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Double Rainbow Blondies

Double Rainbow Blondies


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1/4

cup unsalted butter, softened

1

teaspoon vanilla extract

1

cup rainbow-colored candy coated chocolate pieces

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  • 1

    Preheat the oven to 350°F. Grease and flour a 13x9 pan. Set aside.

  • 2

    In a medium bowl, sift together the flour, baking powder and salt. Set aside.

  • 3

    In the bowl of a stand mixer, combine the butter and sugar. Mix on medium speed for 2-3 minutes, until well combined. With the mixer running on low speed, add the flour mixture a little at a time, until incorporated. Add the candy coated chocolate pieces, and mix briefly to combine.

  • 4

    Spread the batter out in the prepared pan, using a spatula to press it from end to end and into the corners.

  • 5

    Bake for 20-25 minutes, until golden brown.

  • 6

    Allow the blondies to cool completely, and then cut them into 16 pieces. Transfer the blondies to a wire rack, set on a foil-lined baking sheet, leaving about 1/2 inch between the blondies. Frost with the Powdered Sugar Icing. Use food coloring to tint the icing in desired hues, then drizzle it on.

  • 7

    Allow the icing to harden before serving.

No nutrition information available for this recipe

More About This Recipe

  • Around the virtual watercooler at Tablespoon, we think a lot about rainbows. Double rainbows, actually, because we know how much you all love rainbows (my best friend does too!). So, we are actually thinking up new, fun recipes that incorporate rainbows.

    Here’s my latest: Double Rainbow Blondies. These are buttery, soft blondies with rainbow-hued candy coated chocolate pieces inside. They are topped with Powdered Sugar Icing that I tinted with gel food coloring.

    My daughter was so excited when she saw all the little bowls of icing in all different colors waiting to be drizzled. Me? I wasn’t so excited that I forgot to wear protective gloves before handling said food coloring – who wants to have red fingers for days?!? So, take that as a cautionary tale and use gloves!

    Now, the secret to making these without making a huge mess? Once you’ve cut the blondies, transfer them to a wire cooling rack that’s set over a foil-lined baking sheet. The foil will fold up easily for mess-free cleanup. Then you are free to drizzle all the colors without worrying about getting the icing everywhere. Also, leave the blondies on that rack until the icing dries.

    The best part of these blondies? The wow factor when everyone sees the bright hues.

    Sarah W. Caron (aka scaron) is a food writer, editor and blogger who writes about family-friendly foods and raising a healthy family at Sarah’s Cucina Bella.


I’m sure you familiar with brownies, but do you know about blondies? If not, it’s time to change that. Blondies are similar to brownies, but instead of the base ingredients including cocoa powder or melted chocolate, we leave that out for more of a vanilla-based bar. Think of blondies as brownie’s alter-ego.

We’ve fallen in love with blondies. They are so easy to make — we’re pretty sure they’re one of the simplest, tastiest baked goods you can make. Not only that, but they are practically no-fail. Just a few ingredients, a bowl, and a spoon.


Even Better Brownies by Mike Johnson

This recipe for Birthday Cake Blondies comes from one of my best baking buddies, Mike! Mike runs the amazing blog MikebakesNYC, and is a super close friend of mine - we spend most work days texting back and forth with ideas and recipes, bouncing things off each other and cheering each other on. It's the best sort of friend to have and I am so grateful for our friendship, and just SO proud of his new book, Even Better Brownies!

Mike's book is full of Brownie and Bar recipes, and is a must-own. He covers basically everything you can think of - there's cookie bars and blondies, a small batch brownie recipe, ice cream sandwich recipes, cheesecake, you name it. It's going to be a go-to book for me whenever I need brownie or bar recipe inspiration, and because it's Mike, each recipe is accompanied by the most beautiful photos. He also wrote it in a super short time period while working a FULL TIME JOB as a lawyer on the side. Just casually. The guy is amazing. Congrats Mike! I am so, so proud!


George’s Double Chocolate Brownies

A brownie is considered a sheet cookie, as its soft batter spreads across a sheet-like pan to bake. Other types of sheet cookies would include blondies and rainbow cookies. After sheet cookies are baked they are cooled and can be cut into squares, rectangles, or any other shapes.

