blondies recipes

These soft and chewy bars taste just like snickerdoodle cookies minus the work of dragging out your mixer to cream ingredients, chilling dough, or making individual cookies. It’s a one-bowl, no mixer recipe that comes together in minutes, no hassle, no fuss. The bars are wonderfully soft, extra chewy, buttery, and there’s a bit of tang courtesy of cream of tartar. Before baking the bars are generously sprinkled with cinnamon-sugar. It lends just the right amount of cinnamon flavor and a bit of texture from the sugar granules.

The Best Snickerdoodle Bars

unsalted butter, melted

sugar

light brown sugar, packed

vanilla extract

all-purpose flour

cream of tartar

salt,

cinnamon

Batter – Preheat oven to 350F. Line an 8-by-8-inch...

Batter – Preheat oven to 350F. Line an 8-by-8-inch baking pan with aluminum foil, spray with cooking spray; set aside.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Wait momentarily before adding the egg so you...

Wait momentarily before adding the egg so you don’t scramble it. Add the egg, sugars, vanilla, and whisk until smooth.

Add the flour, cream of tartar, optional salt...

Add the flour, cream of tartar, optional salt and stir until just combined, don’t overmix.

Turn batter out into prepared pan, smoothing the...

Turn batter out into prepared pan, smoothing the top lightly with a spatula; set aside.

For Sprinkling – In a bowl (same one used for...

For Sprinkling – In a bowl (same one used for the batter is okay), combine the sugar, cinnamon, and stir.

Using a small spoon, evenly sprinkle cinnamon-sugar mixture...

Using a small spoon, evenly sprinkle cinnamon-sugar mixture over the prepared pan. Looks like a lot but it sinks down and soaks in while baking.

Bake for about 24 to 25 minutes, or...

Bake for about 24 to 25 minutes, or until done. A toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. Place pan on top of a wire rack to cool for at least 15 minutes before slicing and serving. Bars will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months.

Brown Butter Blondies

salted butter

pecans

brown sugar

eggs

Tbsp pure vanilla extract

all purpose flour

tsp baking powder

tsp salt

white chocolate baking chips

To toast Pecans: Preheat oven to 350°F. Spread pecans on a sheet pan in a single layer. Toast for 6-8 minutes then set aside to cool.

To make Brown Butter: Melt butter in a heavy 2-quart saucepan over medium-high heat. Once melted, lower heat to medium and continue cooking, watching closely, for 6-8 minutes or until butter foams and turns deep golden brown or amber in color. Immediately remove from heat; pour into a medium size mixing bowl. Chill in the refrigerator for 15 minutes. (This will speed up the process.)

To make Blondies: Preheat oven to 350°F. Line a 13 x 9-inch baking pan with heavy duty aluminum foil, extending foil 2 inches over edges of pan. Spray bottom and sides of the foil-lined pan with cooking spray; set aside.

To the cooled brown butter add brown sugar, eggs and vanilla .Whisk by hand or using a hand mixer on low speed. Add flour, baking powder and salt; mixing just until fully combined.

By hand, stir in pecans and white chocolate chips. Spread into prepared pan.

Bake 25-30 minutes or until golden brown around edges and a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.

Use foil &quot;handles&quot; to lift blondies from pan. Cut into squares.

Store at room temperature in an airtight container for up to 3 days.

This rich, buttery blondie recipe is incredibly easy to make, with no mixer required! These blondies are packed with flavor without being overly sweet and have the perfect chewy texture. Using pantry staples, they come together super quick and are the perfect go-to treat when you need a sweet fix!

Easy Blondies Recipe

cornstarch

½ tsp baking powder

(omit

chocolate chocolate

walnuts (roughly chopped. You can substitute with pecans, macadamia nuts

unsalted butter (melted)

eggs (room temperature)

tsps vanilla essence/extract

Preheat oven to 180 °C (350°F) conventional (see note 3 if using a convection oven with a fan) and line an 8x8 inch cake pan with parchment paper.

Sift together flour, cornstarch, baking powder and salt. Using a whisk or fork, mix until well combined and set aside.

Roughly chop the white chocolate (if using a block) and walnuts. Set aside.

In a large bowl add in sugar and melted butter. Using a whisk, mix until well combined. Avoid overmixing as we don&#39;t want to incorporate too much air into the batter. If the butter is hot, let it cool slightly before moving on to the next step.

Add in eggs and vanilla and mix until well combined - avoid overmixing. Get any batter off the whisk as the rest of the mixing will be done with a spatula.

Add in the presifted dry ingredients into the wet mixture and using a spatula, fold until just combined. Do not overmix.

Next add in the white chocolate and walnuts and fold until just combined. Do not overmix.

Distribute the batter evenly into the prepared cake tin. Level the top and drop the cake tin lightly on the counter to remove any large air bubbles.

Bake for 28-30 minutes, or until the top is lightly browned and set and a toothpick inserted into the centre comes out with a little bit of undercooked batter on the tip (see note 4).

Allow the blondies to cool in the cake tin for about 45 minutes to set, before lifting them out using the parchment paper. Slice and serve!

Great recipe! Just made a second time. My whole family loves these.

Omg this recipe is a perfection!!! 
It came out flawless. Chewy and it gets even better by the end if the day.
One question, the nutrition is aprox per piece?

This was my first time baking blondies and this recipe was just so good! I browned the butter and added dark chocolate chips to balance the sweetness fr me ! These were so yum and dense . Love!!

Hi! I baked mine for an extra 10 minutes and they STILL haven't set in the middle. What could I be doing wrong?

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

This rich, buttery blondie recipe is incredibly easy to make, with no mixer required! These blondies are packed with flavor without being overly sweet and have the perfect chewy texture. 

RECIPE: https://cakesbymk.com/recipe/easy-blondies-recipe/
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🔹INGREDIENTS:

▢1¾ cups (210 g) all purpose flour
▢¼ cup (30 g) cornstarch
▢½ tsp baking powder
▢¾ tsp salt - omit if using salted butter
▢¾ cup (130 g) white chocolate - cut into small chunks, or you can use white chocolate chips too 
▢¾ cup (75 g) walnuts - roughly chopped
▢1⅓ cups (266 g) light soft brown sugar - firmly packed 
▢1 cup (225 g) unsalted butter - melted
▢2 large eggs - room temperature
▢3 tsps vanilla essence/extract

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Top 3 blondies recipes recipes from across the web

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

Top Tags

The Best Snickerdoodle Bars

Brown Butter Blondies

Easy Blondies Recipe

Top 3 blondies recipes recipes from across the web

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

Top Tags

The Best Snickerdoodle Bars

Brown Butter Blondies

Easy Blondies Recipe

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