Butterfinger Blondies: My New Favorite Sweet-Salty Snack!

/ Monday, February 4, 2013







So this is what a Tater Tot hangover feels like. Excuse me while I chug 7 glasses of water! Good morning, lovely friends! And happy Monday. How was your Super Bowl weekend?

I made these Butterfinger Blondies for our football get-together and they were quite the hit, so I figured I'd share the recipe with you. These blondies are buttery and chewy, with flecks of crunchy Butterfinger bits through out. They're kind of the ultimate sweet-and-salty treat! Here's how you make 'em...





BUTTERFINGER BLONDIES
SERVES: 9

1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 sticks unsalted butter, at room temperature
1 1/2 cups packed light brown sugar
2 eggs
2 teaspoons vanilla extract
2 cups chopped Butterfinger candy bars (about 4 large bars)

1. Preheat the oven to 350. Line a 9-inch-square baking dish with parchment and spray with cooking spray. Whisk the flour, baking soda and salt in a bowl.
2. Beat the butter and brown sugar in a bowl with a mixer on medium-high until fluffy, about 3 minutes. Add the eggs, one at a time, beating after each addition. Beat in the vanilla.
3. Turn off the mixer. Add the flour mixture and return the mixer to medium speed until just combined. Beat in 11/2 cups chopped Butterfingers. Spread batter into prepared pan (it will be thick) and sprinkle with remaining 1/2 cup chopped Butterfingers. Bake about 30 minutes or until golden and mostly set (it's okay if the centers a little giggly, that will solidify when cool and give the Blondies a super gooey, chewy texture). Cool in the pan on a wire rack. Remove from the pan using the parchment, transfer to a cutting board and cut into squares.


Note: I didn't have time but I bet these would be even better drizzled with melted chocolate. Try adding once blondies have cooled in the pan but before you cut into squares!




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