Best 2 Platinum Blondies Recipes
Calling all dessert lovers! Say hello to the irresistible Platinum Blondies, a tantalizing treat that combines the best of blondies and white chocolate. Picture a luscious golden-brown exterior, studded with rich white chocolate chips, enveloping a moist and chewy center that melts in your mouth. These blondies are elevated to platinum status with the addition of brown sugar, giving them an irresistible caramel-like flavor that perfectly complements the white chocolate.
But that's not all! This article presents a delightful collection of blondie variations to satisfy every taste. From classic blondies with their simple yet satisfying flavors to decadent blondies infused with Nutella, cranberries, or even pumpkin spice, there's a blondie recipe here to suit any occasion. Each recipe is carefully crafted with step-by-step instructions, ensuring that even novice bakers can create these delectable treats with ease. Get ready to embark on a blondie baking adventure and discover your new favorite dessert indulgence!
PLATINUM BLONDIES
Brownie who? These blondies will turn heads with sweet white chocolate, salty macadamia nuts and rich shredded coconut. Like any true blonde, these all-white bars have no dark roots to hide.
Provided by Food Network Kitchen
Categories dessert
Time 1h45m
Yield thirty 3-inch triangles
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Cut a piece of foil 9 by 20-inches. Butter the corners and sides of a 9-by-13-inch baking pan. Line the pan with the foil so that the excess hangs over at each of the short sides of the pan.
- Whisk the flour with the baking powder and salt in a medium bowl.
- Whisk the eggs, sugars and vanilla until smooth in a large bowl. Using a rubber spatula, stir in the melted butter. Stir the flour mixture into the butter mixture until just combined. Stir in the white chocolate chips and nuts. Spread the batter in the prepared pan using a large spoon. Sprinkle the coconut over the top and press it in lightly. Bake until the top of the blondie is golden and set, the coconut is very brown and a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool completely on a rack, about 1 hour.
- When the blondie has cooled completely, place a lightweight cutting board or a baking rack over the top of the pan. Flip and set on the counter. Gently pull the pan from the foil and the foil from the pan to remove. Gently peel the foil off the blondies. Place another lightweight cutting board on top, and flip the blondie right-side-up. Slice into fifteen 2 1/2-by-3-inch rectangles, then slice each rectangle on the diagonal to form 30 triangle-shaped bars.
PLATINUM BLONDIES
The recipe for these rich and tasty treats came from an Al Roker cookbook courtesy of the Food Network. Blondies have been popular in America even longer than brownies. This recipe would be appropriate for any U.S. region.
Provided by PanNan
Categories Bar Cookie
Time 50m
Yield 16 2inch squares
Number Of Ingredients 10
Steps:
- Preheat oven to 325°F.
- Grease an 8" square baking pan.
- Beat sugar and egg until fluffy, about 3 minutes with mixer.
- Add vanilla and butter, and beat to mix well.
- In a small bowl, stir flour, baking soda, and salt.
- Add flour mixture to the butter mixture, beat just until incorporated.
- Don't overmix.
- Stir in the pecans and white chocolate with a spoon.
- Note: I buy a good quality white chocolate bar, and beat it in the package with a heavy spoon or meat tenderizer to break it up into chunks before opening the package, and pouring into the mixture.
- Spoon the batter into the pan and smooth the top.
- Bake for 25- 30 minutes, until the top is dry and golden, and a knife inserted in the center comes out with just a few crumbs, not perfectly dry yet.
- Remove from the oven and cool.
- Cut into 2" squares.
Tips:
- Use room temperature ingredients. This will help the batter mix together more smoothly and evenly.
- Cream the butter and sugar together until light and fluffy. This will help to create a more tender and moist blondie.
- Add the eggs one at a time, beating well after each addition. This will help to prevent the batter from curdling.
- Stir in the dry ingredients gradually. Overmixing can toughen the blondies.
- Bake the blondies until a toothpick inserted into the center comes out clean. Overbaking will dry out the blondies.
- Let the blondies cool completely before cutting them. This will help to prevent them from crumbling.
Conclusion:
Platinum blondies are a delicious and easy-to-make treat. They are perfect for any occasion, and they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give platinum blondies a try.
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