Blondiesquares Recipes

CHOCK-FULL BLONDIE SQUARES

Steps:

• Put oven rack in middle position and preheat oven to 325°F. Butter and flour baking pan, knocking out excess flour.
• Pour boiling-hot water over dried fruit in a small bowl and soak 20 minutes, then drain well in a sieve.
• Stir together flour, baking soda, salt, and cinnamon in another bowl.
• Beat together melted butter, sugar, eggs, and vanilla in a large bowl with an electric mixer at high speed until creamy, about 1 minute. Reduce speed to low, then add flour mixture and mix until just combined. Mix in dried fruit, almonds, and chocolate.
• Spread batter evenly in baking pan and bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 25 to 30 minutes. Cool completely in pan on a rack. Run a thin knife around edges of pan to loosen blondie, then cut blondie into roughly 3-inch squares.

BLONDIE SQUARES

Steps:

• Butter one 10X15X1 jelly-roll pan, and line with parchment or foil paper.
• Set a rack at the middle level of the oven, and preheat to 350.
• In a mixing bowl,stir together flour, salt, and baking soda.
• Beat the butter with the sugars until combines.
• beat in the eggs, one at a time, and finally the vanilla extract.
• Stir the flour mixture into the butter mixture, then the nuts and the chips.
• Spread the batter in the prepared pan and bake for about 30 minutes, until well risen and firm to the touch.
• Cool in the pan on a rack.
• After cake is cool, invert onto a cutting board and peel away the paper.
• Cut into 2-inch squares.
• Storage: keep the blondies in a tin or plastic container with a tight-fitting lid.
• Or wrap individually and freeze in a tightly closed plastic container.

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat the oven to 350 degrees. Grease and flour an 8 x 12 x 2 inch baking pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream the butter, brown sugar, and granulated sugar on high speed for 3 minutes, until light and fluffy. With the mixer on low, add the vanilla, then the eggs, one at a time, and mix well, scraping down the bowl. In a small bowl, sift together the flour, baking soda and salt and with the mixer still on low, slowly add flour mixture to the butter mixture. Fold the walnuts and chocolate chunks in with a rubber spatula.
• Spread the batter into the prepared pan and smooth the top. Bake for 30 minutes exactly. Don't overbake! A toothpick may not come out clean. Cool completely in the pan and cut into bars.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

BLONDIES

Steps:

• Preheat oven to 350 degrees Fahrenheit. Grease 13"x9" metal baking pan. Line pan with foil; grease foil.
• In a heavy 3-quart saucepan, melt margarine or butter over low heat. Remove saucepan from heat. With wooden spoon, stir in brown sugar and vanilla, then stir in eggs until well blended. In a small bowl, combine flour, baking powder, and salt; stir into sugar mixture just until blended. Stir in chopped pecans.
• Spread batter evenly in pan. Bake 30 minutes or until toothpick inserted 2 inches from edge comes out clean. Do NOT overbake; blondies will become firm as they cool. Cool completely in pan on wire rack.
• When cool, transfer with foil to cutting board. Cut blondies lengthwise into 4 strips, then cut each strip crosswise into 6 pieces.

LEMON-BLUEBERRY BLONDIE BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and line a 9-inch square baking pan with parchment paper, allowing a 1-inch overhang.
• Melt butter in a small saucepan over medium heat. Add white chocolate and stir until chocolate is melted and incorporated with the butter. Scrape mixture into a large mixing bowl and whisk in the brown sugar until smooth. Whisk in the lemon juice, zest, and salt until all is combined. Whisk in egg, egg yolk, and vanilla extract.
• Stir in flour. Using a rubber spatula, fold in blueberries. Scrape batter into the prepared pan and smooth into an even layer; it will be a bit thick.
• Bake in the preheated oven until golden brown, 35 to 40 minutes. Transfer to a wire rack and allow blondies to cool for at least 15 minutes in the pan. When ready to serve, lift the blondies out of the pan using the parchment paper overhang and place on a cutting board.
• To make the glaze: Whisk powdered sugar and lemon juice together in a small bowl until smooth. Drizzle over the blondies. Slice and serve.

CHOCOLATE CHIP BLONDIES

Steps:

• In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips. , Spread into a greased 13x9-in. baking pan. Bake at 350° until a toothpick inserted in the center comes out clean, 18-20 minutes. Cool on a wire rack. Cut into bars.