I’ve shared this before in my Best-Ever Blondies, but it bears repeating—I actually prefer blondies to brownies! What I love more about this is that the streusel topping is very similar to Apple Crumble, which is the first thing I baked with my mom at the age of seven. It gave me unforgettable fond food memories and I’ve loved the scrumptious caramelized, deep, rich flavor of baked apples ever since.

Table of Contents

• What are 3-Layer Apple Pie Blondies?
• Tools You Need to Make 3-Layer Apple Pie Blondies
• Key Ingredients and Why
• How to Make 3-Layer Apple Pie Blondies
• Can I Make 3-Layer Apple Pie Blondies in Advance?
• How to Store 3-Layer Apple Pie Blondies
• FAQs
• Gemma’s Pro Chef Tips
• More Apple Recipes

What are 3-Layer Apple Pie Blondies?

• 3-Layer Apple Pie Blondies are a mash-up of blondies, everyone’s favorite butterscotch-flavored apple pie filling, crowned with buttery streusel topping.
• Blondies first appeared as molasses-flavored bar cookies in the Fannie Farmer Cookbook 1896. They exploded in popularity in the 1980s, and now there’s even a National Blondie Day on January 22.
• You can enjoy 3-Layer Apple Pie Blondies as is, like a bar cookie, or in a bowl with Vanilla Ice Cream, whipped cream, and Apple Cider Caramel Sauce.

Tools You Need to Make 3-Layer Apple Pie Blondies

• 9×13-inch baking dish and parchment paper
• Mixing bowls
• Measuring cups and measuring spoons
• Whisk
• Silicone spatula

Key Ingredients and Why

• All-Purpose Flour

All-purpose flour is the base of these blondies with a protein content of around 11%, so the blondies will be tender, not tough.

• Brown Sugar

  • Brown sugar sweetens the blondies and gives them a lovely hint of caramel.
  • It has more moisture than white sugar to create a gooey center for the blondies.
  • Not only does it cook with the apple juices to make a rich sauce, but brown sugar also creates a pleasant crunch in the topping once baked with the butter, oats, and nuts.
  • Make your own or enrich it using my recipe How to Make Brown Sugar.

• Quick-Cooking Oats

  • Oats give the 3-Layer Apple Pie Brownies an irresistible crispy, crumbly layer of texture.
  • Quick oats are old-fashioned oats that have been rolled even thinner and broken into smaller pieces.  Since the pieces are smaller, they cook much faster than old-fashioned oats.
  • Learn about the different types of oats in Baking with Oats: A Complete Guide

• Cinnamon

Cozy, spicy, and sweet cinnamon gives the apple pie and streusel layers their distinctive, comforting flavor.

• Butter

  • Butter enriches the flavor of the blondie base.
  • It cooks with brown sugar and apple juices to make a luscious thick syrup. And it’s kneaded into the brown sugar to form the crispy oatmeal top.

• Pecans

Chopped nuts add crunch, and they offset the recipe’s sweetness perfectly.

• Granny Smith Apples

  • Use Granny Smith apples for the best flavor and texture.
  • Bramley apples will be your go-to cooking apples in Ireland or UK, which are very sour to eat but work beautifully in baking, such as Apple Crumble.

• Eggs

  • Eggs give the blondies moisture and rich flavor without a mushy texture.
  • Beaten eggs retain air to help blondies rise and make them lighter.

• Baking Powder

  • Once mixed with liquid, baking powder causes a quick chemical reaction that creates carbon dioxide, creating bubbles in the batter and forming an airier crumb and an overall light, fluffy texture.
  • Make your own with Learn How to Make Baking Powder and Baking Soda Explained and you’ll never run out.

How to Make 3-Layer Apple Pie Blondies

• Prep

Preheat the oven to 350°F (180°C). Butter pan and line with parchment paper.

• Make the Topping

  • Whisk together the flour, oats, brown sugar, cinnamon, and salt.
  • Mix the cold butter in with your fingers, or use a pastry blender.

• Make the Apple Layer

Combine the chopped apples with the flour, brown sugar, cinnamon, melted butter, and lemon juice.

• Make the Blondie Base

  • Whisk the brown sugar with melted butter, and then whisk in the egg and vanilla.
  • In a separate bowl, combine the flour, baking powder, and salt. Add in the brown sugar and butter mixture. Take care not to over-mix.
  • Check out Why Do You Mix Dry Ingredients and Wet Ingredients Separately? to understand the science behind mixing separately, and why it gives you a better result!

• Assemble and Bake

  • Spread the blondie batter into the prepared pan.
  • Follow with the apple mixture, and then sprinkle on the streusel topping.
  • Bake for 45 to 55 minutes, until the apples are soft and the topping is crisp.
  • Let cool completely before cutting.

Can I Make 3-Layer Apple Pie Blondies in Advance?

• Yes, you can make them partly in advance.
• Prepare the apple filling and the streusel a day ahead, and refrigerate until ready to use.
• Let the apple filling come to room temperature before baking.

How to Store 3-Layer Apple Pie Blondies

• The 3-Layer Apple Blondies are best enjoyed the day they’re made.
• If there are any leftovers, store them in an airtight container in the refrigerator for up to 2 days.

FAQs

• Can I make 3-Layer Apple Pie Blondies egg-free?

Yes, you can make this recipe egg-free. Use my guide to 12 Best Egg Substitutes for Baking and How to Use Them to see specific egg substitutes for brownies, which will also work well well in blondies.

• Can I make 3-Layer Apple Pie Blondies gluten-free?

I’d suggest using my Gluten-Free Blondie Recipe as a base in this recipe. It uses almond flour and coconut oil and has a crisp outside and a moist, rich center.

• I made blondies once before and they came out greasy. How do I avoid this?

  • Be sure not to over-mix, which will separate fat from oil or butter to yield a greasy result. Also, make sure all ingredients are at room temperature.
  • Overheating butter would separate fat from it or adding eggs to the HOT butter and sugar mixture would cook eggs to cause lumps which led to overmixing. Both would lead to an oily result.
  • DO NOT REMOVE the blondies too early from the pan. Let them cool completely to room temperature in the tin. The remaining heat will yield a perfect fudgy center without overcooking it. Removing it too early will also lead to a raw result.

• How do I keep my blondies from getting too dry?

  • Do not over-cook! This is important to remember when making blondies
  • Bake the 3-Layer Apple Pie Blondies just until the apples are tender and the streusel is browned.

Gemma’s Pro Chef Tips

• For the streusel, if you don’t have quick-cooking oats, just lightly chop regular old-fashioned oats.
• You can replace the pecans in the streusel with walnuts or hazelnuts. Toast the nuts for extra flavor.
• We like tart Granny Smith apples that retain their shape for baking but you can replace them with any variety of apples that you like. Keep in mind that some apple varieties will break down more than others when baked and that may affect the final texture.
• For an extra sweet treat, make Gemma’s Signature Salted Caramel Sauce and drizzle some on top of the cooled blondies just before serving.
• You can serve these blondies warm with a scoop of vanilla ice cream, just like you would for a pie!
• Serve with Homemade Vanilla Ice Cream and Apple Cider Caramel Sauce on top.

More Apple Recipes

• Caramel Apple Tarte Tatin
• The Perfect Classic Apple Pie Recipe
• My Mum’s Irish Apple Cake
• Caramel Apple Cheesecake
• Classic Irish Apple Tart
• Apple Cider Donut Cake
• Microwave Mug Apple Crisp

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3-Layer Apple Pie Blondies Recipe

Indulge in these luscious 3-Layer Apple Pie Blondies, which give you buttery streusel topping, tender, caramelized apples, and lush blondies.

