I bake to sweeten life

Archive for the ‘Brownies, Blondies & Bars’ Category

Cranberry Hermit Bars

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Ingredients:

5 tablespoons Unsalted butter, softened

1/2 cup packed brown sugar

2 eggs, large

1/3 cup molasses

1 cup all-purpose flour

1/4 cup whole wheat flour

1/4 baking soda

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground all spice

1/4 teaspoon nutmeg

1/4 teaspoon salt

3/4 cup chopped cranberries

1/2 cup chopped walnuts

Directions:

Preheat oven to 350 degrees F. Line a 9×9-inch with parchment.

Cream butter and sugar until fluffy and smooth. Beat in the eggs, one at a time, and continue beating as you add the molasses.

Sift together dry ingredients and add to the batter. Mix batter gently until well combined and no trace of the dry ingredients.

Stir in cranberries and walnuts, Spread batter evenly in prepared pan.

Bake 22 minutes or until toothpick inserted comes out clean. The edges should start pulling away from sides of pan.

Remove from the oven and cool on rack. Cut just before serving.

Makes 12-16

1/4 teaspoon ground ginger

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White Chocolate Blondies

whiteblondie

Ingredients:

  • ½ cup butter, unsalted

  • 3 ounces white chocolate chips

  • 1  cup sugar

  • ½ cup brown sugar

  • 4 eggs, large

  • 1 tablespoon vanilla extract

  • ¾ cup unbleached flour

  • ½  teaspoon salt

 

Directions:

  1. Grease a 9×9 inch baking pan with butter. Dust with flour, tap out the excess. Preheat oven to 350°F.

  2. Melt the butter and white chocolate together over low heat in a saucepan. Remove from heat, and let cool for 5 minutes.

  3. Add sugars and whisk until blended.

  4. Add the eggs one at a time, whisking after each until the mixture is smooth and shiny. Add vanilla and whisk until mixed well.

  5. Measure the flour and salt and sift together into batter. Mix batter gently until combined and no trace of dry ingredients remains.

  6. At this point, if desired, stir in any extras like  ½ cup walnuts/pecans or chocolate chips or extra white chocolate chips.

  7. Spread the batter evenly in the prepared baking pan and bake for 30 minutes or until toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.

  8. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Makes 12-16 Brownies

whiteblondie2

Eggnog Blondies

Eggnog Blondies

 

Ingredients:

  • 1 cup whole wheat flour
  • 1 tablespoons flaxseed meal
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 cup unsalted butter, softened
  • 3/4 cup brown sugar
  • 2 eggs, large
  • 1/2 cup eggnog
  • 1/2 cup dark chocolate chips
  • 1/2 cup cranberries, chopped

Directions:

  1. Preheat oven to 350 degrees F. Line a 9×9-inch square pan with parchment.
  2. In a medium bowl mix dry ingredients, set aside.
  3. Cream together butter and sugar until light and fluffy.
  4. Add egg and eggnog and stir until blended.
  5. Stir in chocolate chips and cranberries.
  6. Spread evenly in prepared pan. Bake for 25 – 30 min or until middle is set.
  7. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Yield: 12-16 Brownies

Gingerbread Brownies

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Ingredients:

  • 12 tablespoons butter, unsalted
  • 1 ½ cups sugar
  • 1/3 cup molasses
  • 4 eggs, large
  • 1 tablespoon vanilla extract
  • ¾ cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/2  teaspoon salt
  • 1 1/2 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/2 cup nuts or chocolate chips (optional)

Directions:

  1. Grease a 9×9 inch baking pan with butter and flour or line with parchment.  Preheat oven to 350°F.

  2. In a small saucepan, heat butter over low heat just just until melted, but not brown. Set aside to cool for 5 minutes.

  3. Add the molasses and sugar to the butter and whisk until blended. Add the eggs one at a time, whisking after each until the mixture is smooth and shiny. Add vanilla and whisk until mixed well.

  4. Measure the flour, salt and spices and sift together into batter. Mix batter gently until combined and no trace of dry ingredients remains.

  5. At this point, if desired, stir in any extras like nuts or chocolate chips or maybe cinnamon chips.

  6. Spread the batter evenly in the prepared baking pan and bake for 30 – 35 minutes or until toothpick inserted in the center comes out clean or with only crumbs, not batter, on it.

  7. Remove from the oven and cool on a rack for 1 hour. Cut just before serving.

Yield: 12-16 Brownies

Chai Spiced Blondies

Chai spiced blondie

Ingredients:

  • 8 tablespoons unsalted butter, melted
  • 1 cup brown sugar
  • 1 large egg
  • 1 teaspoon vanilla
  • Pinch salt
  • 1 ¼ teaspoons ground cinnamon
  • ½ teaspoon ground cardamom
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon black pepper
  • Pinch of cayenne pepper
  • 1 cup all-purpose flour

 Directions:

  1. Butter an 8×8 pan
  2. Mix melted butter with brown sugar – beat until smooth. Beat in egg and then vanilla.
  3. Add salt, pepper and spices, stir in flour.
  4. Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle.
  5. Cool on rack before cutting.

Yield: 16 pieces

Mixed Berry Bars

mixed berry bars

Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg,
  • 1 tsp vanilla extract
  • 1 1/3 cups all-purpose flour
  • 20 Nilla Wafers, crushed
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup any berry preserves
  • 1 cup berries, fresh or frozen

(lightly chop larger berries)

Directions:

Preheat oven to 350°F. Grease and/or line an 8-inch square baking pan.
In a large bowl, cream together butter and sugar until light. Beat in egg and vanilla.
In a small bowl, whisk together flour, Nilla wafer crumbs, baking powder and salt. Add to butter mixture and mix at a low speed until combined. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan.
Spread the preserves over the layer of dough. Sprinkle with the berries. Then top with the remaining dough by forming the dough into flat pieces with the palm of your hands and laying it down. It’ll spread out as it bakes, leaving the pretty colors of the berries to show through.
Bake for 30 to 35 minutes, until lightly browned.  Cool completely before cutting into bars. If you don’t allow them to cool completely, they will crumble when you try to cut them.

Yield: 16-20

Snickerdoodle Blondies

Snickerdoodle Blonde

 

Ingredients:

  • 1/2 cup unsalted butter, melted
  • 1 cup brown sugar, packed
  • 2 eggs, large
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 2 tablespoons flaxseed, ground
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 3/4 cup all-purpose flour
  • 1/2 cup whole wheat flour

Topping:

  • 1 tablespoon sugar, granulated
  • 1 teaspoon cinnamon

Directions:

  1. Preheat oven to 350°F. Lightly grease and flour (or line with parchment) an 8×8-inch pan.
  2. Whisk together butter and sugar in a bowl. Mix in eggs one at a time and add vanilla extract.
  3. Add flour, salt, baking soda, baking powder, flaxseed, cinnamon and nutmeg and mix all together.
  4. Pour into prepared pan and spread evenly.
  5. For topping combine the granulated sugar and cinnamon, in a little bowl. Evenly sprinkle cinnamon sugar mixture over the top of the batter.
  6. Bake for 20- 25 minutes or until surface springs back when gently pressed.  Allow to cool before cutting.

Yield 12-16 pieces.

 

 

 

 

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