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Chocolate Chip Gingerbread Blondies (gluten free + easy recipe)

Video taken from the channel: The Toasted Pine Nut


6 tablespoons ghee (can use butter or coconut oil) 2 large eggs 2 tablespoons molasses 1 teaspoon vanilla extract 1/4 cup (30g) cassava flour 1 teaspoon ginger 1 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 cup (45g) dark chocolate. Ingredients: 1/2 cup (1 stick) unsalted butter 1 cup dark brown sugar 1/4 cup dark molasses (not blackstrap) 1 large egg 2 teaspoons ground ginger 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves 1/2 teaspoon salt 1 1/2 cups all-purpose flour 1 teaspoon baking soda. For the blondies: 1 – 15 oz can chickpeas, drained and rinsed 1/2 cup cashew butter (or almond butter) 3 tbsp pure maple syrup 2 tbsp blackstrap molasses 2 tsp ground ginger. This is what you need for these gingerbread blondies: eggs ghee, butter, or coconut oil cassava flour molasses vanilla ground ginger cinnamon nutmeg baking soda baking powder salt chocolate chips – I used dairy free ones, but any kind will work.

Add vanilla and molasses and mix on medium speed until combined. Add flour mixture on low speed until combined. Stir in white chocolate.

Spread batter evenly into prepared pan and bake until golden around edges and toothpick comes out clean, about 25 minutes. Let cool completely in pan; cut into 24 squares. Ingredients Vegetable-oil cooking spray 2 3/4 cups plus 1 tablespoon unbleached all-purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons kosher salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 2 1/2 sticks (20 tablespoons) unsalted butter, room. These Chocolate Chunk Gingerbread Blondies are chewy, chocolatey, and full of warm gingerbread spices.

You can get the batter ready for these easy, gluten-free, paleo, and vegan blondies in about 10 minutes. They’re perfect for the holidays, or any time of year when you’re craving a gingerbread treat. Vegan Raspberry Chocolate Chip Muffins (no added sugar + oil-free) Clean-Eating Chocolate Dessert Recipes. Banana Nut Protein Cookies.

Vegan Chocolate Banana Muffins (no added sugar!) Chocolate Chip Gingerbread Chickpea Blondies with Maple Glaze. 1. The nostalgic and comforting flavors of gingerbread mark the start of the holiday season. These bars are like a soft gingerbread cookie and a gingerbread blondie put together. They are generously spiced with ginger, cinnamon, and cloves with an.

Blend in the vanilla, molasses, and spices. Whisk together the flour, salt and baking soda. Add to the bowl, and blend just until combined. Fold in the chocolate chips. Spread the batter evenly in the baking sheet.

Take a few moments to spread it out and get an even layer from side to side and end to end.

List of related literature:

Combine the sugar and the 3 tablespoons water in a large skillet and cook over medium-high heat until the mixture turns into a dark brown caramel, 3 to 4 minutes.

“Essential Pépin: More Than 700 All-Time Favorites from My Life in Food” by Jacques Pépin
from Essential Pépin: More Than 700 All-Time Favorites from My Life in Food
by Jacques Pépin
HMH Books, 2011

FOR THE STREUSEL: Using stand mixer fitted with paddle, combine flour, brown sugar, granulated sugar, cinnamon, and salt on low speed until well combined and no large brown sugar lumps remain, about 45 seconds.

“Cook's Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America's Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Baking Book: Baking Demystified with 450 Foolproof Recipes from America’s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2013

FOR THE TOPPING: Whisk granulated sugar, brown sugar, cinnamon, salt, and butter together in medium bowl to combine.

“Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine” by Cook's Illustrated
from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine
by Cook’s Illustrated
America’s Test Kitchen, 2011

Preheat oven to 325°F. In 9″ by 3″ springform pan, combine cookie crumbs, melted butter, and 2 tablespoons sugar; stir with fork until evenly moistened.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Sprinkle 1 cup semisweet chocolate chips over hot crust; let sit until melted, about 3 minutes, then spread into even layer.

“The America's Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America's Most Trusted Test Kitchen” by America's Test Kitchen
from The America’s Test Kitchen Quick Family Cookbook: A Faster, Smarter Way to Cook Everything from America’s Most Trusted Test Kitchen
by America’s Test Kitchen
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Add the apple wedges and toss to coat them with the caramel; remove the pan from the heat.

“Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes” by Richard Sax
from Classic Home Desserts: A Treasury of Heirloom and Contemporary Recipes
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HMH Books, 2010

In a small saucepan combine semisweet chocolate and butter; cook and stir over low heat until melted and mixture is smooth.

“The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day” by Better Homes and Gardens
from The Ultimate Low-Calorie Book: More than 400 Light and Healthy Recipes for Every Day
by Better Homes and Gardens
HMH Books, 2012

Sprinkle individual layers with granulated sugar and bake on a greased cookie sheet at 400 degrees until golden brown (about 5 to 8 minutes, depending on thickness).

“Mastering the Art of Southern Cooking” by Nathalie Dupree, Cynthia Graubart
from Mastering the Art of Southern Cooking
by Nathalie Dupree, Cynthia Graubart
Gibbs Smith, 2012

In small skillet heat sugar substitute and 2 tablespoons water over medium high heat about 5 minutes until sugar substitute turns a caramel color.

“Dr. Atkins' New Diet Revolution” by C. D. C. Atkins
from Dr. Atkins’ New Diet Revolution
by C. D. C. Atkins
M. Evans, 2002

3 In 1­quart saucepan, heat shortening and remaining 1 cup chocolate chips over low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.

“Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today” by Betty Crocker
from Betty Crocker Cookbook, 11th Edition: 1500 Recipes for the Way You Cook Today
by Betty Crocker
HMH Books, 2011

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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22 comments

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  • You literally make the best recipes. I’ve messaged you on insta before to let you know that I always make your skillet cookie and recently tried your zucchini chocolate bread and omg sooo good! You rock!!!

  • I wouldn’t overmix the badder if you want a fluffy result. It collapsed in the end. So bake a little shorted and let the door a little open before removing it completely.

  • Recipe says brown sugar but he uses white sugar. Both are fine, but if you want blonde “blondies”, go for white sugar. Use brown sugar when you want a more caramel flavor, like with nuts and chocolate instead of cranberries

  • MRS RAMSAY GORDON
    JE VOUDRAI SAVOIR COMMENT FAIRE UN GÂTEAU A L’ORANGE! JE TOURNE ET RETOURNE ET JE NE VOIS PAS TON GÂTEAU À L’ORANGE ������

  • Oh, the DRAMA. I am spatulised and spoonified. What a narcissistic Drama Queen. And the Blondie deflated like a bad hairdo in rain.

  • I Think he loves for food prepping and cooking rivals that of the affection between ROMEO and JULIET..lol so intents and passionate. I want to barf!!!!

  • “To Support Our hard Work, Please Share With Video With Your friends And Family”

    Your hard work of recording this from Channel 4 and then sticking your own logo over theirs? Bit lame, guys.

  • I love Gordon and I hate to say this, but baking is not for him. He overworked the hell out of the eggs and flour, and the end results did not look appealing. They must be so dense! Did u see that batter!! Nope, not a baker at all.

  • What a load of crap. Rise??? The picture at the beginning showed it collapsed in the middle. GR you are crap at cooking. If it wasn’t for your pathetic potty mouth IGNORANT expletives (look it up) you’d be working on a hot dog stall outside a football match. Shove your failed Blondies up you ARSE.

  • Don’t you just love it when you’re making some sort of dessert, and when you mix it you see it all coming together?
    You’re just like; “I am the master chef. Just look at what I’m capable of.”
    But when you taste itOOOH. NO.

  • It’s amazing how a man with this kind of frenetic neurotic personality and seething anger depression and discomfort can have the support he does. If a woman acted like this she’d last 2 days and have nasty articles written about her for months. The bro-club must be bigger than I thought. But perhaps comments like the one below this one allow the perpetuation of female masochism and the results of law of attraction they endure.

  • Thanks for watching. If you liked it subscribe, give us a thumbs up, comment, and check out our channel for more great recipes! Even if you didn’t like it subscribe and hit that bell button so you’ll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^
    For more brownie recipes check out the Brownie Recipe Project playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hSnRklYaK7q7kzKDkaOl8y8

  • If you’re not in the mood for cranberry’s and white chocolate, replace them with a combo of 2 bars milk chocolate and 1 2 (up to you) bars of dark. Enjoy!

  • Gordon in own cooking video’s: talks like he’s seducing you
    Gordon in other people’s kitchens: FUCK YOU YOU YANKEE DOODLE SHITE WHERE’S THE LAMB SAUCE

  • Man I love that kitchen.. I don’t cook often due to work and school, but I would try to make more of an effort if i had a kitchen like that.

  • Thanks for watching. If you liked it subscribe, give us a thumbs up, comment, and check out our channel for more great recipes! Even if you didn’t like it subscribe and hit that bell button so you’ll never miss a chance to leave a comment and give a thumbs down! ^^^^Full recipe in the info section below the video.^^^^ Our Blondies Recipe Playlist: https://www.youtube.com/playlist?list=PLgOb3zseg1hRZG1aSHKNNaZN6U-K4qNrR

  • If I made these after watching this I’d freezer the chocolate after shrapneling… it looked a little too molten… like for it to be stored ahead like you said but you had to bang it out fast fast I get that… I had an otherwise less important issue with the butter knob being a bit too big but I don’t have to be the one to tell you that… measurements vary to quantity so its the butter and eggs which make the differences to this recipe and those were plain as day… as for the flour and sugar those things are subjective… like the bs and bp measurements were Gordan… lalz my Grandma would have added more salt. I’m sorry man, baking is all I got and you’ve left me inspired. all objective opinions aside, those blondies looked slutty as all hell:j

  • I have always known them as “blondies” and the recipe I use is from Southern Living 1985. In this one you melt butter in a saucepan and then melt in the brown sugar, cool, add eggs, flour, chocolate, nuts, etc… This makes a batter that pours and then you swirl the chocolate really good and very gooey delicious. Enjoy!

  • Make brownies!!!!!! Please!!!! I want a delicious gooey brownie. I love dark chocolate, I’m not a fan of white chocolate because it taste sweeter and I’m not really a sweets person.

  • I’m going to try these though that Blondie bake did collapse. Gordon’s spoonfuls of raising agents seem an awful lot more than my spoon measurements.

  • holy shit u put measurements in grams. wtf i know it’s a European thing. but not for youtube smdh. now i’m just going to say fuck his blondies because of this stupid shit. smdh

  • Love this recipe & your channel.I’ve just subscribed to your channel & clicked the bell icon too for recgular updates.Please do stop by at my channel”Akshata’s Recipes”too.