Taste Of Home Chunky Blond Brownies Recipes

CHUNKY BLOND BROWNIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugars until light and fluffy, 5-7 minutes. Beat in eggs and vanilla. Combine flour, baking powder and salt; gradually add to creamed mixture and mix well. Stir in white chips, chocolate chunks and 1/2 cup nuts. , Spoon into a greased 13x9-in. baking pan; spread over the bottom of pan. Sprinkle with remaining nuts. Bake until top begins to crack and is golden brown, 25-30 minutes. Cool on a wire rack. Cut into bars.

TASTE OF HOME CHUNKY BLOND BROWNIES

Steps:

• In a mixing bowl, cream butter and sugars.
• Add the eggs and vanilla: mix well.
• Combine flour, baking powder and salt: add to creamed mixture and mix well.
• Stir in vanilla chips, chocolate chunks and 1/2 cup nuts.
• Spoon into a greased 13 in by 9 in by 2 in pan, spread to evenly cover bottom of pan.
• Sprinkle with remaining nuts.
• Bake at 350 degrees for 25-30 minutes or until golden brown.
• cool on wire rack.

BLONDE BROWNIES

Steps:

• In a large bowl, cream shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, baking powder and salt; gradually add to the creamed mixture and mix well. Stir in nuts and chocolate chips. , Spread into a greased 11x7-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on wire rack. Cut into bars.

CHUNKY BLOND BROWNIES

Steps:

• In a mixing bowl, cream butter, sugars, eggs, vanilla, baking powder and salt; mix well.
• Add flour, vanilla chips, chocolate chunks and 3/4 cup macadamia nuts.
• Spread into greased 13x9 baking dish.
• Sprinkle with remaining chopped macadamia nuts.
• Press nuts gently into the batter with your hands so they adhere to the batter.
• Bake at 350° for 25-30 minutes or until golden brown.
• Cool and cut into squares.

FONDANT-FILLED CANDIES

Steps:

• In a large bowl, combine milk and corn syrup. Gradually beat in confectioners' sugar (mixture will be stiff). Divide into two portions.
• For peppermint patties, add the peppermint oil to one portion. Shape 1/2 teaspoonfuls into balls and flatten. In a microwave, melt 1 pound of candy coating, stir until smooth. With a slotted spoon, dip peppermint disks in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container.
• For chocolate-covered cherries, drain cherries, reserving 3 tablespoons of juice; set cherries aside. Combine juice with remaining fondant. Add additional confectioners' sugar if necessary to form a stiff mixture.
• Roll into 1-in. balls; flatten to 2-in. circles. Wrap each circle around a cherry and carefully shape into a ball. Place on waxed paper-lined baking sheets. Cover loosely. Melt remaining candy coating; dip cherries in coating; allow excess to drip off. Place on waxed paper to harden. Refrigerate in an airtight container for 1-2 weeks for candy to ripen and center to soften.