Tag Archives: 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

Gingerbread Blondies

Gingerbread BlondiesIs anyone else having a hard time concentrating today? I feel like I’m free, but I keep having to remind myself that I still have to

  • make a dinner party tonight
  • frost a cake
  • zip uptown to Zabar’s
  • buy wrapping paper
  • wrap gifts
  • pack those gifts and all my stuff into a suitcase
  • get on a very early flight to Austin

WHEW.Gingerbread BlondiesBut first—Gingerbread Blondies. I promise they’re worth adding to your to-do list.Gingerbread BlondiesI mean, chewy, winter-spiced blondies with fluffy frosting and a jewel-like ginger garnish are basically always worth it.Gingerbread BlondiesGingerbread BlondiesGingerbread BlondiesGingerbread BlondiesGingerbread BlondiesLike Wednesday’s Eggnog Cookies, these holiday-perfect blondies don’t require any skills you don’t already have. Just whisk together a quick batter, bake it, cool it, frost, garnish and slice it.Gingerbread BlondiesBoom—all the sweet Christmas cheer your heart desires, ready to go in just a couple of hours.Gingerbread BlondiesThese Gingerbread Blondies are my last recipe post of 2018. I’ll be taking next Wednesday off to spend time with my family, but I’ll be back on Friday for my annual 10 Most Popular Recipes list.Gingerbread BlondiesIf you celebrate Christmas, I hope you have a merry one! And no matter which holiday you celebrate (or lack thereof), I wish you all a sweet end to 2018.Gingerbread Blondies

Gingerbread Blondies
makes one 8-inch pan

1/2 cup unsalted butter, melted and cooled slightly
2/3 cup light or dark brown sugar, packed
1/3 cup molasses (not blackstrap)
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves (optional)
pinch of Kosher or sea salt

Garnish:
1/4 cup candied ginger, finely chopped
1 tablespoon coarse sugar (I use turbinado)

Vanilla Buttercream:
1/2 cup (1 stick) unsalted butter, softened to room temperature
2 cups confectioner’s sugar
pinch of Kosher or sea salt
1 1/2 teaspoons pure vanilla extract
2 tablespoons heavy cream

Preheat oven to 350F. Grease an 8-inch square pan, line with parchment, and grease again. Set aside.

In a medium mixing bowl, whisk together butter, brown sugar, and molasses. Mix in egg and vanilla. Add flour, ginger, cinnamon, allspice, nutmeg and salt, and whisk until combined.

Spread batter into prepared pan and bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs. Let blondies cool completely in the pan on a rack.

While the blondies are cooling, make the garnish. In a small bowl, toss together candied ginger and coarse sugar. Set aside.

Make vanilla buttercream. In a medium mixing bowl, beat butter until light and fluffy, about two minutes. Beat in confectioner’s sugar in two installments, scraping down the bowl as necessary. Beat in salt, followed by vanilla and heavy cream.

Use an offset icing knife to frost bars. I like to do this in the pan so that the edges are clean. Scatter candied ginger garnish over the top.

Use overhang to carefully lift bars onto a cutting board. Gently peel back edges of the parchment. Use a large, sharp chef’s knife to slice into 16 bars, wiping the knife clean between cuts.

Serve blondies. Store leftovers in an airtight container with wax paper between layers. They will keep at room temperature for up to three days or in the refrigerator for up to five.Gingerbread BlondiesGingerbread Blondies

Peanut Butter & Jelly Blondies

Peanut Butter & Jelly BlondiesSeeing all my friends’ kids’ back-to-school photos these last few weeks, I’ve been reminiscing about my own school days. I don’t know that we took First Day photos (my parents rarely remembered a camera), but that’s okay because all my first days were pretty similar. I mean, I went to the same school K-12 and wore the same uniform for all but one semester of that time.

