Traditional brownie chocolate chips layered blondies

I needed to make a blondies that had all the gooey and chewy goodness yet would hold its shape and have a little mash too.

The shortbread outside layer makes these chewy, gooey blondies rich and additional unique. I utilized smaller than usual chips in these blonde brownies, yet general chocolate chips might be utilized also.

Ingredients

  • Shortbread Outside layer
  • 1 glass (4 1/2 ounces) generally useful flour
  • 4 ounces(1/2 glass) spread, mollified
  • 1/4 glass light chestnut sugar, stuffed
  • Brownie Topping
  • 4 ounces (1/2 container) margarine, liquefied
  • 1 container light cocoa sugar, stuffed
  • 1 egg
  • 1 teaspoon vanilla
  • 1 container (4 1/2 ounces) universally handy flour
  • 1/8 teaspoon salt
  • 1/8 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 container scaled down chocolate chips
  • 1/2 container slashed pecans

Preparing Time: 15 minutes

Cook Time: 40 minutes

Add up to Time: 55 minutes

Yield: Make around 20 squares

Procedure:

Daintily oil a 8-or 9-inch square heating container. Warm the stove to 350°.

In the nourishment processor, join the covering fixings and process until it clusters together. You could likewise utilize an electric blender to join the hull fixings, simply blend until the scraps start to cluster together. Congratulate the shortbread batter into the readied preparing container. Heat for 15 to 18 minutes, until softly sautéed and firm. Give the outside layer a chance to cool in the dish on a rack while you set up the blonde brownie topping.

In a blending dish with electric blender, beat the cooled dissolved spread and chestnut sugar until smooth. Beat in the egg and vanilla until very much mixed.

Consolidate the some flour, 1/8 teaspoon of salt, preparing pop and heating powder. Add to the chestnut sugar and margarine blend and mix until mixed. Crease in the chocolate chips and pecans, if utilizing.

Spoon little measures of the blondies player over the cooled outside layer, then precisely spread or pat to cover equally. Prepare for around 25 to 28 minutes longer, or until set and softly sautéed.

Cut the blondies into little squares when totally cooled.

Makes around 20 squares.

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