WHITE CHOCOLATE AND PECAN BLONDIES
Brown sugar and butter are what make blondies so incredibly addictive. Most times, they are made with chocolate chips and sometimes butterscotch chips, but when I tried them with white chocolate and toasted pecans, a new blondie was born. Give them a go and you'll see what I mean.
Provided by Gemma Stafford
Categories dessert
Time 2h
Yield 9 blondies
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Grease an 8-inch square cake pan and line it with parchment paper.
- In a medium bowl, stir together the melted butter, brown sugar, and vanilla.
- Whisk in the eggs one at a time until well combined.
- Using a large metal spoon, fold in the flour, salt, chocolate chips, and pecans. Pour the batter into the prepared pan.
- Bake for about 30 minutes, until the top is golden brown and the middle is just set. Don't be tempted to bake them for longer than that, or you won't get gooey centers. Let the blondies cool completely in the pan.
- Turn the blondies out onto a cutting board and cut into 9 squares. Enjoy warm, or cover and store at room temperature for up to 3 days.
BUTTER-PECAN BLONDIES
Blondies prove that pantry staples like flour, brown sugar, butter, and eggs can be spun into pure gold-and without a mixer, at that. Amp up their flavor with a touch of dark rum and a tumble of toasted pecans, and a new favorite is born.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 45m
Yield Makes 24 bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Spread pecans on a rimmed baking sheet; toast until fragrant, 6 to 7 minutes. Let cool, then chop.
- Brush a 9-by-13-inch baking dish with butter, then dust with flour, tapping out excess. In a medium bowl, whisk together flour and salt. In a large bowl, whisk together butter and 2 cups brown sugar until combined. Add eggs; whisk until combined. Add vanilla and rum. Fold in flour mixture with a spatula until just combined (do not overmix). Fold in half of nuts.
- Transfer batter to prepared dish; smooth top with an offset spatula. Sprinkle top with remaining nuts and 2 tablespoons brown sugar. Bake until golden around edges and a tester inserted in center comes out with very few crumbs, 22 to 24 minutes.
- Transfer to a wire rack and let cool completely before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
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.
BLONDIES WITH PECANS AND CHOCOLATE CHIPS
Steps:
- Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl. Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in prepared pan. Sprinkle with chocolate chips and pecans. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.
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.
PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.
Provided by Samantha Seneviratne
Categories snack, cookies and bars
Time 50m
Yield 16 blondies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
- Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
- To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.
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BROWN BUTTER PECAN CHOCOLATE CHIP BLONDIES RECIPE
From littlespicejar.com
5/5 (4)Category BarsAuthor Kelly MahanTotal Time 50 mins
- Brown Butter: Heat the butter in a medium stainless steel saucepan over medium heat. Allow the butter to brown for a total of 3-5 minutes. Every now and then grab the handle and gently swirl the pan and stir often. You’ll notice it’ll start to foam but keep going. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and looks light to medium brown in color. Whisk in the brown sugar until it looks like a slushy mixture, pour into a large glass bowl and allow it to cool to room temp.
- Batter: Position a rack in the center of the oven and preheat the oven to 350ºF. Spray a 9x13-inch baking pan with cooking spray or line it with parchment paper. Whisk together the flour, baking powder and salt in a medium bowl, set aside. In the bowl with the butter mixture add and whisk the eggs, and vanilla extract. Add the dry ingredients to the wet ingredients and use a rubber spatula to fold, it's okay if you still see a few pockets of flour. Add the chocolate chips, pecans, and coconut and fold until evenly distributed but don't over-mix!
- Bake: Spread the batter into the baking pan, smooth out the top and sprinkle with a pinch of coarse sea salt if you’d like. Bake for 20-27 minutes or until the blondies are crackly and light golden brown on top. Feel the top of the blondies, it shouldn't be soft. Let cool completely on a wire rack before cutting and serving!
AMAZING PECAN CHOCOLATE CHIP BLONDIES (ONE BOWL)
From sweetestmenu.com
4.9/5 (7)Total Time 48 minsCategory DessertCalories 189 per serving
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line a 7 or 8 inch square baking pan with baking or parchment paper.
- In a large mixing bowl, add butter, sugar and vanilla. Beat using an electric mixer on medium speed until combined and creamy – this will help develop that lovely buttery caramel flavour – approximately 2-3 minutes.
- Add egg and mix briefly just until combined. Add flour and salt and mix on a low speed until blondie batter comes together. Stir through pecans and chocolate chips. Mixture will be thick and sticky.
- Transfer batter to your prepared baking pan and smooth the top. Add a few extra pecans and chocolate chips on top. Bake for approximately 22-28 minutes* or until golden brown on the edges.
BLONDIE RECIPE WITH CHOCOLATE CHIPS & PECANS - ONCE …
From onceuponachef.com
Cuisine AmericanCategory DessertsServings 16Calories 166 per serving
CLASSIC BLONDIES RECIPE - SIMPLY RECIPES
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CHOCOLATE CHIP PECAN BLONDIES RECIPE - REAL SIMPLE
From realsimple.com
4.1/5 (254)Category Dessert, SnackAuthor Susan SugarmanCalories 165 per serving
- In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.
- Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
- Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.
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