(Like many recovering private school kids, I have spent the last 15 years working through an aversion to plaid. I’m glad to say I’m making progress 😀 )Peanut Butter & Jelly BlondiesOne of my childhood chores was to pack my own lunch. I was/am skeeved out by lunch meat and was not yet allowed to cook with any regularity, so I packed a peanut butter & jelly sandwich damn near every single day.Peanut Butter & Jelly BlondiesYou don’t need me to explain the magic of a PB & J to you. It’s the perfect combination of sweet, salty, gooey, and satisfying. After thirteen years of eating them five days a week, I don’t eat many peanut butter & jelly sandwiches these days, but when I do, I fall in love all over again.Peanut Butter & Jelly BlondiesToday’s recipe, Peanut Butter & Jelly Blondies, is a sweet little ode to that school lunch classic ❤ These fabulous layered bars begin with my tried-and-true peanut butter blondie base before being topped with a layer of jelly (or jam) and crispy, crunchy peanut crumble. They’re a texture-lover’s dream!Peanut Butter & Jelly BlondiesPeanut Butter & Jelly BlondiesPeanut Butter & Jelly BlondiesThe blondies are baked for 35-40 minutes before being cooled and sliced. I like mine a little on the underdone side, but you can bake them a few minutes longer if that’s not your thing. Either way, you’ll be rewarded with a pan of rich, dense, peanut butter & jelly deliciousness.Peanut Butter & Jelly BlondiesI find that chilling these bars in the fridge (or even the freezer) makes them easier to slice. The jelly layer will never be completely firm, but it shouldn’t be too messy to work with. And even if it is, who cares? It’s peanut butter & jelly—getting a little on your fingers is all part of the fun.Peanut Butter & Jelly Blondies

Peanut Butter & Jelly Blondies
makes one 8-inch pan, about 16 blondies

3/4 cup unsalted butter, cut into pieces
1/2 cup creamy peanut butter (not natural)
1 cup light brown sugar, packed
1/2 cup granulated sugar
1 large egg + 1 large egg yolk, room temperature
1 tablespoon real vanilla extract
1 1/2 cups all-purpose flour
pinch of salt
1 cup jelly, jam, or preserves (I used strawberry)

Peanut Crumble:
1/3 cup old-fashioned oats
2/3 cup all-purpose flour
1/3 cup light brown sugar, packed
1/2 teaspoon ground cinnamon
1/2 teaspoon Kosher or sea salt
1/3 cup roasted salted peanuts, roughly chopped
5 tablespoons unsalted butter, melted

Preheat your oven to 350F. Line an 8- or 9-inch square baking dish with aluminum foil, leaving some overhang on two sides. Grease with butter. Dust lightly with flour and discard any excess. Set aside.

Place butter and peanut butter in a small microwave-safe bowl. Melt together in 30 second increments, stirring in between, until smooth. Transfer to a medium-large mixing bowl. Stir in light brown and granulated sugars, followed by egg and yolk and vanilla. Stir in flour and salt.

Spread the blondie batter in prepared pan. Drop spoonfuls of jelly over the top of the batter. Use an offset knife (or the back of a spoon) to spread it to the edges of the pan. Layer may not be perfectly even—this is okay. Set aside.

Make the peanut crumble. In a small-medium mixing bowl, use a fork to whisk together oats, flour, light brown sugar, cinnamon, salt, and chopped peanuts. Pour in butter and stir until everything is moistened and clumps begin to form. Scatter mixture over the jelly layer, covering as much as possible.

Bake 35-40 minutes, or until golden at the edges. Jelly will still be jiggly. Let blondies cool completely in the pan on a rack. Refrigerate until cold (I froze mine for an hour).

Use foil to lift blondies out of pan. Peel off foil and transfer blondies to a cutting board. Use a large, sharp chef’s knife to slice bars. Serve.

Leftover blondies will keep in an airtight container in the refrigerator for up to 5 days.Peanut Butter & Jelly BlondiesPeanut Butter & Jelly Blondies

Cheesecake Blondies

Cheesecake BlondiesI have been debating for three days whether or not I should post these Cheesecake Blondies or use Independence Day as a “free pass” to take a rare blog day off.Cheesecake BlondiesCheesecake Blondies won out though, because they are the perfect treat to sink your teeth into while you watch the fireworks. Creamy cheesecake and chewy brown butter blondie in near-equal layers? Sign. me. up.Cheesecake BlondiesAnother great thing about these blondies? They are super easy to make and bake up in just 25 minutes!Cheesecake BlondiesThe most difficult part of making Cheesecake Blondies is waiting for them to chill. Those three hours can seem eternal, but they are completely necessary—nobody likes warm cheesecake.Cheesecake BlondiesOnce the chill time is up, slice up the blondies and revel in their cuteness. Chocolate chips have a way of making things more adorable, don’t they?Cheesecake BlondiesMake a batch of Cheesecake Blondies for your holiday cookout or pack a box into a cooler and take them on the go! You and your friends and family will love the combination of tangy cheesecake and sweet, brown buttery blondie ❤ Cheesecake BlondiesHappy Fourth of July!Cheesecake Blondies

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

Blondie Batter:
1/2 cup unsalted butter
1 cup light or dark brown sugar, packed
1 large egg, room temperature
1 1/2 teaspoons pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 cup semisweet chocolate chips + more for scattering

Cheesecake:
8 ounces (1 brick) full-fat brick-style cream cheese, room temperature
3 tablespoons granulated sugar
1 large egg
1 teaspoon pure vanilla extract

Preheat the oven to 350F. Line an 8- or 9-inch square baking dish with foil and grease lightly. Set aside.

