Loaded Blondie Bars Recipes

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BEST BLONDIE RECIPE



Best Blondie Recipe image

This is the best chewy blondie recipe! These cookie bars include the option of adding white chocolate chips and nuts, but they taste just as good without any add-ins!Be sure to check out the VIDEO at the bottom of the recipe!

Provided by Sam Merritt

Categories     Dessert

Time 40m

Number Of Ingredients 11

1 cup unsalted butter (melted (226g))
1 ¼ cup brown sugar* (tightly packed (250g))
½ cup sugar ((100g))
2 large eggs + 1 egg yolk (room temperature preferred)
2 teaspoons vanilla extract
2 ¼ cups all-purpose flour
2 teaspoons cornstarch
½ teaspoon baking powder
1 teaspoon salt
⅔ cup white chocolate chips ((115g))
1 cup chopped walnuts ((130g))

Steps:

  • Preheat oven to 350F (175C) and line a 13x9 pan with parchment paper**
  • Combine melted butter and sugar in a large bowl and stir well.
  • Add eggs, egg yolk, and vanilla extract and stir until completely combined. Set aside.
  • In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.
  • Gradually stir dry ingredients into wet until completely combined.
  • Fold in white chocolate chips and nuts, if using.
  • Spread blondie batter into prepared pan and transfer to oven.
  • Bake on 350F (175C) for 25-30 minutes*** or until a toothpick inserted in the center comes out clean or with a few fudgy crumbs.
  • Allow to cool before cutting and enjoying

Nutrition Facts : ServingSize 1 blondie (calorie count includes nuts and chips), Calories 370 kcal, Carbohydrate 46 g, Protein 4 g, Fat 20 g, SaturatedFat 11 g, Cholesterol 70 mg, Sodium 181 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 7 g

LOADED BLONDIE BARS



Loaded Blondie Bars image

Check out these lip-smacking chocolaty bars - a nutty dessert.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h

Yield 36

Number Of Ingredients 11

20 thin chocolate wafer cookies, crushed (about 1 1/4 cups)
3 tablespoons butter, melted
1 1/3 cups packed brown sugar
2/3 cup butter, softened
1 teaspoon vanilla
2 eggs
1 cup Gold Medal™ all-purpose flour
1/4 teaspoon salt
2 bars (1.4 oz each) Heathtoffee bars, chopped
1 cup chopped pecans
1 1/2 cups semisweet chocolate chips

Steps:

  • Heat oven to 350°F. Spray 9-inch square pan with cooking spray. In small bowl, mix crushed cookies and melted butter. Press mixture in bottom of pan.
  • In medium bowl, beat brown sugar and 2/3 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until blended. On low speed, beat in flour and salt. Stir in toffee candy, pecans and chocolate chips. Spread over crust.
  • Bake 50 to 55 minutes or until set. Cool completely in pan on cooling rack. Cut into 6 rows by 6 rows.

Nutrition Facts : Fat 2, ServingSize 1 Serving

LOADED BLONDIES



Loaded Blondies image

These blondies are loaded with all kinds of extras!

Provided by RecipeGirl.com (shared from the Greyston Bakery Cookbook)

Categories     Dessert

Number Of Ingredients 10

2 cups all purpose flour
1 teaspoon salt
3/4 cup (1½ sticks) butter, (at room temperature)
3/4 cup granulated white sugar
3/4 cup packed brown sugar
3 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
1 cup butterscotch chips
1 cup coarsely chopped walnuts

Steps:

  • Position a rack in the center of the oven and preheat the oven to 325 degrees F. Grease a 9x13-inch baking pan or heatproof glass dish. Line the pan with parchment paper, leaving about 1" of paper overhanging the two long sides.
  • In a bowl, whisk together the flour and salt to blend. Set aside.
  • In the bowl of an electric mixer set on medium speed, cream the butter, granulated sugar, and brown sugar. Beat in the eggs, one at a time, blending thoroughly and stopping to scrape down the sides of the bowl after each addition. Mix in the vanilla.
  • Stir in the flour mixture until well combined. Stir in 1/2 cup of the chocolate pieces, 1/2 cup of the butterscotch pieces, and 1/2 cup of the walnuts. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula (SEE RECIPE NOTES BELOW). Sprinkle the remaining chocolate pieces, butterscotch pieces and walnuts evenly over the top.
  • Bake for 30 minutes, or until a wooden skewer inserted near the center comes out clean. Set the pan on a wire rack to cool for 15 minutes. Grasp the edges of the parchment and carefully lift the blondies out of the pan. Cut into bars.

Nutrition Facts : ServingSize 1 blondie, Calories 254 kcal, Carbohydrate 32 g, Protein 3 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 189 mg, Fiber 1 g, Sugar 22 g

LOADED BLONDIE BARS RECIPE - (4.4/5)



Loaded Blondie Bars Recipe - (4.4/5) image

Provided by Nicole S

Number Of Ingredients 11

20 thin chocolate wafer cookies, crushed (about 1 1/4 cups)
3 T butter, melted
1 1/3 cups packed brown sugar
2/3 cup butter, softened
1 t. vanilla
2 eggs
1 cup flour
1/4 t. salt
2 bars (1.4oz each) chocolate-covered english toffee candy, chopped
1 cup chopped pecans
1 1/2 cups semisweet chocolate chips

Steps:

  • Heat oven to 350. Spray 9 inch square pan with cooking spray. In small bowl, mix crushed cookies and melted butter. Press mixture in bottom of pan. In medium bow. beat brown sugar and 2/3 cup butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and eggs until blended. On low speed, beat in flour and salt. Stir in toffee candy, pecans and chocolate chips. Spread over crust. Bake 50-55 minutes or until set. Cool completely in pan on cooling rack. Cut into 6 rows by 6 rows.

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  • 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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