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 16 servings

Author Gemma Stafford

Ingredients

For the Streusel Topping

• ¾ cup (3¾ oz/105 g) all-purpose flour
• ⅓ cup (2 oz/57 g) dark brown sugar
• ½ cup (1½ oz/43 g) quick-cooking oats
• ¼ teaspoon salt
• ¼ teaspoon cinnamon
• ½ cup (4 oz/115 g) butter, cold and diced
• ½ cup (2½ oz/71 g) pecans, chopped

For the Apple Layer

• 3 large (16 oz/450 g) Granny Smith apples, peel and chopped into a 1-inch (3 cm) dice
• 2 tablespoons all-purpose flour
• 2 tablespoons dark brown sugar
• ½ teaspoon cinnamon
• 1 tablespoon (½ oz/14 g) butter, melted
• 1 tablespoon lemon juice

For the Blondie Base

• 1⅔ cup (10 oz/285 g) dark brown sugar
• ¾ cup (6 oz/170 g) butter, melted
• 2 large eggs, room temperature
• 1 tablespoon vanilla extract
• 1½ cups (7½ oz/213 g) all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

• Preheat the oven to 350°F (180°C). Butter and line a 9x13-inch (23x33 cm) baking dish with parchment paper. Set aside.

Make the Streusel Topping

• In a medium bowl, combine the flour, sugar, oats, salt, and cinnamon.
• Rub in the cold butter with your fingers (or use a pastry blender) until the mixture is crumbly, then toss in the pecans. Refrigerate until ready to use.

Make the Apple Layer

• In a medium bowl, combine the chopped apples with the flour, brown sugar, cinnamon, melted butter, and lemon juice. Set aside.

Make the Blondie Base

• In a medium bowl, whisk together the brown sugar and melted butter, then whisk in the eggs and vanilla extract.
• In a small bowl, mix the flour, baking powder, and salt, then stir into the brown sugar mixture until just combined.
• Spread the blondie base evenly into your prepared pan, then top with the apples and finally the streusel topping.
• Bake for 45 - 55 minutes, until the apples are tender and the topping is nicely browned. Let cool completely in the pan before slicing and serving.
• This is best the day it is made but store leftovers in an airtight container in the refrigerator for up to 2 days. Serve with Vanilla Ice Cream and Apple Cider Caramel Sauce on top.

The post 3-Layer Apple Pie Blondies Recipe appeared first on Gemma’s Bigger Bolder Baking.

Making a batch of full-size brownies takes roughly an hour from gathering ingredients, baking, to cleaning up dishes. Comparatively, this 2-Minute Microwave Brownie Bowl is just as warm, fresh, and decadent as the full-size brownies, but with much less work involved!

Table of Contents

• What is a 2-Minute Microwave Brownie Bowl?
• Tools You Need
• 2-Minute Microwave Brownie Bowl Key Ingredients and Why
• How to Make a 2-Minute Microwave Brownie Bowl
• Can I Make the 2-Minute Brownie Bowl in Advance?
• FAQs
• Gemma’s Pro Chef Tips
• Don’t Miss My Other Brownie Recipes

What is a 2-Minute Microwave Brownie Bowl?

The 2-Minute Microwave Brownie Bowl is a brownie that’s steamed in the microwave. It’s not structured like brownies that are baked in a pan and cut into squares—this brownie is eaten with a spoon from a bowl. It’s a deliciously sharable new version of my 1-Minute Microwave Brownie in a Mug that went viral with over 10 million views and 2,000-plus five-star reviews.

As a professional chef, I love tinkering in the kitchen, but the reality for most of us (including me as a busy working mum!), is that we need recipes for delicious food that’s fast and easy to prepare. For all of those after-school snacks and dinners you need on the table in minutes, I have 100+ Mug Cake and Mug Meal Recipes.

The 2-Minute Microwave Brownie Bowl takes the Brownie Mug concept and makes it Bigger and Bolder. Instead of a single-serving, there’s enough to share, with an amped-up chocolate level and an extra fudgy and moist texture.

Tools You Need

• Microwave-safe soup bowl
• Whisk
• Spoon

2-Minute Microwave Brownie Bowl Key Ingredients and Why

Flour:

1. A fudgy brownie batter like this one has less flour and more cocoa powder than a cakey brownie recipe.
2. All-purpose flour has the right amount of protein at 11% to keep the batter together without making it too chewy.

Dutch-Processed Cocoa Powder:

1. Dutch-processed cocoa powder has been treated with an alkalizing agent to make it less acidic.
2. The process also modifies its color–this cocoa looks redder–and gives it a milder taste compared to “natural cocoa.”
3. Read about types of chocolate and cocoa in The Ultimate Guide to the Different Types of Chocolate.

Granulated Sugar (aka White Sugar):

Check out my  Best Sugar Substitutes for Baking & FREE Substitutes Chart for more options!

Salt:

Salt enhances the chocolate flavor.

Milk:

Whole milk or full-fat milk is my go-to choice for baking to give brownies deeper flavor and richness.

Vegetable oil:

1. Oil is vital to give brownies a moist and fudgy texture.
2. A neutral-tasting oil, like vegetable oil, won’t overpower the chocolate like olive oil or butter would.
3. You can use melted cooled butter or ghee instead if preferred.

Chocolate Chips:

1. Chocolate chips combine with the cocoa to create multi-layered chocolate flavor.
2. Mixing chocolate chips into the batter elevates the texture of the 2-Minute Brownie, making it fudgier.

How to Make a 2-Minute Microwave Brownie Bowl

Mixing the Ingredients

1. Measure carefully. In a smaller-scaled recipe like this one, even a small variation in one of the ingredient amounts can throw off the mixture.
2. You have to be very careful when you’re mixing chocolate, because it can separate from your other ingredients. Just want to mix it very lightly until a batter is formed, and then stop mixing.

Cooking the Brownie Bowl

1. The Brownie Bowl cooks very quickly, and if it’s overcooked, it will be dry and tough. To be safe, check your brownies at 90 seconds to see if they’re done. If it’s not ready, put it back in the microwave and check at 15-second intervals.
2. The brownies are done when they’re firm to the touch and the batter on top doesn’t look wet.

Cooling and Serving

1. Let the 2-Minute Brownie Bowl cool for a minute before eating.
2. Top it off with whipped cream or my easy No-Churn Vanilla Ice Cream.

FAQs

I don’t have a microwave. Can I make a 2-Minute Microwave Brownie Bowl in the oven?

• Yes, you can bake it in an oven-safe bowl at 350°F/180°C for roughly 12-15 minutes.
• Be careful not to over bake your brownies! You know when your brownies are perfectly cooked when they’re firm around the edges but they’re still soft and JUST set to the touch in the middle, no longer jiggling.

How do I keep my 2-Minute Microwave Brownie Bowl from being dry?

• Be sure to measure the ingredients carefully. Even slightly too much flour could make the 2-Minute Brownie Bowl dry.
• My microwave is 1200 watts, and it took 2 minutes and 15 seconds to cook, but microwave cooking times vary. Check your 2-Minute Brownie Bowl after 90 seconds.

Can I make my 2-Minute Brownie Bowl vegan?

Yes. If you don’t drink dairy milk, you can use any kind of a nut milk soy milk or whatever you like.

