Brownies & Bars

Fudge Frosted Peanut Butter Blondies

Perfect balance of intense peanut butter and fudgy chocolate flavors in a chewy blondie with little peanut crunch here and there. Tom and I had these for dinner tonight…where are our parents when we need them?

Fudge Frosted Peanut Butter Blondies

 

Blondie:
2/3 cup butter, softened
3/4 cup peanut butter
1/2 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1¾ cups flour
1 tsp baking powder
1/4 tsp salt
1/3 cup milk
1 cup peanut butter chips, divided
3/4 cup peanuts, divided

Frosting:
1/3 cup butter, softened
1/4 cup cocoa
2 Tbl milk (maybe a bit more)
1 Tbl light corn syrup
1 tsp vanilla
1½ cups powdered sugar

Preheat oven to 325°. In large bowl, cream butter, peanut butter, sugar, and brown sugar until light and fluffy. Beat in eggs and vanilla. Combine flour, baking powder, and salt; add to creamed mixture alternately with milk, beating well after each addition. Stir in most of the peanut butter chips and peanuts, reserving about 1/4 cup of the peanut butter chips and about 2 Tbl peanuts to sprinkle over top of frosting.

Spread into a greased 13×9 baking pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean (do not overbake). Cool completely.

For frosting, in small bowl, combine butter, cocoa, milk, corn syrup, and vanilla. Gradually add powdered sugar; beat until smooth. Add a little more milk, if needed, to achieve desired frosting consistency. Frost blondies. Sprinkle with reserved peanut butter chips and peanuts.

Brownies & Bars

White Chocolate Lemon Oreo Blondies

I’m obsessed with these blondies, they are lemony delicious!

White Chocolate Lemon Oreo Blondies

1 cup butter
11.5 oz white chocolate (chips or bars)
1½ cups sugar
4 eggs
1 tsp vanilla
2½ cups flour
1 tsp salt
20 Lemon Oreos, coarsely chopped

Preheat oven to 350°. Line a 9″x13″ baking pan with foil, leaving overhang on each end, and spray with nonstick spray. Put butter and white chocolate in large microwave safe bowl. Melt in microwave on about 1/4 power for 4-5 minutes, stirring every 30 seconds. Must be done slowly so white chocolate doesn’t seize. When butter and white chocolate are just melted and creamy, stir in sugar and vanilla. Add flour and salt, and stir until well incorporated. Stir in chopped Lemon Oreos. Spoon into prepared pan, spread evenly. Bake 45-50 minutes (If necessary, tent with foil last minutes of baking to avoid over-browning). Cool completely. Using foil overhang, lift blondies out of baking pan to cutting board. Peel foil away from blondies and cut into squares. Makes 24.

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Brownies & Bars

Cinnamon Blondies

A flavorful ribbon of cinnamon sugar running through tender vanilla blondies, frosted with whipped buttercream. A new favorite!

Cinnamon Blondies

          Cinnamon Blondies 1        Cinnamon Blondies 2

Blondies:
1 cup butter, melted
1 cup sugar
1 cup brown sugar
3 eggs
2 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt

Filling:
1/4 cup sugar
1/4 cup brown sugar
2 tsp cinnamon
1/2 cup vanilla chips

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and brown sugar. Mix in eggs one at a time, and stir in vanilla. Add flour, baking powder, and salt; mix just until combined. In small bowl, stir together sugar, brown sugar, and cinnamon for the filling. Spread half the batter (about 2 cups) in prepared pan. Sprinkle cinnamon sugar filling over batter. Sprinkle vanilla chips over cinnamon sugar, press down gently. Drop remaining batter by scoopfuls over the top and gently spread (I used my fingers sprayed with nonstick spray, it takes a minute with patience but it works). Bake 30-32 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Buttercream Frosting:
1/2 cup butter, softened
2 cups powdered sugar
1/4 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

One Year Ago: Giant Chocolate Chunk Cookies Giant Chocolate Chunk Cookies

Two Years Ago: Caramel Nut Bars Caramel Nut Bars

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Four Years Ago: Cinnamon Streusel Muffins Cinnamon Streusel Muffins

Brownies & Bars

Peanut Butter Oreo Blondies

Another peanut butter and chocolate experience, delicious!

