Tag Archives: blondies

Salty Maple Brown Butter Blondies

Salty Maple Brown Butter ​Blondies

This time of year, everyone seems to lose their minds for pumpkin and apples. I admit I am guilty of this too, but I think maple is truly my favorite fall flavor.

Yes, I know maple syrup is made in the spring, but it tastes like fall. It just does. It’s the color of the best crunchy leaves and it tastes like nostalgia and Saturday mornings in early November. Please excuse my waxing poetic, but you know I’m right.

Salty Maple Brown Butter ​Blondies

I’ve made tons of maple recipes over the years, including a layer cake, caramel corn, and some incredible sandwich cookies, but I never run out of new ideas for how to use it. Not gonna lie though, I think I’ve outdone myself with these Salty Maple Brown Butter Blondies.

You read that right. Salty. Maple. Brown Butter. Blondies. That’s like everything good in the world in one baked good.

The blondies themselves are a classic recipe with a little less brown sugar and a whole lot of maple syrup. They bake up without fuss and would be great by their lonesome, but then you’d be foregoing the magic of the Salty Maple Brown Butter icing. It gets poured on the blondies warm and settles into a thick layer reminiscent of maple candy. But, you know, with brown butter and flaky finishing salt.

Salty Maple Brown Butter ​Blondies

Salty Maple Brown Butter Blondies are sweet, salty, and very buttery, and have the textures of both a perfect chewy cookie and soft maple candy. Their maple flavor shines so brightly and just gets better and deeper as they age. Yes, I am telling you to take your time eating these, but I’ll be the first to admit that’s easier said than done.

Salty Maple Brown Butter ​Blondies
Salty Maple Brown Butter Blondies
makes one 8- or 9-inch square pan, about 16 blondies

Blondies:
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1/4 cup pure maple syrup (I use Grade A Dark Color, Robust Taste)
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
tiny pinch of ground nutmeg
1/2 teaspoon Kosher or sea salt

Salty Maple Brown Butter Icing:
2 tablespoons unsalted butter
3 tablespoons pure maple syrup
1/2 cup confectioner’s sugar
pinch of Kosher or sea salt

For Finishing:
coarse or flaky salt (I used Maldon)

Preheat oven to 350F. Grease an 8- or 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside while you make the blondie batter.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a medium-large mixing bowl.

Whisk granulated sugar, light brown sugar, and maple syrup into the brown butter. Mix in egg and vanilla, followed by flour, nutmeg and salt.

Spread the blondie batter in prepared pan. Bake 25-30 minutes, or until the top is golden and a toothpick inserted in the center comes out mostly clean (no raw batter). Let blondies cool 15 minutes in the pan on a rack.

Meanwhile make the icing. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat. Immediately whisk in maple syrup, followed by confectioner’s sugar and salt. Whisk until smooth.

Pour icing over the the blondies (still in the pan). Tilt the pan back and forth and coax with the back of a spoon so that the icing covers the blondies. Sprinkle with a generous pinch of flaky or coarse finishing salt. Let blondies continue to cool until room temperature.

Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days.

Cookies & Cream Blondies

Cookies & Cream Blondies

We all know cookies & cream as an ice cream flavor, but have you ever tried it in blondies? You should—it’s outrageously good. Like, I love a good Basic Blondie in all it’s butterscotch glory, but I think I might be a Cookies & Cream Blondie person now.

Cookies & Cream Blondies

These chewy, vanilla-scented squares are filled with big chunks of Oreo, along with some white chocolate chips for good measure. And when I say “filled,” I do mean filled—there might be more mix-ins than batter!

The batch comes together in one bowl, bakes up in half an hour, and slices like a dream once cooled. You’ll notice that the base for these blondies is lighter in color than the usual brown sugar batter. That’s because I only used granulated sugar in this recipe—because of their lighter color and flavor, I think of these as “platinum” blondies. This flavor profile is more in line with traditional cookies & cream, but feel free to swap the base for the brown sugary original, if that’s more your style.

Cookies & Cream Blondies

I cannot overstate how delicious these are. The blondie batter is basically only there to hold the ample amount of Oreos and white chocolate together, so every bite is filled with cookies & cream! There are so many textures here: soft blondie, crispy cookie, smooth white chocolate—these are proof positive that you can have it all. Or at least you can when it comes to dessert.

Cookies & Cream Blondies
Cookies & Cream Blondies
makes one 8- or 9-inch pan, about 16 bars

1/2 cup (1 sticks) unsalted butter, melted and cooled slightly
1 cup granulated sugar
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all purpose flour
1/2 teaspoon Kosher or sea salt
16 Oreos (or other chocolate sandwich cookies), sliced into quarters + more for topping
1/2 cup white chocolate chips

Preheat oven to 350F. Grease an 8- or 9-inch square pan and line with parchment, leaving overhang for bar-removal. Set aside.

