Wednesday, September 21, 2011

Best Blondies EVER!!

Who said that you have to be blonde to enjoy a “BLONDIE”?? Well, this brunette has a pretty YUMMY recipe that I’m sure you’ll love. This has been my "go to" recipe for over a year now, and I'm still crazy for it. Add in mixes can create a whole new taste, I prefer them with NUTELLA, but that’s just me, I listed several choices below… regardless of the add in, they are D-licious!

Here’s what you’ll need:

1 1/2 sticks butter
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup light brown sugar
1/2 cup dark brown sugar
2 eggs
1 teaspoon vanilla extract

*Nutella – optional

Preheat oven to 350 degrees F. Line an 8x8 baking dish with parchment paper (makes removing easier)

Melt the butter in a medium saucepan over medium heat; add both sugars and whisk until combined and sugar is melted, about 5 minutes. Remove from heat and set aside to cool slightly.

Meanwhile, whisk together the flour, baking powder and salt in a medium bowl.

Next, in a large bowl, whisk together the eggs and vanilla extract until combined. Slowly drizzle in the butter and sugar while whisking constantly. Then add the flour and whisk until just incorporated.

*Now, at this point you could fold in your favorite add-ins: chocolate chips, milk chocolate chunks, nuts, M&M's, etc..

*To make Nutella Swirl Blondies: Pour the batter into the prepared dish, then drop spoonfuls of Nutella over the surface. (I did probably 9-10 spoonfuls) Swirl the batter in the pan making “S” shapes with a butter knife.

*Other optional add-ins and drop-ins? You could swirl in peanut butter or caramel. Or you could make a batch of cookie dough (my favorite would be peanut butter cookie dough or double chocolate chip cookie dough) and press chunks of cookie dough down into the batter. The options are limitless! :)

Bake for 25-30 minutes or until the top cracks slightly and is firm to the touch and a toothpick inserted into the center comes out with moist pieces clinging to it. Remove to a wire rack and let cool completely. Or until you can’t stand it anymore and have to dig in!

Recipe courtesy of:

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