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Chocolate Chip Squares (aka Blondies), Whisk 3/21/12
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OOTBubby




 
 
 
 

Post Tue, Apr 03 2012, 3:38 pm
1½ cups oil
6 eggs
1½ cups sugar
2 cups brown sugar
2 tsp. vanilla sugar
2 cups potato starch
1½ cup ground almonds
1 (10 oz) bag chocolate chips (I like to use mini chips)

Preheat oven to 350. Line 2 9x13 pans with parchment and set aside.

Combine oil, eggs and sugars. Gradually add potato starch and almonds.

Divide batter between the 2 pans. Sprinkle evenly with chocolate chips.

Bake for 55 minutes to an hour. When cooled cut into squares.

Note: I've made the standard blondie recipe (similar to this, half the ingredients, a little less brown sugar) for many years, and this one came out much, much better. I used hazelnut oil in which I think helped.


Last edited by OOTBubby on Fri, Apr 06 2012, 8:38 am; edited 1 time in total
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Mevater




 
 
 
 

Post Thu, Apr 05 2012, 10:33 pm
What's 1 1/2 "DUP" ground almonds?
OOTBubby wrote:
1½ cups oil
6 eggs
1½ cups sugar
2 cups brown sugar
2 tsp. vanilla sugar
2 cups potato starch
1½ dup ground almonds
1 (10 oz) bag chocolate chips (I like to use mini chips)

Preheat oven to 350. Line 2 9x13 pans with parchment and set aside.

Combine oil, eggs and sugars. Gradually add potato starch and almonds.

Divide batter between the 2 pans. Sprinkle evenly with chocolate chips.

Bake for 55 minutes to an hour. When cooled cut into squares.

Note: I've made the standard blondie recipe (similar to this, half the ingredients, a little less brown sugar) for many years, and this one came out much, much better. I used hazelnut oil in which I thinked helped.
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maze




 
 
 
 

Post Thu, Apr 05 2012, 11:13 pm
probably meant cup
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Della




 
 
 
 

Post Thu, Apr 05 2012, 11:13 pm
I assumed "CUP"

BTW, I made these last night. My kids are going nuts over them. good thing it made two pans. Thanks, OOTBubby!
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db815




 
 
 
 

Post Fri, Apr 06 2012, 12:10 am
Yea, these are amazing! Also only have one pan left...
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OOTBubby




 
 
 
 

Post Fri, Apr 06 2012, 8:37 am
Mevater wrote:
What's 1 1/2 "DUP" ground almonds?
OOTBubby wrote:
1½ cups oil
6 eggs
1½ cups sugar
2 cups brown sugar
2 tsp. vanilla sugar
2 cups potato starch
1½ dup ground almonds
1 (10 oz) bag chocolate chips (I like to use mini chips)

Preheat oven to 350. Line 2 9x13 pans with parchment and set aside.

Combine oil, eggs and sugars. Gradually add potato starch and almonds.

Divide batter between the 2 pans. Sprinkle evenly with chocolate chips.

Bake for 55 minutes to an hour. When cooled cut into squares.

Note: I've made the standard blondie recipe (similar to this, half the ingredients, a little less brown sugar) for many years, and this one came out much, much better. I used hazelnut oil in which I thinked helped.


Yes, cup, sorry. I'll correct it.
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Mevater




 
 
 
 

Post Fri, Apr 06 2012, 11:54 am
I made them with ground walnuts instead of almonds and theyre yum!!!!!!!

Mine seemed ready in way less than 40 minutes. Trying another batch soon.

Thanks OOTB!!!! Have a great Yom Tov!

Does anyone know who submitted the Blondies and Ninas Biscuits recipe to Ami?

Theyre both amazing. I used to buy store bought cakes and cookies. These outdid store-bought.
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OOTBubby




 
 
 
 

Post Thu, Apr 12 2012, 2:59 pm
An update -- my original batch which was fantastic was made with hazelnut oil.

Today I made another batch this time with safflower oil (as the hazelnut oil was finished) and while it was still very good, it was not as good as the first batch.