Make the blondie base. In a large mixing bowl, whisk together melted butter and sugar. Mix in eggs and vanilla, followed by flour and salt. Use a silicone spatula or wooden spoon to fold in Oreos and white chocolate chips.

Spread the blondie batter in prepared pan. Top within more Oreos, if desired. Bake 25-30 minutes, until a toothpick inserted in the center comes out mostly clean (no raw batter). Let blondies cool in the pan on a rack until they reach room temperature.

Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Discard parchment. Slice blondies with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 4 days.
Cookies & Cream Blondies
Cookies & Cream Blondies

Oatmeal Raisin Blondies

Oatmeal Raisin BlondiesI posted my best-yet Oatmeal Raisin Cookies last fall, but now I have one-upped myself by simplifying them and baking them up in a square pan. Oatmeal Raisin Blondies, y’all!Oatmeal Raisin BlondiesIf you are an Oatmeal Raisin fan, you’ll love these sweet little bars. They’re super chewy thanks to low flour content, a glut of old-fashioned oats, and a high brown sugar-to-dry ingredients ratio. The raisins are plumped in simmering water before mixing for maximum flavor and texture.Oatmeal Raisin BlondiesOatmeal Raisin BlondiesDeep toasty flavor comes courtesy of brown butter and toasted oats. You could, of course, just melt your butter and use your oats straight out of the bag, but spending a few minutes drawing out their nutty richness makes a huge difference in the final outcome. A teaspoon of cinnamon rounds out the batter and makes these blondies pretty irresistible!Oatmeal Raisin BlondiesThese blondies bake up in 25 or so minutes, until the top is puffed and a little glossy. Let them cool until room temperature and then slice into pieces. The tops will crack in the best way and the middles will be dense and…well, they’re *very* good. The perfect low-maintenance sort of thing to make on this quarantine Wednesday.Oatmeal Raisin Blondies

Oatmeal Raisin Blondies
makes one 8- or 9-inch pan, about 16 servings

1 cup old-fashioned oats
2/3 cup raisins
1 cup water
1/2 cup (1 stick) unsalted butter, cut into 8 pieces
3/4 cup + 2 tablespoons light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoon pure vanilla extract
1/3 cup all-purpose flour
1 teaspoon ground cinnamon
pinch of Kosher or sea salt

Preheat the oven to 350F. Grease an 8- or 9-inch square pan. Line with parchment, leaving a little excess on two sides for ease of removal. Grease again. Set aside.

Scatter oats on a dry rimmed baking sheet. Toast 5-7 minutes, or until fragrant. Set aside to cool until you can handle them.

Plump the raisins. Put raisins and water in a small saucepan; if water doesn’t cover the raisins, add more until it does. Put over medium-high heat. When it reaches a simmer, remove from heat and set aside to cool.

Brown the butter. Place butter in a light-colored saucepan over medium heat. Let butter melt. Butter will bubble and crackle as the water content evaporates. Swirl the pan frequently for 5-7 minutes, keeping an eye on the color. When the solids are turning brown and the butter is nutty and fragrant, remove the pot from the heat and immediately pour the brown butter into a small-medium mixing bowl.

Add brown sugar to brown butter and whisk to combine. Mix in the egg and vanilla, followed by flour, cinnamon and salt. Mix in oats.

Pour raisins and water through a fine mesh sieve to discard water. Fold raisins into batter.

Transfer batter to prepared pan and spread in an even layer all the way to the edges. Bake 25-30 minutes, or until the top is set and a toothpick inserted in the center comes back with only a few moist crumbs (not batter).

Let cool completely in the pan on a rack. Use excess parchment to lift blondies onto a cutting board. Use a large, sharp chef’s knife to slice into 16 pieces. Serve.

Leftovers will keep covered at room temperature for up to four days.Oatmeal Raisin Blondies Oatmeal Raisin BlondiesOatmeal Raisin Blondies

Basic Blondies

Basic BlondiesI almost feel silly posting this recipe—how many variations on blondies does one blog need?

But here I am, doing it anyway, because blondies are easy to make, require limited ingredients, and damn near everyone likes them—perfect for this time when all of us are staying at home.Basic BlondiesThis isn’t so much a variation on blondies as it is a back-to-basics. There are no wild flavors or mix-ins, just pure butterscotch flavor and chocolate chips.Basic BlondiesI’ve essentially used the same blondie recipe since 2010, but recently started cutting the flour in an effort to make them denser and chewier. At Christmas, I reduced the usual 1 cup by 2 tablespoons. Now I’ve taken it 2 tablespoons further, so the recipe requires just 3/4 cup flour. Not bad for a whole pan full of blondies!Basic Blondies
As promised last week, this recipe has a bevy of options for substitutions so you can make them with whatever you have in your kitchen. No brown sugar? Mix 1 cup of granulated with a tablespoon of molasses to make your own. In a pinch, you can sub the molasses with maple syrup, honey, agave, golden syrup or dark corn syrup. And if you don’t have any of those, just use your granulated sugar as-is and call them “platinum” blondies.Basic BlondiesBasic BlondiesUse whatever salt you have and are comfortable with. If you only have 1/2-1 teaspoon of vanilla to spare, that’s fine. You could probably get away with nixing it altogether. No parchment for pan-lining? Use foil, or grease & flour the pan.Basic BlondiesRegarding mix-ins, the sky’s the limit! Add whatever you want into your blondies—busted pretzels, chopped nuts, candy bar pieces, swirls of Nutella, a layer of cheesecake—or leave them completely plain. Whatever you want to use is the right thing to use.

