Breakfast Blondies



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Forget breakfast bars or muffins: Our new favorite grab-and-go breakfast is a blondie. Made with almond butter and flaxseed meal, they’re grain-free and packed full of protein.

Ingredients

  • 6 Tbsp. unsalted butter, plus more for pan
  • 1 cup chopped nuts, such as walnuts, hazelnuts, and/or pecans
  • ¾ cup creamy unsweetened almond butter

Recipe Preparation

  • Preheat oven to 350°. Line an 8x8" baking dish with a sheet of parchment paper, leaving an overhang on two sides. Grease parchment with butter.

  • Cook nuts and 6 Tbsp. butter in a medium skillet over medium heat, swirling pan often, until butter foams, then browns, 5–6 minutes. Strain through a fine-mesh sieve into a large bowl; set aside nuts. Add almond butter, maple syrup, flaxseed, vanilla, salt, and baking powder to hot brown butter and whisk until smooth. Add eggs one at a time, whisking to incorporate after each addition. Vigorously whisk batter until glossy and smooth, about 1 minute. Stir in all but about 3 Tbsp. reserved nuts. Scrape batter into prepared pan and spread in an even layer. Top with remaining nuts.

  • Bake blondies until top is puffed and lightly browned and a tester inserted into the center comes out with a few moist crumbs attached, 18–22 minutes. Let cool.

  • Remove blondies from pan using parchment overhang. Cut into squares.

  • Do Ahead: Blondies can be baked 3 days ahead. Store tightly wrapped in plastic at room temperature.