I highly recommend use of hazelnut oil in this recipe.
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studying_torah




 
 
 
 

Post Thu, Mar 14 2013, 10:46 pm
what can I use instead of brown sugar? I dont use that on pessach
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mandksima




 
 
 
 

Post Fri, Mar 15 2013, 2:24 am
The only real substitute for brown sugar is molasses. 2 T added to 1 C white sugar but if you don't use molasses, then try it with regular sugar and see how it comes out. Maybe halve the recipe to try it out.
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OOTBubby




 
 
 
 

Post Fri, Mar 15 2013, 10:24 am
studying_torah wrote:
what can I use instead of brown sugar? I dont use that on pessach


I think the brown sugar is critical in this recipe -- it provides much of the taste and texture.
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cpa613




 
 
 
 

Post Fri, Mar 15 2013, 11:54 am
Anyone make these with olive oil? How did they come out?
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OOTBubby




 
 
 
 

Post Fri, Mar 15 2013, 1:06 pm
cpa613 wrote:
Anyone make these with olive oil? How did they come out?


I think they'll be okay with extra light (mild) olive oil, but I think regular would give too strong a taste.
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lk1234




 
 
 
 

Post Tue, May 21 2013, 8:30 pm
I'm just bumping this recipe for anyone that needs to use up their ground nuts from pesach (like yours truly!) They were staring at me in the freezer for the past 2 months making me crazy. so I decided to just use them on this!

I replaced the potato starch with the same amount of white whole wheat flour. It came out perfect!
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ChossidMom




 
 
 
 

Post Wed, May 22 2013, 5:42 am
I think this is the recipe I made for Pesach which was a BIG hit. Definitely a keeper.
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cbsmommy




 
 
 
 

Post Sun, Apr 13 2014, 12:23 am
OOTBubby -
Ground almonds or almond flour in this recipe (and is there a difference?)

Also, which would you advise: coconut oil or safflower oil. I couldn't find hazelnut this year Sad

Alternatively, did you see hazelnut oil in any Chicago stores this year?
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maze




 
 
 
 

Post Sun, Apr 13 2014, 12:59 am
Is this recipe more like a cake or Blondies? I tried another blondie recipe from a book and it was more like a chocolate chip cake than blondies.
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etky




 
 
 
 

Post Sun, Apr 13 2014, 3:25 am
maze wrote:
Is this recipe more like a cake or Blondies? I tried another blondie recipe from a book and it was more like a chocolate chip cake than blondies.


I made this recipe before Shabbat. It is definitely more of a blondie, not a cake, probably because there is no baking powder in it. I've seen versions of this recipe with baking powder and that probably produces a higher, more cakey result. The blondies came out good - but they are very, very sweet. There is so much sugar in the recipe that some if it sank to the bottom of the pan and formed a thin, brittle layer. I think this might have happened because the brown sugar here in Israel is very heavy and course and I might have needed to beat it for longer with the eggs before adding the other ingredients. In any case I recommend reducing the sugar by at least half a cup. BTW I used hazelnut oil as OOTBubby suggested. I love it for baking. I also used ground almonds, not almond flour.
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OOTBubby




 
 
 
 

Post Sun, Apr 13 2014, 10:19 am
cbsmommy wrote:
OOTBubby -
Ground almonds or almond flour in this recipe (and is there a difference?)

Also, which would you advise: coconut oil or safflower oil. I couldn't find hazelnut this year Sad

Alternatively, did you see hazelnut oil in any Chicago stores this year?


I use ground almonds. I bought hazelnut oil in Hungarian -- only place I saw it. I wouldn't use coconut oil -- too strong tasting. If I didn't have hazelnut, I would use safflower.
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maze




 
 
 
 

Post Sun, Apr 13 2014, 5:13 pm
etky wrote:
I made this recipe before Shabbat. It is definitely more of a blondie, not a cake, probably because there is no baking powder in it. I've seen versions of this recipe with baking powder and that probably produces a higher, more cakey result. The blondies came out good - but they are very, very sweet. There is so much sugar in the recipe that some if it sank to the bottom of the pan and formed a thin, brittle layer. I think this might have happened because the brown sugar here in Israel is very heavy and course and I might have needed to beat it for longer with the eggs before adding the other ingredients. In any case I recommend reducing the sugar by at least half a cup. BTW I used hazelnut oil as OOTBubby suggested. I love it for baking. I also used ground almonds, not almond flour.


thanks, I might try it.
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