Tag Archives: blondies

strawberry cake batter blondies

14 Sep

This is a recipe I’ve had pinned for some time! I finally remembered to buy the strawberry cake mix! These came out super yummy. The original recipe had a white chocolate drizzle which I left out and really didn’t miss. These didn’t last long here!


strawberry cake batter blondies
adapted from tarheeltastebud

1 box strawberry cake mix
1/4 cup oil
1 egg
1/3-1/2 cup milk
3/4 cup white chocolate chips

Preheat oven to 350 degrees F. Spray an 8×8 inch baking pan with nonstick spray. Set aside.
Combine first four ingredients in a large bowl. Add the milk slowly. You want the cake batter to be as dense & thick possible. Mix in the white chocolate chips.
Pour the batter into the prepared baking pan and bake for 30-40 minutes until edges are just turning brown.
Allow to cool for at least 30 minutes so the center sets.

Banana Biscoff White Chocolate Chip Blondies

20 Jul

Omg these were delicious! I had some bananas that needed to be baked :). And some crunchy biscoff spread in the pantry… After some googling I found this recipe. Yum yum and triple yum!


Banana Biscoff White Chocolate Chip Blondies
adapted from buttercreamchantilly

Ingredients :
– 1 cup ripe mashed bananas (about 2 medium)
– 1/2 cup white chocolate chips
– 1/4 cup caramel bits
– 1 cup All-Purpose Flour
– 1/4 tsp salt
– 1 large egg
– 1/2 stick of butter , melted
– 1 tsp pure vanilla extract
– 1/2 cup light brown sugar
– 1 cup Biscoff spread

Steps :
– Preheat the oven to 350°F. Spray an 8×8 inch pan.
– In a bowl mash the bananas (using a fork or a potato masher) and mix it with the vanilla extract. Set aside.
– Melt the cubed butter in a saucepan over low heat or in a microwave. Set aside to cool.
– Sift and whisk together the flour and salt. Set aside.
– Beat the melted butter and sugar together. Add egg, Biscoff spread and mashed bananas; beat several minutes, until the mixture is smooth Add flour, a third at a time.
– Stir in the white chocolate chips.
– Transfer the batter to the prepared pan, spreading the batter evenly to the edges of the pan. ; smooth top.
– Bake for 25 / 30 minutes or until the top is golden and the edges are slightly browned and a toothpick comes out clean.
– Remove blondies from oven and place them on a wire rack to cool completely.

Thanksgiving dessert recipe #2

2 Dec

Wow these were super delicious!! Chewy, caramelly, tasty goodness… These were devoured!


Salted Caramel Blondies
adapted from newlywedandnewlycooking

1 1/2 cups firmly packed light brown sugar
1 cup (2 sticks) unsalted butter, melted
2 1/4 cups all purpose flour
3/4 tsp baking soda
1 tsp salt, divided
2 large eggs
1 tsp vanilla extract
1 mat fleur del sel caramel sauce (tjs)

Preheat oven to 375. Spray a glass 9×13 dish with cooking spray.
Pour sugar into a large bowl. Add melted butter and stir until smooth. Cool to room temperature.
Whisk together flour, baking soda, and 1/2 tsp salt. Set aside.
Beat eggs and vanilla into the sugar/butter mixture. Add the flour mixture a bit at a time and mix until a smooth, thick batter forms.
Spread half the batter in the bottom of the baking dish. Bake for 12-14 minutes, or until batter starts to firm. Remove from oven.
Drizzle caramel sauce evenly over the top. Sprinkle other 1/2 tsp of salt over the top. Carefully drop spoonfuls of remaining batter over the caramel, smoothing it out as best you can. Top with an additional sprinkle of salt, if desired. Return to oven, bake an additional 12-14 minutes.
Let cool before slicing and serving.

apple cinnamon blondies

4 Oct

We went apple picking two weekends ago. Apple picking means apple desserts! Yum! We picked 12lbs of apples. We should have picked more! I think we have 3 apples left! This recipe was delicious! Soooo good! Will definitely be making it again! So moist and tasty!


