Slutty Blondies

A couple of months ago I shared a recipe for Slutty Brownies which I thought were the best thing since sliced bread.  But some people don’t love chocolate like I do (amazing right?) so I decided to come up with the blondie version of this yummy treat.  I’m sure there are probably many different versions out there, and maybe I’m a little biased, but I really like mine.  It has some of my favorites; toffee and butterscotch.  But you can definitely play around with the recipe and add nuts or white chocolate if you like.

The blondie mix is a bit thick than regular brownie mix to be sure that you have enough to cover the top layer.  You want to avoid spreading the batter too much and moving it around over the layer of oreo cookies.

 

Ingredients

  • 2 packages premade sugar cookie mix, room temperature
  • 2 package vanilla oreos
  • 18 tablespoons unsalted butter, softened, plus more for pan
  • 3 1/3 cups cake flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 cups packed light-brown sugar
  • 4 large eggs
  • 2 teaspoon pure vanilla extract
  • 2/3 cup butterscotch chips
  • 1/2 cup toffee bits

Directions

  1. Preheat oven to 350 degrees. Line a buttered 9×13-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
  2. Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  3. Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch and toffee; set aside.
  4. Spread sugar cookie batter on bottom of pan, about 1/4 inch thick.  Layer vanilla oreos on top of the sugar cookie batter.  One layer is enough.
  5. Pour blondie batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 45 to 50 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

 

 

Slightly adapted from: Martha Stewart  (http://www.marthastewart.com/336130/butterscotch-blondies)

 

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Comments

  1. I just can’t resist making something called “Slutty Blondies”, thanks for the recipe.

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