Gemma’s Pro Chef Tips:

• You must use Dutch-processed cocoa for the right flavor. Regular cocoa powder is too acidic for this recipe and will result in a flat, bitter, off-tasting brownie.
• The amount of sugar seems high but this is what gives the brownie the dense and fudgy texture that differentiates it from a cake.
• The cooking times are approximate because everyone’s microwave is different. It may take a few tries to get this recipe perfect. The test batches are usually still delicious!
• You can switch out the chocolate chips for white chocolate or chopped nuts in the same amount.
• Don’t forget to elevate your brownie bowl with my Signature Caramel Sauce made on the stovetop or Caramel sauce made in the microwave!

Don’t Miss My Other Brownie Recipes

Gemma’s Best-Ever Brownies Recipe

Banana Bread Brownies

Chewy Mochi Brownies

Brownie Brittle

Salted Caramel & Chocolate Brownie Trifle Recipe

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2-Minute Microwave Brownie Bowl

My 2-Minute Microwave Brownie Bowl makes the fudgiest, moist, and insanely decadent brownies in just minutes!

Prep Time 5 minutes minutes

Cook Time 2 minutes minutes

Total Time 7 minutes minutes

Servings 2 people

Author Gemma Stafford

Ingredients

• ½ cup(4 oz/115 g) granulated sugar
• 6 tablespoons(1½ oz/43 g) Dutch processed cocoa powder
• ⅓ cup(1½ oz/43 g) all-purpose flour
• ⅛ teaspoon salt
• 6 tablespoons (3 fl oz/85 ml) whole milk
• ⅓ cup (2 ½ fl oz/75 ml) vegetable oil
• ½ teaspoon vanilla extract
• ¼ cup(1½ oz/43 g) chocolate chips
• Vanilla ice cream for serving

Instructions

• In a microwave-safe soup bowl, whisk together the sugar, cocoa powder, flour, salt, milk, oil, and vanilla extract until a smooth batter.
• Fold in the chocolate chips and then wipe the edge of the bowl clean.
• Microwave for 90 seconds, then in 20-second increments until set. Mine took 2 minutes and 15 seconds. (My microwave is 1200 watts so check the wattage of your microwave because your cooking time may vary)
• Let cool for 10 minutes before serving with a scoop of vanilla ice cream.

The post 2-Minute Microwave Brownie Bowl appeared first on Gemma’s Bigger Bolder Baking.

As summer turns into fall and then winter and the days grow shorter, it is the end-of-year celebrations that bring the little joys. In India, Diwali, the Hindu festival of light, adds brightness to colder days (although in some parts of the country the word ‘cold’ is debatable).  

Colorful rangoli, glowing diyas and lots of mithai, or Indian confections, fill each household. Kalakand is a sweet, milk-based fudge-like treat that can be eaten around this time of year along with an array of other mithai. Kalakand is usually made by cooking paneer (a white, milk-based cheese made using milk solids) with sugar, and adding a touch of cardamom and some chopped nuts, like pistachios or almonds.

I use ricotta cheese and sweetened condensed milk in my version of this Indian classic. It’s not necessarily super authentic, but is quicker and easier than boiling litres of milk to gather the milk solids and then continuing to cook the mixture, and tastes just as good!

I love Kalakand as is, and have a fantastic recipe in my cookbook, 52 Weeks, 52 Sweets. This version adds something a little new to the traditional recipe – chocolate! What you get is a unique flavor, almost like a fudge, but with a slightly tangy finish, akin to that of a cheesecake. 

You Only Need a Handful of Ingredients to Make Kalakand!

• Butter: for a little extra richness
• Ricotta cheese: this is what gives the kalakand texture
• Sweetened condensed milk: for the sweetness and texture
• Cocoa powder: that little something new
• Salt: to balance the sweetness
• Cardamom: to add an extra layer of complexity to the kalakand. You can grind fresh cardamom yourself, or use store-bought ground cardamom
• Crushed pistachios: for a little crunch and color 
• Gold sprinkles: if you’re feeling fancy 

Making Kalakand

Making kalakand involves patience. You’ll need to cook the mixture over low heat, stirring every now and then until it has thickened. It takes a while, but put on some nice music and have a good time! It will be worth it. If you prefer to keep the kalakand plain, feel free to omit the cocoa powder. Cardamom, however, is a must.

Check Out More Indian-Inspired Recipes!

• Diwali Kaju Pista (Cashew Pistachio) Rolls
• Traditional Indian Roti
• Indian Shrikhand
• Kulfi Indian Ice Cream
• Samosas From Scratch

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Chocolate Kalakand

Vedika's chocolate kalakand recipe is a milk-based chocolatey no-bake confection, perfect for Diwali!

Course Dessert

Cuisine Indian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Chill for 1 hour hour

Servings 25 squares

Author Vedika Luthra

Ingredients

• 1 tablespoon (½ oz/14 g) unsalted butter
• 1 cup (8.8 oz/250 g) ricotta cheese (not strained)
• ¾ cup (8 oz/229 g) sweetened condensed milk
• 1 ½ tablespoons cocoa powder , unsweetened
• ¼ teaspoon salt
• ¼ teaspoon ground cardamom
• 3 tablespoons crushed pistachios for garnish
• Gold sprinkles, optional

Instructions

• Place parchment paper over a plate that is 8-inches (20 cm) in diameter, or grease the plate with unsalted butter.
• Next, add the butter to a medium-sized, heavy-duty pot over medium heat.
• Add in the ricotta cheese, sweetened condensed milk, stirring with a wooden spoon or rubber spatula until the mixture comes to a boil.
• At this stage, reduce the heat to a low flame and let the mixture cook, stirring occasionally for 10 minutes.
• Add in the cocoa powder, salt and cardamom, and continue cooking the mixture until it has reduced in volume and has thickened significantly. The texture should resemble that of ricotta cheese (before you mixed it with everything), and should start to leave the sides of the pan. This will take about 20-25 minutes, but it can take longer depending on your heat.
• Remove the mixture from heat, and press into a square shape using the rubber spatula, until it is around 6-inches (15 cm) in diameter (the mixture will be hot so do this carefully). Sprinkle and press down the pistachios on the top, then refrigerate the kalakand until it has solidified, for around 1 hour.
• Cut into small squares (I do 5x5, so 25 squares) and serve. This keeps well for a week if stored in an airtight container in the fridge.

The post Chocolate Kalakand appeared first on Gemma’s Bigger Bolder Baking.

Whenever I get the chance to make an Irish recipe, I’m eager to take it on. This time, I’ve created a foolproof Traditional Irish Oat Flapjacks recipe for bakers who want a taste of a classic Irish treat. 

These deliciously chewy and caramel-flavored baked bars are fun and easy to make. Though these flapjacks are very simple, feel free to personalize them to your preferences with different toppings such as fruits and nuts! These additions can amp up the flavor and texture of your already fabulous Irish Flapjacks.

Using just 5 simple ingredients and 7 tools in under an hour, you’ll have perfect flapjacks to snack on — unless your friends and family get to them first!

What Are Traditional Irish Flapjacks?

Don’t be fooled by the name; these tasty treats are not pancakes (although the term is used interchangeably in the States). Traditional Irish Flapjacks are sweet baked bars cut into rectangles or squares. They are made from oats, brown sugar, and golden syrup. 

Flapjacks are very similar to the classic US granola bar, but the main difference is the golden syrup. This magical syrup creates a softer and chewier texture than a granola bar and gives it an almost caramel-like flavor. The addition of syrup also makes these flapjacks sweeter.

