Double Chocolate Blondies

Double Chocolate Blondies

These Double Chocolate Blondies are delicious in any season. 

Double Chocolate Blondies
Serves: 24
 
Ingredients
  • 1½ cups firmly packed light brown sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • 1¼ teaspoons vanilla extract
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup milk chocolate morsels
  • 1 (4-ounce) bar premium white chocolate baking bar, chopped, divided
Instructions
  1. Preheat oven to 350°.
  2. Line a 13×9-inch baking pan with foil, allowing excess foil to hang over sides of pan to use as handles. Spray foil with cooking spray.
  3. In a large mixing bowl, combine brown sugar and butter. Beat at high speed with a mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract, beating until incorporated.
  4. In a medium bowl, combine flour, baking powder, and salt, whisking well. Add to butter mixture, beating until just combined. Add milk chocolate morsels and 2 ounces chopped white chocolate, stirring until incorporated. Spread batter into prepared baking pan.
  5. Bake until edges are golden brown and a wooden pick inserted in the center comes out clean, 18 to 20 minutes. Let cool completely in pan.
  6. Using foil handles, lift blondie from pan. Remove foil, and place blondie on a cutting surface.
  7. Melt remaining 2 ounces white chocolate according to package directions. Place melted white chocolate in a piping bag; cut off a very small amount of piping bag tip. Drizzle melted white chocolate over blondie. Let white chocolate set until firm.
  8. Cut blondie into 24 squares.
  9. Store at room temperature in an airtight container with layers separated by wax paper for up to 3 days.

 

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