mixer until thickened and foamy; add white chocolate mixture, sugar, vanilla extract, and lime juice. Mix well. Fold 2/3 cup plus 1 tablespoon flour into mixture until batter is just mixed. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Cool blondies before cutting into bars.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 22.8 g, Cholesterol 36.9 mg, Fat 9.8 g, Fiber 0.3 g, Protein 2.5 g, SaturatedFat 5.9 g, Sodium 55.7 mg, Sugar 15 g
COCONUT BLONDIES
These are awesome. I can't wait to try the chocolate chip version. From "The All New Good Housekeeping Cookbook"
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 24 brownies
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Grease 13 x 9-inch baking pan.
- In small bowl, combine flour, baking powder and salt.
- In saucepan, melt butter over low heat.
- Remove from heat.
- Stir in brown sugar and vanilla; add eggs, stirring until well blended.
- Stir in flour mixture into sugar mixture just until blended.
- Stir in coconut and pecans.
- Spread batter evenly in prepared pan.
- Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
- Do not overbake; blondies will firm as they cool.
- Cool completely in pan on wire rack.
- When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
- Variations: Pecan Blondies--leave out coconut.
- Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.
WHITE CHOCOLATE AND LIME BLONDIES
Categories Chocolate Citrus Dessert Bake Valentine's Day Lime Winter Bon Appétit
Yield Serves 2
Number Of Ingredients 18
Steps:
- FOR BLONDIES:
- Preheat oven to 350°F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about 2 minutes. Stir in white chocolate mixture. Fold in dry ingredients. Spread batter in prepared pan. Sprinkle 1 ounce white chocolate atop batter. Bake until golden and top is dry to touch, about 35 minutes.(Can be made 1 day ahead. Cover; store at room temperature.)
- FOR BLONDIES:
- Combine cream and white chocolate in small saucepan. Whisk over low heat until chocolate melts. Transfer to medium bowl and chill until cold, about 1 hour. Beat mixture until stiff peaks form. Fold in sliced berries.
- Using foil as aid, lift blondie out of pan and place on work surface. Using 3 1/2-inch heart-shaped cookie cutter, cut out 4 hearts (reserve scraps for snacks). Place 1 heart on each of 2 plates. Spread berry filling over hearts on plates, dividing equally and maintaining heart shape. Top with remaining hearts set at slight angle. Garnish plates with halved strawberries, lime segments and mint. Sift powdered sugar lightly over hearts.
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5/5 (5)Estimated Reading Time 4 minsServings 16Total Time 1 hr 45 mins
- Preheat the oven to 325°F. Prepare a square 8 x 8 baking dish with a nonstick cooking spray or butter.
- In a saucepan over low heat, melt the Unsalted Butter, about 1 - 2 minutes, remove from heat and add in 1 cup of the White Chocolate Chips, no need to stir, just allow the heat of the butter to melt the chips.
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- In the bowl of a mixer, beat the melted butter and sugar together. add the eggs and vanilla and mix well.
- Fold in the almonds, coconut and white chocolate then transfer the batter to the prepared baking dish and bake for 20-25 minutes until a skewer inserted comes out with moist crumbs attached (blondies can dry out and over-bake easily so rather underbake them slightly).
COCONUT WHITE CHOCOLATE CHIP BLONDIES - AVERIE COOKS
From averiecooks.com
5/5 (1)Total Time 1 hrCategory Bars & BlondiesCalories 370 per serving
- Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a medium microwave-safe bowl, melt the butter, about 60 seconds. To the melted butter, add the brown sugar and stir to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the coconut. Fold in white chocolate chips and pour batter into prepared pan, smoothing it lightly with a spatula or offset knife if necessary.
- Bake for 23 to 27 minutes, or until edges begin to slightly pull away from sides of pan, center is set and golden, and a toothpick comes out clean; do not overbake. Note: if blondies appear to be browning too fast on top, you may wish to lower your oven temperature to 325F midway through cooking; both coconut and white chocolate have a tendency to cook quickly and burn easily. Allow blondies to cool for at least 45 minutes before drizzling with melted chocolate.
- In a medium microwave-safe bowl, melt the chocolate chips on high powder, about 1 minute, or until they can be stirred smooth. Drizzle blondies with melted chocolate using a spoon. Allow chocolate to set before slicing and serving, at least 15 minutes. Blondies can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
SOFT & FUDGY COCONUT LEMON BLONDIES - CRAZY FOR CRUST
From crazyforcrust.com
Reviews 61Estimated Reading Time 6 minsCategory DessertTotal Time 40 mins
- Preheat oven to 350°F. Line a 9x13” pan with foil or parchment paper and spray with cooking spray.
- Cream butter, brown sugar and granulated sugar in a large bowl using an electric mixer. Add eggs, vanilla, and lemon juice and lemon extract and beat until combined. Add lemon zest, baking powder, salt, and flour and mix. Stir in coconut and white chocolate chips.
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
- Bake for about 18-23 minutes or until the bars just lose their glossy sheen and are light golden around the edges. Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.
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Estimated Reading Time 4 mins
- Preheat oven to 350 degrees. Spray an 8” or 9” square baking dish with nonstick cooking spray and set aside.
- Spread all of the coconut on a large baking sheet and slide into the preheated oven for 5-7 minutes or until golden brown, stirring once while baking. Remove from oven and set aside to cool.
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5/5 (1)Category DessertCuisine AmericanTotal Time 25 mins
- Place the butter and coconut oil in a large bowl and beat until creamy and combined; about 2 minutes (I recommend using a standmixer/ handheld mixer to help here if you have one).
- Combine the granulated sugar and lime zest in a small bowl; rub the lime zest into the sugar until fragrant and well combined.
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- Combine flour, soda, baking powder, and salt. Stir into wet ingredients with the chips and coconut. Chill dough overnight to blend flavors.
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Estimated Reading Time 2 mins
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- Place strawberries and their juices in a small saucepan over medium high heat. Cook - stirring occasionally - for 8-10 minutes, or until the mixture has slightly thickened and the berries are soft enough to easily be smashed by a fork. Remove from heat, stir well (smashing any large chunks of fruit) and let cool for at least 15 minutes.
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4/5 (120)Category BakingServings 16Total Time 1 hr 10 mins
- Preheat the oven to 180°C, fan 160°C, gas 4. Line the base and sides of a 20cm square brownie tin with baking paper.
- Melt the butter in a pan, then allow to bubble gently, swirling the pan occasionally until it begins to turn brown and smell nutty – about 5 minutes, but watch it closely so it doesn’t burn. Meanwhile, tip 150g of the white chocolate into a large mixing bowl. When the butter is browned, remove from the heat and pour onto the chocolate. Stir to melt.
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- Mix-in the white chocolate chips and coconut by hand. Cover and chill for at least 1 hour or overnight.
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- Melt butter, transfer to a large bowl. Add brown sugar and mix until there are no lumps. Allow to cool slightly. Mix in egg, vanilla and lime juice, then add dry ingredients. Stir until just combined, then fold in white chocolate chips.
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