What Is Golden Syrup

Golden syrup is a thick, inverted sugar syrup made by either refining sugar or by adding acid to a sugar water solution. It’s a popular ingredient for baking in Ireland, and it is used in a wide variety of desserts like in my Classic Steamed Treacle Pudding, Homemade Honeycomb, and more!

You can find golden syrup, like the brand Lyles Golden Syrup, in the international food aisle at your grocery store, or order it online! Or, make the perfect golden syrup substitute with my recipe!

Tools To Make Traditional Irish Flapjacks:

• Measuring cups and spoons
• 8-inch (20 cm) square baking pan
• Parchment paper
• Medium saucepan
• Silicone spatula
• Knife
• Wire rack

Are My Flapjacks Baked Thoroughly?

Don’t worry if your flapjacks come out of the oven soft. The heat will make them soft to the touch, but after you let them cool for a bit, they will begin to harden.

You should look for a golden brown color when they first come out of the oven. After letting them cool, your flapjacks should have a nice chewy texture without any crumbling.

How To Store Traditional Irish Flapjacks

Enjoy your Traditional Irish Flapjacks after they have cooled off completely. If you have leftovers, store them in an airtight container for up to 5 days.

Gemma’s Pro Chef Tips For Making The Best Traditional Irish Flapjacks:

• If you don’t have golden syrup, try making my Homemade Golden Syrup.
• Make sure to use quick-cooking oats and not old-fashioned rolled oats. Learn more about Baking With Oats.
• When done baking, the flapjacks should be slightly soft in the middle (but not too soft.)
• If you want something a little more complex, try adding 1 cup (5 oz/142 g) of diced dried fruit or nuts or 1 cup (6 oz/170 g) of semi-sweet or white chocolate chips.

Try Out More Snack Bars!

• Simple Magic Bars (Hello Dolly Bars)
• No Bake Granola Bars
• Healthy Granola Bars (Sugar-Free, Grain-Free)

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Traditional Irish Flapjacks

Don't get them confused with pancakes! Traditional Irish Oat Flapjacks are a chewy, delicious, and simple alternative to store-bought granola bars!

Course Snacks

Cuisine Irish

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 16 flapjacks

Author Gemma Stafford

Ingredients

• ½ cup (4 oz/115 g) butter, softened
• ¾ cup (4½ oz/128 g) dark brown sugar
• ¾ cup (7½ oz/213 g) golden syrup
• ¼ teaspoon salt
• 4 cups (12 oz/340 g) quick-cooking oats

Instructions

• Preheat the oven to 325°F (165°C) and line an 8-inch (20-cm) square baking pan with parchment. Set aside.
• In a medium saucepan over medium heat, combine the butter, sugar, golden syrup, and salt until the butter is melted and the sugar is dissolved.
• Remove from the heat and stir in the oats until well-coated.
• Spread the mixture evenly in the prepared pan and bake for 30 to 40 minutes, until lightly browned on top.
• Let cool in the pan for 10 minutes, then cut into 16 squares and transfer to a wire rack to cool completely.
• Store in an airtight container for up to 5 days.

The post Traditional Irish Oat Flapjacks appeared first on Gemma’s Bigger Bolder Baking.

When the Fall-season starts to approach, I get a huge urge to get cozy! I’m sure you’re the same way. A cozy home should also be a functional home! I recently teamed up with Wayfair for their new show, Interior Motives, and their host Kiva Brent. What a gem! She tackled some difficult design problems while I helped plan the ideal kitchen for a home baker. 

During our episode, I started daydreaming about these Maple Pecan Blondies. Buttery pecans and warm maple syrup just scream, “get the fluffiest blanket you can, get comfy, and turn on some good shows!” 

I replaced some of the brown sugar in a classic blondie recipe with caramelly maple syrup for these homemade maple blondies. Typically, I put some white chocolate chips in my blondies, but I added toasted pecans for this recipe. The sweet, buttery pecans and their toasty aroma go perfectly with these butterscotchy blondies!

Whip up a batch of these chewy blondies, get comfy, and head over to Wayfair’s YouTube channel for a lot of fun DIY content! 

Best Maple Syrup For Baking: Light Vs. Dark Maple Syrup

Maple trees are tapped in the early spring when the weather gets warm during the day but still cold at night. The earlier in the season, the lighter the maple syrup. Dark maple syrup is harvested more toward the end of the season, which means its flavor has more time to mature. Dark maple syrup has a much more pronounced caramelly maple flavor than light. 

If you’re making candy, light maple syrup is the way to go for easy crystalization. If you want to top your pancakes, amber syrup is a natural choice for most eaters because it’s nicely in the middle. But for cooling and baking, opt for dark maple syrup because the maple flavor can stand up to the other ingredients in the recipe. 

You want your maple pecan blondies to taste of actual maple and not just sweet sugar! 

Do not use “pancake syrup” for this recipe. There’s a major difference between pancake syrup and maple syrup! Maple syrup is made by boiling down the sap of a maple tree until it’s thick, sticky, and delicious. Pancake syrup is made with corn syrup and artificial flavors.

Other Ingredients You’ll Need To Make Maple Pecan Blondies

Besides pure maple syrup, preferably the dark type, you’ll need these ingredients to make this homemade blondie recipe:

• Butter: I like to use high-fat, good-quality butter in my recipes. You can really taste the difference. Good Irish butter is hard to replace!
• Dark Brown Sugar: Blondies require brown sugar rather than white sugar, but I like to use dark brown sugar to make these blondies taste like butterscotch. It also helps keep your blondies moist!
• Egg: You need one egg to help keep the structure of the blondies.
• Vanilla Extract: I like to use homemade vanilla extract!
• Salt: Every good dessert should have the perfect balance of flavors, and salt is essential in bringing out the butterscotch, vanilla, and maple notes!
• All-Purpose Flour: Along with the egg, flour is what gives your blondies their iconic structure.
• Baking Soda: You need baking soda in your blondie recipe to ensure that they rise properly while baking. It prevents them from being way too dense.
• Chopped Pecans: I love buttery, nutty pecans in these maple blondies! They bring a great texture to the table. Be sure you toast your pecans before adding them to your batter. To toast, place the pecans in a single layer on a baking sheet in a 350°F (180°C) oven for 10-12 minutes, until fragrant.

Tools You Need To Make These Cozy Blondies

• Measuring cups and spoons
• Mixing bowls
• 8×8-inch (20x20cm) baking pan

Gemma’s Pro Chef Tips For Making Maple Pecan Blondies

• Make sure to use dark brown sugar and dark maple syrup for the best flavor.
• Many recipes call for packed brown sugar, but I don’t pack mine when measuring. To get the most accurate amount, use a kitchen scale and go by weight.
• Toasting pecans brings out their flavor! To toast, place the pecans in a single layer on a baking sheet in a 350°F (180°C) oven for 10-12 minutes, until fragrant.
• Serve these with Vanilla Ice Cream and Butterscotch Sauce for maple blondie sundaes!
• In place of pecans (or in addition to them), you can stir in 1 cup (6 oz/170 g) chopped bittersweet or white chocolate, or butterscotch chips!

Want More Delicious Fall Desserts?

• Festive Maple Pecan Bars
• Pumpkin Buttermilk Pancakes
• The Incredible Pumpkin Slab Pie
• Delectable Caramel Apple Pie
• Classic Irish Apple Tart

And don’t miss my episode of Interior Motives on the Wayfair YouTube channel!

