EASY BLONDIES
Whip up these easy blondies with moreish chunks of white chocolate dotted throughout. These gooey, golden squares are the perfect accompaniment to a cup of tea or coffee
Provided by Anna Glover
Categories Afternoon tea, Dessert
Time 1h
Yield Cuts into 12-16 pieces
Number Of Ingredients 8
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.
Nutrition Facts : Calories 282 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 25 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium
KRISTI'S LOW FAT BLONDIES RECIPE - (3.8/5)
Provided by á-13856
Number Of Ingredients 13
Steps:
- 1) Preheat oven to 350 degrees F. Adjust oven rack to the middle position. 2) Make a foil sling for a 13x9 inch baking pan by folding 2 long sheets of foil; 1st sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra hanging over the edges of the pan. Push foil into corners of the pan and up the sides of the pan, smoothing foil flush to pan. Lightly spray with vegetable oil spray. 3) Dry ingredients: whisk flour, salt and baking soda together in a bowl. 4) Wet ingredients: Whisk sugar, melted butter, egg and whites, vanilla, and vinegar together in a large bowl until smooth. 5) Stir in flour mixture, then add chocolate and nuts stirring with a rubber spatula until combined. 6) Transfer batter to prepared pan and smooth top. 7) Bake until toothpick inserted in the center comes out with a few moist crumbs attached, 17 to 20 minutes, rotating pan halfway through baking. 8) Let BLONDIES cool completely in pan, about 2 hours. Using foil overhang, lift BLONDIES out of the pan. Cut into 16 pieces and serve. Note: Since there isn't a lot of butter (which provides moisture) in these BLONDIES they will be dry and have no chew. So as you know baking is a science, so the moisture must be replaced to add flavor and chew. So the answer is cider vinegar!! When vinegar is combined with eggs, the acid in the vinegar will coagulate the proteins in the eggs, providing moisture and a chewy BLONDIE. :)
LOW FAT BLONDIES
Make and share this Low Fat Blondies recipe from Food.com.
Provided by breckamy
Categories Bar Cookie
Time 30m
Yield 8 , 8 serving(s)
Number Of Ingredients 9
Steps:
- Pre-heat oven to 350 degrees. Coat 8x8 pan with non-stick spray.
- Whisk sugars, egg whites, vanilla, and salt into melted butter until well combined. Let mixture rest for 3 minutes, whisk again. Repeat rest/whisk cycle a total of three times. This helps the sugars dissolve and make the blondies extra chewy.
- Stir in flour, baking soda, and cranberries (or chocolate chips, nuts, ect). Spread mixture into prepared pan. Bake for 15-20 minutes until light brown and set. Let cool, slice, and eat!
Nutrition Facts : Calories 214.1, Fat 4.5, SaturatedFat 2.8, Cholesterol 11.4, Sodium 190.5, Carbohydrate 41.7, Fiber 0.7, Sugar 26.3, Protein 2.1
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