If you love brownies you will adore blondies which are brownies light-colored cousins made without cocoa, but you can still use chocolate chips. Like brownies, most blondies are bar-shaped and have a rich taste with a chewy texture. However, you can make blondie cookies or even mini cakes. The good thing about blondies is that almost anything goes and there are lots of fabulous variations to try. They are quick and easy to make at home.
This article describes how to make blondies and provides a collection of the best ever blondie recipes from all around the world.
► You need two bowls, a large one for mixing everything together and a medium size one for mixing the dry ingredients, prior to the final mixing to hold everything with room left for mixing, the second one large enough for just the dry ingredients.
► A quick and easy way to melt the butter is in the microwave
► While an electric mixer helps, it is not essential. You can use a whisk instead, using a wooden spoon for the final mixing.
► Combine the flour, salt and baking soda together in the second bowl and mix well before adding to the larger bowl with the brown sugar and melted butter.
► Add the sugar to the melted butter and then set it aside to cool to room temperature before adding the eggs and vanilla. Otherwise, the eggs may start to cook.
► Add the dry ingredients to the wet ones (butter, sugar, eggs and vanilla) a little bit at a time, stirring after each addition. This helps to ensure the matter is mixed thoroughly. The batter should be thick, not runny.
► Line the baking pan with parchment paper to eliminate the risk that the blondies will stick. Better still use one of those new silicon based pans.
► Scoop the batter into the paper lined baking dish. If it is thin enough to pour, it is too thin. It should be very thick. Also, smooth the top and press down to remove bubbles and to create a smooth top.
► Bake the blondies in a preheated oven at 375 degrees F (190 degrees C) for 20-25 minutes. Times and temperature will vary for the variations. Always check the blondies for doneness using a fork or a knife inserted in the center of the blondies. The toothpick or knife should comes out clean showing that there is no uncooked batter in the center.
► To remove the baked blondies from the pan, place the pan upside down on a cooling rack and pull on the paper to release the blondies. Then after about 10 minutes of cooling, it is a simple matter of peeling off the paper and then flipping over again and cutting into squares.
► Serve blondies plain as a snack or as desserts with fresh berries, ice cream and caramel sauce. Anything goes for other variations.
► Try Rolled Oats to replace some of the flour
► Use bicarbonate of soda to replace some of the raising agent
► Try using soft light brown sugar for extra taste
► Try melting the butter, rather than creaming it into the mixture. You can even brown it a little to provide a nutty and toasted taste.
► Extras you can add: white chocolate chips, walnuts, pecans, macadamias and pistachios. Don't forget a good pinch of salt and some spices
Dissolve the brown sugar in the melted butter and set aside to cool. Then, add the vanilla and eggs and mix to combine. Combine the flour, salt and baking soda in a second bowl and mix well. Slowly add the dry ingredients to the wet ones in small batches, stirring after each addition until the batter is well combined. Add a cup of chocolate chips. Bake at 375 degrees F (190 degrees C) for 20-25 minutes in a 9 x 13 inch (20 x 25 cm) shallow pan.
Variations - Added to the batter (optional)
Butter an 9 × 9 inch (20 x 20 cm) pan and line with baking paper. Preheat the oven to 375 degrees F (190 degrees C). Combine the melted butter with brown sugar, cool and then whisk in the free range egg and vanilla. Mix the dry ingredients together and combine with the wet ingredients, a little at a time. Add any variations you desire and spoon into the greased and papered pan. Bake for 20-25 minutes, or until cooked in the middle. Cool on rack before cutting the blondies into square slices.
Preheat oven to 320 degrees F (160 degrees C). Brush a 6 x 10 inch (16 x 26 cm) shallow pan with melted butter. Line the pan with non-stick baking paper, overhanging the sides a little. Melt the white chocolate and butter by placing in a bowl suspended over a saucepan containing simmering water. Stir until dissolved. Set aside for 5-10 minutes to cool. Whisk the vanilla essence and eggs in a jug and then stir the mixture into the chocolate mixture until well combined. Mix the sugar, flour and macadamia nuts together in a large bowl. Add the chocolate mixture and mix only until just combined. Spoon the mixture into the prepared baking pan. Bake for 30-40 minutes. Test for doneness by inserting a skewer inserted into the centre. When only crumbs cling to the skewer, rather than uncooked batter, the blondie slab is cooked. Remove and cook before slicing into squares.
