Wednesday, May 28, 2014


Hi, I know I've been a little bit absent for a while now. Sorry, things have been really busy at our house. This is a recipe that I've done before, but I wasn't completely happy with it. I got it from the Six Sisters Stuff cookbook, but I adapted it a little bit and the results were greasy. So, back to the drawing board I went. I took out quite a bit of butter and it was tons better. When I made it this time, I used some leftover Easter candy chopped up, and they were amazing. Can't wait to try it with Cinnamon Chips and White Chocolate!

Adapted from Six Sisters Stuff

6 tablespoons butter
1 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla
1/4 teaspoon Kosher salt
1 1/4 cup all purpose flour
1 1/4 cup chopped Easter chocolate (or whatever you'd like to substitute!)

Preheat oven to 350 degrees. Spray an 8 x 8 inch pan with nonstick cooking spray. The recipe says to line the pan also with parchment paper. I did, but I think that's just to turn them out of the pan to cut them. If you're okay with cutting them in the pan, you can skip the parchment.

Melt butter in a microwave safe bowl. Let the butter cool, you want it to be barely warm.

In a large bowl, combine the butter and sugars. I just stirred with a wooden spoon until it looked like they were no longer grainy. Next, stir in the egg, vanilla and salt with the wooden spoon. Lastly add the flour and chocolate until just blended.

Pour the batter into your prepared pan, smooth top with a spatula. Sprinkle extra candy on the top if you want to. If you want the blondies to be slightly gooey then bake them for 25 minutes, or you can always bake for 30 minutes to have them be firmer. Let cool, I used the fridge for a couple of hours, then slice into squares.

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