Paula Deen Blondie Brownie Recipes

MAGGIE'S DECADENT BROWNIES

Steps:

• Preheat oven to 350 °F. Grease a 13 by 9 inch baking pan.
• Melt 4 oz (4 squares) unsweetened chocolate and 2 sticks butter in a 2-quart bowl in the microwave on high for 3 minutes. Stir until the chocolate is completely melted. Add the eggs, 2 cups sugar, and 1 teaspoon vanilla extract and mix well with a spatula. Add the flour and stir to combine. Spread the batter evenly in the prepared pan. Bake for 25 minutes.
• While the brownies are baking, make the frosting. Melt 4 oz (4 squares) unsweetened chocolate and 2 sticks softened butter in a medium bowl in the microwave on high for 3 minutes. Stir until the chocolate is completely melted. Add 1/2 cup egg substitute, 1 teaspoon vanilla extract, and 1 (1 lb) box sifted confectioner's sugar and stir with a spoon until smooth. Stir in the marshmallows; they will soften but not melt completely. Spread the frosting over the warm brownies. The frosting will set up when the brownies are completely cooled. When cool, cut into 1 1/2-inch squares and store in the refrigerator in a plastic container with a snap-on lid.

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat oven to 350°. Spray a 13x9-inch baking pan with nonstick cooking spray. In a large bowl, beat butter, sugars, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition. In a medium bowl, whisk together flour, baking powder, and salt until combined. Add to butter mixture, beating at medium speed until combined. Stir in chocolate and pecans. Spread batter into prepared pan. Bake for 20 to 25 minutes or until golden brown and a wooden pick inserted in the center comes out clean. Remove from oven, and let cool completely before cutting.

BLONDE BROWNIES I

Steps:

• Preheat oven to 350 degrees F (180 degrees C). Grease a 9x9-inch baking pan.
• Measure 1 cup sifted flour. Add baking powder, baking soda, and salt. Sift again. Add 1/2 cup chopped nuts. Mix well and set aside.
• Stir the brown sugar into the melted butter and mix well. Cool slightly.
• Mix the beaten egg and vanilla into the brown sugar mixture. Add flour mixture, a little at a time, mixing just until combined.
• Spread the batter into the prepared pan. Sprinkle 1/2 to 1 cup chocolate chips on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 to 25 minutes.

PECAN BLONDIES WITH VANILLA CARAMEL

Steps:

• Preheat oven to 350˚. Line a 9-inch square baking pan with parchment paper, letting excess extend over sides of pan.
• In a large bowl, whisk together brown sugar, melted butter, eggs, vanilla, and salt until smooth; stir in flour and walnuts until combined. Spread batter into prepared pan.
• Baked until a wooden pick inserted in center comes out with a few moist crumbs, 25 to 30 minutes. Let cool completely in pan on a wire rack.
• Using excess parchment as handles, remove from pan, and cut into 3-inch squares. Serve with ice cream and Vanilla Caramel.
• In a medium heavy-bottomed saucepan, bring brown sugar, cream, butter, and salt to a boil over medium-high heat, stirring frequently. Reduce heat to a low boil; cook, stirring frequently, for 10 minutes. Remove from heat; stir in vanilla. Let cool for 30 minutes before serving. Refrigerate in an airtight container for up to 1 week.

BLONDE BROWNIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.