Thursday, March 3, 2011

Everything but the Kitchen Sink Blondies



Hi everyone, I hope you all enjoyed the chocogasm cake from yesterday.  Its a very sweet treat.  Going along with my sweets theme I came across these blondies while surfing YouTube videos for recipes for Christmas.  I was trying to find something different and even though blondies by themselves are not very different or interesting, this recipe from Atticus9799 on youtube struck a cord with me.  I tried making them and I didn't take a picture of them because I wasn't sure exactly how they would come out, since I cannot cook a brownie to save my life I knew that blondies were not going to be any better.  However I was wrong, they turned out wonderful, they were chewy, sticky and gooey bits of heaven and I gave them out as gifts to my family and they loved them.  Now I am kicking myself in the hind for not taking a picture of them for you.  I am going to share the recipe with you though and if you get a chance check out Noreen's videos on you tube.  I get a lot of recipe ideas from watching her videos.  So here we go!


Ingredients:


2 sticks of softened butter
1 cup of sugar
2 eggs
2 teaspoons of vanilla
1 cup of packed brown sugar
2  1/2 cups of flour
1 1/2 teaspoons of baking soda
1 teaspoon of salt
1 cup of white chocolate chips
1 cup of caramel bites
1 cup of walnuts (optional)
1 cup of chocolate chips


Instructions:


Preheat your oven to 350, grab a large mixing bowl and cream the butter and sugars together.  One at a time mix in your eggs and add the vanilla.  From there slowly add in all the dry ingredients.  When it just comes together add in the nuts, chocolate chips, white chocolate chips and caramel bites.  Mix it all up and put it in a greased cake pan.  You will have to use a cake pan because this recipe makes a lot and anything smaller will be awful to try to clean out of your oven.  Bake for about 20-30 minutes depending how done you want this.  I like it gooey so I bring it out when the center has a little bit of jiggle to it.  If you like a less chewy and gooey blondie keep it in there longer.  I recommend lining your cake pan with parchment paper instead of greasing it though because its easier to lift out and cut up and than trying to dig into your pans trying to get this sticky yummyness out of the pan.    I hope you love this as much as we all did live, laugh and love everyone!

2 comments:

  1. love blondies and these sound just decadent and amazing. thanks for sharing!
    -meg
    @ http://clutzycooking.blogspot.com/

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  2. Your welcome I hope you love them as much as my family does. Thanks again for the comments its very appreciated.

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