Loaded Blondie Bars Recipe 445 Food
LOADED BLONDIE BARS
Check out these lip-smacking chocolaty bars - a nutty dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 36
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, mix crushed cookies and melted butter. Press mixture in bottom of pan.
- In medium bowl, beat brown sugar and 2/3 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until blended. On low speed, beat in flour and salt. Stir in toffee candy, pecans and chocolate chips. Spread over crust.
- Bake 50 to 55 minutes or until set. Cool completely in pan on cooling rack. Cut into 6 rows by 6 rows.
Nutrition Facts : Fat 2, ServingSize 1 Serving
LOADED BLONDIE BARS RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 11
Steps:
- Heat oven to 350. Spray 9 inch square pan with cooking spray. In small bowl, mix crushed cookies and melted butter. Press mixture in bottom of pan. In medium bow. beat brown sugar and 2/3 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until blended. On low speed, beat in flour and salt. Stir in toffee candy, pecans and chocolate chips. Spread over crust. Bake 50-55 minutes or until set. Cool completely in pan on cooling rack. Cut into 6 rows by 6 rows.
LOADED BLONDIES
These blondies are loaded with all kinds of extras!
Provided by RecipeGirl.com (shared from the Greyston Bakery Cookbook)
Categories Dessert
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease a 9x13-inch baking pan or heatproof glass dish. Line the pan with parchment paper, leaving about 1" of paper overhanging the two long sides.
- In a bowl, whisk together the flour and salt to blend. Set aside.
- In the bowl of an electric mixer set on medium speed, cream the butter, granulated sugar, and brown sugar. Beat in the eggs, one at a time, blending thoroughly and stopping to scrape down the sides of the bowl after each addition. Mix in the vanilla.
- Stir in the flour mixture until well combined. Stir in 1/2 cup of the chocolate pieces, 1/2 cup of the butterscotch pieces, and 1/2 cup of the walnuts. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula (SEE RECIPE NOTES BELOW). Sprinkle the remaining chocolate pieces, butterscotch pieces and walnuts evenly over the top.
- Bake for 30 minutes, or until a wooden skewer inserted near the center comes out clean. Set the pan on a wire rack to cool for 15 minutes. Grasp the edges of the parchment and carefully lift the blondies out of the pan. Cut into bars.
Nutrition Facts : ServingSize 1 blondie, Calories 254 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 189 mg, Fiber 1 g, Sugar 22 g
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THE BEST CHOCOLATE CHIP BLONDIES - BROMA BAKERY
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5/5 (42)Category DessertCuisine AmericanTotal Time 45 mins
- In a large mixing bowl whisk together the melted butter and brown sugar. Add the eggs, egg yolk, and vanilla extract and mix well.
- In a separate bowl stir together the baking powder, salt, and flour. Add the wet ingredients into the dry and fold together until just mixed and no clumps of flour remain. Fold in the chocolate chips. Do not over mix.
LOADED CHOCOLATE CHIP BLONDIES RECIPE | KING ARTHUR BAKING
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4.2/5 (74)Total Time 1 hrServings 24Calories 250 per serving
- Preheat your oven to 350°F. Lightly grease a 9" x 13" pan., Melt the butter in a medium-sized saucepan. Add the brown sugar, and stir until the mixture is smooth., Remove the pan from the heat, pour the butter-sugar mixture into a medium-sized bowl, and allow it to cool to lukewarm., Add the remaining ingredients, except the chips and nuts, stirring to combine. Fold in the chips and nuts.
- Spread the mixture evenly in the pan, and bake the brownies for 30 to 35 minutes, until they're light brown on the edges and top.
- Remove them from the oven, loosen their edges with a table knife, and cool completely before cutting.
- Store any leftovers, well wrapped, at room temperature for up to a week; freeze for longer storage.
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