Blondies are more fun: Recipes for a tasty dessert

By Susan McClanahan

Blondes may have more fun, but in this case, blondies can be quite fun to make and eat. The basic mixture of brown sugar and butter with a few basic baking ingredients makes the blondie base, but then the sky is the limit as to what ingredients you can add to it. Blondies are delicious served plain or with ice cream or a side of fruit salad. However you choose to serve them, I'm certain they will be very popular and quickly consumed.

Today, I am sharing several blondie possibilities for you to explore. But as always, I hope you'll be creative and make up your own favorite combination. Let me know what you come up with!

White Chocolate Cranberry Blondies

These white chocolate cranberry blondies are such a fun twist on regular blondies.

• 1/2 cup butter, melted
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup flour
• 1 cup white chocolate chips
• 1 cup dried cranberries

Preheat oven to 350 degrees. Cream together butter and brown sugar. Add in the egg and vanilla and mix until combined. Add in the baking powder, baking soda, salt, flour, white chocolate chips, and cranberries.

Pour into a greased 9 x 13-inch pan. Bake for 15-20 minutes, until the edges are golden brown. Allow to cool before cutting to serve.

Loaded Blondie Bars

This recipe makes a soft and chewy blonde brownie loaded with chocolate chips, white chips, and macadamia nuts. See notes at the end of the recipe for optional add-ins to change up the flavors.

• 1/2 cup butter, softened
• 1 cup brown sugar
• 3/4 cup sugar
• 2 eggs
• 2 teaspoons vanilla
• 1-1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk chocolate chips
• 1 cup white chocolate baking chips
• 3/4 cup macadamia nuts, chopped

Heat oven to 350 degrees.

In a large mixing bowl cream butter, brown sugar and sugar until light and fluffy. Add in eggs and vanilla and beat well. Gradually add in flour, baking powder, and salt and mix well. Fold in chocolate chips, white chips, and macadamia nuts.

Pour into a greased 9 x 13-inch pan and spread out evenly. Bake for 25 to 30 minutes. Should be golden brown. Cool and cut into bars.

What makes these blondies loaded? For this recipe, we loaded these blonde brownies with macadamia nuts, white chocolate chips, and milk chocolate chips. You can use as much or as little of the mix-ins as you want, or switch them out to make them your own.

Other mix-ins you could add to these blondies: toffee bits, walnuts, butterscotch chips, Craisins, M&M's, peanut butter chips, Reese's Pieces, Reese's Mini Peanut Butter cups, coconut, almost any chocolate candy cut up into small pieces, etc.

Maple Butter Blondies

• 1/3 cup butter, melted
• 1 cup brown sugar, packed
• 1 large egg, beaten
• 1 tablespoon vanilla
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup flour
• 2/3 cup white chocolate chips
• 1/3 cup pecans, chopped

For the maple butter sauce:

• 3/4 cup maple syrup
• 1/2 cup butter
• 3/4 cup brown sugar
• 8 ounces cream cheese, softened to room temperature
• 1/4 cup pecans, chopped

Heat oven to 350 degrees.

In a large bowl mix together butter, brown sugar, egg, and vanilla. Then stir in baking powder, baking soda, salt and flour until well blended. Fold in the white chocolate chips and chopped nuts.

Pour the thick batter into a greased 9x9-inch pan. Bake for 20 to 25 minutes.

While the blondies are baking, prepare the maple butter sauce. In a medium saucepan combine the maple syrup and butter. Cook over low heat until butter is melted. Add brown sugar and softened cream cheese, stirring constantly until cream cheese has melted.

After the blondies are done baking, cut into squares. Top with a scoop of vanilla ice cream and drizzle maple butter sauce over all. Top with additional chopped pecans.

Peanut Butter Oatmeal Breakfast Blondies

• 1/3 cup peanut butter
• 1/3 cup brown sugar
• 2-1/2 tablespoon butter
• 1 large egg
• 1/2 teaspoon vanilla
• 1 cup very ripe banana, mashed (about 1 large banana)
• 1/3 cup all-purpose flour
• 1/4 teaspoon baking soda
• 2/3 cup old fashioned rolled oats
• 2 tablespoon wheat germ

Preheat oven to 350 degrees. Line an 8x8- or 9x9-inch pan with parchment paper, allowing enough to paper to overhang on the sides to grasp and remove bars from pan.

