Chocolateoatblondies Recipes

CHEWY OATMEAL BLONDIES

Steps:

• Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter. Line bottom and two sides with a strip of parchment paper, leaving a 2-inch overhang on both sides. Butter paper, and set pan aside.
• Using an electric mixer, beat butter and sugar until light and fluffy. Add egg, and beat until combined. With mixer on low, gradually add baking mix; mix just until combined. Mix in 3/4 cup oats. Pour batter into prepared pan.
• Using an offset metal spatula or table knife, smooth batter evenly. Sprinkle with remaining oats, pressing gently to adhere. Bake until a toothpick inserted in center comes out with only a few moist crumbs attached, 30 to 35 minutes. Let cool in pan 30 minutes.
• Using overhang, transfer blondie (still on paper) to a wire rack to cool completely. Place on a cutting board (peel off paper); using a serrated knife, cut into 16 squares.

MILLY'S OATMEAL BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• In a large bowl, beat the butter, brown sugar, and white sugar until thoroughly mixed and creamy. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until well mixed, and mix in salt, baking soda, baking powder, flour, rolled oats, plus chocolate chips, raisins, and chopped nuts if desired. Mix well to moisten all ingredients, and spread into the prepared baking pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes. Let cool in the pan for about 5 minutes before cutting into bars.

CHOCOLATE OAT BLONDIES

Steps:

• Preheat oven to 180º C (350º F). Grease 11" X 7" pan.
• Mix together everything except oats and chocolate.
• Add in oats and chocolate.
• Spread into pan. Bake for 20 minutes or until golden brown on top.
• Cool before cutting into squares.

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.

OATMEAL CHOCOLATE CHIP BLONDIES

Steps:

• Cream butter and sugars.
• Add eggs and vanilla; beat well.
• Sift dry ingredients and add gradually to wet ingredients; mix well.
• Add oats, 1 cup at a time, chocolate chips, coconut or pecans and mix.
• Spread dough evenly into ungreased 15 X 10 inch pan.
• Bake at 350 degrees for 20-25 minutes.

OAT BLONDIES

Steps:

• Position oven rack in the lower third of the oven; preheat oven to 350°; butter and flour a 9x13 inch pan; set aside.
• In a bowl, whisk the flour, cinnamon, baking soda, and salt until combined; set aside.
• In a big bowl, cream the butter, sugar, and brown sugar using an electric mixer on medium speed; continue beating until pale brown and thick, about 7 minutes.
• Add the eggs one at a time, allowing the first to be thoroughly incorporated before adding the second.
• Scrape down the sides of bowl as necessary; after beating in the second egg for 1 minute, stir in the vanilla.
• Using a wooden spoon or rubber spatula, stir in the oats and chocolate chips until combined.
• Then stir in the flour mixture just until incorporated (do not beat).
• Spoon batter into prepared pan, pressing it gently into the corners with your fingers.
• Bake for 30 minutes, until the top is lightly browned and a pick comes out clean.
• Set pan on a wire rack to cool for at least 30 minutes.
• Cut blondies into 24 pieces while they are still in the pan; carefully remove with an offset spatula.
• Serve immediately or let cool completely before covering with plastic wrap for storage at room temperature.

OATMEAL CHOCOLATE CHIP BLONDIES

Steps:

• 1. Cream butter and sugars. Add eggs and vanilla; beat well.
• 2. Sift dry ingredients and add gradually to wet ingredients; mix well. Add oats, one cup at a time, chocolate chips and coconut and mix.
• 3. Spread dough evenly into ungreased 15 X 10 inch pan.
• 4. Bake at 350 degrees for 20-25 minutes.

CHOCOLATE CHIP BLONDIES

Steps:

• Preheat your oven to 350 degrees Fahrenheit and grease a square, nine-inch brownie pan.
• In your stand mixer bowl, add in your softened butter and beat it with the paddle attachment for about one minute until light and fluffy. Add in your sugars and mix until creamy, about three minutes or until you get a grainy paste.
• Add in the eggs and vanilla and mix until fully incorporated.
• Sift in the flour, baking soda, and salt and mix to combine. Make sure not to over mix.
• Fold in your chocolate chips.
• Spread your dough evenly into the pan, using a spatula or the back of a spoon to get it up to the sides of your pan.
• Bake the blondies for 20-25 minutes until a toothpick from the center comes out clean. Allow it to cool in the pan for about 10 minutes before diving in.

BROWNED BUTTER WHITE CHOCOLATE BLONDIES

Steps:

• Heat oven to 350 degrees.
• In a medium saucepan, melt butter over medium heat. As it starts to heat up, swirl the pan around often. Once it starts to bubble, let it deepen for 3-4 minutes.
• Remove from heat and add brown sugar. Stir it for 1-2 minutes until the mixture is nice and glossy and all of the brown sugar is dissolved into the butter.
• Let cool. It can be cooled at room temperature or can be put into the refrigerator for 10-15 minutes. It needs to be cooled to room temperature before adding the eggs. You don't want scrambled eggs!
• Add eggs and vanilla and stir well.
• Stir in flour, baking powder, and salt.
• Before adding white chocolate chips, ensure the dough is chilled enough. You may want to put it in the refrigerator for a few minutes before adding white chocolate.
• Stir in white chocolate chips and optional pecans.
• Optional: Line a 8 x 8, 9 x 9, or 9 x 13 pan with foil or parchment paper.
• Pour batter into pan of choice, smoothing top with a spatula.
• Bake until top is shiny and slightly cracked approximately 20-24 minutes.
• Let cool and cut into bars.

BLONDIE BROWNIES (WITH CHOCOLATE CHIPS)

Steps:

• Preheat oven to 350°F. Grease a 9×13 inch baking dish with cooking spray.
• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• In a medium mixing bowl, whisk together the melted butter and brown sugar until combined. Stir in the eggs and vanilla.
• Using a spatula, add the wet ingredients to the dry ingredients. Gently stir and fold just until combined. Stir in the chocolate chips.
• Spread batter evenly in the bottom of the baking dish. Bake on the center oven rack for 22-25 minutes.
• Let cool for 5-10 minutes. Slice and serve.

CHOCOLATE CHUNK BLONDIES

Steps:

• Preheat oven to 350°F Grease bottom only of a 9 x 13 pan with shortening or cooking spray.
• Mix cake mix, buter and egg whites and milk in a large bowl with a spoon. Stir in chocolate chunks. Spread evenly in pan.
• Bake for 20 to 22 minutes or until edges are golden brown. Cool completely, about 1 hour. Cut and serve.
• Makes about 24 bars. (6 x 4 rows).

CHOCOLATE SHORTBREAD

Steps:

• Preheat oven to 300 degrees F.
• In a mixing bowl, cream the butter, then add vanilla & mix well.
• In another bowl, whisk together flour, sugar & cocoa, then add to creamed mixture, beating about 3 minutes or until dough holds together.
• Pat the dough into a 9-inch by 4-inch rectangle, then cut into 2-inch by 1 1/2-inch strips.
• Place strips 1 inch apart on ungreased baking sheets.
• Prick each strip several times with a fork.
• Bake 20-25 minutes or until set.
• Set sheets on wire rack(s) to cool for 5 minutes, then remove shortbreat to wire rack(s) to cool completely.