Best 3 New York Times Blondies Recipes
Indulge in the delectable world of blondies, a delightful treat that is a spin-off of the classic brownie. These golden-hued, chewy, and dense bars are a perfect balance of sweet and buttery flavors. With a crispy, crackly top and a soft, fudgy interior, blondies offer a unique textural experience that will tantalize your taste buds. This article presents a collection of New York Times-sourced blondie recipes, each offering a unique twist on this beloved dessert. From the simplicity of the Classic Blondies to the extravagance of the Chocolate Chip Cookie Dough Blondies, there's a recipe here to satisfy every craving.
The Classic Blondies recipe captures the essence of this timeless treat, delivering a perfect balance of chewy and fudgy textures. If you prefer a gooey, almost brownie-like blondie, the Brown Butter Blondies recipe is a must-try. For a fun and playful twist, the Chocolate Chip Cookie Dough Blondies combine the best of both worlds, featuring pockets of rich, chewy cookie dough nestled within a blondie batter. And for those who love a bit of crunch, the Salted Caramel Blondies add a layer of sweet and salty decadence with a sprinkling of flaky sea salt.
These recipes are not only delicious but also incredibly versatile. Feel free to customize them with your favorite mix-ins, such as nuts, dried fruits, or even a drizzle of caramel or chocolate sauce. Whether you're a seasoned baker or just starting, these New York Times blondie recipes promise to deliver a delightful treat that will impress your family and friends. So gather your ingredients, preheat your oven, and let's embark on a delectable journey into the world of blondies!
BLONDIES
These moist and chewy treats couldn't be easier to toss together and are loaded with white chocolate chips, Heath bar bits and pecans. Molasses, just a tablespoon, adds an earthy, deep flavor. If white chocolate isn't your jam, sub in semisweet chocolate chips; a combination of both would not be remiss.
Provided by The New York Times
Categories snack, cookies and bars, dessert
Time 40m
Yield 16 blondies
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees. Butter an 8-inch square pan. In a medium saucepan, melt 1/2 cup (1 stick) butter. When hot, stir in sugar and molasses and transfer to a large bowl to cool.
- In a medium bowl, combine flour, baking powder, baking soda and salt.
- When butter mixture is cool, whisk in egg until slightly fluffy. Mix in the flour mixture until just combined, then fold in white chocolate chips, Heath Bar and pecans. Press batter into the prepared pan. Bake until golden and a toothpick inserted into the middle comes out clean, 28 to 30 minutes. Cool and cut.
Nutrition Facts : @context http, Calories 163, UnsaturatedFat 4 grams, Carbohydrate 18 grams, Fat 10 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 5 grams, Sodium 70 milligrams, Sugar 9 grams, TransFat 0 grams
BLONDIES
Blondies are made for those of us that love chocolate chip cookies, but don't have the time or energy to bake tray after tray of scooped sweets. They have all the goodness of a cookie, but they come together in one pot, are baked in one pan and are ready to eat in less than an hour, start to finish. This recipe is a great base for any blondie dream you may have. Use chips or chopped bar chocolate, try butterscotch or white chocolate chunks, stir in nuts, coconut or seeds. If you like your blondies sort of brownielike, follow the recipe as follows. For a chewier, cookielike blondie, reduce the eggs by one.
Provided by Samantha Seneviratne
Categories cookies and bars, dessert
Time 35m
Yield 16 bars
Number Of Ingredients 9
Steps:
- Heat oven to 350 degrees. Grease and line a 9-inch square baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a medium saucepan combine the butter and sugar, and heat over medium until the butter is melted. Remove from the heat, and whisk vigorously until well combined.
- Let mixture cool for about 10 minutes, then whisk in the eggs, one at a time. Whisk in the vanilla.
- Add the flour, baking powder, baking soda and salt, and stir to combine. (You might still have some flecks of flour. That's OK.) Stir in 1 1/4 cup of the chocolate. Transfer to the prepared pan and smooth the top. Sprinkle with the remaining chocolate.
- Bake until the very top looks just set, and a toothpick inserted into the center comes out with moist crumbs attached, 18 to 20 minutes. Do not overbake.
- Transfer to a rack to cool completely, about 45 minutes. Lift out using the paper, and transfer to a cutting board. Cut into 16 pieces.
EASY BLONDIES
Kids and adults will love these dense, pan-baked blondie bars.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Spread pecans on a baking pan. Bake until toasted, 5 to 10 minutes. Transfer pecans to a bowl to cool.
- Butter a 9-inch-square cake pan, and set aside. In a medium bowl, whisk together flour, baking powder, and salt; set aside.
- In the bowl of electric mixer, combine butter and sugars. Beat until light and fluffy, 2 to 3 minutes, scraping sides occasionally. Add eggs and vanilla; beat until well combined. Add flour mixture; beat just until combined. Fold in butterscotch chips and toasted pecans.
- Using an offset spatula, spread batter into pan. Bake until surface is golden brown and a cake tester inserted into center comes out barely clean, 45 to 55 minutes. Transfer to a wire rack to cool. Cut into squares. Store in an airtight container up to 3 days.
Tips:
- Prep your ingredients ahead of time: Chop the chocolate and nuts before starting the recipe. Line the baking pan with parchment paper to make cleanup a breeze.
- Don't overmix the batter: Overmixing can make the blondies tough. Mix just until the ingredients are combined.
- Use a variety of chocolate chips: Using a combination of milk, dark, and white chocolate chips adds flavor and texture to the blondies.
- Add-ins: Feel free to add your favorite mix-ins to the blondies, such as dried fruit, crushed pretzels, or marshmallows.
- Baking time: The baking time will vary depending on the size and shape of your baking pan. Start checking the blondies for doneness a few minutes before the recommended baking time.
- Cool completely before cutting: Let the blondies cool completely before cutting them into bars. This will help them hold their shape.
Conclusion:
These New York Times blondies are a delicious and easy-to-make treat that are perfect for any occasion. With their chewy texture, gooey center, and rich chocolate flavor, they're sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give these blondies a try!
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