Paula Deen Blondies Food

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray. In a large bowl, beat butter, sugars, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and salt until combined. Add to butter mixture, beating at medium speed until combined. Stir in chocolate and pecans. Spread batter into prepared pan. Bake for 20 to 25 minutes or until golden brown and a wooden pick inserted in the center comes out clean. Remove from oven, and let cool completely before cutting.

FROSTED ORANGE BLONDIES

Steps:

• Preheat oven to 350°. Spray a 13×9-inch baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan.
• In a large bowl, beat butter and granulated sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in zest and extracts.
• In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Spread batter into prepared pan.
• Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool completely in pan on a wire rack.
• In a large bowl, beat cream cheese and butter with a mixer at medium speed until smooth; beat in zest. With mixer on low speed, gradually add confectioners' sugar, beating until smooth.
• Using excess parchment as handles, remove blondies from pan, and spread frosting onto blondies. Garnish with zest, if desired. Cut into bars. Cover and refrigerate for up to 3 days.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve.
• Copyright 2001 Television Food Network, G.P. All rights reserved

PECAN BLONDIES WITH VANILLA CARAMEL

Steps:

• Preheat oven to 350˚. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
• In a large bowl, whisk together brown sugar, melted butter, eggs, vanilla, and salt until smooth; stir in flour and walnuts until combined. Spread batter into prepared pan.
• Baked until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack.
• Using excess parchment as handles, remove from pan, and cut into 3-inch squares. Serve with ice cream and Vanilla Caramel.
• In a medium heavy-bottomed saucepan, bring brown sugar, cream, butter, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to a low boil; cook, stirring frequently, for 10 minutes. Remove from heat; stir in vanilla. Let cool for 30 minutes before serving. Refrigerate in an airtight container for up to 1 week.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

BLONDIES

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
• Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
• Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
• Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips, as desired.
• Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
• Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squares and serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

EASY BLONDIES

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.