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 large mixing bowl.

Add brown sugar to the brown butter and stir to combine. Whisk in egg and vanilla. Use a silicone spatula to stir in flour and salt, scraping down the bowl as needed. Fold in chocolate chips. Spread batter into prepared pan. Set aside.

Make cheesecake. In a medium mixing bowl, use an electric mixer to beat cream cheese until fluffy. Mix in sugar, followed by egg and vanilla. Pour on top of blondie batter and smooth to the edges of the pan. Scatter additional chocolate chips over the top.

Bake for 20-25 minutes, tenting with foil at the 15 minute mark or if anything begins browning too quickly. Blondies are ready when the cheesecake just barely jiggles when the pan is jostled. Let cool in the pan on a rack until they reach room temperature. Refrigerate for 3 hours or until completely cold.

Use foil overhang to lift blondies out of the pan. Carefully peel off foil. Use a large, sharp chef’s knife to slice bars, wiping the blade clean between cuts. Serve.

Leftover Cheesecake Blondies will keep in an airtight container in the refrigerator for up to a week. For best storage, separate layers with wax paper.Cheesecake Blondies

Monster Blondies

Monster BlondiesRemember that huge, ridiculous M&Ms Surprise Cake I posted last week? It’s long gone.Monster Blondies You know what’s still taking up space in my kitchen? This comically large container of M&Ms. It’s made it through two of those cakes, a batch of cookies and lots of late night snacks, and it’s still kickin’.Monster Blondies Also taking up space in my kitchen? Three different jars of peanut butter. THREE. And they’re all different brands. Just…what? I really need an Excel spreadsheet to keep track of all my baking supplies so I’m not compelled to pick up peanut butter every time I see it on sale.Monster Blondies So, what does one do with all that peanut butter and that huge container of M&Ms? Add some oats and make Monster Blondies, of course!Monster Blondies What makes these blondies so…monstrous? Well, they’re a riff on Monster Cookies, a sort of “everything but the kitchen sink” cookie that, at its most basic, contains peanut butter, oats, M&Ms and chocolate chips.Monster BlondiesMonster BlondiesMonster BlondiesMonster BlondiesMonster BlondiesThe original cookies are terrific, but skipping the cookie dough and tossing all those ingredients into blondie batter is absolutely the way to go! The resulting blondies have all the flavors and textures from their namesake recipe, but with an extra thick and chewy peanut butter base.Monster BlondiesMonster BlondiesMonster BlondiesNot only that, but blondies are way easier to make than cookies—this recipe comes together with just one bowl and a silicone spatula! And, of course, they don’t require baking in batches. Monster Blondies are ready to come out of the oven just 40 minutes after you start making the batter!Monster BlondiesOnce the blondies have cooled slice them up and dig in! You’ll love the soft & chewy blondie base, the slight saltiness from the peanut butter, the texture from the oats and crackly candy coating, and tons of chocolate. As far as I’m concerned, they’re the very best kind of mid-week pick-me-up ❤ Monster BlondiesMonster Blondies
makes 16 blondies

1/2 cup (1 stick) unsalted butter, melted
1/3 cup creamy-style peanut butter (not natural-style)
1 cup light brown sugar, packed
1 large egg, room temperature
2 teaspoons pure vanilla extract
1 cup all-purpose flour
pinch of Kosher or sea salt
1 cup old-fashioned oats
3/4 cup semisweet chocolate chips
1 cup M&Ms candy

Preheat your oven to 350F. Line an 8- or 9-inch square baking dish with aluminum foil, leaving some overhang on two sides. Grease with butter. Set aside.

Place butter and peanut butter in a small microwave-safe bowl. Melt together in 30 second increments, stirring in between, until smooth. Transfer to a medium large mixing bowl. Stir in light brown sugar, followed by egg and vanilla. Stir in flour and salt. Fold in oats, followed by chocolate chips and M&Ms.

Spread the blondie batter in prepared pan. Bake 25-30 minutes (mine took 28 minutes), or until turning golden at the edges. Let blondies cool completely in the pan on a rack.

Use foil to lift blondies out of pan. Peel off foil and transfer blondies to a cutting board. Use a large, sharp chef’s knife to slice bars. Serve.

Leftover blondies will keep in an airtight container at room temperature for a few days.Monster Blondies