Peanut Butter Oreo Blondies

Peanut Butter Oreo Blondies 1

Peanut Butter Oreo Blondies:
1/2 cup butter, melted
1/2 cup peanut butter, soft
2 cups sugar
3 eggs
1 tsp vanilla
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 (15.5 oz) pkg Peanut Butter Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, peanut butter (put in microwave to soften if necessary), sugar, and vanilla. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Spread half the batter (about 2 cups) in prepared pan. Place Peanut Butter Oreos in one layer over batter. Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos (I use my fingers sprayed with non-stick spray). Bake 30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Fudge Frosting:
6 Tbl butter
6 Tbl milk
1½ cup sugar
1 cup semi-sweet chocolate chips
1 tsp vanilla

In saucepan over medium heat, combine butter, milk, and sugar. Bring to boil. Boil for 30 seconds and remove from heat. Stir in chocolate chips and vanilla; stir until chocolate chips are melted and frosting is smooth. Spread evenly over blondies, a thick layer. Frosting will set up nicely in a wonderful fudge layer! Your might also like Strawberry & Golden Oreo Blondies, Biscoff Brownies, Birthday Cake Oreo Sprinkle Blondies, and Chocolate Chip Cookie Oreo Brownies.

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Three Years Ago: Strawberry Milkshake Mini Cakes Strawberry Milkshake Mini Cakes

Brownies & Bars

Strawberry & Golden Oreo Blondies

Something sweet for Valentine’s Day or any day!

Strawberry & Golden Oreo Blondies

Strawberry & Golden Oreo Blondies:
1 cup butter, melted
1 cup sugar
1 cup Nestle Strawberry Nesquik
3 eggs
1 tsp vanilla
2-4 drops red food color (optional)
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1 cup white baking chips
1 (14.3 oz) pkg Golden Oreos

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, Strawberry Nesquik, vanilla, and red food color. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Stir in white chips. Spread half the batter (about 2 cups) in prepared pan. Place Goldens Oreos in one layer over batter (I used 28). Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely before frosting.

Vanilla Buttercream Frosting:
1/2 cup butter, room temp
2 cups powdered sugar
1/2 tsp vanilla
2-3 Tbl milk

Whip butter with electric mixer until light in color. Add powdered sugar, vanilla, and 2 Tbl milk. Whip. Add more milk if needed for desired frosting consistency. Spread over completely cool blondies.

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Three Years Ago: Carmelitas Carmelitas

Brownies & Bars

Pumpkin Milk Chocolate Blondies

One of my favorite treats in the whole wide world! I am a dark chocolate fan, I will choose dark chocolate everyday over milk chocolate. But, there is something about the creamy, smooth subtlety of milk chocolate with pumpkin that works so well. Don’t get me wrong, I would totally jump in and eat my share if this recipe were made with semi-sweet or dark chocolate. I am always willing and ready to do my part! Happy October!

Pumpkin Milk Chocolate Blondies

Pumpkin Milk Chocolate Blondies 2

1/2 cup butter, room temp
1/2 cup unsweetened applesauce, room temp
1 Tbl oil
1¼ cups sugar
1 egg
1 tsp vanilla
1 cup pumpkin puree
2 cups flour
1 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/2 tsp nutmeg
1/4 tsp cloves
1 (11.5oz) bag milk chocolate chips, divided

Preheat oven to 350°. Line 9″x13″ baking pan with foil, leaving overhang on each end. Spray with non-stick spray.

In large bowl with electric mixer, cream butter, applesauce, oil, and sugar. Add egg, vanilla, and pumpkin; mix well. Add Flour, baking soda, salt, cinnamon, allspice, nutmeg, and cloves; mix just until combined. Stir in milk chocolate chips, reserving 1/2 cup. Spread batter evenly in prepared pan. Sprinkle reserved milk chocolate chips evenly over top of batter, gently press down a bit. Bake 30 minutes. Cool completely. Lift blondies out of pan using foil to grab onto as handles. Place on cutting board, peel foil away from blondies and cut into 24 squares. Using applesauce instead of all butter reduces the calories per blondie from 225 to 190, so have another!

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Brownies & Bars

Apple Walnut Blondies with Butterscotch & Cream Cheese

I know, that is quite a long name, but that is what they are. These blondies are moist and full of flavors, Fall flavors!