In a mixing bowl, beat peanut butter, brown sugar, and butter until smooth and fluffy. I find an electric mixer works best for this. Add the egg and vanilla, stir until combined.

Stir in the banana. Add the oats, flour, wheat germ and baking soda until completely combined. Spread in prepared pan. Bake 20 to 22 minutes until set and lightly browned. Do not over-bake.

Remove from oven and cool 20 minutes in pan before cutting into bars.

Package individually in zip-top bags for easy breakfasts or snacks. Store on countertop 3 to 4 day or in refrigerator 7 to 8 days.

Banana Bread Blondies with Quick Caramel Frosting

This recipe is moist, dense, soft, and tender. A perfect banana blondie for a delightful treat.

For the banana bondie:

• 1-1/2 cup granulated sugar
• 1 cup sour cream
• 1/2 cup room temperature butter
• 2 room temperature large eggs
• 1 cup ripe banana mashed, about 1 large banana
• 2 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon salt
• 3/4 cup chopped pecans

For the caramel frosting:

• 1 cup light brown sugar packed
• 1/2 cup heavy whipping cream, not whipped
• 1/2 cup butter
• 1 teaspoon vanilla extract
• 2-1/2 cup sifted powdered sugar

Heat oven to 350 degrees. Grease and flour a 15x10x1-inch inch jelly roll pan.

In a large bowl, beat together sugar, sour cream, butter, and eggs until creamy. Blend in bananas and vanilla extract. Add flour, baking soda, and salt. Blend for 1 minute. Stir in pecans.

Evenly spread the batter on the prepared pan. Bake 18 to 20 minutes. Remove from oven and cool on a wire rack.

For the Caramel Frosting: On medium heat, bring the sugar, butter, and whipping cream to a boil. Boil 1 minutes exactly. Remove the pan from the heat and whisk in vanilla extract. Slowly whisk in powdered sugar and whisk for 3 to 5 minutes to thicken. Immediately pour over cake. Quickly spread evenly. Allow to cool. Cut and serve.

Store in an airtight container on the counter for 2 days or refrigerated 3 to 5 days.

White Chocolate Macadamia Nut Blondies

• 2 sticks unsalted butter, at room temperature
• 1-1/2 cups light brown sugar
• 2 eggs
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 2 cups white chocolate chips
• 1 cup macadamia nuts, chopped
• Melted white chocolate to drizzle on top, optional (melt 1 cup of white chocolate chips in the microwave)

Preheat the oven to 350 degrees.

Place the butter and the brown sugar in a bowl and cream together on medium speed until a smooth batter is formed. While the machine is running, add the eggs and vanilla extract, until incorporated into the batter.

Sift together 3 cups flour and baking powder. Slowly add the flour mixture to the batter and mix on low speed until a dough is formed. Very gently fold the chips and nuts into the dough.

Once the dough is all blended, grease a 9 x 13-inch pan with non-stick cooking spray and dust with about 1 tablespoon of flour. Pour the batter into the pan and place in the preheated oven. Bake for 25 to 30 minutes, or until set yet still moist. Do not over bake.

Once cooled, drizzle with melted white chocolate, if you choose. Keep tightly covered to preserve moisture.

Peanut Butter Cup Blondies

• 1/2 cup shortening
• 1/2 cup butter
• 1/2 cup packed brown sugar
• 3/4 cup granulated sugar
• 1 cup peanut butter (flavored peanut butter may be added if it pairs well with the minis)
• 2 large eggs
• 1-1/2 cup all purpose flour
• 2 teaspoon baking soda
• 1 teaspoon salt
• 1 cup quick cooking oats
• 2 cups Reese's minis, or even amounts of M&Ms, Rolos, chopped candy bars, or other candy of your choice

Preheat oven to 350 degrees. Spray a 9x13-inch pan with non-stick spray or line with waxed paper or foil leaving edges over-hanging.

