8 ounces good quality white chocolate
Preheat oven to 180 degrees C/350 degrees F. Line a 9 x 9-inch square baking pan with aluminum foil, using enough foil so it overhangs on the sides of pan. This will help in lifting out the blondies when removing them from the pan when done. Grease foil with butter. (I have found that the Blondies maintain more humidity and turn out more fudgy by lining the pan with aluminum foil.)
Melt white chocolate and butter in a double boiler. Set aside to cool for 5 minutes.
In a large bowl, mix together eggs and sugar, add vanilla, the melted white chocolate, flour and salt. Fold in white chocolate chips.
Spoon mixture into prepared pan and bake in preheated oven for 25 minutes. Don’t over bake! The blondies must remain fudgy. Cool in pan for 15 minutes, then with aluminum foil overhang, lift blondies out of pan and place on wire rack and cool completely. Remove foil and cut into 12 squares.
Makes 12 blondies.
1-1/2 cups packed brown sugar
1/2 cup butter, melted
2 eggs, lightly beaten
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (6 ounces) semisweet chocolate chips
In a large bowl, combine the brown sugar, butter, eggs and vanilla just until
blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in
Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 18-20 minutes or until
a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into
1¼ cups all-purpose flour(6.25 oz)
1 teaspoon salt
2 tablespoons dark unsweetened cocoa powder
11 ounces dark chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1 teaspoon instant espresso powder
1½ cups granulated sugar (10.5 oz)
½ cup packed light brown sugar (3.5 oz)
5 eggs, at room temperature
2 teaspoons vanilla extract
For the Peanut Butter Swirl
½ cup (4 oz) unsalted butter, melted
1 cup powdered sugar (4 oz)
1½ cups creamy peanut butter (12 oz)
½ teaspoon salt
1 teaspoon vanilla extract
1. Preheat the oven to 350. Criss-cross two sheets of heavy duty aluminum foil and line 13x9x2 baking pan. Lightly spray with oil spray.
2. In a medium bowl, whisk together the flour, salt and cocoa powder. Set it aside.
3. Place the chocolate, butter, and espresso powder in a large heat-proof bowl. Set the bowl over the saucepan of simmering water. Stir the chocolate/butter mixture occasionally until completely melted and smooth. Turn off the heat, but keep the bowl over the water. Add the sugars and whisk until completely combined. Remove the bowl from the pan. The mixture should be room temperature.
4. Add eggs and vanilla extract to the chocolate mixture and whisk until just combined. Do not over mix.
5. Using a rubber spatula gently fold in flour/cocoa powder mixture into the chocolate until just combined. Pour the batter into the prepared baking pan. Use a spatula to smooth the top.
6. In a medium bowl, whisk together the peanut butter swirl ingredients. Using a spoon or a tablespoon scoop, drop dollops of the peanut butter mixture over the top of the brownie batter. Using a butter knife, swirl the peanut butter and chocolate together, running the knife through the two batters. Smooth the top.
7. Bake for 30 minutes in the center of the oven, rotating the pan halfway through the baking time, until a toothpick inserted in the center of the brownies comes out with a few moist crumbs sticking to it.
Let the brownies cool completely. Lift the brownies out of the pan using the foil handles. Cut into squares and serve.
Store at room temperature in an airtight container for up to 3 days.
Note: 12x24x2 steam pans can be used for large volume baking, double the recipe which yields 32 squares each pan.
1/2 c. butter, melted
1/2 c. applesauce (you can use 1 pack of those single serving applesauce containers)
1 Tbsp. vanilla extract
1 1/2 c. brown sugar
1 1/2 c. white sugar
1 1/2 c. flour
1 c. unsweetened cocoa powder
1 tsp. salt
1 c. of your choice of mix-ins (mini marshmallows, chopped candy bars (Snickers, York peppermint patties, Reese’s peanut butter cups, etc.), chopped nuts, dried fruit, chopped caramels, etc.) OR you can just use 1 c. semisweet chocolate chips for plain chocolate brownies
***OR for cheesecake brownies follow directions through pouring batter into pan (using 1 c. semisweet chips as mix-in) then beat together 1 package softened cream cheese (8 oz.), 1 egg, 1/2 tsp. vanilla, and 1/2 c. sugar. Swirl over top of brownies and bake as instructed in recipe.***
Preheat the oven to 350 degrees Fahrenheit and spray a 9×13 pan with cooking spray.
Mix together the butter, applesauce, vanilla, brown sugar, and white sugar until blended. Beat in the eggs, one at a time, until well combined.
Stir together the flour, cocoa powder, and salt. Gradually mix into sugar mixture until blended. Stir in your choice of mix-ins (for this recipe I used Reese’s peanut butter cups). Spread evenly into baking pan.
Bake in preheated oven for 35 to 40 minutes, or until toothpick comes out clean. Remove pan from oven and cool on wire rack. Cut brownies, serve, and enjoy!
Serve the brownies however you want (on a platter, in a bowl with ice cream, on a plate with a fancy garnish, etc.). For the photos I used a Reese’s peanut butter cup brownie with vanilla ice cream. Try not to eat them all in one sitting
- 1/2 cup of butter, melted
- 1 cup of tightly packed dark brown sugar
- 1 egg, lightly beaten
- 1 teaspoon of vanilla
- 1/2 teaspoon baking powder
- 1/8 teaspoon of baking soda
- Pinch of salt
- 1 cup of all-purpose flour
- 1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
4 Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
1/4 cup butter or margarine
2 ounces unsweetened baking chocolate
1 cup sugar
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon vanilla
1/2 cup pecan halves
1/4 cup butter
1/3 cup brown sugar
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees f. Lightly grease an 8″ square pan. In small saucepan, melt 1/4 c butter or margarine and chocolate over low heat. Set aside. In medium bowl, beat eggs until light. Beat in sugar, flour, salt and vanilla until blended. Stir in melted chocolate mixture; pour batter into prepared pan. Bake for 15 minutes. Meanwhile, prepare caramel sauce. In small saucepan, mix butter or margarine and brown sugar. Bring to boil, stirring constantly. Stir and simmer 1 minute. Remove brownies from oven and sprinkle evenly with pecans. Gently pour caramel sauce over brownies. Return pan to oven and bake 15 minutes longer, until caramel is bubbling. Remove brownies from oven and sprinkle with chocolate chips. As chocolate chips begin to melt, gently swirl with a knife. Cool completely before cutting. Chill to harden chocolate, if necessary.