Reviews SectionI have made this a few times during the shelter in place. The first time I followed the recipe as written. The were good, but dense. The second time I added a cup of flour, which caused them to rise a little more. The last few times I’ve made them, I add a cup of flour and bake them in muffin tins- this is my preferred way to make these now. Delicious!AnonymousCalifornia05/12/20can flax seed eggs be replaced for the regular eggs to make it vegan? (I also have an egg allergy)Vanessa jaquesAustralia(but live in China)05/04/20I was bored last night and (Quarantine!) ran across this recipe; I had about everything but made a few substitutions based on what I had in the house: Cashews, Peanut Butter, Bourbon Maple Syrup. I decided to add about a teaspoon of cinnamon to the mix. They are great! I think this recipe is pretty forgiving and easy to experiment with different flavoring ideas. I used a glass pan and baked for about 25 minutes.Fantastic! Have made these twice and they are perfection. Both times I used pecans and almonds because that's what I had on hand. The second time (today!) I ran out of maple syrup so used some honey too. Still tasted great. Mine baked in 17 minutes. Yummy for breakfast or snack. I'm about to go get a second piece to go with the rest of my cup of coffee. Make this; you won't regret it.funfoodinfloridaUSA04/07/20Made these like a dozen times, so 5 stars for sure. One note - for me, it always takes 30 minutes. May be because of my pan type (glass). Make sure you do a tester.SrAsparagusOakland, CA04/03/20I've made these 5 or 6 times and we just love them. I thought I'd share my experiences though. Every time I've tried to brown the butter with the nuts in the pan, the nuts start to burn before the butter has browned. I found that if I wait to add the nuts until the butter gets close to browning, it works out MUCH better. The other thing is that I started just buttering the bottom of my baker and forgoing the parchment paper. I just cut the blondies like I would brownies, and that works out just great. Thanks for a great breakfast treat!These were delicious and easy. I will be making them again. I love that they're gluten-free and other grain free as well.I just wish you would post some nutritional information for calculating within my app!Thank you.gabriellaPhiladelphia, PA03/01/20I'll respond again once I actually make these but the amount of people upset about the lack of flour clearly didn't read that this says GRAIN-FREE and doesn't say anything about flour. Even saw a comment about the article stating something about "almond flour"...it clearly says almond butter. Yeah.AnonymousSeattle, Washington01/27/20This is a fabulous recipe, I am gluten free and could not believe the texture of the bars my girls brought some in to there chemistry teacher with a copy of the recipe (she too is gluten free) and could not believe it. I made these twice, either time I did not add nuts to the butter but did brown the butter loved the flavor, first time did add maple extract and raisins loved it, second time did not add the maple extract but did a variety of different nuts flavor is better with the extract. first day is great second day the butter fell to the bottom of the bars and they were a bit greasy thinking about adding less butter next time. My kids loved them, took them for lunch.Great recipe!!!!I accidentally used honey as the sweetener and it was a great swap. I also used 1/4 cup cashew butter and 1/2 cup peanut butter based on what I had handy. I baked for 20 minutes, then 5 more based on the top still looking raw, but I think it's just the appearance because it felt set after 25 minutes. Mine was much paler in comparison to these pictures, but pretty tasty for a healthyish snack or dessert! I am surprised there is no note about letting it cool before adding the eggs- after mixing in the first one I swear I could see a few tiny specks of cooked egg white.I really like this recipe. I wanted to end up with a bigger quantity so I doubled the recipe to make it in a 13 by 9 inch pan. I didn't have flax so I put in 1/2 cup of whole wheat flour (thus not making it gluten free) and I decided to use 5 eggs instead of the 6 that doubling would have suggested. Also, my batch ended up being more crunchy because I had crunchy almond butter in my house that I used. Baked them for 26 minutes or so. Delicious!!These were so good. My family of four devoured all but 3 of the 16 squares at breakfast, and those 3 were gone by the end of the day. They're not very sweet, but that's perfect for breakfast. I used almonds as the chopped nuts and then ate them with Greek yogurt and berries. Even with me using half-heartedly chopped flax seeds instead of flax meal, these worked great. Anyway, would definitely recommend.I really dislike the taste of maple syrup - the real stuff and the fake one. Any suggestions for what I can substitute? Thank you.Robin CudrinNew York City01/20/20It is so challenging to find easy breakfast that is nutritious .But if not eaten in three days, can a portion of them be frozenafter baking and cooling?AnonymousSW Michigan01/20/20This came out AMAZING. It is flourless, and full of healthy fats and protein. I made it in a 9x9 pan and baked it for 20 mins. It was perfect.AnonymousColorado01/20/20The recipe doesn’t mention adding the flour. I’m assuming when the baking powder goes in,,Good recipe! Toasted the walnuts separate from the butter, and added a small amount of maple extract to batter. Pan was completely done, puffed and golden at 20 minutes. Was even better the next morning - moist and slightly dense (did not over beat the eggs/batter). Definitely will make again. Thanks EstherQ for nutrition facts.AnonymousMidwest 01/19/20I did the math. Looks like 180 calories per serving, 10 carbs, 14 fat, 5 protein, 15 sodium and 7 sugar per piece. 2874 calories for the whole recipe.I, like anonymous, am also puzzled about the “With a bag of almond flour in the fridge, I can throw together a batch of breakfast blondies at a moment’s notice..." since there is really really no almond flour in this recipe. But not puzzled enough to not continue to riff on this great recipe!AnonymousVancouver BC01/17/20I got to this recipe via Aliza's Never Fail newsletter which I thoroughly enjoy. But the first line in the last paragraph of the article had me scratching my head checking and re-checking the recipe. She says "With a bag of almond flour in the fridge, I can throw together a batch of breakfast blondies at a moment’s notice..." There isn't any almond flour in this recipe. Makes me wonder if she actually made it.Made these as written, they were a hit. I had to bake longer than prescribed maybe about 10 mins. They are very rich and moist. If you want to tweak for your lifestyle, I think they could take the addition of protein powder or collagen and not be dry. Or I could see reducing the butter as they are pretty rich. We did ours with toasted walnuts and pecans. Yummy.This is super delicious! I was baking for a nut-free situation so used tahini instead of almond butter and rolled oats instead of nuts. I wasn't sure that the oats would work as a swap but it turns out that brown butter-toasted oats are pretty delish. Overall it came out a bit flat so I'd use a smaller pan for this version next time. But I'll definitely make the original recipe too.Made with great success, despite my substitutions. For the record (and to help others who might not have all ingredients on hand) I used: tahini instead of almond butter, honey instead of maple syrup, used half butter and half coconut oil, used half flax seed and half ground oats. Thanks BA-- after reading and using your recipes for years, this is the one that FINALLY drove me to register so I could comment :)wee_cheeseVictoria, Canada10/04/19It’s rare that I find a recipe, cook it, and it turns out how it was suppose to! Very impressed with how easy and fast these were! Turned out amazing!!

