Blondie With Dark Roots Recipes

Steps:

• Preheat the oven to 350 degrees F. Mist an 8-inch-square glass baking dish with cooking spray .
• Whisk the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy. Add the brown sugar and beat 3 to 4 more minutes. Beat in the egg and vanilla. Add the flour mixture and mix on low speed until just combined. Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.
• Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool 20 minutes in the pan before slicing.

Steps:

• Preheat the oven to 350 degrees F.
• In a large mixing bowl, beat the butter with an electric hand mixer. When fluffy, add the brown sugar and beat them together for 3 to 4 minutes. Add the egg and vanilla and combine well.
• In a small bowl, whisk together the flour, baking powder, baking soda and salt. Add the dry ingredients to the brown sugar mixture and combine until just incorporated. Fold in the cream cheese. Gently stir in the hazelnuts, coconut and chocolate and spread the batter into a lightly greased 8 by 8-inch glass pan. Bake until a toothpick comes out clean and sides just start to pull away from the edge of the pan, about 18 to 20 minutes. Remove from the oven and let cool for 20 minutes before cutting.

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

Steps:

• Preheat over to 350 degrees.
• Mist an 8" square glass baking dish with cooking spray.
• Whisk the flour, baking powder, baking soda and salt in a small bowl.
• Beat the butter and cream cheese in a large bowl with a mixer at medium speed until fluffy.
• Add the borwn sugar and beat 3 to 4 more minutes.
• Beat in the eggs and vanilla.
• Add the flour mixture and mix on low speed until just combined.
• Fold in the hazelnuts, coconut and chocolate chips with a wooden spoon.
• Spread the batter in the prepared pan and bake until a toothpick inserted into the center comes out clean, 35-40 minutes.
• Let cool 20 minutes in the pan before slicing.

Steps:

• Melt the butter and both sugars in a pan over a low heat, adding a pinch of salt if the butter is unsalted. Remove from the heat and leave to cool for 10 mins - this will stop the eggs from curdling when added. Heat the oven to 180C/160C fan/gas 4. Butter a 23cm square tin or 25 x 20cm baking tin and line with baking parchment.
• Beat the eggs and vanilla into the cooled butter and sugar mixture until well-combined. Sieve in the flour and baking powder, then gently fold until you have a smooth batter. Fold in the white chocolate, then scrape into the prepared tin. Smooth the top and bake for 40-45 mins until the edges are coming away from the sides of the tin, the top has a papery crust and a skewer inserted into the middle comes out with a few crumbs, but no liquid batter. The blondies will firm up as they cool.
• Leave to cool in the tin for 10 mins, then transfer to a wire rack to cool completely. The blondies will keep in an airtight container for three days.