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Maple Pecan Blondies

Chewy, butterscotchy Maple Pecan Blondies are the perfect dessert to curl up with as the leaves start to change colors!

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 9 servings

Author Gemma Stafford

Ingredients

• ¾ cup (6 oz/170 g) butter, melted
• 1¼ cups (7½ oz/213 g) dark brown sugar
• ½ cup (5 oz/142 g) dark maple syrup
• 1 large egg , at room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 2 cups (10 oz/284 g) all-purpose flour
• ¼ teaspoon baking soda
• I ¼ cups (6¼ oz/177 g) pecans, toasted and chopped

Instructions

• Preheat the oven to 350°F (180°C) and butter and line an 8x8-inch (20x20cm) baking pan with parchment, allowing some of the paper to come up the sides on two sides. Set aside.
• In a large mixing bowl, whisk together the butter, brown sugar, maple syrup, egg, vanilla extract, and salt.
• In a small bowl, whisk together the flour and baking soda, then fold into the wet ingredients until just combined. Finally, fold in the pecans.
• Pour into your prepared baking pan and bake for 30-35 minutes, until just set but still a bit jiggly in the center.
• Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
• Store in an airtight container at room temperature for up to three days. For longer storage, freeze for up to 2 months. Defrost at room temperature for about an hour.

The post Maple Pecan Blondies appeared first on Gemma’s Bigger Bolder Baking.

What’s better than one dessert? Two combined! This fall, I’ve created homemade Pumpkin Pie Brownies that combine the best of both pie and brownie worlds. You’ll get to enjoy all of those classic brownie textures and flavors with a festive pumpkin pie twist!

My Pumpkin Pie Brownies recipe is unlike anything you’ve ever tasted before. These brownies have an amazing crinkly crust on top but are so very ooey-gooey on the inside. Even better, the addition of the pumpkin puree makes these brownies incredibly moist and elevates the flavor profile. It takes just 7 tools and about 40 minutes to make, plus you get to take away some great baking skills while you’re at it.

If you’re a fan of pumpkin pie and brownies, you’re in the right place. Whip up these scrumptious brownies any time you’re craving a sweet treat or have these prepared for the upcoming fall holidays to be everyone’s favorite at any function.

What’s In Pumpkin Pie Brownies?

Think of these Pumpkin Pie Brownies as a layered dessert. We’ve got two layers which are composed of your chocolate brownie batter and your pumpkin pie batter. Your thick and rich chocolate brownie batter layers the bottom and your silky pumpkin pie batter will lay on top. 

While you can enjoy this dessert by baking it with two stark layers, I highly recommend gently running a skewer through them while they’re raw to create a marbled effect. By marbling your batters, you’re getting both pie and brownie in every bite! 

Try making your own Homemade Pumpkin Puree for this recipe!

Pumpkin Puree Vs. Pumpkin Pie Filling

If you’re making Pumpkin Pie Brownies, why should you use pumpkin puree instead of pie filling? Since we are combining aspects of both brownies and pumpkin pie, we don’t want to overpower the sweetness or the spice.

Pumpkin puree is cooked and pureed squash or pumpkin, whereas pumpkin pie filling has added flavoring and spices which already make it sweet and spicey. For example, pumpkin pie filling typically will come with nutmeg already mixed in; if the recipe calls for nutmeg to be added to “pumpkin puree,” then you’re doubling up on nutmeg. And that little spice goes a long way.

Please be sure to use pumpkin puree for this recipe. You can make your own puree or find it in stores under “canned pumpkins” – they’re the same thing!

Tools You Need To Make Pumpkin Pie Brownies:

• Measuring cups and spoons
• 9×13-inch (23×33 cm) baking pan
• Parchment paper
• Mixing bowls
• Whisk
• Spatula
• Wooden skewer or toothpick

Difference Between Chewy, Fudgy, And Cakey Brownies

There are so many different ways to make a proper brownie. One of the most significant differences is primarily the texture: Chewy, fudgy, and cakey.

Chewy brownies are the more traditional texture you’ll see in most brownies. It’s right in between a fudgy and cakey brownie, making it the most well-rounded one in terms of texture and flavor. They’ve got that chocolatey goodness in the middle, but also have that crinkliness on the outside. It’s perfectly balanced and has just the right texture for those who want a bit of both.

Fudge brownies, just as the name mentions, taste and feel just as intense as fudge does. Due to more butter and chocolate and less flour in the batter, these brownies are packed with rich chocolate flavors and more of an ooey-gooey texture.

Cakey brownies are very much like a cake. These brownies are not as gooey or crinkly as the other brownies, but rather pretty dense in the middle. Since there is more flour and less fat, you’re left with something airier in texture. They can still be moist if the liquid ingredients are probably incorporated into the dry ingredients.

Pumpkin Pie Brownies Ingredient Substitutes

At Bigger Bolder Baking, we want to make recipes available for all bakers. Here are a few substitutes you can use if you want to tweak the recipe for dietary restrictions or healthier alternatives:

• If you want a substitute for eggs, take a look at my Egg Substitutes for Brownies.
• Looking for an all-purpose flour substitute? Opt for almond flour using a 1:1 ratio.
• You can use 1 cup (4 oz/115 g) of butternut squash puree instead of canned pumpkin in this recipe.
• Check out my Best Fudgy Keto Brownies recipe!

How To Store Pumpkin Pie Brownies

These Pumpkin Pie Brownies are so delicious, that it’s possible you won’t have any leftovers. On the off chance you do, store your brownies in an airtight container at room temperature for up to 3 days or freeze them for up to 2 months. Defrost frozen brownies at room temperature for about an hour or pop them in the microwave in 15-second intervals to warm them up before serving.

Gemma’s Pro Chef Tips For Making The Best Pumpkin Pie Brownies:

• Make sure that all ingredients are at room temperature before you begin for the best results.
• Be sure to use pure pumpkin puree and not pumpkin pie filling for this recipe.
• Use high-quality unsweetened cocoa powder for the best chocolatey results. Do not use hot chocolate powder as a substitute.
• I recommend using bittersweet chocolate (70%) chunks for some extra rich flavor.
• Don’t forget to season your brownies properly. Salt and vanilla extract are crucial to balancing out sweetness while also adding dimension.
• When swirling the batters, use a light touch so you don’t lose the marble pattern.
• Be careful not to over-bake your Pumpkin Pie Brownies. You’ll know when they are perfectly cooked if it’s firm around the edges but still soft to the touch in the middle. Note that brownies will firm up after they come out of the oven.
• Let your brownies relax at room temperature before slicing and eating. 
• Make a Pumpkin Brownie Sundae by serving this with Homemade Vanilla Ice Cream or Pumpkin Pie Ice Cream and Chocolate Sauce!

Get More Brownies Recipes Here!