In the bowl of a mixer, cream shortening, butter, brown sugar, granulated sugar, and peanut butter until smooth. Beat in eggs one at a time.

In another bowl, combine flour, soda and salt. Stir into creamed mixture. Mix in oats until just combined.

Spread into a well-greased 9x13-inch pan. A light-colored metal or glass pan is preferred. Bake 20 to 22 minutes at 350 degrees. Remove and cool on a wire rack.

Notes: If you plan to take the bars somewhere and need pretty cut bars, leave the edges of the foil or waxed paper over-hanging. Use this over-hang as handles to remove the bars when cool. For clean-cut bars, don't cut until cold. Better still is to refrigerate and cut while they're still cold. You Substitute even amounts of M&Ms, Rolos, chopped candy bars, or other candy of your choice for the minis.

Twix Blondies

• 3/4 cup butter, melted
• 2 cups light brown sugar
• 3 eggs
• 2 teaspoons vanilla
• 2 teaspoons baking powder
• 1 teaspoon flaked or coarse sea salt
• 2-1/2 cup all purpose flour
• 30 mini Twix bars, coarsely chopped
• 1 cup semisweet chocolate chips
• Additional flaked sea salt, for sprinkling

Preheat oven to 350 degrees. Line a 9×13-inch baking pan with foil and coat with nonstick spray. Set aside.

In the bowl of your stand mixer fitted with the paddle attachment combine the butter and brown sugar on low speed. Add in the eggs, vanilla, baking powder and salt and mix until smooth. With the mixer still on low add the flour and mix until just combined. Stir in the Twix and chocolate chips until evenly incorporated.

Spread batter into prepared pan and bake 25-30 minutes until the edges are set and the center is almost set.

Be sure to cool completely before cutting into bars. You may chill first to make the bars cut prettier.

You could also make this recipe without the stand mixer. A bowl and a wooden spoon will work just fine.

Peanut Butter M&M Blondies

• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 cup peanut butter
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1-1/2 cups of M&M's, any color or seasonal colors

Preheat oven to 350 degrees and line an 8x8-inch baking dish with parchment paper or aluminum foil and lightly grease with cooking spray. Set aside

In a large bowl, combine the melted butter and light brown sugar. Mix thoroughly. Add in the egg and vanilla extract. Mix in the peanut butter and make sure all of the wet ingredients are thoroughly mixed. Add in the salt and flour. Then gently mix in 1 cup of M&M's.

Spread the blondie mixture in the baking dish and spread out evenly with a plastic spatula. Sprinkle 1/2 cup of M&M's on top and press into the batter.

Bake for 20-25 minutes or until a tooth pick inserted in the middle comes out clean. Do not overbake.

Banana Nut Blondies With Maple Frosting

• 1/3 cup butter, melted
• 1 cup brown sugar
• 1 egg
• 2 teaspoons vanilla
• 3 ripe bananas, mashed
• 1/2 cup pecans, chopped
• 1 cup flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg

Frosting:

• 1/2 cup butter, softened
• 2 cups powdered sugar
• 1/3 cup maple syrup
• 1/2 teaspoon vanilla
• 1/4 cup pecans, chopped

Preheat oven to 350 degrees. Lightly grease and flour a 9x9-inch baking dish. Set aside.

In a mixing bowl combine the melted butter, brown sugar, egg, vanilla, bananas, and 1/2 cup pecans. Then add in the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until combined. The batter will be thick. Spread into the prepared pan.

Bake for about 35 minutes or until a toothpick inserted comes out clean. Cool completely.

For the frosting, mix together the softened butter, powdered sugar, syrup, and vanilla. Mix until smooth and creamy. Spread over the cooled blondies. Sprinkle with chopped pecans.

Easy Snickerdoodle Blondies

• 2-2/3 cups flour
• 2 teaspoons baking powder
• 2 cups packed brown sugar
• 1 cup salted butter, room temperature
• 2 eggs
• 1 tablespoon vanilla

Cinnamon topping:

• 2 tablespoons white sugar
• 2 teaspoons ground cinnamon

Combine the butter, eggs, brown sugar, and vanilla in the bowl of a stand mixer. Add in the dry ingredients (flour and baking powder). Mix to combine. Spread in a greased 9x13 inch pan. The batter will be thick almost like a cookie mixture.

