WHITE CHOCOLATE-CHERRY BLONDIES
Perfect for a picnic or potluck, this recipe makes three dozen delightful brownies!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 36
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease or spray 13x9-inch pan. In large bowl, beat brown sugar, butter, vanilla, almond extract and eggs with electric mixer on medium speed until light and fluffy.
- On low speed, beat in flour, baking powder and salt until well blended. Set aside 1/4 cup of white chocolate bar chunks. Stir in remaining chunks, almonds and cherries. Spread batter evenly in pan.
- Bake 35 to 40 minutes or until top is golden brown and set. Cool completely, about 1 hour.
- In small microwavable bowl, microwave reserved white chocolate bar chunks and oil uncovered on High 30 to 60 seconds, stirring every 15 seconds, until melted; stir well. Drizzle glaze over bars. Or if desired, place glaze in small food-storage plastic bag and cut off small tip from one corner of bag; drizzle glaze in diagonal lines over bars. Let stand until glaze is set, about 3 hours. For bars, cut into 6 rows by 6 rows.
Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 20 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 1/2 g, ServingSize 1 Blondie, Sodium 65 mg, Sugar 19 g, TransFat 0 g
CHERRY-FILLED WHITE CHOCOLATE BLONDIES
I just came across this recipe in my current issue of Southern Living Magazine. This recipe won "Best of Show" at this year's Texas State Fair. I haven't had a chance to try them, but they sound sooooo good!
Provided by Bobbie
Categories Bar Cookie
Time 1h15m
Yield 16 bars, 16 serving(s)
Number Of Ingredients 10
Steps:
- Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from heat, and add 1 cup white chocolate morsels. (Do Not Stir).
- Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8" square pan.
- Bake at 325 for 20 minutes or until light golden brown.
- Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining while chocolate morsels, and remaining half of batter; spread over melted cherry presreves, spreading to edges of pan.
- Sprinkle batter with 1/2 cup sliced almonds.
- Bake at 325 for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
- Note: To freeze, tightly wrap baked bars in aluminum foil. Place in a large zip-top plastic freezer bag; seal bag, and freeze up to 2 months. Let thaw at room temperature before cutting.
- Additional note: Various flavors of preserves can be used.
Nutrition Facts : Calories 286.6, Fat 15.8, SaturatedFat 9, Cholesterol 44.7, Sodium 152.4, Carbohydrate 33.7, Fiber 0.8, Sugar 25.1, Protein 3.6
WHITE CHOCOLATE CHERRY BLONDIES
This is a takeoff of a Light and Tasty Recipe (Vanilla Chip Cranberry Blondies...I believe they are posted here as well). I am posting to keep note of the changes I made. Note: the egg sub makes these a little bit cake-like, so if you prefer a more dense blondie then you might want to use 2 eggs, or one whole egg and two egg whites.
Provided by smellyvegetarian
Categories Bar Cookie
Time 30m
Yield 20 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- In a large bowl beat or whisk eggs, oil, applesauce, and vanilla. Whisk in brown sugar.
- Add flour, baking powder, and salt; stir until well blended. Stir in 1/3 c cranberries.
- Spread in a greased 9 x 13 pan coated with cooking spray. Sprinkle remaining cranberries, white chocolate chips, and walnuts on top. Gently press toppings down.
- Bake at 350 for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack and cut into bars.
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
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