Chocolate Chip Pecan Blondies

Makes 16 blondies / Hands-On Time: 10m / Total Time: 4hr 00m

Ingredients:

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour, spooned and leveled
• 1 teaspoon baking powder
• 1/4 teaspoon kosher salt
• 1/2 cup (1 stick) unsalted butter, melted
• 3/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup chopped pecans or walnuts
• 3/4 cup semisweet chocolate chips

Directions:

1. Heat oven to 350 degrees F. Spray an 8-inch square baking pan with the nonstick spray. Line the pan with a piece of parchment, leaving an overhang on two sides; spray the parchment with the nonstick spray.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, whisk together the butter and sugars, then whisk in the eggs and vanilla. Stir in the flour mixture, then the pecans and chocolate chips.
4. Spread the batter in the prepared pan and bake until a toothpick inserted in the center comes out clean, 35 to 40 minutes.
5. Cool completely in the pan. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 16 squares. Note: Total Time includes cooling time.

Peanut Butter Blondies

Makes: 48 blondies / Prep: 20 minutes / Bake: at 350 degrees F for 30 minutes

Ingredients:

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup shortening
• 1 cup peanut butter
• 1 pound packed brown sugar
• 3 eggs
• 1 tablespoon vanilla extract
• 1/4 cup chopped peanuts
• 1 pound confectioners’ sugar
• 1/2 cup peanut butter
• 1/2 cup shortening
• 1 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/3 cup hot water

Directions:

1. Heat oven to 350 degrees F. Coat two 13 x 9 x 2-inch baking pans with cooking spray.
2. In a bowl, whisk together the flour, baking powder and salt. Set aside.
3. In a large bowl, beat shortening, peanut butter and brown sugar on medium-high speed for 3 minutes. Add eggs, beat 3 minutes more. Add vanilla.
4. On low speed, beat in the flour mixture. Stir in the peanuts.
5. Divide batter between prepared pans. Bake at 350 degrees F for 25 to 30 minutes or until lightly browned. Let cool slightly.
6. Frosting: Beat confectioners’ sugar, peanut butter, shortening, salt and vanilla. Add hot water a little at a time. Beat until smooth. Spread over blondies while still warm.

White Chocolate Gingerbread Blondies

Ingredients:

• 2 3/4 cups + tablespoon (395g) all purpose flour
• 1 1/4 teaspoons baking soda
• 1 1/4 teaspoons salt
• 1 1/4 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• 1 1/4 cups (2 1/2 sticks/282g) unsalted butter, room temperature
• 1 1/4 cups (218g) packed light brown sugar
• 1/2 cup + 2 tablespoons (124g) granulated sugar
• 2 large eggs
• 1 large egg yolk
• 1 1/4 teaspoons pure vanilla extract
• 1/3 cup (80ml) unsulfured molasses
• 280g (10oz) white chocolate, coarsely chopped - I used chips

Method:

1. Preheat oven to 180 degrees C/ 350 degrees F. Butter a 42x30cm (17x12in.) rimmed baking sheet, line with foil and butter the foil as well.
2. Whisk together flour, baking soda, salt, and spices.
3. Beat butter and brown and granulated sugars with a mixer on medium high speed until pale and fluffy. Add eggs and yolk, 1 at a time, beating well after each addition and scraping down sides of bowl as needed.
4. Beat in vanilla and molasses. Reduce speed to low. Gradually add flour mixture, and beat until just combined. Stir in white chocolate.
5. Spread batter into prepared pan. Bake until edges are golden, about 25 minutes*. Let cool completely in pan on wire rack. Cut into 5cm (2in) squares  or desired shape.
6. The blondies can be stored in an airtight container for up to 1 week.

* I needed to bake mine for 35 minutes, the mixture puffed while in the oven then flattened in the center after cooling.

Makes 4 dozen 5cm (2in) squares - I made 2/3 of the recipes above, used a 2-c (8in) sqaure pan and hot 16 squares.

Pear, Pistachio, and Ginger Blondies

these familiar bar cookies are made merrier with the spice of candied ginger, the sweetness of dried pear, and the crunch of pistachios.

