White Chocolate Cashew Blondies Recipes

WHITE CHOCOLATE CASHEW BLONDIES

Steps:

• Grease and line your 8 inch square baking pan and pre heat oven to 175 C / 325 F / Gas 3
• Beat sugar & eggs until light.
• Melt butter & chocolate in microwave in 20 second intervals until completely melted.
• Combine flour and salt and add to egg mixture.
• Add chocolate & butter, mix well.
• Break the cashew nuts using the end of a rolling pin, I like mine quite chunky and without all the crumbs. Then spoon them into the batter.
• Pour batter into the baking tin and bake for 30 - 40 minutes. Check with a skewer the center is not runny.
• Allow them to cool on a rack and cut into squares after they have cooled. If you try and cut them whilst they are still hot, they will be too gooey, and you can't cut them nice.

BLONDIES WITH WHITE CHOCOLATE GANACHE

Steps:

• Heat oven to 325 degrees F; coat an 8-by-8-inch baking pan with cooking spray.
• In large bowl, use an electric mixer to beat the eggs and sugar until the mixture is light and thick.
• Fold in the flour, then the butter and orange and almond extacts.
• Transfer the batter to the prepared pan.
• Bake for 25-30 minutes, or until set and just golden at the edges.
• Let cool for 10 minutes before topping with the ganache.
• Meanwhile, to prepare the ganache, in the top of a double boiler, combine the chocolate chips and cream.
• Stir until melted and smooth.
• When the bars are slightly cooled, pour the ganache over the top and spread to the edges.
• Refrigerate for 1 hour, or until the ganache has set up.
• Refrigerate leftovers in an airtight container.

CHERRY-FILLED WHITE CHOCOLATE BLONDIES

Steps:

• Melt butter in a saucepan over low heat, stirring just until melted. Remove pan from heat, and add 1 cup white chocolate morsels. (Do Not Stir).
• Beat eggs at high speed with an electric mixer 2 minutes or until foamy. Gradually add sugar, beating until blended. Stir in white chocolate mixture and almond extract, stirring until blended. Add flour and salt, stirring just until blended. Spread half of batter into a lightly greased and floured 8" square pan.
• Bake at 325 for 20 minutes or until light golden brown.
• Melt 1/2 cup cherry preserves in a small saucepan over low heat, stirring often. Spread evenly over partially baked blondies in pan. Stir together coconut, remaining while chocolate morsels, and remaining half of batter; spread over melted cherry presreves, spreading to edges of pan.
• Sprinkle batter with 1/2 cup sliced almonds.
• Bake at 325 for 25 minutes or until lightly browned. Cool completely in pan on a wire rack. Cut into bars.
• Note: To freeze, tightly wrap baked bars in aluminum foil. Place in a large zip-top plastic freezer bag; seal bag, and freeze up to 2 months. Let thaw at room temperature before cutting.
• Additional note: Various flavors of preserves can be used.

WHITE CHOCOLATE BLONDIES

Steps:

• Grease a 21 x 21cm brownie tin with a little butter, then line the base and sides with baking parchment. Place the butter and 100g white chocolate in a bowl, suspended over a pan of gently simmering water. Stir every few mins, until the butter and chocolate have melted. Remove the bowl from the pan and leave to cool for 15 mins. Heat oven to 180C/160C fan/gas 4. Combine the flour and baking powder in a bowl, with 1/4 tsp salt.
• Place the sugar and eggs in a large bowl. Using an electric hand whisk, beat the mixture until it looks thick and foamy - this will take a few mins. The egg mixture is ready when it leaves a trail from the beaters, which sits on the surface for 2 secs.
• Add the vanilla to the melted chocolate and give it a good stir - don't worry if it has separated. Pour into the whisked eggs and sugar. Use a spatula to gently fold everything together, until most of the buttery streaks have been folded in. Sieve the flour mixture into the bowl and fold together again, add the remaining chocolate chunks and stir until well combined.
• Pour the mixture into your tin, smoothing it into the corners. Bake for 30-35 mins for soft centred blondies (if you prefer a cakey texture, leave for another 5 mins). Check if the blondies are cooked by giving the tin a gentle shake, they should be mostly set but a little bit of a wobble in the centre is fine. Cool completely in the tin - the blondies will sink in the middle as they cool, just like brownies. If you try to remove the blondies too soon, they will be too soft to cut, so be patient. Once cool, cut into 16 squares. The blondies will keep for 5 days in a sealed container.

WHITE CHOCOLATE-FROSTED CASHEW BLONDIES

Steps:

• BLONDIES: Preheat oven to 350*F; grease an 8-or-9" square baking pan.
• In a food processor fitted with the metal blade, process 1/2 cup of the cashews until ground; place in a medium bowl.
• Coarsely chop the remaining cashews; set aside.
• Add the brown sugar, oil, vanilla, and eggs to the ground cashews; beat well.
• Add the flour, baking powder, salt (if using), and chopped cashews; mix well.
• Spread batter evenly in the prepared pan; bake for 20-30 minutes, or until a toothpick inserted in the center comes out clean.
• Cool for 1 hour on a wire rack.
• MAKE THE FROSTING: In a small saucepan over low heat, melt the white chocolate, stirring constantly; remove pan from heat.
• Add the butter, milk, and powdered sugar; beat until smooth.
• Spread evenly over the cooled bars; cut into squares.
• Garnish each with a whole cashew, if desired.