• Gemma’s Best-Ever Brownies Recipe
• The Chewy Brownies Of Your Dreams
• Decadent Caramel Brownies
• Gemma’s Better-Than-Boxed Brownies Mix
• Chewy Mochi Brownies

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Pumpkin Pie Brownies

Rich, chocolatey brownies are swirled together with perfectly spiced pumpkin pie in my homemade Pumpkin Pie Brownies!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Servings 24 brownies

Author Gemma Stafford

Ingredients

For the chocolate layer

• 1 cup (8 oz/225 g) granulated sugar
• ½ cup (4 oz/115 g) butter, melted
• 2 large eggs , at room temperature
• 2 teaspoons vanilla extract
• ½ cup (2½ oz/71 g) all-purpose flour
• ⅓ cup (1⅓ oz/37 g) cocoa powder
• ¼ teaspoon salt
• ¼ teaspoon baking powder
• 1⅓ cups (8 oz/225 g) bittersweet chocolate, chopped

For the pumpkin layer

• 1 cup (8 oz/225 g) granulated sugar
• 1 cup (8 oz/225 g) pumpkin puree
• ¾ cup (6 oz/170 g) butter, melted
• 3 large eggs , at room temperature
• 1 teaspoon vanilla extract
• ¾ cup (3¾ oz/105 g) all-purpose flour
• 2 teaspoons pumpkin pie spice
• ¼ teaspoon baking powder
• ¼ teaspoon salt

Instructions

• Preheat the oven to 350°F (180°C) and butter and line with parchment a 9x13-inch (23x33- cm) baking pan.

To make the chocolate layer

• In a medium bowl, whisk together the sugar, butter, eggs, and vanilla until well blended.
• In a separate medium bowl, whisk together the flour, cocoa powder, salt, and baking powder.
• Mix the wet and dry ingredients together, then fold in the chopped chocolate and spread evenly in the prepared pan.

To make the pumpkin layer

• In a medium bowl, whisk together the sugar, pumpkin puree, butter, eggs, and vanilla extract.
• In a separate bowl, whisk together the flour, pie spice, baking powder, and salt, then mix the wet into the dry ingredients until just combined.
• Pour the pumpkin batter on top of the brownie batter and gently swirl the batters together with a skewer for just a few times until they are marbled.
• Bake for 25-30 minutes, until set and a wooden skewer inserted in the center comes out mostly clean but with a few moist crumbs still attached.
• Let cool completely before cutting into 24 squares.
• Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months. Defrost at room temperature for about an hour.

The post Marbled Pumpkin Pie Brownies appeared first on Gemma’s Bigger Bolder Baking.

While Magic Bars have become a go-to order for tourists and New Yorkers alike from the famed Magnolia Bakery, these incredible (and incredibly easy) dessert bars have been a hit since the ’60s! 

This Magic Bar recipe is packed with all of the flavors that made them hits at every all-American bake sale, including a crumbly graham cracker crust that supports layers of chocolate, pecans, and coconut — all of which are coated in condensed milk that’s all baked until it becomes deliciously caramelized. A touch of sea salt helps keep the flavors balanced and makes this sweet treat a little more adult. 

While there’s some mystery as to why they’re called “Magic Bars” (we’ll get into that later!), the magic seems to lie in just how easy these homemade Hello Dolly bars are to make! This dessert bar recipe is perfect to make for sharing, either at parties or at bake sales, and great to whip up in advance!

What Are Magic Bars? How To Make Magic Cookie Bars

Magic Cookie Bars, or Hello Dolly Bars, are dessert bars made with a graham cookie crust (I use my Cookie Crust recipe), which is filled with a mixture of shredded coconut, semisweet or bittersweet chocolate, and toasted pecans. This mixture is then topped with condensed milk which, when baked, takes on a delicious caramel flavor and chewy texture. It takes just 25 to 30 minutes in the oven! They’re easy to make in advance, cut, and share! 

Why Are They Called “Magic Bars?” 

Why they’re called “magic,” just like why they’re called “Hello Dolly Bars,” is a bit of baking lore — as all good word-of-mouth, you-gotta-try-this recipes are! The only theory I’ve come across as to why they’re called “Hello Dollies” is because they were invented around the time the Broadway musical came out in 1964. 

A blogger named Dawn seems to have discovered that the original recipe was shared in 1965 through a food columnist thanks to 11-year-old Alecia Leigh Couch, who got the recipe from her grandmother but named it herself after Hello Dolly! 

As for “Magic Bar,” the name likely stems from Eagle Brand Sweetened Condensed Milk, who published a recipe for these dessert cookie bars on the back of their condensed milk cans in 1964. Maybe it got its name from how magically easy they are to make! 

Can You Freeze Magic Bars?

Magic Bars can be frozen, but it’s worth taking a few extra steps to ensure they freeze perfectly. If I have leftover Hello Dollies, I like to pre-cut them into the size I want the bars to be and freeze them on top of a baking sheet lined with parchment paper. Once frozen solid, I put them in an air-tight container, with parchment paper separating the bars. 

You can keep these bars frozen for up to 3 months. Be sure to let them sit on a counter for about 20 minutes to come to room temperature before serving.

Tools You Need To Make Magic Cookie Bars

• Measuring cups and spoons
• 9×13-inch (23×33-cm) pan
• Mixing bowl

Gemma’s Pro Chef Tips For Making Hello Dollies

• I don’t usually bake prebake my cookie crust, but a little bit of extra baking keeps things from getting too crumbly.
• You can use any chocolate you prefer, even chocolate chips. Just avoid milk chocolate to keep things from getting too sweet.
• Make sure you use unsweetened, shredded coconut, not the pre-sweetened kind.
• Toasted nuts are the most flavorful and work the best in this recipe. To toast nuts, spread on a baking sheet and toast in a 350°F (180°C) oven for about 10 minutes.
• Keep an eye on these bars as it gets close to the end of the baking time to make sure the top isn’t over-browning.

Try More Dessert Bar Recipes!

• Pecan Pie Bars
• Lemon and Blueberry Cheesecake Bars
• Easy Lemon Bars Recipe
• Festive Maple Pecan Bars

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Magic Bars

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Servings 15 bars

Author Gemma Stafford

Ingredients

• 1 recipe Cookie Crust
• 2 cups (6 oz/170 g) unsweetened shredded coconut
• 1⅓ cups (8 oz/225 g) finely chopped semisweet or bittersweet chocolate
• 1 cup (5 oz/142 g) pecans, toasted and chopped
• 1 (14 oz/397 g) can condensed milk
• ½ teaspoon flakey sea salt

Instructions

• Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) pan with parchment paper.
• Press the cookie crust evenly into the bottom of the pan and bake for 10 minutes to set the crust.
• In a medium bowl, combine the coconut, chocolate, and pecans, then spread over the crust.
• Pour the condensed milk evenly over the coconut mixture and sprinkle all over with the flakey sea salt.
• Bake for 25 to 30 minutes, rotating halfway through until the top is golden brown and caramelized. Let cool completely before cutting into bars.
• Store in an airtight container at room temperature for up to 3 days.

The post Simple Magic Bars (Hello Dolly Bars) appeared first on Gemma’s Bigger Bolder Baking.

Whoa — if you love the combination of chocolate and coconut, then you have to try my Coconut Macaroon Brownies recipe! Chewy, sweet, and chocolatey, these Mounds Bar-inspired brownies are the perfect indulgent treat. 

The rich, fudgy brownies are stuffed with a sweet, flakey coconut macaroon filling. My coconut macaroon recipe calls for a can of sweetened condensed milk, which is the understated all-star of this dessert. The condensed milk doesn’t just help the grated coconut stick together, it makes the dessert moist, but there’s more. As condensed milk bakes, it becomes a jammy, sweet, slightly nutty, caramel-like dulce de leche, which makes these brownies even more irresistible. 

And the texture is absolutely out of this world. The top of the brownie gets a little crisp while in the oven, and the brownie and macaroons are delightfully chewy.

