Butterfinger Blondies
16 February 2012
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Have I mentioned that I have a sweet tooth? I think it would be more accurate to say that I have a few dozen sweet teeth. I just can’t get enough of baking yummy treats, and Pinterest has introduced me to some of the most delicious sweets imaginable.
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This week’s treat is a recipe that I found from Six Sister’s Stuff for Butterfinger Blondies. As usual, I have modified the recipe slightly (sometimes I modify for taste, but most often I modify because of what I do or don’t have available in my kitchen).
| Butterfinger Blondies |
Recipe type: Dessert
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
These are part brownie, part cookie bar, and completely delicious!
Ingredients
- 1 cup butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- 2 1/2 cups all purpose flour
- 1 tsp baking soda
- 1 tsp coarse sea salt
- 1 1/2 cups coarsely chopped Butterfinger Bars
- Butterfinger frosting
- 1/2 cup butter (1 stick), softened
- 1/2 cup shortening
- 3 cups powdered sugar
- 1/2 cup chopped Butterfinger Bars
Instructions
Blondies
- Preheat oven to 350°
- Cream butter and sugars in mixing bowl.
- Add the vanilla and eggs and mix.
- Add your dry ingredients (flour, salt and baking soda) until just combined.
- Stir in your chopped Butterfinger.
- Spread in a 9×13 baking dish and bake for 25 minutes until center is just set.
- Cool completely before adding frosting.
Butterfinger Frosting
- Cream the butter and shortening together with a hand mixer until smooth.
- Gradually add the powdered sugar on low speed. Turn speed to medium and mix until smooth.
- Stir in 1/2 cup chopped Butterfinger. (I reserved a little bit to sprinkle on top)
- Spread on your cooled blondies and enjoy!
Notes
The original recipe called for 2 cups chopped Butterfinger bars in the blondie (16 fun sized bars), but I had only purchased 16 bars total….and my husband got into 3 of them before I was able to bake these. I think the 1 1/2 cups in the blondies was perfect.
© 2012, Lolli. All rights reserved.
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