apple cinnamon blondies
adapted from keepitsweetdesserts

1 1/2 cups packed light brown sugar
1/2 cup (1 stick) unsalted butter
1 1/4 cups all-purpose flour
1 teaspoon table salt
1/2 teaspoon cinnamon
1/2 teaspoon baking powder
2 extra large eggs at room temperature
1 teaspoon vanilla extract
1 1/2 cups chopped apple (I used 2 apples)

Pre-heat oven to 350; spray an 11-inch tart pan with non-stick cooking spray and set aside.
Melt butter and brown sugar in a heavy duty saucepan over medium heat stirring constantly; remove from heat and set aside.
In a medium bowl, whisk together flour, salt, cinnamon and baking powder. In a separate large bowl, whisk eggs and vanilla; add melted butter and sugar mixture and whisk until combined. Slowly whisk in dry ingredients just until combined. Fold in chopped apples.
Pour batter into prepared baking pan and bake in oven for 25-30 minutes or until a knife comes out clean from center
Allow to cool; when ready to cut, separate pan by carefully running a knife around the edges of the blondies and then pushing up from the center of the bottom of the pan; slice blondies evenly into triangles and enjoy.

ooey gooey caramel pumpkin blondies

11 Nov


it was time for another dessert – we go through a lot of dessert in this house 🙂   at first bite i wasn’t a fan   you couldn’t really taste any chocolate and the pumpkin was a little too strong for me.  however the husband ate 3/4 of the 9×13 pan… i guess i ate the other quarter 🙂  it grew on me a little, but i still couldn’t taste any chocolate.   i had bought these caramel bits awhile ago and forgotten about them – but they came in handy here  no unwrapping!



Ooey Gooey Caramel Pumpkin Blondies

adapted from lauren’s latest
For the Blondies-
3/4 cup butter, softened
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 cup pumpkin puree
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 3/4 cup all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt

For the Filling-
1/2 cup chopped walnuts (left out)
1/4 cup semi sweet chocolate chips
1 – 14 oz. package caramels, unwrapped (used an 11oz bag of caramel bits)
1/4 cup heavy cream (used light cream)

Preheat oven to 350 degrees. Lightly grease 9×13 pan with non stick cooking spray and set aside.

In large bowl, cream butter and sugar until light and fluffy. Stir in eggs, vanilla and pumpkin until combined. Slowly incorporate remaining ingredients into batter. Scrape sides and mix again briefly to ensure a smooth batter. Spread about 2/3 batter into prepared pan evenly. Sprinkle nuts and chocolate chips over top.

Place caramels and cream into a heat-proof bowl. Microwave on high until caramel is smooth and completely melted, being sure to stir every 20 seconds.

Pour melted caramel over chocolate and nuts. Spread around evenly with a butter knife or spoon. Place dollops of remaining batter overtop of the caramel layer. Spread those dollops out to try and get a smooth layer of batter over top. {It’s fine if some of the caramel layer is peeking through.}

Bake for 25 minutes or until edges are golden and toothpick comes out clean when inserted. {It might come out with a little caramel on it which is fine. You don’t want batter on the toothpick.}

Cool completely before serving. Or be prepared to get a whole lot of oozing caramel if you serve it warm.

Serve with vanilla ice cream of whipped cream.

candy corn blondies

25 Oct


this dessert did not last 24 hours in our house.  it was sickeningly sweet almost too sweet and that was without the frosting in the recipe.  but that did not stop the husband from devouring it… guess he had a sweet tooth.



Candy Corn Blondies

from kristins kNook

makes an 8×8 pan

1 box white or yellow cake mix
1 egg
1/4 cup oil
up to 1/2 cup of milk (however much you need to make it into a thick batter)
1 cup of candy corn

Stir everything together in a mixing bowl.  Spray an 8×8 pan with nonstick spray.  Spread the batter into the pan.  Bake at 350 degrees for about 30 minutes.  A little more, a little less depending on when the top gets golden brown.

Let cool completely (even refrigerate overnight), and then spread the top with 1 1/2 cups of buttercream.

After I frosted the blondies, I stored them in the fridge.

Makes 2 1/2 cups

5 T. softened butter
3-4 cups powdered sugar
1 t. vanilla extract
2-3 T. milk

Cream the butter, vanilla, and milk together.  Slowly incorporate the sugar.  If you need more or less, feel free to adjust.  Your desired consistency is what you’re going for here.  Refrigerate any leftovers.