Combine the cinnamon topping ingredients and sprinkle over the top.

Bake at 350 degrees for 25-30 minutes or until top springs back when pressed. Once it cools, it will harden more. Do not overbake.

Fluffernutter Chocolate Chip Blondies

• 1 cup (2 sticks) unsalted butter, softened
• 3/4 cup creamy peanut butter
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1/2 teaspoon salt
• 1 teaspoon baking soda
• 2-1/4 cups flour
• 2 cups semi-sweet chocolate chips
• 1-1/2 cups mini marshmallows

Preheat oven to 350 degrees. Line a 9x13-inch baking pan with foil, leaving enough room to hang over the edges. Spray lightly with cooking spray.

In a mixing bowl, cream together the butter, peanut butter, and sugars. Add the eggs, one at a time, mixing between each addition. Add salt and baking soda and mix again. Add flour, mixing until just incorporated. Stir in chips and marshmallows. Spread into the prepared pan.

Bake on the center rack for 20-23 minutes or until golden and edges start to pull away from the sides of the pan. It will be slightly jiggly from the marshmallows, but will set up as it cools. Do not overbake.

Allow to cool completely (it will be hard to wait, but I promise it's worth it!) before cutting.

Oatmeal Scotchie Blondies

Your favorite cookie in a delicious blondie bar! These will bring back childhood memories of the popular oatmeal Scotchie cookies.

• 1 cup butter, softened
• 1-1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 cups brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 cups quick oats
• 2 cups butterscotch chips

Preheat oven to 350 degrees and spray a 9x13-inch pan with cooking spray.

In a large bowl, beat together butter and brown sugar until smooth. Add in eggs and vanilla and mix until smooth. In a separate bowl mix flour, baking powder, oats, salt and cinnamon with a whisk until combined. Then slowly stir in flour mixture with wet mixture. Stir in butterscotch chips last.

Spread mixture in 9 x 13-inch pan and bake for 16-22 minutes or until the top becomes a light golden brown.

Cookies And Cream Oreo Blondies

Everyone loves a delicious blondie. These are loaded with Oreo cookies and the delicious flavor of cookies and cream.

• 1 cup butter softened
• 1 cup brown sugar
• 1/2 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 (3.4 ounce) box instant vanilla pudding
• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• 1 cup chocolate chips, milk or semi sweet
• 1 cup white chocolate chips
• 16 regular or double stuff Oreo cookies, broken into pieces

In a large bowl cream together butter, brown sugar and sugar. Then add eggs and vanilla. Stir until well blended. Add in dry pudding mix and stir together until light and fluffy. Then add the flour, baking soda, baking powder, and salt until it is mixed in well. Gently fold in the chocolate chips, white chips, and Oreo pieces.

Grease a 9 x 13-inch pan. Shiny metal or glass pan. Pour batter into the pan and bake at 350 degrees for 20 - 22 minutes. You do not want to overbake. Bake until the center is set, but still slightly gooey, as it will firm up during cooling.

Caramel Apple Blondies

• 3/4 cup unsalted butter, melted
• 1-3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1-3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup apple, finely chopped
• 1 cup Kraft caramel baking bits

Preheat oven to 350 degrees. Spray a 13x9-inch pan with non-stick cooking spray.

Add the brown sugar to the melted butter and stir until combined. Add the vanilla and the eggs to the brown sugar mixture. In a separate bowl, mix together the flour, baking soda and salt. Add the flour mixture to the brown sugar mixture and stir until all combined. Fold in the apple and caramel baking bits. Scrape the batter into the baking pan and smooth the top using a knife or spatula (you can use your hands to push the dough all the way to the edges and it was much easier). Bake for about 25-30 minutes, or until a toothpick inserted in the middle of the blondies comes out clean.

Let the blondies cool completely and then cut into large squares.

