Bombshell Blondies Recipes

CHERYL'S SINFULLY DELICIOUS BOMBSHELL BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 inch pan.
• Cream butter & sugars until pale brown and thick; add the eggs one at a time and then add vanilla.
• Stir in chips, then add the flours, baking powder & salt. Be careful at this point because it makes a large batch and the powdery ingredients can go everywhere!
• Spread into the prepared pan.
• Bake for 45 minutes.
• Cut into 24 squares.

GEMMA'S BEST EVER BLONDIES RECIPE

Steps:

• Preheat your oven to 350°F (180°C). Butter and line an 8 x 8 inch tin with parchment paper and set aside.
• Melt the butter in the microwave for 25-30 seconds or in a pot on the stovetop.
• In a medium bowl whisk together the melted butter and brown sugar.
• Make sure that the mixture isn't hot, then stir in the egg and vanilla.
• Using a spatula, mix in the flour and salt. Once the batter is evenly combined fold in the white chocolate chips.
• Transfer the batter into your lined tin, and bake for roughly 30 minutes, until the top is golden brown, and the middle is just set. To achieve the perfect blondie on the inside you want to make sure you bake them for just the right amount of time and don't over bake them.
• Allow the blondies to completely cool in the tin before removing them from the parchment paper and cutting.
• Cut the blondies into 9 squares and enjoy warm preferably. Cover and store at room temperature for up to 3 days.

BOMBSHELL BLONDIES

Steps:

• 1. Grease and flour a 9x13 baking pan. Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.
• 2. In a microwave safe large bowl, add 2 sticks butter and brown sugar. Microwave on high. Remove from microwave and stir until butter and sugar are melted and gooey. Cool to room temperature.
• 3. Slightly beat eggs and stir into brown sugar and butter. Add in vanilla. Add the flour mixture into this mixture all at once and stir rapidly with a large spoon or spatula just until blended. Do not over stir. Fold in butterscotch chips and nuts.
• 4. Spoon and smooth into prepared baking pan. Bake in a preheated 350 degree oven for 35-40 minutes or until toothpick tests clean. Cool in pan.
• 5. Cream Cheese Icing: In a medium bowl with mixer at meduim speed,beat together cream cheese and butter until light and fluffy. Gradually add the powdered sugar and vanilla. Beat for one minute or until frosting is of desired consistency.
• 6. Frost the top of cooled blondies with cream cheese icing and sprinkle top with chopped nuts. Cut into small squares. Tightly wrap and refrigerate leftovers.

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.