Oreo Blondies

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Oreo Blondies are a rich, buttery dessert with everyone’s favorite cookie mixed in. The vanilla and Oreo combo makes the perfect cookies and cream bars.

Delicious Blondies are a delicious, chewy, rich treat that you can add so many flavors and mix-ins to. This Dessert Recipe takes the simple brown sugar and vanilla base and mixes in some Oreo cookies to make an even more special dessert.

OREO BLONDIES

When it comes to easy twists on delicious desserts, one of the easiest things you can do is mix in some crunchy Oreo pieces. If you’ve tried our recipe for Oreo Brownies, then you have to try Oreo Blondies next. Unlike the double chocolate of the brownie recipe, combining the light blondies with the chopped Oreos makes a Cookies and Cream Blondie with delicious chocolatey and vanilla flavors.

Cookies and Cream Blondies may become one of your new favorite desserts. Not only are they chock full of buttery and sweet flavors, but they’re also easy to make. After combining the simple batter, and folding in the Oreo chunks all you have to do is bake them for a little over 20 minutes. The whole recipe only takes about a half-hour before you’re enjoying a rich, sugary bar that’s perfect for a family dessert night and sure to satisfy your sweet tooth.

Serve warm blondies with a scoop of Vanilla Ice Cream on top to take the dessert to the next level. This is the perfect treat to bring to a potluck, enjoy after dinner, or store in the freezer to indulge in later.

MORE DELICIOUS OREO RECIPES

Ultimate Oreo Cookie Pie

Oreo Cheesecake

Oreo Brownies

Oreo Cake

TIPS FOR MAKING OREO BLONDIES

  • Prep time: Preheat your oven and prep your baking dish with cooking spray so the Blondies don’t stick. If you don’t have a cooking spray to grease the pan, line it with parchment paper. Cut the parchment paper to size and fold it around the edges to fit. Prepare the cookie pieces by putting the Oreos in the Ziploc bag and breaking them apart on the countertop.
  • Batter: Add the softened butter, granulated sugar, and brown sugar to your stand mixer and mix it together with a paddle attachment until light and fluffy. It should only take 1-2 minutes. Next, add in the eggs and vanilla extract. Sift together the flour, salt, and baking soda, then add it to the stand mixer on its lowest speed. Fold in the Oreo chunks into the blondie batter with a wooden spoon until just combined.
  • No stand mixer: If you don’t have a stand mixer to make the blondie batter, add the ingredients to a large bowl in the same order. Use a regular whisk or handheld electric mixer to combine the batter in a mixing bowl.
  • Baking time: Pour the batter into the baking dish and spread the batter out into an even cookie layer. Put the Oreo Blondies in the preheated oven and bake for 22-25 minutes. Only bake them until golden brown, and take them out before they become too browned and crispy. Let the Blondies cool for a few minutes before slicing.

VARIATIONS ON OREO BLONDIES

  • Chocolate chips: You can mix semisweet chocolate chips into your Blondies for an extra chocolate kick. Or for a white chocolate bar, mix in white chocolate chips.
  • Golden Oreo Blondies: To make Golden Oreo Blondies, just replace the classic Oreos with vanilla Oreos.
  • Peanut Butter Blondies: For Peanut Butter Oreo Blondies just mix 1/2 cup peanut butter into the recipe. Pop the peanut butter into the microwave to loosen it up, and pour the melted butter into the batter.
  • Flour Mixture: You can use a combination of all-purpose flour and whole wheat flour to make an Oreo Blondie with some more nutrients.

