These soft and chewy lemon blueberry cookies are bursting with blueberries and fresh citrus flavor. Easy to make and delicious to eat!
Chewy brownies are topped with cinnamon oatmeal cookie dough and baked together to form a brookie!
These thick and gooey white chocolate Malteser blondies are flavoured with Ovaltine to give them a delicious malty flavour, they're then topped off with lashings of white and dark chocolate and heaps of crushed Maltesers
Samoa Blondies combine 2 favourite cookie bars into one; chewy blondies on the bottom with a caramel, coconut and chocolate samoa bar topping.
Put a stack of these beauties out at a potluck and you'll find only crumbs on your platter when it's time to head home. Everyone will be asking who made those scrumptious blondies, so be sure to bring copies of the recipe! —Peggy Woodward, Taste of Home Senior Food Editor
The Baileys blondies are everything you'd hope for a more. Soft, squidgy, rich in Baileys flavour and dotted with creamy white chocolate chips.
These lemon brownies are full of fresh lemon flavor. They have white chocolate, so they are a brownie! It is also topped with a lemon glaze.
When you're making a classic blondie, browning the butter for its nutty flavor is a must, as is using white chocolate chips and walnuts.
Layer of chocolate chip cookie dough, Biscoff sandwich biscuits, and a layer of brownies swirled with Biscoff spread
A delicious gooey blondie packed with chocolate chips snickers bars, caramel and peanuts. If you like snickers these are 100% for you!
Dried apricots and a shortbread crust make a delicious bar everyone will love.
Hey guys! Another delicious red velvet recipe today. A Red velvet and white chocolate blondie with a delicious cheesecake swirl. I call this a blondie buuuut its kind of a blondie/brownie hybrid. It’s my blondie base with some added cocoa...
Classic baklava flavors combine with a gooey, caramelized blondie to create one delicious treat.
These samoa brownies are really easy to throw together but they taste AMAZING!
The traditional brookies bar is a mash up of the cookie bar and the brownie batter poured on top so they bake together, the batter intermingling and becoming one solid bar. I’ve deconstructed the brookies idea by actually baking two different batches of batter, then making a thick and chewy caramel to layer and “glue” the cookie bar and brownie together. Don’t be daunted by the idea of making different batters. I actually make one single batter first, divide it in half, then add more flour to one batter and cocoa powder to the other batter. It only adds a little bit extra time and the effort is worth it in the end!
These cookie bars feature a light blondie layer on bottom and a molasses-colored cookie layer on top. Every bite will have the perfect amount of crispiness and chewiness.
These chewy Blondies are loaded with golden Caramilk chocolate, easily made by hand and are about to become your new favourite Blondie recipe
These peanut butter-banana blondies have a secret ingredient: mayonnaise!
Layer of chocolate chip cookie dough, Biscoff sandwich biscuits, and a layer of brownies swirled with Biscoff spread
Chewy, soft blondies take on an autumnal of soft apple pieces and spices of cinnamon and nutmeg. They're a sweet delight!
J'ai enfin testé les Brookies ! La contraction de brownies et cookies, le mélange du fondant et du croustillant. Je l'ai vu et revue sur vos blogs et à chaque fois, le verdict était unanime : TROP BON. Ce n'est pas moi qui vais vous contredire ! C'est...
Have you ever heard of Halva? I haven’t until recently and I wish I would’ve known about it sooner! It’s a a sweet treat made from tahini that originated in the Middle East but is enjoyed around th…
The Best Brownies - looking for the best brownies recipe can be an unending task. This recipe concentrates on method as well as quality ingredients to achieve perfect brownies.
In the last few weeks, several major food publications and leaders have finally stood up and recognized (what I like to call) their unbearable whiteness of being. After the Muslim Ban, Food52 started highlighting recipes
These amazing banana and white chocolate blondies are exactly as good as they sound!
OMG . . . These bars are so stinkin good and I can't even stop eating them. The texture, the flavor . . . . everything, I mean really. They are delicious at room temperature AND served cold, right out of the fridge. If you eat them cold, you will first get that "snap" from the chocolate topping, followed by the creamy thick pistachio filling, then the chewy (and a little crumbly) base. Don't judge the individual layers, wait until you try them all together. All the layers together are perfection. This is the kind of recipe that you should give away to your neighbors ASAP, because you WILL want to eat the entire pan by yourself. My little niece wanted to put Christmas sprinkles over the top, which would have been way cute, except the chocolate was already hardened when she thought of it. So, if you want to pretty them up a bit, you can top with sprinkles or chopped pistachios. Pistachios are pretty pricey and you could always substitute pecans, walnuts or maybe even almonds in the crust. You might also like: Pistachio Thumbprint Cookies with Cream Cheese Filling Pistachio Cake Mix Cookies Candy Cane Kiss Sugar Cookie Bars Pistachio Nanaimo Bars From: Jenn@eatcakefordinner (Printable Recipe) or (Printable with Picture) 1 egg, lightly beaten 1/4 c. unsweetened cocoa powder 2 Tbl. sugar 1/2 c. unsalted butter, cubed 1 tsp. vanilla 1 1/2 c. crushed graham cracker crumbs (one sleeve/9 full crackers) 1 c. coconut, toasted 1/2 c. pistachios, finely chopped Pistachio Filling: 4 Tbl. unsalted butter, softened 1 (3.4 oz.) box instant pistachio pudding pinch of salt 6 Tbl. milk 2 c. powdered sugar 1/4 tsp. almond extract Chocolate Topping: 1 c. chocolate chips (I used milk) 1 Tbl. coconut oil (or you can use shortening or butter) Line a 9x13-inch baking pan with foil, extending the foil over the edges of the pan and spray with cooking spray. Place graham cracker crumbs, toasted coconut and chopped pistachios in a large bowl; set aside. In a medium saucepan, stir together the egg, cocoa powder, sugar, cubed butter and vanilla. Heat over medium-low heat until butter is melted and mixture starts to bubble. Remove from heat and pour over graham cracker mixture. Stir together until everything is evenly coated in butter mixture. Press crumb mixture onto the bottom of the prepared baking pan. For the Pistachio Filling: Cream together butter, dry pudding mix, salt and milk until creamy. Add one cup powdered sugar and mix until combined. Add remaining one cup of powdered sugar and almond extract and mix until smooth and creamy. Spread evenly over prepared graham cracker layer. Cover with plastic wrap and refrigerate for at least one hour. For the Chocolate Topping: In a small microwave-safe dish, combine the chocolate chips and coconut oil. Microwave until chips are melted, stopping to stir every 30 seconds until smooth and creamy. Carefully, spread evenly over chilled bars. Cover with plastic wrap and refrigerate for at least two hours before cutting into bars. Store in the refrigerator. Jenn's Notes: These are amazing served cold and room temperature. If you cut the bars while they are cold, the chocolate topping will crack a little. If you cut them at room temperature, the chocolate will cut easier. Mine still tasted great on day four.
These millionaire brownies are made with a buttery shortbread crust and topped with decadent layers of caramel and chocolate ganache.
Looking for something different in the brownie world? Try these White Chocolate Brownies!
This almond croissant blondies recipe combines the buttery, chewy blondie bar experience with the almond croissant flavors.
Try something different with this crunchy slice, jam-packed with almonds and melted Toblerone.
