BROWN BUTTER WHITE CHOCOLATE BLONDIES
Provided by Duff Goldman
Categories dessert
Time 1h55m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Brown the butter by placing it in a medium saucepan over low heat to cook until medium-brown (not too light, not too burned), about 10 minutes. Remove from the heat and let it cool.
- Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking pan.
- Beat the cooled brown butter and brown sugar together in a stand mixer fitted with the paddle attachment until creamy. Add the eggs and vanilla and mix, scraping the sides of the bowl. Add the flour, baking powder and salt and mix until combined. Fold in chocolate chips and press the mixture evenly into the prepared pan.
- Bake the blondies until a toothpick inserted into the center comes out with only a few crumbs stuck to it, about 35 minutes (I like these blondies gooey, so I go with a little less time). Let cool completely on a wire rack, then cut them and wrap them individually in plastic wrap so the sides don't dry out. Store in the freezer or at room temperature.
MAGNOLIA BAKERY'S BLACK & WHITE CHOCOLATE BLONDIES
This is an amazing moist and chewy blondie bar recipe with two kinds of chocolates and nuts. What's not too love! From the great dessert cookbook, "More From Magnolia: Recipes from the World Famous Bakery and Allysa Torey's Home Kitchen". Allow the blondies to cool before cutting and serving. Enjoy!
Provided by blucoat
Categories Bar Cookie
Time 45m
Yield 24 2-inch blondies
Number Of Ingredients 11
Steps:
- Preheat your oven to 350 degrees. Grease and flour a 13x9 baking pan.
- In a small bowl, combine the flour, baking powder and salt. Set aside.
- In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add the two eggs and the vanilla and beat well. Add in the dry ingredients and mix well. Stir in the chocolate chunks and nuts.
- Bake for 35-40 minutes, or until cake tester inserted at centre of pan comes out with moist crumbs. Don't overbake!
MAGNOLIA BAKERY'S CHOCOLATE DROP COOKIES
From the famous Magnolia Bakery in New York City. I substituted Almond Roca (a US Pacific Northwest creation!) for the Heath bars.
Provided by COOKGIRl
Categories Dessert
Time 27m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
- In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
- To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
- Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and the vanilla chips.
- Arrange the cookies on a parchment lined baking sheet.
- Leave several inches between each cookie as they will need room to expand.
- Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.
Nutrition Facts : Calories 2414.8, Fat 161.2, SaturatedFat 65.2, Cholesterol 364, Sodium 1465.7, Carbohydrate 228.4, Fiber 17.9, Sugar 136.2, Protein 34.9
WHITE CHOCOLATE BAKER'S ONE BOWL BLONDIES
Try out something different this week with White Chocolate BAKER'S ONE BOWL Blondies. These white chocolate blondies include chopped pecans for a nutty flavor and are a convenient one bowl blondie recipe.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Line 8-inch square pan with foil, with ends of foil extending over sides. Spray with cooking spray. Microwave chocolate and butter in large microwaveable bowl on HIGH 1-1/2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs. Add flour, baking powder and salt; mix well. Stir in nuts.
- Spread into prepared pan.
- Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Use foil handles to lift brownies from pan before cutting to serve.
Nutrition Facts : Calories 210, Fat 12 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 120 mg, Carbohydrate 0 g, Fiber 0.8649 g, Sugar 0 g, Protein 3 g
WHITE CHOCOLATE BLONDIES
These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Time 55m
Yield Makes 16
Number Of Ingredients 8
Steps:
- Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
- Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
- Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
- Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.
Nutrition Facts : Calories 299 calories, Fat 17 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 27 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein
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
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