blondie

These decadent, American-style dessert bars are the fairer cousin of the brownie, with the same dense and fudgy texture

White chocolate blondies

butter,chopped into small pieces, plus a little

white chocolate,chopped into small pieces

plain flour

½ tsp baking powder

soft light brown sugar

golden caster sugar

eggs

tsp vanilla extract

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.

Try a different take on blondies using pistachios, rose and white chocolate. Scatter with dried rose petals for a pretty finish, if you like

Pistachio, rose & white chocolate blondies

pistachios

white chocolate

unsalted butter

light brown soft sugar

½-1 tbsp rosewater

white chocolate chips

rose petals, to decorate (optional)

Heat oven to 180C/160C fan/gas 4 and butter and line a 20 x 20cm baking tin. Tip the pistachios into a pan and toast over a medium heat for 3-4 mins until aromatic, tossing occasionally so they don’t burn. Set aside.

Melt the chopped white chocolate and butter together, either in a bowl set over a pan of simmering water or in the microwave in short bursts. Leave to cool slightly, then beat in the brown sugar with a wooden spoon. Add the eggs, mixing well after each addition, then stir in the rosewater and ¼ tsp salt. Sieve in the flour and gently fold together.

Roughly chop the cooled pistachios, then add them to the blondie mix and fold in the white chocolate chips. Pour the mixture into the lined baking tin.

Bake for 35-40 mins until set and golden brown, then leave to cool completely before slicing. To serve, scatter with dried rose petals, if you like.

Crazy Easy Single-serving Blondie

tbsp drippy nut/seed butter almond butter from costco)

maple syrup ((21 g) sub sugar free syrup)

flour

tsp baking powder

vanilla extract

salt

tsp (or more) chocolate chips ((5 g))

Preheat oven to 350F and grease an oven safe ramekin. See notes for microwave instructions.

In a small bowl mix all the ingredients but chocolate. The batter should be spreadable like brownie batter. If not, add 1/2 tsp water at a time and stir until it is spreadable.

Stir in chocolate. Transfer to the greased ramekin.

Bake 15 minutes (see notes for microwave instructions), let your blondie cool for a few minutes and enjoy!

This Peanut Butter Blondie Recipe is not only amazing, it is also flourless and also healthier than the traditional option. This recipe has all the rich flavor of a tradition blonde right down to the chocolate chips.

Peanut Butter Blondies

peanut butter

maple syrup

baking powder

chocolate chips

Preheat oven to 350 degrees F. Line an 8” square pan with parchment paper and set aside.

In a mixing bowl, add peanut butter, maple syrup, vanilla extract, egg, salt and baking powder.  Use a mixing spoon to mix until ingredients are incorporated. Fold in chocolate chips.

Pour the batter into the prepared pan and use a spatula to smooth it into an even layer. Sprinkle on coarse salt if desired.

Bake for 20 minutes or until the top is golden brown. Allow the blondies to cool completely before slicing and serving.

Pistachio Blondies 

butter (2 sticks), room temp

brown sugar

sugar

(3.4 oz) instant pistachio pudding

baking soda

unsalted pistachios,

Preheat oven to 350 degrees F and grease an 8x8-inch baking dish.

In a large bowl, mix butter, brown sugar, and granulated sugar until light and smooth. Mix in eggs, vanilla, and pistachio pudding mix.

In a small bowl, sift together flour, baking soda, and salt, then slowly add dry ingredients to the wet.

Fold in pistachios and white chocolate chips.

Transfer to the prepared baking dish and bake for 25-28 minutes or until blondies are cooked through the center.

Allow blondies to cool for at least 30 minutes before cutting.

Blondie crust, delicious cheesecake with a special twist, homemade salted bourbon butterscotch sauce.&nbsp;

Butterscotch Blondie Cheesecake

lb. granulated white sugar

C. all-purpose flour

unsalted butter (softened)

C. dark brown sugar

lb. cream cheese (softened)

eggs (room temperature)

sour cream

heavy cream

Tbsp. vanilla extract

& 1/2 C. dark brown sugar

dark corn syrup

bourbon

Pre-heat the oven to 325°. Place sugar in 9"x13" glass pan. Place in oven.