If you’re more in the mood for an Almond Joy Brownies recipe, be sure to check out my tips below! And don’t forget to check out my other favorite brownie recipes, including my Best-Ever Brownies, and 1 Minute Microwave Brownie In A Mug!

The Type Of Coconut You Should Use For Baking

For this recipe, I use dried, shredded, unsweetened coconut. I’m using unsweetened in this recipe because the condensed milk already adds plenty of sweetness to your macaroon layer. If you’re wondering where to find shredded coconut, it’s most likely located in the baking aisle of your grocery store, usually around the nuts. If it isn’t there, I suggest going to your local health food store!

What Is Condensed Milk?

This brownie with coconut macaroon recipe calls for a can of sweetened condensed milk. Sweetened condensed is a thick, creamy, sweet milk that gets its consistency through the removal of water. 

Don’t get this confused with evaporated milk. The difference between condensed and evaporated milk really matters! Although both have had water removed, evaporated milk is unsweetened and has a thinner consistency than condensed. 

You can find condensed milk in the baking aisle of your grocery store, likely near the other canned and powdered milk. Or you can make your own at home by following my “How To Make Condensed Milk” guide! 

Tools You Need To Make Coconut Macaroon Brownies

• Measuring cups and spoons
• Mixing bowls
• Stand mixer or handheld electric mixer
• 9×13-inch (23×33-cm) baking pan

Gemma’s Pro Chef Tips For Making Brownies With Coconut Macaroon Filling

• If you prefer Almond Joy over Mounds, spread 1 cup (5 oz/142 g) of whole roasted almonds on top of the coconut before spreading on the brownie’s top layer.
• Make sure you use unsweetened coconut for the filling, as the condensed milk will provide enough sweetness.
• You can add 1 cup (6 oz/170 g) chocolate chips or 1 cup (5 oz/142 g) chopped walnuts to the brownie batter for more texture.
• Serve these with homemade Dairy-Free Coconut Homemade Ice Cream and Chocolate Syrup for the ultimate brownie sundae!
• If you find these are difficult to cut neatly, refrigerate until firm before cutting.

Try More Of My Favorite Brownie Recipes!

• Gemma’s Best-Ever Brownies Recipe
• Decadent Caramel Brownies
• Hot Fudge Brownie in a Crock Pot
• 1 Minute Microwave Brownie In A Mug

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Coconut Macaroon Brownies

My homemade Coconut Macaroon Brownies are the ultimate indulgent dessert with the winning combination of fudgy brownies and chewy macaroons.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 16 people

Author Gemma Stafford

Ingredients

• 4 cups (12 oz/340 g) unsweetened grated coconut
• One 14-oz/395-g can condensed milk
• 2 cups (10 oz/284 g) all-purpose flour
• ½ cup (2 oz/57 g) cocoa powder
• ¾ teaspoon baking powder
• ½ teaspoon salt
• 1 cup (8 oz/225 g) butter, at room temperature
• 2 cups (16 oz/450 g) granulated sugar
• 4 large eggs, at room temperature

Instructions

• Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33-cm) baking pan with aluminum foil. Butter the foil and set aside.
• In a medium bowl, mix together the coconut and condensed milk. Set aside.
• In another small bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
• In a stand mixer fitted with a paddle attachment (or in a medium bowl with a handheld electric mixer) beat together the butter and sugar until fluffy, about 3 minutes.
• Add the eggs, one at a time and scraping down the sides of the bowl after each addition, then fold in the flour mixture.
• Spread half of the brownie batter in the prepared pan. Carefully spread the coconut mixture on top, then spread the remaining brownie batter on top of the coconut.
• Bake for about 60 minutes, until firm and a skewer inserted in the center comes out with a few moist crumbs attached but no wet batter.
• Let cool completely in the pan before cutting into squares.
• Store in an airtight container at room temperature for up to 3 days.

The post Chewy Coconut Macaroon Brownies appeared first on Gemma’s Bigger Bolder Baking.

We were struggling to name this recipe. They’re not quite cookie bars, nor are they cake bars. They melt in your mouth, they’re chewy, a little fudgy, and packed with flavor. They’re served in little squares. But these have no chocolate, which means that the name ‘lemon brownies’ is slightly misleading. Blondies? Perhaps. Lemonies? Also perhaps. They’re sort of their own thing.

So I took to Instagram, asking my followers whether to call these ‘lemon brownies,’ ‘lemon blondies,’ or ‘lemonies.’ 12% for the first, 55% for the second, and 33% for the third. Whatever you choose to title this recipe, it is delicious. So good, that each time I make these, they are demolished, lasting no more than a day. 

The base is infused with brown butter, lemon zest, and lemon juice. It’s sort of like a cake, but denser, like a brownie. They become even more dense and chewy if you store these in the fridge. 

A layer of lemony glaze adds an elegant, sweet, and tart finish that takes these to the next level and makes them addictively good. 

Lemon Blondies Ingredients

This recipe requires the basics:  flour, sugar, butter, eggs, salt, and vanilla extract. These also contain both, lemon zest and lemon juice. I also toss in a touch of baking powder to add a little aeration. Here are a couple of key things to keep in mind. 

Brown butter. I always use brown butter in cookies because it adds an extra depth and flavor that you don’t want to miss. Browning the butter in these lemon brownies took them to the next level as well.

Granulated sugar. Regular granulated sugar suffices for this recipe and helps the lemon flavor shine through, something that the molasses from the brown sugar may get in the way of.

Lemon zest and lemon juice: Why do we add lemon juice? Well, brown the butter which means that the butter loses some of the water. We need to re-add that so that the blondies retain their moisture. And what better way than with lemon juice, which adds an extra lemony flavor? The lemon zest is necessary and gives these blondies a whole of lemon scent and flavor, without which they wouldn’t be what they are.

The glaze is super simple: vanilla, confectioners’ sugar, and more lemon juice.

How To Make Lemon Blondies

The process of making these lemon blondies is akin to the creaming method used to make cookies. We start with butter, then we add the sugar, eggs, vanilla, and finally the dry ingredients (flour, baking powder, salt). The difference is in the tweaks and additions – the brown butter, and all the lemon flavors. Finally, the glaze brings this recipe to life. Don’t skip it, it really elevates these. 

The Bold Baking Network

Bigger Bolder Baking is thrilled to introduce you to the Bold Baking Network, a team of talented chefs, creators, and experts looking to teach, entertain and help you on your baking journey. Here are more articles from our amazing collaborators.

• Hummingbird Coffee Cake
• Chocolate Pancakes
• Dirty Chai Brownies
• Cinnamon Roll Muffins
• Homemade Hamantaschen Cookies
• Baking Powder VS. Baking Soda When Baking Cookies
• Passover Cream Puffs
• Carrot Cake Muffins (With A Cream Cheese Filling)
• Enhancing The Taste Of Sugar

Follow Vedika Everywhere!

• YouTube
• HotChocolateHits Website
• Instagram
• Facebook
• Pinterest

And make sure you get her cookbook, 52 Weeks, 52 Sweets right here!

Make Gemma’s Blondies & Lemon Bars

• Gemma’s Best Ever Blondies
• Easy Lemon Bars Recipe

Want To Go Deeper?

Level up your baking skills even further and subscribe to the Bold Baking Academy today! You’ll get access to all the in-depth baking courses both past and present, access to the Bold Baking Academy Community, and the one-of-a-kind Baking Concierge — which is a fast & direct connection to Gemma & her team of culinary experts to answer any baking question you might have.

That’s right, inside or out of the Academy! So subscribe now!

