How to Make Perfect Blondies — Big Game Sweets

by in Events, Recipes, January 26th, 2014

How to Make Perfect Blondies
For some, the big game next Sunday is all about the Seahawks and the Broncos. For others, who wins the football matchup is secondary to what’s on the game-day menu. While football-watching favorites like Buffalo wings and multi-layer dips are best made the day of the game, we like to zone in on make-ahead desserts. All that spicy, salty game-day food needs to be balanced out with sweet treats, and these hand-held blondies are sure-fire crowd-pleasers that take just 30 minutes to prepare. Even the die-hard chocolate fans at your party won’t be able to resist them.

Check out our step-by-step how-to for touchdown-worthy blondies.

Blondie IngredientsIngredients: These chewy blondies are made with a classic combination of butter, brown sugar, eggs, vanilla, flour, baking powder and salt. Add in your choice of chocolate, butterscotch or white chocolate chips to take them over the top.

Greased PanBaking Prep: To ensure that your blondies come out in perfect squares and don’t stick, butter and flour your baking pan.

Blondie PrepCombine the Ingredients: In a small saucepan, melt the butter. Put the light brown sugar in a large bowl, add the butter and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder and salt. Add the flour mixture to the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter.

Ready for the Oven: Transfer the batter to the prepared pan. Bake until lightly browned and a toothpick inserted in the center comes out clean, about 20 minutes.

Cool, Cut and Serve: Cool the blondies in the pan slightly before inverting them onto a rack. Once completely cooled, cut into eight squares and serve.

Check out more recipes for sweets, appetizers, drinks and main dishes for your big-game bash.

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Comments (1)

  1. Ellen says:

    please advise, there are no measurements.

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