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

These gingerbread blondies are a fantastic combination for the holidays. Rich ground ginger mixes with the airy texture of a blondie to form a soft, irresistible treat. Additional notes of cinnamon, clove, and vanilla extract provide a presence to the holiday spices in this dessert. Made in just one bowl, these bars come together quickly, which is great for last-minute baking.

Gingerbread Blondies

tbsp molasses

light brown sugar

(1 ⅓ sticks) unsalted butter

all-purpose flour

ginger

cinnamon

¼ tsp ground cloves

¾ tsp kosher salt

oz white chocolate (optional)

Preheat the oven to 350℉. Grease a 9x13 baking dish and set it aside.

Prepare the wet ingredients. In a large bowl, beat the eggs until they are smooth. Add the molasses, vanilla extract, brown sugar, and melted butter. Mix until combined.

Prepare the dry ingredients. Pour in the flour, baking powder, ground ginger, cinnamon, cloves, and kosher salt. Mix until there are no streaks of flour, and pour the batter into the prepared baking dish.

Bake the bars. Bake in the preheated oven until the edges are firm, and the center of the bars are just set. A skewer inserted in the middle will come out with a few crumbs, 25-30 minutes. Remove from the oven and cool completely before slicing.

Prepare the white chocolate. Once the bars have cooled, melt the white chocolate and drizzle over the bars. Allow the chocolate to firm, or place it in the refrigerator to become firm.

LOVE! These are so easy for how delicious they are! A new fall and holiday staple for us. I keep them in the refrigerator and cannot stop eating them! Thank you, Kaleb!

Quick, easy and abundantly flavorful. They taste like Christmas in bar cookie form!

I bake A LOT during the holidays 
My family isn't keen on gingerbread but they devoured these
I had to bake a second pan to mail treats to friends

Our families new favorite...even the littlest people in family are asking for them to be made again. Not just for the holidays... unless you consider everyday a holiday.

One of the biggest hits at our Christmas Eve celebration! Sooooo good!!!

I made these for Christmas dessert and they're great! They made the whole house smell delicious, too!

Baked a batch this Christmas Eve morning.  My husband, the taste tester, gave it a thumbs up!  They appeared cakey and fluffy —  I attribute this to not measuring the flour accurately and spooning it into measuring cup.  Otherwise, I’m very pleased with the result.

Yes, you convinced us to make these and we have to tell you these are amazing!!
Soft, chewy, full of that fabulous gingerbread cookie taste but in a blondie.
These will be implemented into our annual Christmas baking roster thanks to you.
Wishing you best of the season.

Holy crap, so good... 1st batch made and gone, will be doing a 2nd batch in hopes it makes it to Christmas eve gathering, lol! A must try, and so dang simple! Thank you and happy holidays!

Hi Kaleb,
Just made these this afternoon after seeing your fb video. I already had everything on hand which made them super easy to put together. 
Wow, these are delicious! I left off the white chocolate drizzle because we didn't think they needed it. It would, however, make them a little prettier. 
I will definitely make these again when the kids come. 
How do these bars freeze? 

Keep up the good work. 
Merry Christmas!🎄

https://www.youtube.com/watch?v=SLdAxRrrbxc

Everyone loves a good blondie. And when it's the holidays, why not make gingerbread blondies! These are chewy, spiced, and super delicious!
→ PRINT the Recipe: https://www.wyseguide.com/gingerbread-blondies/

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INGREDIENTS

- 2 large eggs
- 3 tbsp molasses
- 1 tsp vanilla extract
- 1 3/4 cups light brown sugar
- 2/3 cup unsalted butter, melted
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp cloves
- 3/4 tsp kosher salt
- 2 oz white chocolate (optional)

INSTRUCTIONS

- Preheat the oven to 350℉. Grease a 9x13 baking dish and set it aside.

- In a large bowl, beat the eggs until they are smooth. Add the molasses, vanilla extract, brown sugar, and melted butter. Mix until combined.

- Pour in the flour, baking powder, ground ginger, cinnamon, cloves, and kosher salt. Mix until there are no streaks of flour, and pour the batter into the prepared baking dish.

- Bake in the preheated oven until the edges are firm, and the center of the bars are just set. A skewer inserted in the middle will come out with a few crumbs, 25-30 minutes. Remove from the oven and cool completely before slicing.