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Lemon Blondies

Course Dessert

Prep Time 30 minutes minutes

Servings 16 large squares

Author Vedika Luthra

Ingredients

For The Base

• 9 tablespoons (129 g/4.6 oz) unsalted butter (softened at room temperature)
• 2 tablespoons lemon zest (zest of about 3 lemons)
• 1 cup (5 oz/142 g) all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ¾ cup (6 oz/170g) granulated sugar
• 2 large eggs (at room temperature)
• ½ teaspoon vanilla extract
• 2 tablespoons lemon juice (juice of about ½ -1 lemon)

For The Glaze

• 1 cup (4 oz/115 g) confectioner's sugar
• 2 tablespoons lemon juice (juice of about ½ - 1 lemon)
• ¼ teaspoon vanilla extract

Instructions

For The Base:

• Preheat the oven to 350℉ or 180℃, and line a 9x9 inch square tin with parchment paper (I also dab the corners with a bit of butter to ensure the parchment sticks).
• Start by browning the butter: Add the butter to a small saucepan over low heat, and let it melt, then come to a boil. Swirling the pan but not stirring. It will crackle and pop. Let it do so for 5-8 minutes, until it turns a light amber color and begins to smell nutty and delicious.
• Pour the butter into a bowl and whisk in the lemon zest. Then let the butter cool completely.
• While the butter is cooling, stir together the flour, baking powder and salt, then set aside.
• Once the butter has cooled whisk in the sugar, followed by the eggs, vanilla and lemon juice.
• Next, fold in the flour mixture until just combined.
• Pour the mixture into the prepared baking tin and spread out, reaching all the corners and bake for 18-20 minutes, or until a toothpick comes out clean, then let the tray cool for around 10-15 minutes.

For The Glaze:

• Combine the confectioners’ sugar with the lemon juice and vanilla, until it is smooth. It should be thick, but still runny.
• While the lemon brownies are very slightly warm (but approaching room temperature), pour the glaze on top and spread evenly.
• Let the brownies cool completely then place into the refrigerator and chill until the glaze has set and the brownies are firm. Cut into pieces and enjoy. These are nice and chewy when they are cold, but taste nice at room temperature too. Store for up to a week, covered and chilled (but I doubt they will last that long!).

The post Lemon Blondies appeared first on Gemma’s Bigger Bolder Baking.

This recipe gives you all the chocolately goodness of a brownie with the intriguing, addictive texture of mochi. If you have made my Hawaiian Butter Mochi, then you’ll know almost exactly what texture I’m talking about here. This recipe calls for you to bake the mochi, just like you do with the butter mochi.

Since we use sweet glutinous rice flour instead of regular flour, mochi brownies are also a gluten-free treat! This is a super important ingredient, and you’ll find a lot of uses for it, including Hawaiian Butter Mochi, Matcha Butter Mochi, Japanese Mochi Ice Cream, and Mochi Donuts! 

What Is Mochi And What Flour Do You Need To Make Mochi?

Mochi is a popular treat in Japan and Hawaii that’s made with short-grain glutinous rice that’s traditionally pounded with a wooden mallet to make a paste. However, thanks to Mochiko, also known as sweet rice flour or glutinous rice flour, you can skip the wooden mallet part and go straight to the recipe.

Mochiko, the brand of sweet rice flour I use for my mochi recipes, is a crucial ingredient. You can find it in Asian markets or by clicking the link to order it online. You can’t substitute sweet rice flour with regular flour or regular rice flour.

If you’re looking for more mochi, try my Mochi Ice Cream, Mochi Donuts, and Hawaiian Butter Mochi!

What Chocolate To Use For Mochi Brownies

I suggest using a good quality bittersweet chocolate for this recipe — the high cocoa content will stand up to the other ingredients and ensure you get a wonderfully chocolately brownie. I also highly recommend using chopped chocolate instead of chocolate chips. Chocolate chips keep their shape and won’t melt properly, which means your brownies won’t be chocolately throughout. If you want to learn more, check out my Complete Guide To Chocolate.

Tools You Need To Make Mochi Brownies

• Measuring cups and spoons
• 9×13-inch (23x33cm) pan
• Parchment paper
• Small Saucepan
• Mixing Bowls

Making Mochi Brownies

If you’ve never baked with sweet rice flour before, just trust the process. You may think the batter is too thin, but it will all turn out perfectly. It is important not to overmix your batter, however. An overmixed batter will take away the chewiness of the brownie. 

Gemma’s Pro Chef Tips For Making Mochi Brownies

• Bittersweet chocolate works best in this recipe as it has a higher cocoa content, giving you a good chocolate flavor. 
• Heating the cocoa powder with chocolate and milk is a technique borrowed from making a chocolate cake—the flavor of the cocoa blooms in warm liquid.
• Make sure to use sweet glutinous rice flour and not regular rice flour for this recipe. Sweet glutinous rice flour gives these brownies distinctive mochi chewiness. You can find this type of flour in Asian markets.
• To make a chocolate mochi birthday cake, top this mochi brownie with my Best-Ever Chocolate Buttercream Frosting or Best-Ever Vanilla Buttercream Frosting and Homemade Sprinkles before cutting.
• You can add 1 tablespoon of instant espresso powder to the milk when heating it to enhance the chocolate flavor.

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Learn new skills and level up your baking in the Bold Baking Academy — now open for subscription, featuring the Bold Baking Concierge for direct access to Gemma & her team for all your baking help.

Make More Brownies!

If you like my Mochi Brownies, you’re going to love these:

• Chewy Brownies
• Caramel Brownies
• Best-Ever Brownies
• Cream Cheese Brownies
• Brownie Brittle

And don’t forget to buy my Bigger Bolder Baking Cookbook!

Plus, SUBSCRIBE NOW to the Bold Baking Academy for exclusive in-depth baking courses, The Baking Concierge™, and the Bold Baking Academy Community!

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Mochi Brownies Recipe

My Mochi Brownies recipe is perfect if you love a dense and chewy brownie filled with chocolate flavor — a new spin on an old classic!

Course Dessert

Cuisine American, Japanese

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 18 bars

Author Gemma Stafford

Ingredients

• 2 cups (16floz/480ml) whole milk
• 1 cup (6oz/170g) bittersweet chocolate (chopped)
• ½ cup (4oz/115g) butter
• 3 tablespoons unsweetened cocoa powder
• 2 large eggs (at room temperature)
• 1 can (13.5floz/398ml) full fat coconut milk
• 2 teaspoons vanilla extract
• 1 box (about 3 cups/16oz/450g) sweet glutinous rice flour
• 2 cups (16oz/450g) granulated sugar
• 2 teaspoons baking powder
• ½ teaspoon salt

Instructions

• Preheat the oven to 350°F (180°C) and line a 9x13-inch (23x33cm) pan with parchment paper. Set aside.
• In a small saucepan, combine the milk, chocolate, butter, and cocoa powder and warm over low heat until the chocolate melts, roughly 5 minutes. Remove from the heat and allow to cool for 15 minutes.
• To the cooled chocolate mixture, add the eggs, coconut milk, and vanilla, and whisk until combined.
• In a separate medium bowl, whisk together the sweet glutinous rice flour, sugar, baking powder, and salt and then stir into the chocolate mixture until evenly combined.
• Spread into your prepared pan and bake for about 45-50 minutes, until firm to the touch.
• Let cool completely before cutting into either bars. Store in an airtight container at room temperature for up to 3 days.

Video

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