Lime Coconut And White Chocolate Chip Blondies Recipes

WHITE CHOCOLATE LIME BLONDIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 8x8-inch baking dish.
• Combine white chocolate, butter, and lime zest in a saucepan over medium-low heat; cook and stir until completely melted, 5 to 10 minutes. Remove from heat.
• Beat egg in a bowl using an electric mixer until thickened and foamy; add white chocolate mixture, sugar, vanilla extract, and lime juice. Mix well. Fold 2/3 cup plus 1 tablespoon flour into mixture until batter is just mixed. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15 to 25 minutes. Cool blondies before cutting into bars.

CHOCOLATE COCONUT BLONDIES

Steps:

• Preheat the oven to 350°F. Line an 8 by 8-inch metal baking pan with foil or parchment, leaving an overhang. Spray with nonstick cooking spray.
• In a large bowl combine the butter and sugar with a rubber spatula. Add the eggs, egg yolk, and vanilla and stir until combined. Stir in the salt and flours. The mixture will be a thick dough-like batter. Stir in 3/4 of the coconut and chocolate chunks.
• Spread the batter into the prepared pan. Sprinkle with the remaining coconut and chocolate chunks, pressing into the batter slightly. Bake for about 40 minutes, or until set but still gooey.
• Allow to cool before cutting into bars using a big sharp knife or a big plastic knife. For cleaner cuts, wipe the blade under hot running water between cuts.
• Cover and store blondies at room temperature for up to 3 days. If desired, nuke in the microwave before serving.

ESPRESSO CHOCOLATE CHIP BLONDIES

Steps:

• Preheat oven to 350° F. Grease and line a 13×9-inch baking pan with parchment paper, making a sling with the paper by leaving a 1-inch overhang over the top of the sides of the pan. You'll need this to lift the blondies out of the pan. If you'll be serving them from the pan, skip the parchment altogether and just grease the pan.
• In a medium bowl, whisk the flour, espresso powder, baking powder, and salt together. In a large bowl, whisk the melted butter and sugar together until well-combined. Whisk the eggs in along with the vanilla. Fold the dry ingredients into the wet ingredients with a rubber spatula until just combined. Fold both types of chocolate chips into the batter, just until combined. Do not overstir.
• Scrape the batter into the prepared pan and work it out to the sides and into the corners of the pan in an even layer. Smooth out the top.
• Bake for about 22 minutes, just until the top is shiny, crackled, and golden at the edges. Do not overbake. Transfer the pan to a wire rack and allow the blondies to cool completely in the pan. When you're ready to cut and serve, pull them out of the pan using the parchment sling and transfer to a cutting board. Cut into 24 or 36 squares.
• Store in an airtight container for up to 2 days at room temperature, OR
• To freeze, wrap squares in foil and stick the foil packet in a zip-top bag, and squeeze all of the air out of the bag before sealing. Freeze for up to 2 months.

COCONUT BLONDIES

Steps:

• Preheat oven to 350°F.
• Grease 13 x 9-inch baking pan.
• In small bowl, combine flour, baking powder and salt.
• In saucepan, melt butter over low heat.
• Remove from heat.
• Stir in brown sugar and vanilla; add eggs, stirring until well blended.
• Stir in flour mixture into sugar mixture just until blended.
• Stir in coconut and pecans.
• Spread batter evenly in prepared pan.
• Bake until toothpick inserted 2 inches from edge of pan comes out clean, about 30 minutes.
• Do not overbake; blondies will firm as they cool.
• Cool completely in pan on wire rack.
• When cool, cut lengthwise into 4 strips and then cut each strip crosswise into 6 pieces.
• Variations: Pecan Blondies--leave out coconut.
• Chocolate Chip Blondies--leave out coconut and stir in 1 (6 oz) package semisweet chocolate chips.

WHITE CHOCOLATE AND LIME BLONDIES

Steps:

• FOR BLONDIES:
• Preheat oven to 350°F.. Line 9-inch square baking pan with foil, allowing foil to extend over sides. Butter foil. Combine butter and 4 ounces white chocolate in small saucepan. Whisk over low heat until melted. Remove from heat. Combine flour, baking powder and salt in medium bowl. Using electric mixer, beat eggs, sugar, peel and vanilla in large bowl until fluffy, about 2 minutes. Stir in white chocolate mixture. Fold in dry ingredients. Spread batter in prepared pan. Sprinkle 1 ounce white chocolate atop batter. Bake until golden and top is dry to touch, about 35 minutes.(Can be made 1 day ahead. Cover; store at room temperature.)
• FOR BLONDIES:
• Combine cream and white chocolate in small saucepan. Whisk over low heat until chocolate melts. Transfer to medium bowl and chill until cold, about 1 hour. Beat mixture until stiff peaks form. Fold in sliced berries.
• Using foil as aid, lift blondie out of pan and place on work surface. Using 3 1/2-inch heart-shaped cookie cutter, cut out 4 hearts (reserve scraps for snacks). Place 1 heart on each of 2 plates. Spread berry filling over hearts on plates, dividing equally and maintaining heart shape. Top with remaining hearts set at slight angle. Garnish plates with halved strawberries, lime segments and mint. Sift powdered sugar lightly over hearts.