Ingredients:

Makes about 1 dozen

• 9 tablespoons (1 1/8 sticks) unsalted butter, softened, plus more for pan
• 1 2/3 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon coarse salt
• 1 cup packed light-brown sugar
• 2 large eggs
• 1 teaspoon pure vanilla extract
• 3/4 cup coarsely chopped dired pears (4 ounces)
• 3/4 cup shelled pistachios, coarsely chopped (3 1/4 ounces)
• 1/4 cup coarsely chopped candied ginger (1 1/4 ounces)

Directions:

1. Preheat oven to 325 degrees. Butter a 9-inch springform pan or a round cake pan. Line with parchment paper, allowing 2 inches to hang over sides. Butter parchment; set aside.
2. Whisk together flour, baking powder, and salt in a medium bowl; set aside. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low; mix in flour mixture until combined. Mix in pears, pistachios, and candied ginger.
3. Pour batter into prepared pan; smooth top. Bake, rotating pan halfway through, until a cake tester inserted into center comes out clean, about 50 minutes. Let cool on a wire rack 15 minutes. Lift blondies out of pan; transfer to a wire rack. Let cool completely; cut into wedges. Blondies can be stored between layers of parchment in airtight containers at room temperature up to 3 days.

Chunky Blonde Blondies

From Taste of Home Baking Book

Ingredients:

• 1/2 cup unsalted butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup white chips
• 1 cup semisweet chocolate chips
• 3/4 cup macadamia nuts, chopped, divided

Intructions:

1. Heat oven to 350 degrees F. In a large mixing bowl, cream butter and sugars until light and fluffy. Add eggs and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Stir in the white chips, chocolate chips and 1/2 cup nuts.
2. Spoon into a greased 9 x 13 baking pan; spread to evenly cover bottom of pan. Sprinkle with remaining nuts. Bake for 25 to 30 minutes, until top begins to crack and is golden brown. Cool completely on wire rack, then cut into bars. Makes about 2 dozen bars.

Hazelnut Blondies

Makes: 16 blondies / Prep: 10 minutes / Bake: at 325 degrees F for 40 minutes / Microwave: 30 seconds

Ingredients:

• 3/4 cup (1-1/2 sticks) unsalted butter, softened
• 1 cup packed light-brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons hazelnut liqueur (such as Frangelico)
• 2 cups all-purpose flour
• 1 cup hazelnuts, chopped
• 1/2 teaspoon salt
• 1 ounce white chocolate

Directions:

1. Heat oven to 325 degrees F. Coat an 8 x 8 x 2-inch baking pan with nonstick cooking spray.
2. In a large bowl, beat butter and sugar together until completely smooth. Next, beat in egg, vanilla extract and hazelnut liqueur. On low speed, stir in flour, hazelnuts and salt. Press evenly into bottom of prepared baking pan.
3. Bake at 325 degrees F for 35 to 40 minutes or until center is firm to the touch. Cool completely on a wire rack.
4. Place white chocolate in a small plastic food storage bag. Leave top open and microwave for 30 seconds. Press to soften. Snip off one corner of bag and drizzle chocolate over blondies. Cut into 16 squares.

Blondies with Easter Chocolate Chips

Cook Time: 35 minutes / Serves: 20

This recipe courtesy of Williams-Sonoma

A cross between a chocolate chip cookie and a brownie, blondies are through to have evolved from butterscotch confections and gingerbread. One of the first known recipes for blondies appeared in an 1896 cookbook.