MORE DELICIOUS BROWNIE RECIPES:

Brownies

Nutella Brownies

Fudge Iced Brownies

Chocolate Chip Cookie Brownies (Brookies)

HOW TO STORE OREO BLONDIES

  • Serve: Oreo Blondies can keep well at room temperature for up to 4 days. Cover the blondies in aluminum foil or plastic wrap, so they stay moist and fresh in the pantry.
  • Store: You can also keep them covered or in an airtight container in the fridge for up to a week.
  • Freeze: To freeze the Oreo Blondies cut them into squares and put them in a Ziploc bag with the layers of Blondies separated by parchment paper. They’ll keep well for 3 months.

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Recipe


How to Make Blondies (You Only Need One Bowl)

This recipe makes blondies that are rich and dense with a paper-thin crinkly top. They are complex with lots of vanilla and dark brown sugar. They taste like deep, rich buttery caramel. Keep them simple or customize. Add chocolate, nuts, dried fruit — whatever.

All the magic happens in one bowl. If you’ve been following Inspired Taste for a while, you’re probably tuned in to our love of no fuss, no mess recipes. We’re terrible with staying ahead of dirty dishes. So anything “one bowl” snags major points in our book.

What You Will Need

Melted butter makes these blondies rich and delicious. I use unsalted butter when baking so that I can control the salt content. I’ve also used browned butter to make blondies with great success. Just swap browned butter for the melted butter called for in the recipe (here’s our tutorial for how to make browned butter).

Brown sugar makes the blondies taste almost like caramel. If you have it in your kitchen, use dark brown sugar. It adds even more flavor.

Egg gives structure, makes the bars tender, and helps the blondies rise a little. We don’t use any additional leavener for these, so the egg is important.

Vanilla extract and salt are essential in making the blondies taste amazing. I also love adding a little bit of almond extract.

All-purpose flour provides more structure, although we really don’t use much of it.

Making The Batter

To make the blondies, stir the brown sugar with melted butter. Add an egg and vanilla extract, and salt then stir again. When all the other ingredients are blended, add the flour. If you are adding any extra ingredients like chocolate chips, fold them in at the end.

Baking Them

The blondies bake about 25 minutes. It’s important not to overbake them. Overbaked blondies turn hard.

The blondies are ready to come out of the oven when look almost done. As they cool out of the oven, they continue to bake. So to make sure you have that moist, gooey middle, take blondies out when they edges look browned, but the middle looks a little underdone.

What Our Readers Are Saying

I told you this blondies recipe was easy. Here’s what our readers have been saying about the recipe:

“Wow, these blondies really are foolproof and so delicious.” – Karen

“These were yummy, rich, moist and buttery, caramely mouthfuls of happiness” – Gizelle

“They are the best blondies I have ever tasted. So easy and Delicious!” – Susan

More Easy Baking Recipes

  • Here’s my favorite brownie recipe! It makes the best fudgy brownies from scratch.
  • I love these chewy around the edges, tender in the middle chocolate chip cookies.
  • These delicious peanut butter cookies are naturally free of flour, butter, and dairy.
  • When I want a chocolate cookie, I always turn to these double chocolate walnut cookies.

Recipe updated, originally posted July 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne


Gingerbread Blondies

Believe it or not, Santa likes a blondie just as much as a cookie. And I can guarantee he won’t complain over these chewy gingerbread blondies with cinnamon cream cheese icing!

Believe it or not, Santa likes a blondie just as much as a cookie. And I can guarantee he won’t complain over these chewy gingerbread blondies with cinnamon cream cheese icing!

