Cookies and Cream Blondies
Aug 3, 2013 0:24:12 GMT -5
Post by PrisonerOfHope on Aug 3, 2013 0:24:12 GMT -5
Cookies and Cream Blondies
adapted from Barefoot Contessa Foolproof by Ina Garten
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 heaping cup chopped Oreos, divided
1/2 cup white chocolate chips
Preheat oven to 350 F. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides so you can lift the bars out. Spray the parchment with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg and vanilla extract, beating until incorporated. With the mixer on low, add the dry ingredients in two additions, mixing just until combined. Use a rubber spatula to fold in 3/4 cup of the Oreos and all of the white chocolate chips.
Transfer the dough to the prepared pan and press into an even layer (I just barely wet my fingertips to do it - it keeps the dough from sticking to them). Sprinkle the remaining Oreos over the top of the dough. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the bars cool completely in the pan. Use the parchment "handles" to lift the bars out and cut into squares for serving.
adapted from Barefoot Contessa Foolproof by Ina Garten
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, at room temperature
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 heaping cup chopped Oreos, divided
1/2 cup white chocolate chips
Preheat oven to 350 F. Spray an 8x8-inch baking pan with nonstick cooking spray. Line the pan with parchment paper, leaving an overhang on opposite sides so you can lift the bars out. Spray the parchment with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl then add the egg and vanilla extract, beating until incorporated. With the mixer on low, add the dry ingredients in two additions, mixing just until combined. Use a rubber spatula to fold in 3/4 cup of the Oreos and all of the white chocolate chips.
Transfer the dough to the prepared pan and press into an even layer (I just barely wet my fingertips to do it - it keeps the dough from sticking to them). Sprinkle the remaining Oreos over the top of the dough. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out with just a few moist crumbs attached. Transfer the pan to a wire rack and let the bars cool completely in the pan. Use the parchment "handles" to lift the bars out and cut into squares for serving.
