Best 4 White Chocolate And Pecan Blondies Recipes
Indulge in the delightful harmony of white chocolate and pecans, perfectly blended in these delectable blondies. These treats are a symphony of flavors and textures, with a chewy, golden-brown base studded with rich white chocolate chunks and crunchy pecan pieces. Each bite offers a burst of sweetness from the white chocolate, balanced by the nutty flavor of the pecans. The blondies are simple to prepare, requiring just a handful of pantry staples and a few easy steps. Whether you're a seasoned baker or a novice in the kitchen, this recipe is sure to impress. In addition to the classic white chocolate and pecan combination, the article also offers variations to suit different tastes and dietary preferences. For a touch of sophistication, try the raspberry swirl blondies, where bursts of tangy raspberry jam create a delightful contrast against the sweetness of the blondies. If you're looking for a gluten-free option, the almond flour blondies are a perfect choice, offering a moist and flavorful treat that caters to those with dietary restrictions. And for those who love the combination of chocolate and peanut butter, the blondies with peanut butter frosting are an absolute must-try, combining the richness of chocolate with the creamy smoothness of peanut butter. No matter which recipe you choose, these blondies are sure to satisfy your sweet cravings and leave you wanting more.
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BLONDIE RECIPE
These blondies are rich, chewy, filled with white chocolate chips, and made in just one bowl. This is The BEST Blondie Recipe you will ever try!
Provided by Danielle
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F (177°C). Line a 9x13-inch baking pan with parchment paper or aluminum foil, leaving some overhang for easy removal, and set aside.
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until well combined. Whisk in the eggs and vanilla extract until fully combined.
- Add the flour, baking powder, and salt and mix until just combined, then fold in the white chocolate chips. Scoop the batter into the prepared 9x13 pan and spread it around into one even layer.
- Bake at 350°F (177°C) for 28-32 minutes or until the top is set and lightly browned. Remove from the oven and transfer the pan to a wire rack to cool completely before slicing into bars.
COCONUT PECAN BLONDIES
Here's a classic white chocolate brownie that I've entered in the state fair and frequently made for the men I work with- I'm a landscaper. I enjoy munching on these while cheering on my alma mater, Ohio State University.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 16 brownies.
Number Of Ingredients 10
Steps:
- In a large bowl, beat egg and brown sugar for 3 minutes. Add butter and vanilla and mix well. Combine the flour, baking soda and salt; gradually add to the brown sugar mixture, beating just until blended. Stir in pecans, coconut and white chocolate. , Spread into a greased 8-in. square baking pan. Bake at 325° for 30-40 minutes or until a toothpick inserted in the center comes out with moist crumbs (do not overbake). Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 194 calories, Fat 12g fat (6g saturated fat), Cholesterol 29mg cholesterol, Sodium 136mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 1g fiber), Protein 2g protein.
BLONDIES WITH PECANS AND CHOCOLATE CHIPS
Steps:
- Preheat oven to 350°F. Butter and flour 13 x 9 x 2-inch baking pan. Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl. Melt butter in large saucepan over low heat. Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Spread batter in prepared pan. Sprinkle with chocolate chips and pecans. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve.
PUMPKIN BLONDIES WITH CHOCOLATE AND PECANS
Festive and earthy, these bars are made with canned pumpkin purée, which nudges them toward cake territory while maintaining that chewy, rich and irresistible blondie texture. For a swirly chocolate ribbon effect, work with butter that is still ever-so-slightly warm, so that the chocolate chunks have a chance to melt a bit as you fold them in.
Provided by Samantha Seneviratne
Categories snack, cookies and bars
Time 50m
Yield 16 blondies
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees. Grease and line an 8-by-8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
- In a large bowl, whisk together the butter, pumpkin purée, sugars, egg yolk and vanilla extract. Fold in the flour, baking soda, cinnamon, salt and most of the chocolate and pecans. Transfer the batter to the prepared pan, smooth into an even layer and sprinkle the top with the remaining chocolate and pecans.
- Bake until the top looks dry and set and a toothpick inserted into the center comes out with moist crumbs attached, 25 to 35 minutes, rotating the pan halfway through. Transfer to a rack to cool completely.
- To serve, use the paper overhang to transfer the blondies to a cutting board. Cut into 16 pieces. Store at room temperature in an airtight container for up to 3 days, or in the freezer for up to 1 month.
Tips:
- Use parchment paper: Line your baking pan with parchment paper for easy cleanup and to prevent the blondies from sticking.
- Don't overmix the batter: Overmixing can make the blondies tough. Mix just until the ingredients are combined.
- Bake until the edges are golden brown: The blondies are done baking when the edges are golden brown and a toothpick inserted into the center comes out clean.
- Cool completely before cutting: Allow the blondies to cool completely before cutting them into bars. This will help prevent them from falling apart.
- Store in an airtight container: Store the blondies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
White chocolate and pecan blondies are a delicious and easy-to-make treat. They're perfect for any occasion, from parties to potlucks to everyday snacks. With their chewy texture, sweet flavor, and nutty crunch, these blondies are 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. You won't be disappointed!
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