Ingredients:

• 16 tablespoons (2 sticks) unsalted butter, at room temperature
• 1 3/4 cups firmly packed dark brown sugar
• 1 1/2 teaspoons vanilla extract
• 3 eggs
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 12 ounces Easter chocolate chips (available at “Williams Sonoma” stores)

Preparation:

1. Preheat an oven to 350 degrees F. Lightly spray a 9-by-13-inch baking pan with nonstick cooking spray.
2. In a food processor, combine the butter, brown sugar and vanilla and process until well combined, about 1 minutes, stopping the processor occasionally to scrape down the sides of the bowl. Add the eggs one at a time and pulse for 2 seconds after each addition. Sift the flour, baking powder and salt directly onto the butter mixture and pulse 10 times, 2 seconds per pulse.
3. Transfer the batter to a bowl and fold in the chocolate chips. Spoon the batter into the prepared pan and spread evenly. Bake until the blondies are golden brown and the edges are firm to the touch, 30 to 35 minutes.
4. Transfer the pan to a wire rack and let cool completely, about 1 hour, then cut into bars.
5. Note: the blondies can be baked in two 9-inch square pans. Spray the pans and prepare the batter as directed. Divide it between the pans and spread evenly. Bake for 20 to 25 minutes.

White Chocolate Cranberry Blondies Recipe

30 Servings / Prep: 35 min. Bake:20 min. + cooling

Ingredients:

• 3/4 cup butter, cubed
• 1-1/2 cups packed light brown sugar
• 2 eggs
• 3/4 teaspoon vanilla extract
• 2-1/4 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup dried cranberries
• 6 ounces white baking chocolate, coarsely chopped

Frosting:

• 1 package (8 ounces) cream cheese, softened
• 1 cup confectioners’ sugar
• 1 tablespoon grated orange peel, optional
• 6 ounces white baking chocolate, melted
• 1/2 cup dried cranberries, chopped

Directions:

1. In a microwave, melt butter; stir in brown sugar. Transfer to a large bowl; cool to room temperature. Beat in the eggs and vanilla. Combine the flour, baking powder, salt and cinnamon; gradually add to butter mixture. Stir in cranberries and chopped chocolate (batter will be thick).
2. Spread into a greased 13-in. x 9-in. baking dish. Bake at 350 degrees for 18-21 minutes or until a toothpick inserted near the center comes out clean (do not overbake). Cool on a wire rack.
3. For frosting, in a large bowl, beat the cream cheese, confectioners’ sugar and orange peel if desired until blened. Gradually add half of the melted white chocolate; beat until blended. Gradually add half of the melted chocolate; beat until blended. Frost brownies. Sprinkle with cranberries. Drizzle with remaining melted white chocolate. Cut into bars. Store in the refrigerator. Yield: 2-1/2 dozen.

Butterscotch Blondies

* makes 24 blondies*

Ingredients:

• 1 cup all-purpose flour
• 2 tsp baking powder
• 3/4 tsp salt
• 6 tbsp butter
• 1 3/4 cups packed light brown sugar
• 2 tsp vanilla extract
• 2 large eggs, lightly beaten
• 1 cup pecans, coarsely chopped

Directions:

1. Preheat oven to 350 degrees F. Grease 13” by 9” baking pan.
2. In small bowl, with wire whisk, mix flour, baking powder, and salt. In 3-quart saucepan, melt butter over medium heat. Remove saucepan from heat; stir in brown sugar and vanilla. Add eggs; stir until well mixed. Stir in flour mixture and pecans just until blended. Spread batter evenly in prepared pan.
3. Bake until toothpick inserted 2 inches from edge comes out almost clean, 20 to 25 minutes. Do not overbake; blondie will firm as it cools. Cool in pan on wire rack.
4. When cool, cut blondie lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

White Chocolate Blondies

Prep Time: 20 min

Cook Time: 25 min

Ready In: 45 min

Ingredients:

• 8 ounces white chocolate, chopped
• 1 tablespoon vanilla extract
• 1/2 cup butter, softened
• 1 1/4 cups all-purpose flour
• 2 eggs
• 3/4 teaspoon salt
• 1/3 cup white sugar
• 1 cup semisweet chocolate chips

Directions:

1. Preheat oven to 350 degrees F. (175 degrees C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool.
2. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips. Spread the batter evenly into the prepared pan.
3. Bake for 25 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean. Cool pan on a wire rack before cutting into bars.

Nutritional Information:

Amount Per Serving: Calories: 326/ Total Fat: 19.5g/ Cholsterol: 60mg