Loaded Blondie Bars Food
BLONDIES
This easy blondie recipe makes bars that are chewy, a little fudgy, and completely addictive. You can add in chocolate chips, M&Ms, walnuts, or whatever mix-ins you like - meaning these blondies are infinitely adaptable, and the perfect switch-up from making brownies. Made with one bowl and no mixer, what's not to love?
Provided by Fiona Dowling
Categories Dessert
Time 35m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350F degrees. Line a 9x13 inch pan with parchment paper, or aluminum foil and lightly grease.
- In a large bowl, whisk together the melted butter and sugar (or beat with an electric mixer.
- Whisk in the eggs and vanilla extract. You don't want the butter to look like it's melting out at this point.
- Stir in the flour, cornstarch and salt, ensuring that there are no flour clumps.
- Fold in the chocolate chips/ mix-ins.
- Spoon the batter into the prepared pan and smooth the top.
- Bake in the preheated oven for 24-28 minutes, or until the top looks set and shiny and an inserted toothpick comes out clean or with a few damp crumbs.*
- Cool fully before slicing.
LOADED BLONDIES
Provided by Amanda Livesay
Time 1h15m
Number Of Ingredients 13
Steps:
- Center a rack in the oven and preheat oven to 325. Butter a 9 x 13 baking pan and put on a baking sheet. Whisk together the flour, baking powder, baking soda, and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated. Add the eggs 1 by 1, beating for 1 minutes after each addition, then beat in vanilla. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts, and coconut. Scrape the batter into the buttered pan and use the spatula to even the top as best as you can. Bake for 40 minutes, or until a knife inserted into the center of the blondies come out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack to cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up. Cut into 32 bars, each roughly 2 1/4 x 2 1/2 inches.
Nutrition Facts : Calories 168 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 7 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 84 milligrams sodium, Sugar 19 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
LEMON-BLUEBERRY BLONDIE BARS
Summer is a time to simply take it easy, and that's so much of what I love about this buttery blondie recipe. Not only does it capitalize on one of the most iconically refreshing summer flavor romances of all (lemon + blueberry forever), but it couldn't be simpler to whip up at a moment's notice. You may very well have every ingredient called for in your kitchen right now, and all you need is 25 hands-on minutes to pull these scrumptious lemon-blueberry bars together. P.S. If you happen to be a real citrus fanatic, consider doubling the glaze recipe for a more generous drizzle.
Provided by Darcy Lenz
Time 1h20m
Yield 9
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
- Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
- Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
- Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
- To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.
Nutrition Facts : Calories 425.2 calories, Carbohydrate 61.2 g, Cholesterol 85.4 mg, Fat 18.7 g, Fiber 1.2 g, Protein 4.6 g, SaturatedFat 11.3 g, Sodium 130.8 mg, Sugar 38.4 g
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