ORANGE-CHAMOMILE BLONDIES
Steps:
- Preheat the oven to 350 degrees F. Spray an 8-inch square pan with nonstick cooking spray.
- Place the chickpeas, almond butter, honey, vanilla, chamomile, orange zest, canola oil, salt, baking powder and baking soda in a food processor or blender and process until the batter is smooth and creamy. Fold in the chocolate chips and optional pecans (the batter should be thick). Pour the batter into the prepared pan and spread into the corners with a spatula.
- Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean and the edges are a tiny bit brown. Let the blondies cool in the pan for at least 20 minutes before slicing.
- Note: You can enjoy these delicious treats immediately--they're like a warm and gooey cross between brownies and cookie dough! Or, let them firm in the pan (on the counter or in the fridge) a few hours or overnight, for a more traditional chewy blondie texture.
ORANGE WALNUT BLONDIE
These Blondie's are bursting with fresh citrus flavor and crunchy walnuts. Don't skimp on the zest, which is where most of the orange essence comes from. Since chocolate never heard anything, throw in a half cup semi sweet chocolate chips if you like.Source unknown
Provided by Lynnda Cloutier
Categories Cakes
Number Of Ingredients 11
Steps:
- 1. grease a 9 x 9" baking pan with butter. Dust with flour and shake out the excess. Preheat the oven to 350°.
- 2. Melt the butter and sugar in a small pan over low heat, stirring frequently. When blended and smooth, remove from heat and let cool to room temperature.
- 3. Transfer the butter mixture to a medium mixing bowl. Beat in the eggs until completely blended. Add the orange juice and vanilla and mix thoroughly.
- 4. Measure the flour, baking powder, and salt and then sift together directly into the batter. Mix gently until well combined and no trace of the dry ingredients remains.
- 5. Using a wooden spoon, stir in the orange zest, walnuts, and if desired, chocolate chips. Spread the batter evenly into prepared baking pan. Bake for 30 minutes or until a toothpick inserted in the center comes out clean or with only crumbs, not batter, on it. The top should be Golden Brown and the edges pulling away from sides of the pan. Remove from the oven and let cool on a rack for one hour. Cut just before serving. Makes 12 to 16 bars.
CHOCOLATE CHUNK WALNUT BLONDIES
Put a stack of these beauties out at a potluck and you'll find only crumbs on your platter when it's time to head home. Everyone will be asking who made those scrumptious blondies, so be sure to bring copies of the recipe! -Peggy Woodward, Taste of Home Senior Food Editor
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 2 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Line a greased 13x9-in. pan with parchment, letting ends extend up sides; grease paper. Or grease three 6-1/2-inch cast-iron skillets. , In a large bowl, mix butter, brown sugar and vanilla until blended. Add eggs, 1 at a time, whisking to blend after each addition. In another bowl, mix flour, ground walnuts, baking powder, salt and baking soda; stir into butter mixture. Fold in walnuts and chocolate chunks., Spread into prepared pan. Bake until a toothpick inserted in center comes out clean, 30-35 minutes (do not overbake). Cool completely in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars. Store in an airtight container.
Nutrition Facts : Calories 260 calories, Fat 15g fat (7g saturated fat), Cholesterol 38mg cholesterol, Sodium 140mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.
DARK CHOCOLATE ORANGE BLONDIES
"This is a nice change from the traditional blondie, especially for those who crave the combo of orange and chocolate," writes Kerri Pelz from Hendersonville, North Carolina. "An 8-inch loaf pan makes the perfect amount for two to snack on!"
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, orange zest and extracts. Combine the flour, baking powder, salt and baking soda; gradually add to creamed mixture. Stir in chocolate chips and walnuts if desired., Spread into an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
Nutrition Facts : Calories 221 calories, Fat 9g fat (5g saturated fat), Cholesterol 31mg cholesterol, Sodium 183mg sodium, Carbohydrate 34g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
MAPLE-WALNUT BLONDIES
An autumnal riff on classic blondies, these are a treat for the true maple fanatic. Adding maple syrup to the batter and toasting the walnuts in maple syrup gives the blondies double the maple flavor, while a splash of bourbon in the batter mellows the sweetness. Make sure to underbake these slightly: The key to moist, chewy blondies is to take them out just before they're fully baked. Refrigerate the blondies for optimal chewiness; they're especially good straight from the fridge.
Provided by Lidey Heuck
Categories cakes, cookies and bars, dessert
Time 30m
Yield 9 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees. Grease an 8-by-8-inch pan with butter and line with parchment paper, leaving overhang on two sides.
- Make the optional maple nuts: In a small sauté pan, heat the walnuts, 1 tablespoon maple syrup and a pinch of salt over medium heat. Cook, tossing often, until the nuts are lightly toasted and the bottom of the pan looks dry, about 3 to 4 minutes. Transfer the walnuts to a cutting board to cool, roughly chop, and set aside.
- In a large bowl, combine the 1/2 cup butter, brown sugar, 2 tablespoons maple syrup, egg, vanilla and bourbon, if using, and whisk until smooth. Add the flour, salt, baking powder and nutmeg, and stir with a wooden spoon until just combined.
- Transfer the batter to the prepared pan and smooth with a spatula. Sprinkle the walnuts, if using, evenly on top. Bake for 21 to 23 minutes, until the bars are just starting to brown at the edges. They should seem slightly underbaked and will firm up as they cool.
- Sprinkle the blondies lightly with salt, allow to cool to room temperature in the pan. When completely cool, remove from the pan using the parchment paper, then cut into squares and serve.
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