For the Strawberry Icing
Using a large bowl and an electric mixer, beat the brown sugar into the butter until fluffy. Add the eggs, one at a time and beat to combine. Add the vanilla and mix in the flour in 2-3 batches. Combine well. Grease and line a 13 x 9-inch (26 x 20 cm) baking tray with parchment paper. Spoon in half of the mixture to form the bottom layer and smooth. Heat the jam in a microwave until melted (about 30 seconds). Pour the melted jam over batter layer in the pan. Spoon the remaining batter on top. Bake in a preheated oven at 325 degrees F (160 degrees C) for 35 to 40 minutes, testing using a skewer to ensure the center is cooked. Let cool in pan on rack. Meanwhile, prepare the icing by beating the softened butter with the icing sugar until soft and fluffy. Add the vanilla and jam and mix well. Spread the icing over blondies, set aside for the icing to set, before slicing the blondie slab into bars.
Preheat oven to 320 degrees F (160 degrees C). Add the sugar, flour, baking powder and salt to a large bowl and mix well. Heat the butter in a small skillet over medium heat and cook for about 6 minutes, until it is lightly browned, stirring occasionally. Pour the butterscotch liquid a small bowl and set aside for 10 minutes to cool. Mix the egg into the butter mixture using a whisk. Add the flour mixture to the butter mixture in several batches until just moistened and combined. Spoon the batter into a 13 x 9 inch (26 x 20 cm) baking pan, greased and lined with parchment paper. Bake for 30-35 minutes or until cooked in the center. Cool in pan on a wire rack. Cut into squares when cool.
Pre-heat oven to 350 degrees F (175 degrees C). Grease an 8-inch (20 cm) square baking pan, and line the pan with parchment paper, leaving an overhang and buttering the parchment. Mix flour, salt and baking powder, together in a medium size bowl. Using a separate large mixing bowl, whisk the eggs and mix in the butter, brown sugar and vanilla. Mix well until smooth. Add the flour mixture to the wet mixture in batches, but only fold through and do not over-mix. Add the dried fruit and candied ginger and mix through. Spoon the mixture into the pan and smooth to an even layer. Bake until a toothpick inserted into the center of the blondies slab comes out clean (about 40-45 minutes). Let cool completely in the pan and then using the paper, extract from the pan. Cut into about 16 squares.
For the blondies
For the roasted rhubarb
Preheat oven to 400 degrees F (200 degrees C). Place the rhubarb in a baking dish, sprinkle with the sugar and zest and mix well. Set the rhubarb aside for about 5-10 minutes for the sugar to penetrate. Cover the baking dish with a sheet of foil and roast for about 10-15 minutes, checking to ensure the sugar has melted. Remove the foil and roast for 3-5 minutes until the syrup starts to bubble. Remove from oven and set aside to cool before using in the blondies. Lower the oven temperature to 350 degrees F (180 degrees C).
Melt the butter in a heavy frying pan over medium heat and carefully brown it a little to create a nutty taste. Pour into a small bowl and set aside. Lightly toast the pecans in the same pan and set aside. Heat the oven to 200 degrees C (400 degrees F). Grease a square baking tin (20 x 20 cm; 9 x 9 inch) with butter. Sift the flour, salt and baking powder into a large mixing bowl. Combine the sugars with the cooled butter, the whisked eggs and the vanilla. Gently fold this wet ingredients mixture into the flour. Add the white chocolate and nuts, mixing until just combined. Transfer the mixture into the baking tin and bake for 20-25 minutes, until just set on top. Remove the blondies and cool quickly in the pan by placing on a wet kitchen towel. This stops the blondies from going hard. Cut into squares and enjoy!