  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Author: Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American
  • Author:Sofi | Broma Bakery
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 16 servings 1 x
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

For the gingerbread blondies

  • 1/2 cup unsalted butter, melted and cooled
  • 3/4 cup packed brown sugar
  • 2 tablespoons molasses
  • 1 egg, room temperature
  • 2 teaspoon vanilla extract
  • 1 teaspoon fresh grated ginger (optional)
  • 1 cup all purpose flour
  • 2 teaspoons ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon all spice
  • 1/3 teaspoon cloves
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt

For the cream cheese icing

  • 4 tablespoons unsalted butter, room temperature
  • 4 oz cream cheese, room temperature
  • 1 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon

Instructions

  1. Preheat the oven to 350°F and line an 8 x 8 pan with parchment paper.
  2. Combine the melted butter, brown sugar, and molasses in a large mixing bowl and whisk until homogenous.
  3. Add the egg, vanilla, and fresh ginger (if using), and mix to combine.
  4. In a separate bowl sift together the flour, ginger, cinnamon, all spice, cloves, baking powder, and salt. Add the dry ingredients to the wet ingredients and fold to combine. Do NOT over mix.
  5. Transfer the batter into the prepared pan and spread into an even layer. Bake at 350°F for 20 to 30 minutes or until the edges are set, but the middle is still slightly gooey.
  6. While the blondies cool, make the cream cheese icing. Beat the softened butter and cream cheese together until homogenous, about 2 minutes. Add the powdered sugar, cinnamon, vanilla, and salt and beat until fluffy, about 2 minutes.
  7. Once the blondies are cool, Spread with the cream cheese icing. Sprinkle with cinnamon sugar or leave plain! Slice and serve!

Keywords: blondies recipes, blondies bars, gingerbread desserts, easy christmas dessert idea


Banana Bread Blondies with Brown Butter Frosting

And since I called them ‘bread’ I don’t see why these blondies couldn’t be a breakfast, too?! They are perfectly suitable breakfast in my opinion.

I know that a lot of sugar is not quite healthy breakfast, but I can’t resist. So sue me! I like to eat them for breakfast! You can make them without the glaze if you’ll feel less guilty about it.

Actually these Banana Bread Blondies are great on their own, even without the brown butter frosting. They are already sweet and flavorful. They have amazing, rich flavor combo of banana, brown sugar, cinnamon and vanilla.

Sometime I like to make them without the topping, especially when I need quick and easy snack or dessert. But I like to add a glaze to make them look fancy for some special occasion or a party.

To tell the truth, I became a little obsessed with banana baked goods lately. So if you want more ides go and check!


What is a blondie?

I like to think of a blondie as like a brownie without the chocolate. They have a very similar texture, with a great chewiness and rich bite, but with a completely different flavor. They are very sweet, and you get notes of brown sugar and butter…and in this case, brown butter!

In times past, I would make these blondies with toffee bits mixed in, but I now make them with chopped walnuts. Something about the walnuts plays so well with the brown butter, and balances out the sweetness of the blondies.

While you could leave the nuts out, even a family member of mine who doesn’t like nuts admitted that they’re really good here.


1. Preheat oven to 180ºC/350ºF/Gas Mark 4 and grease or line a small baking tray with baking paper.

2. In a bowl combine mashed banana, peanut butter, coconut oil and eggs. Stir in almond meal, baking powder and sea salt until just combined.

3. The mixture will be thick and may still be a touch lumpy, press into the lined tin and bake in the oven for 15 minutes. Cool in the tin for 5 minutes before slicing into 16 squares.

This recipe depends on ripe bananas, the spottier the better! These bananas are sweeter which means there’s no need to add any sweetener.


Tips and Procedures:

  • Baking: Do not leave the blondies in the oven too long, it will overbake. Once they become golden around the edges remove them from the oven or insert a toothpick in the center at the 20-minute mark and if it&rsquos clean remove them from the oven.
  • Spice: Change up the flavors by replacing the cinnamon with pumpkin spice.
  • Extra Goey: To make the blondies even gooier add 1 tablespoon of molasses.
  • Sinking in the middle: If your blondies sink in the middle whilst baking, it&rsquos due to overmixing the batter. The key point is don&rsquot overmix.
  • Storage: After the blondies have cooled down completely store in an airtight container for up to 3 days at room temperature or 1 week in the fridge.

