Champagne Blondies Recipes

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GEMMA'S BEST EVER BLONDIES RECIPE



Gemma's Best Ever Blondies Recipe image

My Best Ever Blondies recipe goes for the gold with indulgent butterscotch and chewy, brownie-like texture.

Provided by Gemma Stafford

Categories     Dessert

Time 45m

Number Of Ingredients 7

1 cup (8oz/225g) butter, melted
2 cups (12oz/340g)brown sugar
2 eggs ((room temperature))
1 tablespoon vanilla extract
2 cups (10oz/284g) all-purpose flour
1 teaspoon salt
11/2 cups (9oz/255g) white chocolate chips

Steps:

  • Preheat your oven to 350°F (180°C). Butter and line an 8 x 8 inch tin with parchment paper and set aside.
  • Melt the butter in the microwave for 25-30 seconds or in a pot on the stovetop.
  • In a medium bowl whisk together the melted butter and brown sugar.
  • Make sure that the mixture isn't hot, then stir in the egg and vanilla.
  • Using a spatula, mix in the flour and salt. Once the batter is evenly combined fold in the white chocolate chips.
  • Transfer the batter into your lined tin, and bake for roughly 30 minutes, until the top is golden brown, and the middle is just set. To achieve the perfect blondie on the inside you want to make sure you bake them for just the right amount of time and don't over bake them.
  • Allow the blondies to completely cool in the tin before removing them from the parchment paper and cutting.
  • Cut the blondies into 9 squares and enjoy warm preferably. Cover and store at room temperature for up to 3 days.

CLASSIC BLONDIES



Classic Blondies image

These homemade blondies are rich, buttery, and chewy. They're the perfect treat for Game Day, birthday parties, and potlucks - especially if you want a dessert without chocolate.

Provided by Garrett McCord

Categories     Dessert     Baking     Cookie     Cookie

Time 40m

Yield 16

Number Of Ingredients 9

1/2 cup (1 stick, 112 g) butter, melted
1 cup (220 g) tightly packed dark brown sugar
1 large egg, lightly beaten
1 teaspoon of vanilla
1/2 teaspoon baking powder
1/8 teaspoon baking soda
Pinch of salt
1 cup (128 g) all-purpose flour
1/3 cup (60 g) butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

Steps:

  • Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

Nutrition Facts : Calories 147 kcal, Carbohydrate 20 g, Cholesterol 27 mg, Fiber 0 g, Protein 1 g, SaturatedFat 5 g, Sodium 89 mg, Sugar 13 g, Fat 7 g, ServingSize Makes 9 to 16 blondies, UnsaturatedFat 0 g

EASY BLONDIES



Easy blondies image

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

175g butter, cut into cubes, plus extra for the tin
200g light brown soft sugar
100g caster sugar
3 eggs
1 tsp vanilla extract or bean paste
200g plain flour
½ tsp baking powder
200g white chocolate, chopped, or use white chocolate chips

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

BLONDIES



Blondies image

Blondies are made for those of us that love chocolate chip cookies, but don't have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together in one pot, are baked in one pan and are ready to eat in less than an hour, start to finish. This recipe is a great base for any blondie dream you may have. Use chips or chopped bar chocolate, try butterscotch or white chocolate chunks, stir in nuts, coconut or seeds. If you like your blondies sort of brownielike, follow the recipe as follows. For a chewier, cookielike blondie, reduce the eggs by one.

Provided by Samantha Seneviratne

Categories     cookies and bars, dessert

Time 35m

Yield 16 bars

Number Of Ingredients 9

12 tablespoons/170 grams butter, salted or unsalted, plus more for greasing
1 cup/220 grams packed brown sugar, light or dark
2 large eggs
1 1/2 teaspoon pure vanilla extract
1 cup/128 grams all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3/4 teaspoon kosher salt
1 1/2 cups/255 grams bittersweet chocolate chunks or chips

Steps:

  • Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
  • Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
  • Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
  • Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
  • Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.

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