As I’ve said many times before, take my recipe and make it yours.Basic Blondies

Basic Blondies
makes one 8- or 9-inch pan, about 16 blondies

1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
pinch of Kosher or sea salt
1 cup semisweet chocolate chips

Preheat the oven to 350F. Grease an 8-inch square baking dish and line it with parchment (or foil), leaving overhang on two sides for easy removal. Grease again. Set aside.

In a large mixing bowl, whisk together melted butter and brown sugar. Add egg and vanilla, followed by flour and salt. Check to make sure the batter isn’t too warm to the touch before stirring in chocolate chips (you don’t want them to melt).

Spread batter into prepared pan and bake for 20-22 minutes, until a toothpick inserted in the center comes out mostly clean. Let blondies cool in the pan on a rack until they reach room temperature. Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for up to 3 days.Basic BlondiesBasic BlondiesBasic Blondies

Chocolate Cranberry Ginger Blondies

Chocolate Cranberry Ginger BlondiesHello, it’s me, your completely exhausted food blogger friend!

I’m writing this post on Friday night (wild life I lead, huh?), but by the time you read it on Monday, I’ll be at my parents’ house in Texas assembling a Porchetta (!) and giving their dog as many scritches and snuggles as she’ll allow. I’m looking forward to the break and the family time, and to making holiday food.Chocolate Cranberry Ginger BlondiesIt’s been determined that our Christmas dinner dessert will be a Winning Hearts & Minds Cake, mostly for deliciousness and ease-of-preparation reasons, but I’m pretty sure I’ll be able to find an excuse to make these Chocolate Cranberry Ginger Blondies, too. Thanks to their quick prep time and my mother’s love for any and all dried fruit, I’m sure she won’t object. She may, however, not exactly love me kneading dinner roll dough on her counter, but I’ll cross that bridge when I get to it.Chocolate Cranberry Ginger BlondiesThe blondie base is so simple to make that I have the recipe committed to memory. Well, almost. I reduced the flour by a couple of tablespoons for an extra dense and chewy result and I don’t regret it one bit!Chocolate Cranberry Ginger BlondiesYou could put 1 1/4 cup of any mix-in you like in this blondie batter and it’d bake up beautifully. I went with chocolate chips, dried cranberries and candied ginger because I had a little of all of those in my cookie mix-in cabinet—it’s as simple as that. It helps, of course, that chocolate, cranberries and candies ginger are both beautiful *and* sweet, tangy, delicious holiday fare. I mean, are these calling your name like they are mine?Chocolate Cranberry Ginger BlondiesI’ll be taking this Wednesday off posting because it’s Christmas (duh). I hope you have a wonderful holiday filled with good food and people you love. I’ll be back Friday with my last recipe of 2019 and probably some dog pictures.Chocolate Cranberry Ginger Blondies

Chocolate Cranberry Ginger Blondies
makes one 8-inch pan

1 cup water
1/2 cup dried cranberries
1/2 cup unsalted butter, melted and cooled slightly
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
3/4 cup + 2 tablespoons all-purpose flour
pinch of Kosher or sea salt
1/4 cup small-diced candied ginger
1/2 cup semisweet chocolate chips

Preheat the oven to 350F. Grease an 8-inch square baking dish and line it with parchment, leaving overhang on two sides for easy removal. Grease again. Set aside.

Plump the cranberries. Bring water to a simmer in a small saucepan over medium-high heat. Remove from heat and add cranberries. Let sit about 5 minutes before straining out water.

In a large mixing bowl, whisk together melted butter and brown sugar. Add egg and vanilla, followed by flour and salt. Stir in dried cranberries and candied ginger. Check to make sure the batter isn’t too warm to the touch before stirring in chocolate chips (you don’t want them to melt).

Spread batter into prepared pan and bake for 25-27 minutes, until a toothpick inserted in the center comes out mostly clean. Let blondies cool in the pan on a rack until they reach room temperature. Run a small, thin knife around the edge of the pan, then use parchment to lift them onto a cutting board. Slice with a large, sharp chef’s knife, wiping the blade clean between cuts. Serve.

Blondies will keep in an airtight container at room temperature for three days.Chocolate Cranberry Ginger BlondiesChocolate Cranberry Ginger Blondies