Apple Walnut Blondies with Butterscotch & Cream Cheese

1/2 cup butter, room temperature
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 granny smith apple, peeled, cored, & cut in chunks
1/2 cup chopped walnuts
3 Tbl butterscotch sauce (ice cream topping)
2 oz cream cheese, cut into little chunks

Preheat oven to 350°. In large bowl, mix butter, sugar, eggs, and vanilla by hand. Add flour, baking soda, baking powder, salt, and cinnamon. Fold in apple chunks and walnuts. Spread in sprayed 9″x9″ baking pan. Drizzle butterscotch sauce over batter. Evenly distribute cream cheese chunks over batter. Using tip of knife, drag through butterscotch, cream cheese and batter to swirl together a bit. Bake 35 minutes. Cut when cool, sprinkle with powdered sugar if desired.

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Two Years Ago: White Chocolate Cookies ‘n Cream Fudge White Chocolate Cookies 'n Cream Fudge

Brownies & Bars

Glazed Lemon Blondies

There is just something about moist square tasty items that you can sink your teeth into, brownies, blondies, sheet cake, bars of all kinds. I admit, it’s a problem for me, but I am willing to live with it!

Glazed Lemon Blondies

Lemon Blondies:
1/2 cup butter, melted
1½ cups sugar
1 tsp vanilla
2 eggs
2 Tbl lemon
zest of 1 lemon
1¼ cups flour
1/2 tsp salt

Preheat oven to 350°. Line a 9″x9″ baking pan with foil, spray with non-stick spray. Stirring by hand, mix butter, sugar and vanilla. Add eggs, one at a time beating after each addition. Stir in lemon juice and lemon zest. Mix in flour and salt. Pour into prepared baking pan, spread evenly. Bake 25 minutes. Cool and glaze.

Lemon Glaze:
1/2 cup powdered sugar
1 Tbl lemon juice

Stir together powdered sugar and lemon juice. Spread over cooled lemon blondies. Remove from baking pan pulling out with foil. Set on cutting board, pull back foil and cut into tasty squares.

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Frosted Chocolate Mint Blondies

Chocolate mint heaven with a creamy chocolate frosting!

Frosted Chocolate Mint Blondies

Chocolate Mint Blondies:
2¼ cups flour
1½ tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
10 Tbl butter, melted
3/4 cup sugar
1½ cups brown sugar
3 eggs
1 tsp vanilla
1 cup semi sweet chocolate chips
1 pkg (4.67 oz) Andes Mints, coarsely chopped

Preheat oven to 350°. Line 9″x13″ pan with foil and spray with non-stick spray. Stir together flour, baking powder, baking soda, and salt; set aside. In large bowl stirring by hand, mix butter, sugar, and brown sugar. Add eggs and beat well. Stir in dry ingredients just until combined. Gently stir in chocolate chips and chopped Andes Mints. Carefully spread batter into prepared pan. Bake for 35-40 minutes. Cool completely. Using foil, remove from pan to cutting board, and peel foil away from blondies. Frost if desired, good plain or frosted!

Chocolate Frosting:
1 cup butter, softened
2/3 cup cocoa
3 cups powdered sugar
5-6 Tbl milk
1 tsp vanilla

Beat butter, cocoa, 1 cup powdered sugar, 2 Tbl milk, and vanilla.  Gradually add remaining powdered sugar and milk to make desired frosting consistency.  Spread over completely cool brownies.

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If you are interested in Demarle bakeware such as the Mini Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Birthday Cake Oreo Sprinkle Blondies

I was walking through Target and there I see Birthday Cake Oreos, in the cart they go. I didn’t buy them to eat them, I bought them to bake into something. Here is the something…

Birthday Cake Oreo Sprinkle Blondies

Birthday Cake Oreo Sprinkle Blondies 2

1 cup butter, melted
2 cups sugar
1 Tbl vanilla
3 eggs
2¼ cups flour
1 tsp baking powder
3/4 tsp salt
1/3 – 1/2 cups sprinkles or jimmies
1 pkg Birthday Cake Oreos, golden (also come in chocolate)

Preheat oven to 350°. Spray 13″x9″ baking pan with non-stick spray. In large bowl, stirring by hand, mix melted butter, sugar, and vanilla. Mix in eggs one at a time. Add flour, baking powder, and salt; mix thoroughly. Stir in sprinkles. Spread half the batter (about 2 cups) in prepared pan. Place Oreos in one layer over batter as pictured above. Drop remaining batter by spoonfuls over the top of the layer of Oreos and gently spread to cover all the Oreos. Bake 25-30 minutes, until toothpick inserted in center comes out clean. Cool completely for easiest and cleanest cutting.

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If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.