BLONDIE RECIPE
These blondies are rich, chewy, filled with white chocolate chips, and made in just one bowl. This is The BEST Blondie Recipe you will ever try!
Provided by Danielle
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined.
- Add the flour, baking powder, and salt and mix until just combined, then fold in the white chocolate chips. Scoop the batter into the prepared 9x13 pan and spread it around into one even layer.
- Bake at 350°F (177°C) for 28-32 minutes or until the top is set and lightly browned. Remove from the oven and transfer the pan to a wire rack to cool completely before slicing into bars.
EASY NO-FAIL BLONDIES
Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense, rich, and fudgy with a paper-thin crinkly top. If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. In our video, we use browned butter. Brown butter is not essential when making these; however, it adds a lovely toasted note. If you do not want to use brown butter, use melted butter instead. The recipe and video have been updated to make directions clearer and include an optional 1/2 teaspoon of baking powder for slightly thicker blondies (explained in the tips section and article).
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 35m
Yield Makes 16 bars
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
- Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
- Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
- When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
- Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
- Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
- Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
- Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
- Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
- Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
- Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.
Nutrition Facts : Calories 168, Protein 2 g, Carbohydrate 22 g, Fiber 1 g, Sugar 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 27 mg
BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 18 squares
Number Of Ingredients 8
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.
CLASSIC BLONDIES
Steps:
- Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.
Nutrition Facts : Calories 147 kcal, Carbohydrate 20 g, Cholesterol 27 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 89 mg, Sugar 13 g, Fat 7 g, ServingSize Makes 9 to 16 blondies, UnsaturatedFat 0 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
More about "blondie recipe mary berry recipes"
THE BEST BLONDIE RECIPE (THE ONLY ONE YOU NEED)
From crazyforcrust.com
BLONDIE PIE - MORE.CTV.CA
From more.ctv.ca
WHITE CHOCOLATE BROWNIES (BLONDIES) RECIPE - BBC FOOD
From bbc.co.uk
THE BEST BLONDIE RECIPE - SUGAR SPUN RUN
From sugarspunrun.com
RECIPES | MARY BERRY
From maryberry.co.uk
GORDON RAMSAY'S ULTIMATE BLONDIE RECIPE - YOUTUBE
From youtube.com
BEST EASY BLONDIE RECIPES FT. JANE'S PATISSERIE, FITWAFFLE
From thehappyfoodie.co.uk
MALTESER BLONDIES | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
THE BEST BLONDIE RECIPES TO MAKE AT HOME | BBC GOOD FOOD
From bbcgoodfood.com
BLONDIES RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
MARY BERRY WHITE CHOCOLATE BLONDIES - MYCOOKINGMETHODS.COM
From mycookingmethods.com
STORK WHITE CHOCOLATE BLONDIES | EASY BAKING RECIPE
From thehappyfoodie.co.uk
BLONDIE RECIPE MARY BERRY
From tfrecipes.com
TERRY'S CHOCOLATE ORANGE BLONDIES RECIPE | EASY CHRISTMAS BAKE
From thehappyfoodie.co.uk
HOW TO MAKE THE PERFECT BLONDIES | FOOD | THE GUARDIAN
From theguardian.com
FINCH BAKERY JAMMIE DODGER BLONDIES | EASY BAKING RECIPE 2021
From thehappyfoodie.co.uk
MARY BERRY BLONDIE RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love