If you don’t have a sweet tooth already, you will after this dessert. Our new Cookie Butter Blondie is the perfect combination of sweet and salty. Don’t live near a Bravo or can’t make it to the restaurant? You can still make this dish at home.
Yield: 12 blondies
1/4 cup unsalted butter, melted and slightly cooled
1/4 cup cookie butter, melted and slightly cooled
1 cup light brown sugar, packed
1 large egg, at room temperature
1 egg yolk, at room temperature
1 tsp vanilla extract
1/4 tsp cinnamon
1/4 tsp kosher salt
1 cup all-purpose flour
1/4 cup white chocolate chips (can substitute chocolate chips, butterscotch chips, nuts, etc.)
- Preheat oven to 350°F and line an 8-inch square baking pan with parchment paper. Combine melted butter, cookie butter, brown sugar, egg, egg yolk, vanilla, cinnamon and salt in a medium bowl. Whisk until smooth. Fold in flour just until incorporated, then fold in white chocolate chips. Scrape batter into prepared pan and use a piece of parchment paper lightly coated with nonstick spray to press evenly into pan. Note: the batter will be very thick.
- Bake for 20 minutes, until top is set, edges are golden, and a toothpick inserted in the center comes out clean or with a few crumbs attached. Cool completely in pan on a wire rack. Just before cutting, chill in the freezer for 10 minutes; the blondies are very gooey and this will help to cut them easier. Carefully lift parchment to remove bars from pan and place on a cutting board. Remove the parchment and cut 4 rows of 3 with a sharp knife yielding 12 squares.
- Serve blondies at room temperature or warm in the microwave for 20 seconds and serve with ice-cream. Store blondies in an airtight container for up to 3 days. (If they last that long!)
If your batch doesn’t look like the picture, don’t worry, there’s always #pinterestfails. (If you don’t know what this is, look it up. You can thank us later.)