Recipe video above. Think - butterscotch flavoured brownies! Thin crackly surface (like brownies!), crispy on the edges, chewy inside. Ridiculously easy, outrageously addictive, wonderfully versatile - add in whatever you want, see the Ingredients section in the post for ideas. I love the combination of white chocolate and walnuts or macadamia nuts.Don't skip the browned butter step. It really makes it. Recipe source: Smitten Kitchen, one of my most trusted recipe sources. A rare recipe where I have changed nothing!
Yummy white chocolate blondies with Biscoff spread and Lotus biscuits
These Simple And Delicious Almond Croissant Blondies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
Can you imagine if you combined two legendary baked goods: almond croissants and blondies? These almond frangipane blondies swirl frangipane filling on top of a tender blondie batter for a fudgy, almond-filled dessert.
These Simple And Delicious Almond Croissant Blondies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
Can you imagine if you combined two legendary baked goods: almond croissants and blondies? These almond frangipane blondies swirl frangipane filling on top of a tender blondie batter for a fudgy, almond-filled dessert.
Decadent and delicious! Dark chocolate brownies are topped with sweet caramel enrobed cornflakes!
Raspberry lemon blondies are the brightly flavored bars with a gorgeous pink glaze you'll be making all summer long!
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavors.
When I was a little girl, the cruller was my FAVORITE DOUGHNUT OF ALL TIME. Skip the jelly-filled, skip the sprinkles, skip the traditional glazed, skip the dang maple bars for crying out loud (even though they're heavenly). I always went face first into those amazing crullers. Every. Single. Time. They're so unique - they're not filled with the usual doughnut-fluffiness (No, Krispy Kreme, you guys are still getting it so wrong! I promise your said "crullers" are not crullers). These little beauties are filled with an eggy-light-hollow haven. The outside is where the sweet is, and the inside is where the money lives. I found this recipe online and was going to wait until next week to try it out - then I looked over the ingredients again... I had everything. Within the hour, I had a pile of freshy made crullers cooling on my counter. My husband walked in the door from work, and couldn't stop staring at them. He immediately took a mouthful of cruller, and almost cried himself silly with happiness. If he's reading this, he's probably too excited for another batch of crullers to even care about that last sentence. Next time, I think I'll use a tighter star piping tip to give them more ridges, but my take on the glaze was definitely a fun improvement. Not changing that piece one bit :) You guys will LOVE these. xo, blondie Homemade French Cruller Doughnuts Makes 20 small/medium doughnuts ingredients: crullers: 1 C water 6 T unsalted butter 2 T granulated sugar 1/4 t salt 1 C all-purpose flour, sifted 3 large egg yolks 1-2 egg whites, beaten vegetable oil for frying vanilla almond glaze vanilla almond glaze: 1 1/2 C powdered sugar 1 t vanilla extract 1/4 t almond extract 3-4 T milk or water method: 1. In a heavy bottomed sauce pan, bring the water, butter, sugar, and salt to a brisk boil. Immediately add in the flour and whisk until it's completely incorporated. Keep stirring over the heat, but keep it at a low/medium. Remove as much moisture as possible for a fluffier pastry later on. When you see a thin film on the bottom of the an, the batter is ready and you can transfer the dough to the bowl of a stand mixer. 2. Use the paddle attachment to stir the dough for a minute to aid the cooling process. Turn the speed to medium and add one egg at a time - don't add the next one until the first one is fully incorporated. 3. Add one egg white and blend until the dough becomes smooth and glossy, if it's not getting smooth and glossy, add the other egg white. If not, don't. Transfer dough to a large pastry bag with a large star tip. 4. Preheat your oil to 370 degrees in a deep saucepan. Cut about 20 3x3 squares out of parchment paper. Spray each square (one side) with butter nonstick spray. Pipe a ring of dough onto each square. 5. Place cruller and paper into hot oil. The paper will automatically separate from the oil, and the cruller will float on the hot oil, bubbling away. Flip cruller once, and fry until light brown (about 1-2 minutes). Drain/cook on a wire cooling rack. 6. Make the glaze: combine all glaze ingredients until smooth. 7. When crullers are cold to the touch, dip each top half of the doughnut into the glaze, flip over, and place back on the rack to cool) with a cookie sheet under the wire rack to catch the drippings. When the glaze has hardened, the doughnuts are ready to devour. recipe adapted from: userealbutter
So quick, so easy, these Biscoff blondies are fudgy blondies, made in one bowl with that classic speculoos cookie flavour. Using Lotus Biscoff cookies and spread, their packed with a warm spiced caramel flavour.
Savor the swirl with Cinnamon Snickerdoodle Blondies - a nostalgic treat with a twist!
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavors.
Buttery brown sugar blondies stuffed with white chocolate and raspberries.
A chewy and sweet brown sugar blonde brownie. One is not enough!
This baklava cheesecake is made with a baklava crust, filled with a creamy and lemony filling, topped with honey syrup and pistachios.
Savor the swirl with Cinnamon Snickerdoodle Blondies - a nostalgic treat with a twist!
Classic baklava flavors combine with a gooey, caramelized blondie to create one delicious treat.
Buttery brown sugar blondies stuffed with white chocolate and raspberries.
When I was a judge on MasterChef Australia in 2016, Chloe Bowles, one of the contestants, came up with a batch of quite magnificent gluten-free blondies, and very kindly gave me the recipe; I wasn't going to leave the country without it. I have taken great liberties with it and in the process turned it into a warm, squidgy pudding, to be eaten with a tangy splodge of creme fraiche and a tumble of sharp raspberries. Insistently sweet, it does need the counterbalance. You can, of course, eat them as blondies, in traditional fashion, in which case I'd give them another 5 minutes in the oven, loosely covered with foil. Let them get completely cold, then put in the fridge to chill completely before cutting them into squares. For US cup measures, use the toggle at the top of the ingredients list.
These vegan chai blondies are dense, chewy, scented with warming spices. Perfect with a cup of tea!
The best blondie recipe ever. Truly! A classic blondie taken to perfection with tangy mascarpone cheese and lemon.
These Simple And Delicious Almond Croissant Blondies have the ultimate rich flavour of an almond croissant minus the effort to make a batch of croissants.
Je hoeft nooit meer naar de Burger King voor een Hot Blondie, want hier is dan eindelijk het recept van dit heerlijke dessert. Deze variatie is zelfs nog lekkerder! Check de video of lees het recept voor deze Heerlijke Hot Blondie.
These vegan chai blondies are dense, chewy, scented with warming spices. Perfect with a cup of tea!