An often requested recipe from George Hirsch Lifestyle, it is ideal for every occasion. Enjoy as-is or upgrade by topping with your favorite ice cream. The brownie derives its character from a deep rich cocoa base for the chocolate flavor.

chefgeorgehirsch.com | George Hirsch Lifestyle

1/2 teaspoon baking powder

1/2 pound (2 sticks) sweet butter, softened at room temperature

1/2 cup unsweetened cocoa powder

1 teaspoon pure vanilla extract

1 1/2 cups chopped pecans or walnuts

1 1/2 cups semisweet chopped chocolate pieces or chocolate, or butterscotch chips

Preheat the oven to 350 degrees.

Grease and flour an 8 x 12 x 2-inch baking pan and line with parchment paper baking sheet.

In a small bowl, mix flour, baking powder, baking soda, and salt well. Set aside.

Cream butter in a mixing bowl until light and fluffy. Add granulated sugar, cream on high speed for 2 minutes, until light and fluffy.

On a low speed add vanilla and eggs, one at a time, stopping the machine to scrape down the bowl well after each addition. On a low speed add flour and cocoa powder to the butter mixture and mix just until flour is absorbed. Do not over mix.

By hand, fold the pecans and chocolate in with a rubber spatula.

Optional: if using coconut mix 3/4 of coconut with pecans and chocolate.

Using a spatula, spread the batter into baking pan making sure the batter is spread evenly and smooth.

Bake for 25-30 minutes. Caution to not over bake. Brownies are baked when pressed cakes springs back when pressed lightly with your finger or a toothpick comes out clean. Cool in the pan for 2 hours and cut the brownies into a rectangle or square pieces.


The BEST BLONDIES Recipe – Simple Blonde Brownies Cookie Dessert Bars

Sick of hearing about how awesome the Blonde Brownie Cookie bars are in lockdown? Don’t have it in you to figure out what kind of felony would get you a little time but not too much time so you can enjoy these ooey gooey caramelly blondies too? Well lucky for you , you don’t have to! Even though you will agree after you try these – they’d be worth the court costs and the shame your Mom would have to endure at Bridge Club.

The BEST (and EASIEST) Blondies I’ve ever had! Ooey Gooey – The caramelly texture of these blond brownies are PERFECT and so Yummy!!

(This post contains affiliate links. See our full disclosure here.)

We all have “that one family member”. *sigh* Lucky for us – they DO come in handy! Besides making us all look better and upping our self esteem. Nothing takes the heat off of a person from Grams for only having 3 kids quicker than Cousin “Meghan” doing time for harassing Bigfoot in California , amiright? This recipe had to be scaled down using my ah-may-zing math skillz. I took the liberty of assuming you did not, in fact, want to make enough for 500+ people. If you do – then you are going to have to do some reverse mathing. And get a really big oven. Here’s what we are going to end up with people……

These are what they look like hot out of the oven – Ooey, gooey and SO YUMMY! K, so let’s do this! First let’s gather the simple ingredients:

  • 4 1/2 C Flour
  • 2 T Baking Powder
  • 1 t Salt
  • 2 C Butter
  • 5 1/4 C Dark Brown Sugar
  • 4 1/2 Eggs
  • 1 T Vanilla Extract

Preheat your oven to 350° F. Now grab a 9″x 13″ baking dish and grease and flour that baby up.

Set that aside and let’s get to work creating the magic that are Prison Blondies.

Combine your Baking Powder, Salt and Flour together in your LARGE mixing bowl and sift it all together:

I don’t have an official baking sifter but I’ve got my eye on THIS one. In the meantime I just have to use a whisk and mix it all together really really good. Set that aside and let’s move on to the yummy part!

Add your brown sugar to a medium mixing bowl. I like using my mixing bowl with the handle and spout for this part – it comes in handy later on in the process. Melt your butter in a sauce pan over low heat stirring occasionally until it’s clear, then pour it over your brown sugar:

Beat the Butter and Brown sugar together with a hand mixer or your fancy fangled KitchenAid mixer for 2 minutes on LOW speed:

It should look like this – getting all caramelly and delish looking:

Add Eggs and Vanilla to Brown Sugar and Butter mixture:

Yes, I know, that 𔄙/2” egg was annoying but I’ve tried them with just 4 and they were way flat and then with 5 and they were too fluffy. Scaling down a ginormous recipe is a bugger!

Beat with your mixer on Medium Speed for 8 minutes.

Lookit how it’s all fluffing up and changing color! Yummmm. Okay now if YOU ARE SURE it’s been 8 minutes – pour your wet mixture on top of your dry ingredients you sifted together in the BIG mixing bowl:

What’s that? Why add the wet on top of the dry and not visa versa? Glad you asked. So the dry ingredients get smothered and don’t POOF all the freak over your kitchen when you start mixing them together. I’m a culinary problem solver from way back.

