Platinumblondies Recipes

PLATINUM BLONDIES

Steps:

• Preheat oven to 325°F.
• Grease an 8" square baking pan.
• Beat sugar and egg until fluffy, about 3 minutes with mixer.
• Add vanilla and butter, and beat to mix well.
• In a small bowl, stir flour, baking soda, and salt.
• Add flour mixture to the butter mixture, beat just until incorporated.
• Don't overmix.
• Stir in the pecans and white chocolate with a spoon.
• Note: I buy a good quality white chocolate bar, and beat it in the package with a heavy spoon or meat tenderizer to break it up into chunks before opening the package, and pouring into the mixture.
• Spoon the batter into the pan and smooth the top.
• Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet.
• Remove from the oven and cool.
• Cut into 2" squares.

BLONDIES

Steps:

• Preheat the oven to 375 degrees F. Butter and flour a 9 by 13-inch glass baking dish.
• Put the sugar in a large bowl. Melt the butter in a small skillet or in the microwave in a glass measuring cup. Stir the butter into the sugar until smooth, cool to room temperature.
• Meanwhile, in another medium bowl, whisk the flour, baking soda, and salt together.
• Beat the eggs and vanilla into the sugar mixture. Add the flour mixture a bit at a time and mix until a smooth thick batter forms. Fold in the chips, as desired.
• Spoon the batter to the prepared dish and spread to evenly fill the dish. Bake until the blondies are light brown around the edges and a toothpick inserted in the center comes out clean, about 20 to 25 minutes.
• Remove from the oven and let cool slightly. Invert onto a rack and cool completely. Cut into squares and serve.
• Copyright 2005 Television Food Network, G.P. All rights reserved.

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.