During my Happy Endings Bakeshop days, I used to brainstorm treat ideas that would differ from what you normally saw in bakeries or grocery stores. Cookie butter was becoming more popular at the time and I didn’t want all three treat flavors to have a chocolate brownie. So, I was determined to create a blondie recipe that would be as decadent as it’s brownie counterpart, but light and wouldn’t tire your tastebuds.
That was the month I had 100 orders. It had to taste really good!
COOKIE BUTTER BLONDIE
INGREDIENTS (makes one 9×9 pan, cook time 30 – 45 minutes)
- 1 cup brown sugar
- 1 1/2 sticks unsalted butter
- 1/4 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 3/4 cup cookie butter
- 2 cups all purpose flour
- 1 tsp salt
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup chocolate chips (optional)
PREPARATION
- Preheat oven to 350°F and line your baking pan. This will make for an easy release.
- In a mixing bowl, cream your room temperature butter and sugars for about 5 minutes. We’ve been through this before…
- Add eggs and vanilla extract. Mix until well blended. About 30 seconds.
- Add cookie butter and mix for another 30 seconds.
- Add flour, salt, baking powder, baking soda, and mix until the flour disappears.
- Fold chocolate chips into your batter if you choose to add them.
- Cover with foil and bake for 25 minutes. Remove foil for the next 5 – 10 minutes until edges are golden brown and toothpick comes out clean.
- Let cool, remove from pan, and cut into squares.
I feel like my directions are all the same when it comes to desserts. It really is a formula when it comes to baking. Use the same technique, get the same results…at least most of the time anyway.
We couldn’t stop eating these and I had to convince my parents to come over for dinner just so I could give the container to them to take to work. I really need to post more savory items. I’m working on a few healthier food posts because homie needs to get a serious grip on the sugar intake!
More Than A Craving 