Best Ooey Gooey Blondies Recipes

One-Bowl Ooey Gooey Peanut Butter Chip Blondies image

Provided by ItalianMama

Categories Bar Cookie

Time 35m

Yield 24 serving(s)

Number Of Ingredients 8

Steps:

In a large microwave-safe bowl, heat margarine or butter in the microwave on half-power until mostly melted.
With a wire whisk, mix in brown sugar. Beat in eggs and vanilla extract.
Dump in flour, baking soda and salt (if you're a purist, you can mix them in a separate bowl ahead of time, but I've always had just as good of results with the single-bowl method). Stir with a large wooden or plastic spoon until flour is completely incorporated.
Add peanut butter chips and stir.
Pour batter into a greased 13x9-inch pan and bake at 350 for 20-25 minutes or until it's nicely browned and looks set.
Meanwhile, eat any remaining batter sticking to the bowl. :).
If you like your blondies more done, you can bake them a bit longer until a toothpick inserted in the center comes out clean. I have no idea how long that takes because I've never gone that far. I find they're just right at about 22 minutes, and definitely best when warm.

Yummy Ooey Gooey Caramel Pumpkin Blondies image

Provided by Norma DeRemer @PApride

Number Of Ingredients 17

- blondies:
3/4 cup(s) butter, softened
1 cup(s) pumpkin, canned or cooked
1 cup(s) packed light brown sugar
2 - large eggs
1 teaspoon(s) vanilla extract
1 teaspoon(s) cinnamon
1/2 teaspoon(s) nutmeg
1 3/4 cup(s) all-purpose flour
1 teaspoon(s) baking soda
1/4 teaspoon(s) salt
- filling:
1 - (14 ounce) package of caramels, unwrapped
1/2 cup(s) roughly chopped walnuts or pecans
1/4 cup(s) butterscotch chips (optional)
1/4 cup(s) heavy cream
- vanilla ice cream (optional)

Steps:

Preheat your oven to 350 and grease a 9 X 13 inch pan and set aside.
In a bowl; cream together butter and brown sugar and add eggs, vanilla and pumpkin puree and mix until well blened.
Slowly add cinnamon, nutmeg, flour, soda and salt and mix well.
Spread about 2/3 of the batter into pan evenly.
Sprinkle chopped nuts and chocolate chips over the top of batter.
Place the caramels and heavy cream in a microwave safe bowl and microwave until melted, stirring every 20 minutes.
Pour over nuts and butterscotch chips and spread evenly and dot remaining batter over top.
Try to spread dollops of batter out; (it is ok if some of the caramel peaks through).
Place in oven and bake for 25 minutes or until a toothpick inserted comes out clean. It might have caramel on it, but it shouldn't have cake batter.
Remove from oven and serve warm to get oozing caramel or cool completely and serve with vanilla ice cream or whipped cream.

OOEY GOOEY BLONDIES image

Number Of Ingredients 12

Softened unsalted butter and all-purpose flour, for preparing the baking pan
1 stick plus 2 tablespoons (5 ounces) unsalted butter
½ cup (packed) light brown sugar
½ cup (packed) dark brown sugar
¼ cup honey
1 large egg, at room temperature
1 teaspoon salt
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
½ cup chocolate chips*
⅓ cup chopped raw pecans
*We prefer chocolate with 60 percent cocoa content or higher. If you are a chocolate lover, increase to ⅔ cup chocolate chips.

Steps:

Preheat the oven to 350ºF. Grease an 8 x 8-inch baking pan with softened butter and dust the pan with flour. In a small saucepan over low heat (or in a small, microwave-safe bowl in a microwave oven), melt the butter and set aside to cool. In a large bowl, whisk together the melted butter, sugars, honey, egg, salt and vanilla extract until smooth. Add the flour and chocolate chips, and mix together with a wooden spoon or a rubber spatula. Spread the batter in the prepared baking pan. Smooth out the top and edges, and then top with the pecans. Bake for 25 minutes, or until the center is just set and the edges are barely golden. The blondies will be fully set when cool. Cool completely before cutting the blondies into 16, 2 x 2-inch squares.