This dish contains the following allergens: Milk/Dairy, Eggs, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
113g
unsalted butter, room temperature
200g
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
180g
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
1 stick (1/2 cup)
unsalted butter, room temperature
1 cup
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
1 ½ cups
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
Utensils
Large Bowl
8 x 8 Baking Dish
Step 1
In a large bowl, mix butter and brown sugar with a rubber spatula or hand-mixer until fluffy and light.
Step 2
Add eggand vanilla extract to the butter mixture and stir until just combined.
Step 3
Next, slowly stir in the flour, baking powder and salt until combined, then fold in 1/2 cup ofthe chocolate pieces until evenly distributed throughout the batter.
Step 4
Evenly spread the prepared batter into the 8X8 pan, smoothing the top. If desired, sprinkle additional candy pieces on top of batter. Place pan with batter on top of the Bake Tray and set aside.
Step 5
Flip the Smart Switch to AIR FRY/STOVE TOP and select BAKE, set the temperature to 325°F and set time to 20 minutes. Press START/STOP to begin preheating (The unit will preheat for 3 minutes and display PRE, unit will beep when preheat is complete).
Step 6
Once the unit is preheated, slide the bake tray into Level 1 and close the door to start cooking.
Step 7
When cooking is complete, remove bake tray and transfer the 8×8 pan to a cooling rack. Allow blondie to cool for at least 20 minutes before cutting and serving.
In a large bowl, mix butter and brown sugar with a rubber spatula or hand-mixer until fluffy and light.
113g
unsalted butter, room temperature
200g
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
180g
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
1 stick (1/2 cup)
unsalted butter, room temperature
1 cup
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
1 ½ cups
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
Step 2 of 7
Add eggand vanilla extract to the butter mixture and stir until just combined.
113g
unsalted butter, room temperature
200g
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
180g
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
1 stick (1/2 cup)
unsalted butter, room temperature
1 cup
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
1 ½ cups
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
Step 3 of 7
Next, slowly stir in the flour, baking powder and salt until combined, then fold in 1/2 cup ofthe chocolate pieces until evenly distributed throughout the batter.
113g
unsalted butter, room temperature
200g
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
180g
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
1 stick (1/2 cup)
unsalted butter, room temperature
1 cup
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
1 ½ cups
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
Step 4 of 7
Evenly spread the prepared batter into the 8X8 pan, smoothing the top. If desired, sprinkle additional candy pieces on top of batter. Place pan with batter on top of the Bake Tray and set aside.
113g
unsalted butter, room temperature
200g
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
180g
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
1 stick (1/2 cup)
unsalted butter, room temperature
1 cup
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
1 ½ cups
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
Step 5 of 7
Flip the Smart Switch to AIR FRY/STOVE TOP and select BAKE, set the temperature to 325°F and set time to 20 minutes. Press START/STOP to begin preheating (The unit will preheat for 3 minutes and display PRE, unit will beep when preheat is complete).
113g
unsalted butter, room temperature
200g
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
180g
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
1 stick (1/2 cup)
unsalted butter, room temperature
1 cup
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
1 ½ cups
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
Step 6 of 7
Once the unit is preheated, slide the bake tray into Level 1 and close the door to start cooking.
113g
unsalted butter, room temperature
200g
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
180g
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
1 stick (1/2 cup)
unsalted butter, room temperature
1 cup
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
1 ½ cups
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
Step 7 of 7
When cooking is complete, remove bake tray and transfer the 8×8 pan to a cooling rack. Allow blondie to cool for at least 20 minutes before cutting and serving.
113g
unsalted butter, room temperature
200g
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
180g
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
1 stick (1/2 cup)
unsalted butter, room temperature
1 cup
light brown sugar, packed
1
large egg
1 tablespoon
vanilla extract
1 ½ cups
all-purpose flour
1/2 teaspoon
baking powder
3/4 teaspoon
kosher salt
1/2 cup
candy coated chocolate pieces (plus extra for topping)