Bake for 2 hours, until it darkens to sandy tan color with a coarse texture, stirring every 30 minutes. Be very careful! Despite looking like cool sugar, it reaches a high temperature.&nbsp;

Removed from oven. Allow to cool completely. Store in airtight container at room temperature (just like regular sugar).&nbsp;

Roasted Sugar

Preheat oven to 350°. Next, we're going to make the pan waterproof since the cheesecake will bake in a water bath.&nbsp;

Lightly grease the inside cheesecake pan. Take a piece of parchment paper. Cut a circle with 2" excess (larger than the bottom of the pan) on each side. Press parchment paper into the bottom and up the sides of the pan.&nbsp;

Lay out a large piece of extra-wide foil. Place pan in the middle. Fold the foil up all sides. Crimp the excess at the top.&nbsp;

Prep

Mix the flour, baking powder, salt, and baking soda in a medium bowl. Set aside.&nbsp;

Whip the softened butter and brown sugar until well-mixed and slightly light and fluffy.&nbsp;

Add egg and vanilla. Mix well.&nbsp;

Slowly add flour while blending on low speed after each addition.&nbsp;

Press mixture into the bottom of the cheesecake pan. (It will be sticky). Don't worry if it's not 100% even...it will settle slightly as it bakes.&nbsp;

Bake in oven for 10 minutes. (It won't be completely done cooking, we're just prepping it).&nbsp;

Remove from oven and let cool. Turn oven down to 300°.&nbsp;

Blondie Crust

Place a large roasting pan in oven. Set a large pot of water on the stove and bring it to a boil while making cheesecake.&nbsp;

Cut cream cheese into chunks and place in stand mixer. Beat on medium to medium-high speed for approximately 4 minutes, until absolutely no lumps and well whipped. Scrape down.&nbsp;

Add sugar and salt. Beat another 2 minutes. Scrape down.&nbsp;

From this point forward, treat the mixture gently and only mix on lower speeds. Add eggs one at a time, blending on slow speed after each addition. Scrape down.&nbsp;

Blend in sour cream, heavy cream, and vanilla. Mix until smooth. Scrape down.&nbsp;

Mix on low speed an additional 2 minutes.&nbsp;

Pour cheesecake into pan over prepared crust.&nbsp;

Place cheesecake in large pre-heated roasting pan. Carefully pour boiling water around the cheesecake pan into the roasting pan. (Water bath for the cheesecake). Add until water reached approximately half-ways up the pan.&nbsp;

Cook for 1 &amp; 1/2 hours. Turn the oven off and prop open the door about half-ways. Allow to sit in slowly cooling oven another hour.&nbsp;

Remove from oven and place on counter. Remove tin foil. Allow to cool completely. Place in fridge and chill overnight.&nbsp;

Cheesecake

In a medium saucepan, bring the butter, sugar, cream, and dark corn syrup to a boil over medium heat.&nbsp;

Lower heat and simmer gently for 10 minutes, stirring about once a minute. Do NOT stir constantly.&nbsp;

When it's done, there should be no graininess left. Test by pressing a spoon with a small bit of sauce and scrape against a plate.&nbsp;

Remove from heat. Stir in bourbon. (It will bubble! This is normal). Keep stirring and let alcohol burn off.&nbsp;

Stir in vanilla and salt. Allow to cool.&nbsp;

Salted Bourbon Butterscotch Sauce

Remove cheesecake from fridge. Carefully snap open cheesecake pan. Remove sides.&nbsp;

Place plate on top of cheesecake. Flip over. Remove bottom of pan and parchment paper. Place plate on bottom of cheesecake. Flip again. Remove top plate.&nbsp;

Serve with a generous amount of butterscotch sauce poured over the top.&nbsp;

Serving

Top 6 blondie recipes from across the web

The most viewed blondie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

White chocolate blondies

Pistachio, rose & white chocolate b...

Crazy Easy Single-serving Blondie

Peanut Butter Blondies

Pistachio Blondies

Top 6 blondie recipes from across the web

The most viewed blondie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

White chocolate blondies

Pistachio, rose & white chocolate b...

Crazy Easy Single-serving Blondie

Peanut Butter Blondies

Pistachio Blondies

The most viewed blondie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine