Blondies are sorta like chocolate brownie, but are based on brown sugar instead of cocoa – which makes them really carmely.
I wanted to share a recipe for Valentines Day that included Kisses so I made blondies with all kinds of Kisses. I was trying to base this entire blog around the idea of this blondie sending you lots of kisses … but I’m starting to run out of time to get this up in time for you to make for your Valentine’s Day.
So I made these and this is how I did it.
1 ½ cups cake flour (not self-rising)*
¾ cup (1 ½ sticks) unsalted butter, at room temperature
1 cup firmly packed brown sugar
½ cup sugar
2 large eggs
2 tsp vanilla extract
2 cups of Hershey Kisses (I used Hugs & Caramel Kisses)
* If you don’t have cake flour in your pantry , measure out 1 ½ cups of all-purpose flour, remove three tablespoons of flour and replace with three tablespoons of cornstarch. Sift flour and cornstarch.
Preheat oven to 3500.
Grease and lightly flour a 13”x9” baking pan – I always use Bakers Joy.
Unwrap the Kisses – and set aside -- you might have to test a few -- unwrapping Kisses and not eating ANY is almost impossible -- if you can do it, let me know your secret.
In a small bowl, combine flour, baking powder and salt.
In a large bowl, cream the butter with the sugars until smooth, about 2 minutes. Add eggs and vanilla and beat well.
Add the dry ingredients and mix thoroughly.
Stir in the Kisses. Spread the batter evenly in the pan – it will look sorts thin but don’t worry it will fill out and rise.
Bake 35 to 40 minutes, or until a cake tester inserted in the center of the pan comes out with moist crumbs. Don’t over bake – like brownies a little under baked is better.
Allow to cool before cutting – I used this Wilton Brownie Combo Heart Cutter – which is great because if cuts a fun shape and does not waste much of the blondies (and by waste I mean corners that you can eat).
Sending you lots of Hugs and Kisses in the form of really yummy blondies.
Happy Valentine’s Day!