White Chocolate Cashew Blondies

Recipe from More Sweets Please

White Chocolate Cashew Blondies


Ingredients:
For the blondies:
1tbsp instant coffee
1tbsp water
1tsp vanilla extract
113g (½ cup) butter
320g (1 ½ cups) light brown soft sugar
1tsp salt
2 eggs
273g (1 ¾ cups) plain flour, sifted
170g (1 cup) white chocolate chips
113g (1 cup) unsalted cashews, roasted and coarsely chopped
For the frosting (optional):
170g (1 cup) white chocolate
227g (2 cups) icing sugar
60ml (¼ cup) milk
½ tsp vanilla extract
85g (6tbsp) unsalted butter


Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line an 8x8 inch pan.

2. Stir together the instant coffee, water and vanilla in a medium bowl until dissolved.

3. Add the butter, brown sugar and salt to the bowl and beat until light and fluffy. Mix in the eggs one at a time. Mix in the flour, then fold in the white chocolate chips and cashews.

4. Spread the batter into the prepared pan and bake for 35-40 minutes, until a toothpick inserted into the centre comes away clean. Transfer to a wire rack to cool completely.

5. For the frosting, melt the white chocolate and leave it to cool to room temperature.

6. In a separate bowl, stir together the icing sugar, milk and vanilla. Mix in the butter and beat until smooth. Stir in the cooled melted chocolate and use to frost the blondies. Chill before slicing.

Gooey Cookies and Cream Bars

Recipe from Willow Bird Baking

Gooey Cookies and Cream Bars

Ingredients:
113g (1/2 cup) butter
124g (1/2 cup + 2tbsp) caster sugar
1 egg
1tsp vanilla extract
208g (1 1/3 cups) plain flour
3/4 cup (around 100g) oreo cookie crumbs
1tsp baking powder
1/4 tsp salt
140g white chocolate bars
191g (1 1/2 cups) marshmallow fluff

Method:
1. Preheat the oven to 180◦C/ 350F/ gas mark 4 and line an 8 inch square tin with buttered foil.

2. Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.

3. In a separate bowl, sift together the flour, oreo crumbs, baking powder and salt. Mix the dry ingredients into the butter mixture until just combined.

4. Divide the dough in two and refrigerate half. Press the other half of the dough into the prepared pan. Place the chocolate bars over the dough (break the chocolate to fit if necessary)- there should be a full layer of chocolate of about 1/4 inch thickness. Add the marshmallow fluff to the top and spread evenly over the chocolate. Take the remaining dough from the fridge and place it on top of the marshmallow layer into a thin, even top layer.

5. Bake for 25-30 minutes or until lightly browned. Allow to cool in the pan before transferring to a wire rack to cool completely and slicing into bars. If desired, just before serving, microwave the bars for 25-30 seconds, until the middle is gooey.

Chai Spiced Blondies

Recipe from Raspberri Cupcakes

Chai Spiced Blondies
Makes 16

Ingredients:
225g unsalted butter, melted
275g light brown sugar
2 eggs
1½ tsp vanilla extract
250g plain flour
1½ tsp cinnamon
1tsp freshly ground pepper
1tsp ground ginger
½ tsp ground cardamom
¼ tsp ground cloves
 ¼ tsp ground coriander seeds
pinch freshly ground nutmeg
For the ganache:
2tbsp chai tea
300ml double cream
400g white chocolate, chopped

Method:
1. Preheat the oven to 180C/350F/mark 4. Grease and line a 17x27cm pan with  baking paper.

2. Beat together the butter, sugar, eggs and vanilla. Sift in the flour and spices and fold until completely incorporated.

3. Pour the batter into the pan and bake for about 30-35 minutes, or until a skewer inserted in the centre of the blondie comes away clean.

4. For the ganache, bring the cream and spices to the boil in a saucepan over a gently heat. Strain to remove the tea and pour over the chocolate in a heatproof bowl. Mix until the chocolate has completely melted and the ganache is smooth; refrigerate to thicken a little before covering the blondies.

Raspberry & White Chocolate Blondies

With the richness of brown butter, and packed full of summery raspberries, these are the perfect blondies for when you want to enjoy the season, despite the unpredictable weather.

