Blonde Brownie Caramel Cups Recipes

BLONDE BROWNIES II

Steps:

• Melt butter or margarine. Add sugar and mix well. Cool.
• Add eggs and vanilla, blend well. Add the rest of the ingredients except the chocolate chips.
• Put into a greased 9 x 13 inch pan. Sprinkle with chocolate chips and bake at 350 degrees F (180 degrees C) for 20 to 25 minutes. Cool and cut into bars.

BLONDE BROWNIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
• Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
• Stir the brown sugar into the melted butter and mix well. Cool slightly.
• Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
• Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

BLONDE BROWNIE CARAMEL CUPS

Steps:

• Heat oven to 350°F.
• Line 16 muffin cups with foil or paper baking cups.
• Melt butter in medium saucepan over low heat.
• Remove from heat and stir in brown sugar.
• Add vanilla and egg; mix well.
• Add flour, baking powder and salt; blend well.
• Stir in 1/2 cup chopped nuts.
• Divide batter evenly into lined muffin cups.
• Bake for 16 to 20 minutes or until golden brown.
• Meanwhile, in small saucepan over low heat, melt caramels with water; stir constantly until smooth (or microwave in glass bowl with 1 tablespoon water on High for 2-3 minutes, stirring occasionally).
• Immediately after brownie cups are removed from oven, place chocolate chips evenly into middle of each brownie.
• Spoon 1 scant tablespoon of caramel over chocolate chips in each cup.
• If necessary, stir additional water into melted caramels to maintain spoonable consistency.
• Sprinkle 1/4 cup finly chopped nuts evenly over brownies.
• Cool completely.
• Store in tightly covered container.

NO-COCOA BLONDE BROWNIE SQUARES

Steps:

• Preheat oven to 350° F; grease 15 x 10-inch jelly-roll pan.
• Combine flour, baking powder and salt in small bowl.
• Beat sugar and butter in large mixer bowl until creamy.
• Beat in eggs and vanilla extract; gradually beat in flour mixture.
• Stir in morsels; spread into prepared pan.
• Bake for 20 to 25 minutes or until top is golden brown.
• Cool in pan on wire rack.

BLOND BROWNIE CARAMEL CUPS

Steps:

• Heat oven to 350. Line 16 muffin cups with foil or paper baking cups. Melt butter in medium saucepan over low heat. Remove from heat; stir in brown sugar. Add vanilla and egg;mix well. Add flour,baking powder and salt; blend well. Stir in 1/2 cup chopped nuts. Divide batter evenly into lined muffin cups. Bake at 350 for 16 to 20 minutes or until golden brown.
• Meanwhile, in small saucepan over low heat, melt caramels with water;stir constantly until smooth.* Immediately after pans are removed from oven, place chocolate chips evenly into middle of each brownie. Spoon 1 scant tbsp of caramel over chocolate chips in each cup. If necessary, stir additional water into melted caramels to maintain spoonable consistency. Sprinkle 1/4 cup finely chopped nuts evenly over brownies. Cool completely. Store in tightly covered container.
• *TIP*: To melt caramels in microwave, place in small microwave safe bowl with 1 tbsp water. Microwave on HIGH for 2 to 3 minutes, stirring occasionally.

BLONDE BROWNIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.