- Once the bars have cooled, melt the white chocolate and drizzle over the bars. Allow the chocolate to firm, or place it in the refrigerator to become firm.


CHAPTERS
0:00 Intro
0:55 Preparing the wet ingredients
3:18 Adding the dry ingredients
4:30 Mixing everything together
6:24 Adding melted white chocolate
7:26 Tasting the blondies

#

From my farm to your home. 🏡

My name is Kaleb Wyse and here, you will find delicious recipes, videos from my farm, garden, and fun home projects. My knowledge has been earned from years of home cooks and farmers in my family. https://wyseguide.com

A farm is much more than a house to live in; it’s a lifestyle. My passion for gardening and landscaping came from outdoor work with my mom in our expansive farm yard, my love for baking came from innumerable short walks to my grandma’s house to make cookies, and as a farmer, my dad taught me that we are the stewards of our land.

So whether you live in a city center or have decided rural life is for you, I hope to inspire you with the projects and recipes I use in daily life. We can’t all live on a farm, but we all need farms in our lives. From the dirt in my vegetable garden to the flour in my kitchen, I’ll show you everything I love to do.

Gingerbread Blondies | A delicious, chewy, spice-filled dessert for the holiday season!

Christmas Cookie Bars are the best blondies dressed up with holiday M&amp;Ms and sprinkles! These are the best bars for Christmas because they’re easy to make and freezer-friendly. Make a batch to give away to family and friends or save them for your family to enjoy through the holiday season.

GOOEY Christmas Cookie Bars Recipe

½ cup (113 grams) unsalted butter

(400 grams) packed brown sugar

(248 grams) all-purpose flour

Christmas M&Ms (or your favorite color)

Christmas sprinkles (use jimmies

Preheat oven to 350°F. Line a 9x13” metal pan with foil and spray well with cooking spray. Do not use a glass pan.

Mix butter and brown sugar with a stand or a hand mixer until crumbly. Mix in eggs and vanilla until smooth. Mix in salt, baking powder, then flour. Stir in M&amp;Ms and sprinkles.

Spread in prepared pan. The mixture is wet so it’s best to spray your hands with cooking spray and then smooth the dough with your hands to get an even layer. Top with remaining mix-ins.

Bake for about 22-25 minutes until they start to turn golden. Err on the side of under baked with these - they’ll finish baking as the cool and you don’t want them over baked. Slice into bars.

Store in an airtight container for up to 4 days or freeze for up to a month.

These are AMAZING!! I followed the recipe besides for the butter I did 1/4 cup salted and 1/4 cup unsalted and skipped on adding more salt. I also added more m&amp;ms and skipped on the sprinkles. I baked them in a aluminum throw away pan for 25 minutes. They were a little too wet when I checked at 22 minutes so I added the extra 3 minutes and let them cool. These are so delicious and I'm so happy I made them!! Perfect chewy/fudge type center. 🎄

It was so easy I’m a horrible baker and it came out perfect. Instructions where simple and clear.

This recipe needs adjustments. I bake often, after cooking for recommended time they were indeed raw, not fudgy. It needs a bit more flour and regular granulated sugar and less brown sugar.

10/10!! Any comment saying underdone is doing something wrong. I originally made in a small pan and they didn’t turn out as good because it affected cooking time and I didn’t take that into consideration but my dog decided to eat them off the stove so I guess she liked them. Then I made them again in the 9x13 and 10/10! Cooked them 25 mins @350 and they were delicious and chewy (not dry and not Undercooked!). But I am curious if you use dark brown or light brown sugar? I went with light brown and they came out well but I am curious what you used.

I successfully halved the recipe. Also it was not gooey in the center. You have to wait for it to completely cool down. And I used only 85% of the mentioned amount of brown sugar.  Merry Christmas everyone!

These are my hubbys fav! He asks me to make them often. And they are so quick to whip up!!

Hello!
Love the recipe. I just tried this.
But after baking the M&amp;M's are no longer red but orange. 
Any tips on how to prevent this? 'Cause I sorted all the M&amp;M's on colour myself, wich now feels a little useless. ^^
Thank you and merry christmas!
Lieke (from the Netherlands)

https://www.youtube.com/watch?v=rwjMhyZWnOY

The ONLY Christmas Cookie Recipe you need: Christmas Cookie Bars! These blondies are full of Christmas M&Ms and sprinkles and are super popular at the holidays. They stay soft for days!

