Bake or Break Recipes » blondies http://www.bakeorbreak.com/recipes Tue, 07 Feb 2012 01:28:46 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 White Chocolate Chip Blondies http://www.bakeorbreak.com/recipes/2008/06/10/white-chocolate-chip-blondies/ http://www.bakeorbreak.com/recipes/2008/06/10/white-chocolate-chip-blondies/#comments Tue, 10 Jun 2008 16:34:01 +0000 Jennifer http://www.bakeorbreak.com/recipes/?p=125 Read and see more at Bake or Break. Recipe from Paula Deen’s Chocolate Celebration.

  • 1 cup unsalted butter
  • 4 ounces white chocolate
  • 3/4 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 & 1/2 cups all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup white chocolate morsels
  • 1 cup chopped macadamia nuts

Preheat oven to 350°. Line mini muffin pans with paper liners.

Place butter and 4 ounces white chocolate in a large bowl. Microwave on high in 30 second intervals, stirring between each, until mixture is smooth.

Stir in brown sugar and granulated sugar. Stir in eggs, one at a time, and beat well after each addition. Gradually stir in flour. Stir in vanilla. Then, stir in white chocolate morsels and nuts.

Spoon batter into muffin pans. Bake for about 15 minutes, until lightly browned. Cool in pans for 5 minutes. Then, remove from pans and cool on wire racks.

Makes about 60 blondies.
]]> http://www.bakeorbreak.com/recipes/2008/06/10/white-chocolate-chip-blondies/feed/ 0 Raspberry Pecan Blondies http://www.bakeorbreak.com/recipes/2008/05/18/raspberry-pecan-blondies/ http://www.bakeorbreak.com/recipes/2008/05/18/raspberry-pecan-blondies/#comments Mon, 19 May 2008 00:50:59 +0000 Jennifer http://www.bakeorbreak.com/recipes/?p=116 Read and see more at Bake or Break. Recipe from Baker’s Edge.

  • 2 cups all-purposed flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 12 tablespoons unsalted butter, at room temperature
  • 2 cups brown sugar
  • 2 large eggs
  • 1 & 1/2 teaspoons vanilla extract
  • 1 tablespoon lemon zest
  • 1 cup pecans, coarsely chopped
  • 1 cup raspberries

Preheat oven to 350°. Lightly spray Baker’s Edge pan.

In a small bowl, combine flour, baking powder, baking soda, salt, and nutmeg. Set aside.

In a large bowl, beat butter and brown sugar with an electric mixer until light and fluffy. Add eggs, one at a time, and mix well after each addition. Add vanilla extract and lemon zest. Mix. Add dry ingredients and beat just until combined. Stir in pecans.

Spread dough into prepared pan. Sprinkle raspberries over top of dough. Bake for 35-40 minutes or until top is golden and a toothpick inserted into the bars comes out clean. Cool completely in pan.
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