Blonde Brownies (Blondies); Bittersweet Espresso Brownies - Cuisinart EVOLUTIONX RHM-100 Instruction/Recipe Booklet

1 . Put the butter and sugars into a large
mixing bowl . Mix on Speeds 2 to 4 until
very light and creamy, about 2 minutes .
Stop to scrape down sides of bowl as
needed .
2 . While mixing on Speed 2, add the milk
and vanilla extract . Add the flour and
salt and mix on Speed 2 until completely
combined . Add the chips and mix on
Speed 2 .
3 . Scoop the dough into desired-size pieces .
While the dough can be eaten right away,
it is best eaten chilled .
Variations:
Snickerdoodle: Add ½ teaspoon ground
cinnamon and do not add the chocolate
chips . Scoop into tablespoon-size balls and
roll in cinnamon sugar .
Oatmeal Cranberry: Add ½ cup rolled oats
and ¼ teaspoon ground cinnamon with the
flour . Substitute dried cranberries for the
chocolate chips .
Nutritional information per ½-cup serving:
Calories 55 (41% from fat) • carb. 8g
• pro. 0g • fat 3g • sat. fat 2g • chol. 4mg
• sod. 22mg • calc. 2mg • fiber 0g
Nutritional information per serving
(1 tablespoon, Snickerdoodle):
Calories 42 (35% from fat) • carb. 6g
• pro. 0g • fat 2g • sat. fat 1g • chol. 4mg
• sod. 21mg • calc. 1mg • fiber 0g
Nutritional information per serving (1
tablespoon, Oatmeal Cranberry):
Calories 49 (32% from fat) • carb. 8g
• pro. 0g • fat 2g • sat. fat 1g • chol. 4mg
• sod. 22mg • calc. 1mg • fiber 0g

Blonde Brownies (Blondies)

Often the sweeter, and obviously lighter,
cousin of the brownie, this recipe is
rather traditional, but it can easily be
altered by changing the type of chips or
nuts to make it your own.
Makes 24 blonde brownies
Unsalted butter, softened, or
nonstick cooking spray
2 cups unbleached, all-purpose flour
1½ teaspoons kosher salt
½ teaspoon ground cinnamon
16 tablespoons (2 sticks) unsalted
butter, cubed, room temperature
½ cup granulated sugar
1 cup packed light brown sugar
3 large eggs, room temperature
1 tablespoon pure vanilla extract
1½ cups bittersweet chocolate,
chopped
1 cup white chocolate chips
1 cup walnuts
1 . Preheat oven to 350°F with the rack in
the middle position . Lightly coat a 13 x
9-inch baking pan with softened butter
or nonstick cooking spray; line with
parchment paper . Reserve .
2 . Put the flour, salt, and cinnamon into a
medium bowl . Mix on Speed 1 for about
30 seconds, or until fully combined;
reserve .
3 . Put the butter into a large mixing bowl .
Using Speeds 2 to 4, beat until lightened,
about 30 seconds . Gradually add both
14
sugars and beat on Speeds 2 to 4 until
lightened, another 30 seconds to 1
minute . While mixing on Speed 3, add
the eggs, one at a time, and the vanilla
extract; mix until well combined . Reduce
to Speed 2 and slowly add the dry
ingredients . Once almost fully mixed, add
the chopped chocolate, chips, and nuts .
4 . Transfer mixture to the prepared pan .
Bake in the preheated oven until edges
are set and lightly browned, about 30 to
35 minutes . The brownies should be fully
cooled before cutting .
Nutritional information per blonde brownie:
Calories 320 (48% from fat) • carb. 39g
• pro. 3g • fat 18g • sat. fat 10g • chol. 45mg
• sod. 150mg • calc. 10mg • fiber 1g

Bittersweet Espresso Brownies

Rich and fudgy, these brownies are for
the true chocolate lover.
Makes 16 brownies
Nonstick cooking spray
12 tablespoons (1½ sticks) unsalted
butter, cubed
4 ounces unsweetened chocolate,
chopped
4 ounces bittersweet chocolate,
chopped
2 tablespoons cocoa powder
2 teaspoons espresso powder
½ cup unbleached, all-purpose flour
¾ teaspoon kosher salt
3 large eggs, room temperature
1½ cups granulated sugar