Best Daim Bar Blondies Recipes
GORDON RAMSAY WHITE BLONDE BROWNIE RECIPE
Gordon Ramsay makes Blondies in his Ultimate Cookery Course series.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350°. Lightly butter an 8-inch x 8-inch baking tray with greaseproof parchment paper.
- Melt the butter in a saucepan and whisk in the sugar and salt.
- Add the vanilla extract and whisk again. Remove from the heat.
- Add the eggs to the butter mixture and stir well.
- Sift the flour, bicarbonate of soda, and baking powder into a large bowl, then whisk in the egg and butter mixture.
- Leave the mixture to cool slightly, then fold the butterscotch chips and the cranberries.
- Spoon into the prepared cake tin and spread out evenly.
- Bake for 35-40 minutes until the outer edges are firm and the middle is soft.
- Leave to cool on a wire rack for at least 10 minutes... then cut into squares before serving.
Nutrition Facts :
EASY NO-FAIL BLONDIES
Blondies are one of the simplest, tastiest baked goods you can make. These blondies are perfectly dense, rich, and fudgy with a paper-thin crinkly top. If you have it, use dark brown sugar. Light brown sugar works, but the flavor will not be as rich. In our video, we use browned butter. Brown butter is not essential when making these; however, it adds a lovely toasted note. If you do not want to use brown butter, use melted butter instead. The recipe and video have been updated to make directions clearer and include an optional 1/2 teaspoon of baking powder for slightly thicker blondies (explained in the tips section and article).
Provided by Adam and Joanne Gallagher
Categories Dessert
Time 35m
Yield Makes 16 bars
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees Fahrenheit (176C). Lightly butter and line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper. There is just enough batter to cover the bottom of an 8×8 inch pan.
- Melt the butter or, for a toasted flavor, make brown butter (here is our recipe for brown butter).
- Whisk the warm butter into the brown sugar until blended. The mixture will look greasy and gritty.
- When the sugar and butter mixture is warm, not hot, add the egg, vanilla, almond extract (optional), and salt. Stir until smooth and ever so slightly lighter in color.
- Add the flour in two additions, gently folding it into the batter after each addition until you no longer see streaks of flour.
- Stir in the chocolate chips and any additional add-ins like nuts or dried fruit.
- Spread the batter evenly in the prepared pan. It just covers the bottom of the pan. The batter is very thick, so gently pressing the batter into the corners helps.
- Bake the blondies until the edges look dry and the middle looks shiny and slightly underbaked; 20 to 30 minutes. We consistently achieve excellent results when baking these blondies in a 350° F oven for 23 minutes. Ovens vary, and bake time can be affected by the pan you have used. We remove the pan when the top looks shiny and light golden brown. The batter might still look slightly wet if there are cracks, but the middle should not wiggle like jello.
- Cool to room temperature before removing from the pan - this step is essential and helps the blondies set.
- Cut into 16 squares. Don't be surprised if the blondies have not risen much. These are intended to be dense, rich, and a little fudgy.
- Store covered in an airtight container for up to 3 days at room temperature or up to a week in the fridge. Freeze for up to 3 months.
Nutrition Facts : Calories 168, Protein 2 g, Carbohydrate 22 g, Fiber 1 g, Sugar 15 g, Fat 9 g, SaturatedFat 6 g, Cholesterol 27 mg
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