Easy Cake Batter Blondies

These delicious bars are so easy to make as you start with a packaged cake mix. It's basically a doctored-up cake mix.

• 1 (15.25 ounce) box Funfetti cake mix
• 1/4 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1/2 cup white chocolate chips

Frosting:

• 1/4 cup butter (softened)
• 2 tablespoons milk
• 1 teaspoon vanilla
• 2 cups powdered sugar (more or less depending on how thick/runny you like it)
• 4 drops red or any color food coloring
• 1/2 cup sprinkles, for the top

Preheat oven to 350 degrees. Spray a 9x9-inch glass pan with non-stick cooking spray.

Combine the cake mix, oil, and egg in a large bowl. Add the milk to the bowl slowly, you want the batter to remain as dense as possible. Fold in the rainbow sprinkles and white chocolate chips. Pour batter in pan and spread to the edges.

Bake for 25-30 minutes (they will be a little soft/gooey in the middle- just let them sit for about 20-30 minutes and they will set up). Cool completely.

To make frosting, combine all frosting ingredients together in a bowl and frost cooled bars. If frosting is too thick, add a little more milk.

Note: Yellow cake mix can be used instead of funfetti cake mix. You will need to add 1/4 cup of sprinkles to the mix. Frosting is optional because these taste amazing without frosting.

Chocolate Chip Cheesecake Blondies

For the blondies:

• 1 cup shortening
• 1 cup brown sugar
• 1/2 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1-1/2 cups milk chocolate chips

For the cheesecake filling:

• 2 (8-ounce) packages cream cheese
• 1/4 cup white sugar
• 2 eggs

Preheat the oven to 350 degrees. Grease a 9x13-inch baking dish or pan.

In a large bowl, cream together shortening, brown sugar, and 1/2 cup white sugar. Beat in the 3 eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, and salt; blend into the sugar mixture. Stir in chocolate chips, and set aside.

In a separate bowl, mix together the cream cheese and 1/4 cup white sugar. Mix in the 2 remaining eggs.

Spread 1/2 of chocolate chip dough in the bottom of a greased 9x13-inch pan. Pour cream cheese batter on top of dough. Drop pieces of the remaining chocolate chip batter over filling. Don't worry if there are gaps (the batter will spread). Bake for 45 minutes or until lightly browned on the top.

Let pan cool completely before cutting into bars.

Marshmallow Blondies

This recipe gives a new spin to an old favorite by adding a thick layer of marshmallows; a sweet heavenly cloud of goodness.

For the blondies:

• 1/2 cup butter, melted
• 1 cup packed brown sugar
• 1 egg
• 1 teaspoon vanilla
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1 cup flour
• 1/2 cup peanut butter chips (or you can use butterscotch, milk chocolate, or white chocolate)
• 1 (10-ounce) package miniature marshmallows

For the frosting:

• 1/2 cup margarine or butter, softened
• 1/4 cup milk
• 2 teaspoons vanilla
• 4 cups powdered sugar (more or less depending on how thick/runny you like it)

Preheat oven to 350 degrees.

Cream together butter and brown sugar. Add in the egg and vanilla and mix until combined. Add in the egg, vanilla, baking powder, baking soda, salt, flour and peanut baking chips.

Pour into a greased cookie sheet pan. Bake for 15-20 minutes until the edges are a golden brown.

Remove from oven and cover entire top with package of miniature marshmallows. Return to oven for 3 minutes, until marshmallows are soft and puffy.

Cool and frost with frosting.

Frosting: Mix all frosting ingredients with a hand mixer until smooth. Add more powdered sugar or milk until you reach desired consistency and spread on top of blondies.

Note: You can also these blondies with coconut frosting by substituting the vanilla extract for coconut extract and they tasted great.

Peanut Butter Chocolate Chip Blondies

• 2 cups light brown sugar
• 1/2 cup butter, melted
• 1/2 cup peanut butter
• 2 eggs
• 2 teaspoons vanilla
• 1-3/4 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup peanut butter chips
• 1 cup milk chocolate chips

Additional chocolate chips and peanut butter to drizzle on top of blondies, about 3 tablespoons of each

Preheat oven to 350 degrees and spray a 9x13-inch baking dish with non-stick cooking spray.