Recipe: https://www.crazyforcrust.com/christmas-cookie-bars/
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Christmas Cookie Bars (Christmas Blondies)

These mini egg blondies are a fun and easy recipe to make with children for Easter. They have a mild toffee flavour and a fudgy richness similar to raw cookie dough. 

Easter egg blondies 

250 grams/9 ounces cold unsalted butter, cut into 6–8 pieces

150 grams/5½oz light soft brown sugar

grams/4½oz caster sugar

sea salt

300 grams/10½oz plain flour

225 grams/8 ounces sugar-coated mini chocolate eggs

With the chewy texture of the best fudgy brownie and all the festive flavors of your favorite gingerbread cookies, these spicy bars make a bold statement for the holidays. Browning the butter gives them a deep, caramelized flavor, which rounds out the warming brown sugar and fragrant spices. The white chocolate drizzle on top is purely for looks, so feel free to leave it out if you’re short on time. These bars taste just as good without it.

Gingerbread Blondies 

unsalted butter,

dark brown sugar

molasses

vanilla extract (or bourbon or espresso)

kosher salt (such as Diamond Crystal)

allspice

black pepper

cloves

chopped toasted walnuts or pecans (optional)

NYT Cooking

https://static01.nyt.com/images/2023/11/29/multimedia/29cookieweek2-blondies-bzvq/29cookieweek2-blondies-bzvq-videoSixteenByNineJumbo1600.jpg

Johnny Miller for The New York Times. Food Stylist:Samantha Seneviratne.

https://static01.nyt.com/images/2023/11/29/multimedia/29cookieweek2-blondies-bzvq/29cookieweek2-blondies-bzvq-threeByTwoLargeAt2X.jpg

https://static01.nyt.com/images/2023/11/29/multimedia/29cookieweek2-blondies-bzvq/29cookieweek2-blondies-bzvq-mediumSquareAt3X.jpg

Heat oven to 350 degrees. Grease a 9-by-9-inch pan and line with parchment paper.

In a small saucepan, heat the butter over medium until melted and flecked with darker brown bits, 5 to 7 minutes. Pour brown butter into a large bowl and add brown sugar, molasses and grated ginger. Whisk until combined (it won't look smooth) and let cool for a few minutes. 

Add eggs and vanilla extract, and whisk until smooth and glossy. 

Add the flour, baking powder, ginger, cinnamon, salt, allspice, black pepper and cloves. Whisk well to combine. Stir in nuts, if using.

Pour batter into prepared pan. Bake until the edges are firm but the center is still slightly damp, 18 to 25 minutes (add about 5 to 10 minutes if using a glass or ceramic pan). Do not overbake. Transfer pan to a wire rack to cool. Let blondies cool completely in the pan.

Once blondies are completely cool, use a fork, spoon or filled parchment cone to decorate the top of the blondies with melted white or dark chocolate if you like. Let chocolate set for at least 2 hours before cutting into bars. 

Have made these several times now because they’re just SO good.
Always double the recipe, but use 2 pans to avoid soggy middle.  Definitely need to add to cooking time as others have noted.  Parchment paper at right angles works well, no greasing needed. I highly recommend drizzling a lemon glaze.  No chocolate. And finally, they freeze perfectly and are still delicious months later.

Took about 10 minute longer to bake for me. But it was delicious!

20/10 but the oven time always makes mine come out raw - I add 20 minutes of bake time - every time.

Loved this. I skipped the drizzle but threw in a handful of chocolate chips instead. In a glass dish it took around 40-45 minutes to bake. Even if it looks done on top, try a corner when you take it out! The first time I took it out it looked very done but it was like wet sand inside. 7 more minutes did the trick.

I love ginger and wanted to amp up that flavor. Used ginger syrup instead of molasses and also added about 1/4 cup crystallized ginger nibs to the batter. These cookies were a big hit at my building’s holiday party!

Great recipe ,nice addition to the holiday dessert table. Love that it's only a 9x9 batch and not an overwhelming amount - although I was told I should make a double. Definitely keeping this one in the holiday rotation.

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