Beat with mixer for 2 minutes on High Speed, scraping down the sides with your spatula. This is the texture and look you want:

Now pour all of that goodness into your pre-prepped greased and floured 9吉 baking dish:

Spread it all around evenly into the corners with your handy dandy spatula. You really don’t have to worry too much about this – it spreads out and fluffs up a TON while baking. Make SURE your pan is not more than 50% full to the top or it will overflow in your oven. Learned that the HARD way.

Put it in your preheated oven and bake at 350°F for 45-55 minutes .

See how much it fluffs up?

Let them cool for 30-45 minutes before cutting.

This is how they look closer to the 45 minute mark:

So gooey with a cookie type crust!

And this is how they look closer to 55 minutes:

Still gooey but not AS gooey and with a thicker cookie type crust. SOoooooooo yummy.

If you let them cool for over an hour they are easier to cut into neater bars. But waiting is hard. What’s not hard is deciding how you want yours served to you. In the comfort of your living room with the people you love and a big glass of milk?
Or in a thin plastic baggie on your bunk during headcount.

So next time you are contemplating spiking a tree in Oregon to score you some of these heavenly treats, just remember – you can make these at home now. You would probably just end up in County Jail anyway and EVERYONE knows they don’t serve Prison Blondies in County.


What are blondies?

If you’ve never tried a blondie, we need to change that ASAP! Blondies are a lot like brownies except made without cocoa powder. Instead, blondies have a deep caramel flavor from the brown sugar. They’re a lot like a cookie, but denser, gooier, and all around better in my opinion. Like a cookie, the mix-in options are infinite! I made these with chocolate chips, but butterscotch chips, white chocolate chips, M&M’s, or even rainbow sprinkles for a birthday variation can be used!


Let's Get Fancy

Spritz Cookies
Almond Spritz Cookies
Lemon Spritz Cookies
Meringue Cookies
Chocolate Meringue Cookies
Espresso Meringue Cookies
Orange Meringue Cookies
Toasted Almond Meringue Cookies
Madeleines
Almond Madelines
Chocolate Madeleines
Citrus Madeleines
Rosewater Madeleines
Ladyfingers
Tuile Cigars
Florentine Lace Cookies
Rugelach with Raisin-Walnut Filling
Chocolate-Raspberry Rugelach
Palmiers
Italian Rainbow Cookies
Almond Biscotti
Anise Biscotti
Hazelnut-Rosemary-Orange Biscotti
Pistachio-Spice Biscotti
Frosted Walnut Drops
Baklava
Tahini Cookies with Sesame Seeds
Almond Macaroons
Fudgy Almond Macaroons
Lemon Almond Macaroons
Pine Nut&ndashCrusted Almond Macaroons
Chocolate-Mint Cookies
Cornmeal Olive Oil Cookies
Italian Anise Cookies
Mexican Wedding Cookies
Greek Honey Cakes
Orange-Cardamon Twists
Danish Kleiner
Old World Butter Horns
Raspberry Almond Torte Cookies
Cherry Cheesecake Cookies
Black and White Cookies
Frosted Red Velvet Cookies


Pumpkin Sprinkle Blondies are heavenly. For those of you who are pumpkin lovers, I have a wonderful recipe for you today. These lovely blondies start with a Pillsbury Perfectly Pumpkin Cookie Mix, add rainbow jimmie sprinkles, white chocolate chips and then cover the batter with more sprinkles before baking.

What a delight. These cookies have crunch, lovely flavor, gooey texture and a nice spicy flavor from the cookie mix. One of the nice things about Pumpkin Sprinkle Blondies is that they have only six ingredients. That means they are super E-A-S-Y to make!

We were in Asheville, North Carolina, last week and we wanted to give some cookies to some folks we were meeting with at a local church there. I wanted to make something tasty, but it needed to be a dessert that didn’t require a lot of ingredients because we were away from home and I didn’t have access to lots of pantry goods.

I decided to make my Cake Batter Blondies recipe because it’s easy and requires only a few ingredients. Then I thought to myself, fall is the time for pumpkin, and I saw pumpkin cake and cookie mixes at the store a few weeks ago. So we hunted around in grocery stores in Black Mountain and found a Pumpkin Cookie Mix and decided to use that as the base for the recipe.