Recipe from BBC Good Food

Raspberry & White Chocolate Chip Blondies
Makes about 20 squares

Ingredients:
200g unsalted butter

150g white chocolate, chopped
300g light brown soft sugar
3 eggs
200g plain flour
¼ tsp salt
1 tsp vanilla extract
125g raspberries
     

Method:
1. Preheat the oven to 180C/350F/mark 4 and butter and line a 25x22cm tin.

2. Heat the butter in a saucepan until golden brown and leave to cool for about 5 minutes. Add half the white chocolate and stir to combine and melt the chocolate.

3. Whisk together the sugar and eggs until pale and creamy. Mix in the butter-chocolate mixture and sift and fold in the flour and salt. Mix in the vanilla extract. Carefully fold in the raspberries and remaining white chocolate chunks and pour the batter into the prepared tin. Bake for 40-45 minutes, or until risen and set in the centre. Leave to cool and slice into squares.

Peanut Butter White Chocolate Blondies

Revision is so much more bearable when you have the reassuring buttery embrace of a stack of blondies to hand.

I haven't had much time for baking recently, and this recipe is really quick and easy. I adapted it slightly, using peanut butter rather than 'Biscoff'.

The batter was thicker than I had expected it to be, as I am used to more of a pouring consistency, but the texture of the blondies once baked was just what I had hoped for- squidgy but solid, firming further upon cooling.

Peanut Butter White Chocolate Blondies

Ingredients:

60g butter

210g light brown sugar

70g peanut butter

1 egg

½ tsp vanilla extract

150g plain flour

½ tsp baking powder

⅛ tsp bicarbonate of soda

¼ tsp salt 

¼ tsp cinnamon

85g white chocolate, chopped into little chunks

     

Method:

1. Preheat the oven to 180C/350F/mark 4. Grease and line an 8 x 8 baking tin with baking paper.

2. Melt the butter and sugar in a saucepan over a medium heat, stirring continuously. Take off the heat and mix in the peanut butter. Leave to cool.

3. In a separate bowl, sift together the flour, baking powder, bicarbonate of soda and cinnamon.

4. Mix the egg and vanilla extract into the slightly cooled peanut butter mixture. Pour into the sifted dry ingredients and beat until smooth. Fold in the chocolate pieces.

5. Pour the batter into the prepared tin and bake for 25 minutes, or until a cocktail stick poked into the centre comes out clean. Leave to cool and cut into about 12 squares.

Cranberry Blondies

Like most blondies, these are very sweet and so should be consumed in moderation- I used half the amount of the ingredients from Taste of Home, so the one I've written up makes about 18 small(ish) triangles.

The cranberries go really well with these, as they counterbalance the brown sugar and white chocolate with their slight tartness. The sweetness could be reduced a little by using a lighter sugar- light brown soft, brown caster, or even white caster would do the trick, though they wouldn't be as soft or dense.

Cranberry Blondies

Makes 18 pieces

Ingredients:

85g butter

160g muscovado (or other sugar)

1 egg

½tsp vanilla extract 

135g flour

¾tsp baking powder 

¼tsp salt

¼tsp cinnamon  

30g dried cranberries

85g white chocolate, coarsely chopped (or chips)

Topping:

110g cream cheese

55g icing sugar

85g white chocolate, melted

30g dried cranberries

Method:

1. Preheat the oven to 180◦C/ 350F/ gas mark 4 and line a 7.5 inch/19cm square tin with buttered greaseproof paper (or use a disposable foil tin).

2. Melt the butter and stir in the sugar; leave to come to room temperature.

3. Beat the egg and vanilla into the butter and sugar. Sift in the flour, baking powder, salt and cinnamon and stir until well incorporated. Fold in the chocolate pieces and cranberries.

4. Pour the mixture into the prepared tin and bake for about 25 minutes, or until a skin has formed and a skewer inserted near to the centre comes out clean. Leave to cool for about 15 minutes before taking out of the tin and cooling further on a wire rack.

5. For the frosting, soften the cream cheese in a small-medium bowl and sift in the icing sugar. Beat together and add half of the melted chocolate, cooled slightly.

6. Spread the frosting on top of the blondies, then sprinkle on the cranberries and drizzle on the remaining melted chocolate. Place in the fridge and leave for about 15 minutes before slicing into portions.

Store in the fridge