How to Make Vegan Blondie Recipe:

Before gathering the ingredients, preheat the oven to 350F and line an 8×8 inch square pan with parchment paper. Now it&rsquos time to grab all the ingredients you will need:

  • vegan butter
  • brown sugar
  • vanilla extract
  • all-purpose flour
  • baking powder
  • ground cinnamon
  • salt
  • dairy-free chocolate chips
  • chopped walnuts

In a large bowl, put together the vegan butter, brown sugar, and vanilla extract:

Beat until light and fluffy then set aside:

In a medium bowl, whisk together the flour, cinnamon, baking powder, salt until combined:

Then add the dry ingredients into the wet ingredients and mix. Once everything is incorporated add the chocolate chips and walnuts:

The batter will be thick, just like so:

Add to the baking pan and spread out evenly:

Now you are ready to pop this in the oven and bake for 15-17 minutes:

Cool completely and cut into pieces, then serve:?


Chocolate Chip Banana Bread Blondies

Technically these snack-worthy bars fall somewhere between a traditional blondie and a loaf of banana bread. We’ll just say that before 11am they lean towards the banana bread side of the spectrum, a perfectly suitable breakfast in my opinion. But after lunch they’re equally satisfying as a dessert: soft and tender and studded with chocolate chips.

I am excited to be working with White Lily and their new line of sustainably-grown, Non-GMO, fully traceable flour blends. I’ve been a fan of White Lily’s flours since I first moved to Nashville and discovered their magical powers (biscuits just aren’t the same without White Lily), and this new line takes that love one step further. I mean, not only is it sustainably grown and Non-GMO, but how many flour brands can tell you with precise accuracy the actual farmer who grew your wheat? Just enter the code on your package at WhiteLily.com and be amazed. (Shout out to Ed & Brenda Wolf and Tom & Wendy Zwainz who grew the wheat used in these blondies!) How cool is that?

The new premium flours are a blend of enriched Non-GMO certified wheat flour and grape seed flour that give the final baked goods a unique flavor and texture. I know, grape seed flour sounds kind of weird. But no, they do not actually taste like grapes (a relief, as I am admittedly not a grape lover).

I used the white grape blend in these blondies which gave them a subtle nutty texture for a darker baked good like a brownie, the red grape blend would be perfect. Basically you can treat the flours like you would wine: pairing the lighter flour with summer fruits, butter, and citrus, and the red varietal with bolder flavors like smoked meats, chocolate, and nuts (honestly I could have used either flour in the final recipe, but the red grape blend will give lighter baked goods a slightly purple hue).

My favorite banana bread is always made with chocolate chips, and I carried that over into these blondies, also adding in a hearty handful of chopped pecans to round out the textural element. While I toyed with the idea of adding a frosting or glaze to these (they’re just boring brown blobs!) ultimately I decided that they stood strong on their own, without any extra flair or fuss.

The premium flour blends can be substituted 1:1 in recipes calling for whole wheat flour. At the same time, I found them much finer and lighter than most whole wheat flours out there, producing a final baked good that is fluffy and tender, not thick and dense as has been my experience with most whole wheat baking. Don’t get me wrong, these blondies are in no way health food, but let’s just say you don’t have to feel quite as guilty eating them. :)

You can currently find the new White Lily® Premium Flour blends in stores in select states or online.


How to slice and store blondies:

Put your slab of loaded blondies on a cutting board and take the largest knife you have and press down to cut the slab into rows. Then you can cut each row into pieces. Make them as small or as large as you’d like. Blondies are just fine kept in a sealed container at room temperature for a few days. If you’d like to freeze them and enjoy them later, just make sure they are stored in a well sealed container. They will be good for 2 to 3 months in the freezer. Let them defrost at room temperature before serving.

If you’re looking for something new to bake, you should definitely give these blondies a shot. They are beyond fabulous. I tend to not like walnuts very much, wanting to stay true to the original recipe, I put them in anyways. They are wonderful in there, and they don’t overpower any of the flavors in the blondies. I LOVE these Loaded Blondies. I hope you do too. Enjoy!


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