Pumpkin Sprinkle Blondies turned out so wonderfully and the folks who got them along with the Cake Batter Blondies really enjoyed them, too. I love pumpkin desserts and anything on the gooey side is right up my alley. If you like gooey desserts with pumpkin flavor, white chocolate chips and sprinkles tossed in for good measure, then you need to give Pumpkin Sprinkle Blondies a try. Every mouthful is delectable.

When I initially made these blondies in October 2014, I was in North Carolina and not using my own oven. The blondies cooked too fast and I felt like I overcooked them so you weren’t able to see the gooeyness of these brownies. One of the things I determined was that these blondies work much better with a smaller batch. A large 9吉″ pan has to cook too long so the white chocolate chips melt and lose their shape.

So when I made them in late September (2016) for friends, I chose to make a single batch and watched my oven carefully so the blondies didn’t overbake. I was very thrilled with the results. As a result, I changed the recipe for an 8合″ glass baking dish or a 9࡯″ baking dish rather than using a 9吉″ dish. These blondies are perfect. I hope you give them a try.

Pumpkin Sprinkle Blondies are a fabulous treat your family will love.

Chocolate, rainbow sprinkles, pumpkin–oh, my! How can you go wrong?

I loved the taste of these lovely cookies when I made them last week.

I used these ingredients to make Pumpkin Sprinkle Blondies. While I used a cookie mix, a pumpkin cake mix will also work.

Empty the cookie mix into a bowl. Add the sprinkles.

Add egg and oil and stir to combine.

Add white chocolate chips and milk.

Stir to combine.

Spread mixture into a greased 8合″ glass baking dish or a 9࡯″ glass baking dish. Sprinkle additional sprinkles on top.

Bake at 350 about 25-30 minutes or until a toothpick inserted in center comes out clean.

Pumpkin Sprinkle Blondies are great for tailgating parties.

If you love Pumpkin desserts, you will love Pumpkin Sprinkle Blondies.


You might also enjoy these blondies:

  • Loaded Blonde Brownies
  • Thick and Chewy M&M Blondies
  • Cake Batter Blondies
  • White Chocolate Cranberry Blondies
  • Sugar Cookie Bars
  • Snickerdoodle Blondies


The Best Cake Batter Blondies

These Cake Batter Blondies are ultra fudgy, rich, chewy and sweet with plenty of rainbow sprinkles and a nostalgic cake batter flavor! You will go nuts for these!

Remember when cake batter took the world by storm about 7 years ago? Those were good times.

Somewhere our cake batter obsession morphed into sad kale. I don’t know why we all thought kale was an adequate substitute for sprinkle-laden, buttery cake batter, but it is a sign our society is probably crumbling into ruins.

I love a good cake batter treat now and again (cookie dough is my number 1 always and forever) but it is mostly because I have an addiction to rainbow sprinkles. When I worked at a frozen yogurt shop as a teenager, I would joke that I probably kept the sprinkle demand coming because every shift I would load up my frogurt with about a half pound of those irresistible rainbow jimmies.

What I adore about these blondies in particular is that they are made with things you probably have on hand in your pantry right now, yet they taste incredibly like a fudgy piece of cake batter. They’re soft and chewy but thick and fudgy at the same time and are fully loaded with tons of sprinkles, as is required by cake batter law.

The secret to making these ultra rich and fudgy but also giving them that cake batter flavor is white chocolate. I know you wouldn’t normally think of white chocolate being super cake-like in flavor, but somehow it comes together to make a birthday cake flavor that’s out of this world.

In a way, these are exactly like a white chocolate brownie, made similarly with melted white chocolate instead of say, milk or dark chocolate. The result is sweet but not cloyingly so. I think you’re going to love them!

Of course, when it comes to sprinkles, I like making my own blend of whatever random bits and bobs I have on hand. For these I used some leftover star sprinkles, traditional rainbow jimmies and some heart quinns. Any sprinkle except for non-pareils will work. The reason why non-pareils (those teeny tiny little ball sprinkles) won’t work is because they’ll basically turn your blondies a muddy color when added to the batter and baked and virtually disintegrate during the baking process. You want something sturdier, like a traditional jimmie sprinkle.

This is making ALL of my cake batter dreams come true, and I know these Cake Batter Blondies will make your dreams come true, too!

GLUTEN FREE TIP: I have had several readers make these successfully with King Arthur Flour cup-for-cup GF flour. I have not personally tested this but received testimony. If you’re looking to make these GF, give this a try!


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