Mother’s favorite is the theme this month for the Fill the Cookie Jar group. My selection is one of my favorites and one that I don’t bake very often.
Blondie’s are often referred to as a blonde brownie. They may or may not contain chocolate or white chips. The other distinguishing factor is absence of cocoa in the recipe. Either way it is a decadent sweet. I’ve had them plain, with nuts, coconut and toffee chips. Nuts are the way to go for me but I’ll have to bake a batch without for my little princess. Even though these will be for Mother’s Day, I still want her to be able to have her fill. Now watch, she probably won’t even touch them!
I knew these babies would be dangerous as soon as I took them out of the oven. Since this is a Mother’s Day dessert I decided to take the over the top route and top them off with something cool, creamy and crunchy. Stashed in my freezer was the cream cheese whipped cream base used for the crepes at Chari’s shower last month. One little blondie skillet was topped with the cool and creamy mixture along with crushed kettle chips. Did I not say I was taking this over the top? Its modest companion only received the creamy topping and a drizzle of hot fudge sauce.
After the obligatory taste I scooped off the crushed chips and put these went into the freezer. Each time I thought about having another bite I remembered my Mother of the Bride dress hanging in my closet and the other one I’ve yet to buy.
I don’t have any immediate plans for Mother’s Day other than to relax and enjoy my family. Do you have anything special planned for yourself or the mom’s in your life? Wherever your plans take you, I hope it’s fun and relaxing.
- ½ cup butter
- ½ cup coconut oil
- 3 (1 ounce) squares white chocolate, chopped
- 4 eggs
- 2 cups white sugar
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp salt
- 1 cup white chocolate chips
- ¼ cup chopped pecans
- Preheat oven to 350° F.
- Grease a 9x13-inch baking pan; I used (3) 6” skillets.
- Melt the butter, coconut oil and white chocolate together over low heat in a saucepan. Remove from heat, and let cool slightly.
- Meanwhile beat eggs with sugar and vanilla extract in a mixing bowl; mix in the butter mixture, and stir in the flour and salt until thoroughly combined.
- By hand, stir in the white chocolate chips and pecans.
- Scoop the batter into the prepared pan/skillets.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes.
- If baking in a pan, allow to cool in pan for about 10 minutes before cutting into bars.
- Serve with whipped cream or ice cream if desired.
These are the linky parties I participate in. Drop by and show them a little love!