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
BLONDIES WITH CHIPS
My friends and family encouraged me to enter my blonde brownie recipe in this contest. They love this pared-down version of the classic snack and never suspect that I use whole wheat flour. -Kai Kupinski of Canton, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 1 dozen.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the first five ingredients. In another bowl, whisk the egg, oil, honey and vanilla. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick)., Spread into an 8-in. square baking dish coated with cooking spray. Bake at 350° for 20-22 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 133 calories, Fat 7g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 67mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 2g protein.
BLONDIES WITH CHOCOLATE CHIPS AND WALNUTS
This unbeatable blondie recipe combines the buttery flavor and chocolate chips from everyone's favorite cookies with the appealing texture of the best brownies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 3h
Yield Makes 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1/2 cup each chocolate chips and walnuts. Transfer batter to prepared pan; smooth top. Sprinkle with remaining chocolate chips and walnuts.
- Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.
CHOCOLATE CHIP BLONDIES
Folks who love the flavor of the classic cookie will enjoy that same great flavor in these chocolate chip bars. This blondie recipe can be mixed up in a jiffy, tastes wonderful, and is perfect for occasions when company drops by unexpectedly or you need a treat in a hurry. -Rhonda Knight, Hecker, Illinois
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 102 calories, Fat 4g fat (2g saturated fat), Cholesterol 19mg cholesterol, Sodium 72mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 0 fiber), Protein 1g protein.
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LOADED CHOCOLATE CHIP BLONDIES RECIPE | KING ARTHUR BAKING
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4.3/5 (72)Total Time 1 hrServings 24Calories 250 per serving
- Preheat your oven to 350°F. Lightly grease a 9" x 13" pan., Melt the butter in a medium-sized saucepan. Add the brown sugar, and stir until the mixture is smooth., Remove the pan from the heat, pour the butter-sugar mixture into a medium-sized bowl, and allow it to cool to lukewarm., Add the remaining ingredients, except the chips and nuts, stirring to combine. Fold in the chips and nuts.
- Spread the mixture evenly in the pan, and bake the brownies for 30 to 35 minutes, until they're light brown on the edges and top.
- Remove them from the oven, loosen their edges with a table knife, and cool completely before cutting.
- Store any leftovers, well wrapped, at room temperature for up to a week; freeze for longer storage.
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