In a large bowl, beat brown sugar, butter, and peanut together until creamy and smooth. Mix in eggs and vanilla. Add flour, baking powder, and salt. Fold in chips and spread into baking dish. Blondie dough can sometimes be thick and sticky, so you can spray hands with non-stick cooking spray then use fingers to push the dough to the edges of the pan.

Bake for about 28-32 minutes, it's better to have the blondies to be a little under-done, so you might bake them less. However, if you prefer them chewy, bake them longer. It's totally a preference thing. Remove from oven and let cool.

Optional drizzle instructions: While the blondies cool, melt additional chocolate chips in the microwave ( put them in a microwave safe bowl, heated for 45 seconds, stirred, heated for 45 more seconds, and stirred until smooth and completely melted). Do the same with the peanut butter. Using a cereal spoon, scoop up some melted chocolate and drizzle over the entire pan of blondies going back and forth until covered. Repeat with the melted peanut butter and let cool. Cut into bars and serve.

Mini Reese's Blondies

• 1-3/4 cup packed brown sugar
• 3/4 cup unsalted butter, melted
• 2 large eggs
• 2 teaspoons vanilla
• 1-3/4 cup flour
• 1/2 teaspoon salt
• 3/4 teaspoon baking soda
• 1 (8 ounce) bag Reese's Minis

Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with non-stick cooking spray.

In a large bowl, mix brown sugar and melted butter until just combined. Stir in the 2 eggs and vanilla to the mixture.

In a separate bowl, combine flour, salt, and baking soda. Add flour mixture to the brown sugar mixture until well combined.

You can stir in the Reese's Minis, or you can gently fold them in leaving them whole.

Scrape the batter into the baking pan and smooth the top using a knife or spatula.

Bake for about 25-30 minutes, or until a toothpick inserted in the middle of the blondies comes out clean. Let the blondies cool completely and then cut into large squares.

Thick and Chewy M&M Blondies

• 3/4 cup unsalted butter, melted
• 1 3/4 cup packed brown sugar
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 3/4 cup all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup M & M candies (or chocolate chips or butterscotch chips)

Preheat oven to 350 degrees. Spray a 13×9-inch pan with non-stick cooking spray.

Add the brown sugar to the melted butter and stir until combined. Add the vanilla and the eggs to the brown sugar mixture.

In a separate bowl, mix together the flour, baking soda and salt. Add the flour mixture to the brown sugar mixture and stir until all combined. Fold in the M&M candies (or chocolate chips). Scrape the batter into the baking pan and smooth the top using a spatula (I actually just used my hands to push the dough all the way to the edges and it was much easier). Bake for about 24-27 minutes, or until a toothpick inserted in the middle of the blondies comes out clean. Let the blondies cool completely and then cut into large squares. Serves 24.

Whoppers Candy Blondies

• 2-1/3 cups flour
• 1 teaspoon salt
• 1-1/2 teaspoons baking powder
• 2 tablespoons malted milk powder
• 1-1/2 sticks (14 tablespoons) butter, room temperature cut into cubes
• 1-3/4 cup packed brown sugar, light or dark brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup Whoppers candy, coarsely chopped
• 1 cup chocolate chips, semi-sweet or milk chocolate
• 3/4 cup chopped pecans

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan with cooking spray or butter.

In a medium bowl whisk the flour, baking powder, salt and malted milk powder together.

In the bowl of a stand mixer with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined. Scrape down the bowl, add the eggs and vanilla, and beat until combined. (This can also be beaten by hand if you don't have a stand mixer) With the mixer on low, add the flour mixture one half at a time and beat until combined. Add in the malted milk balls, chocolate chips and nuts and beat until just combined, about 10 seconds. The batter will be very thick.

Turn the batter into the prepared pan and spread evenly. Damp fingers may help spread it around.

Bake for 25-30 minutes or until a toothpick inserted come out clean.

Let blondies cool for about 20 minutes before cutting and serving. They are delicious served warm or at room temperature.

Have a great week, and until next time, happy cooking.