New Recipe: Best Blondies Recipe – How to Make Blondies

the pioneer woman's blondies recipe

Will Dickey

When it comes to our favorite dessert bars, blondies definitely have more fun! There’s nothing wrong with chocolate desserts—brunettes are beautiful, too! But blondies provide something brownies just can’t in the flavor of their ingredients: the caramel-y sweet brown sugar, the creamy butter, the zippy butterscotch, and the smooth decadence of white chocolate chips. While there’s no harm in taking the easy route with a boxed brownie mix, consider making these blondies from scratch the next time a craving hits for something sweet!

What’s the difference between a blondie and a brownie?

Hint: it’s right there in the name! While some blondies do include chocolate chips, most (like this recipe) don’t call for any melted chocolate or cocoa in the batter. This lack of chocolate is responsible for their golden “blonde” color.

What do blondies taste like?

Just because blondies aren’t filled to the brim with chocolate doesn’t mean they’re bland—they’re called blondies not blandies, after all! Blondies are actually super flavorful because you can taste the molasses-rich brown sugar, creamy butter, and all the yummy stir-ins. (Here’s looking at you, pecans and butterscotch!)

What can you add to blondies?

Just about anything! This recipe calls for 1 cup of chopped pecans, but feel free to add any nut: buttery cashews, heart-healthy walnuts, or even peanuts in a pinch. And feel free to use any mix of chips or morsels that you like: we used a mix of half white chocolate chips and half butterscotch chips in this recipe.

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Yields:

10
– 12


servings

Prep Time:

0

hours

10

mins

Total Time:

0

hours

50

mins

2
c.

firmly packed light brown sugar 

3


large eggs, lightly beaten

1
c.

chopped pecans, divided

1 1/2
c.

butterscotch or white chocolate chips, divided

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  1. Melt the butter over medium heat in a medium stainless steel or light-colored skillet. Cook, stirring occasionally, until the butter smells nutty and small light-brown flecks have settled to the bottom of the pan, 6 to 8 minutes. Remove the pan from the heat, and pour the butter into a small bowl. Let cool 10 minutes.
  2. Preheat the oven to 350°. Spray a 9-by-13-inch baking dish with nonstick cooking spray and set aside.
  3. Stir together the flour, brown sugar, baking powder, and salt in a large bowl with a fork until combined. Add the melted butter, eggs, and vanilla; stir together until batter just comes together and there are no dry pockets of flour remaining. Fold in 1/2 cup of the pecans and 1 cup of the butterscotch or white chocolate chips.
  4. Pour the batter into the prepared pan; spread into an even layer. Sprinkle the remaining 1/2 cup pecans and 1/2 cup chips evenly over the top of the batter. Bake until a wooden pick inserted in the center comes out clean, about 30 minutes.
  5. Let blondies cool at least 30 minutes before slicing.

These blondies can be made up to three days ahead and stored in an airtight container at room temperature.

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