My Famous Blondies

Meet MY FAMOUS BLONDIES! Also known as PSK’s most popular recipe to date. Do y’all remember Great American Cookies at the mall? This was a staple of mall visits in my childhood (along with Auntie Ann’s pretzels). I’m sure all of you kids of the 80’s and 90’s can relate. These blondies have the convenience of a slice of cookie cake on a Saturday mall trip, with all of the nostalgia baked in, but even better flavor and texture!

Besides the nostalgia (and major flavor) these blondies are so fun and easy to customize seasonally. How fun would these be for Fourth of July, Halloween, or Christmas? You can also see my Valentine’s Blondies here!

While my cookie cake recipe is a secret that I keep close to my heart — this, my friends is the closest recipe to it!! The key to any cookie cake or blondie is the soft & gooey center! These blondies are perfectly cooked on the outside and soft as can be on the inside.

If you’re a cookie cake lover like me, whip up a batch of these instead. Trust me…these blondies do not disappoint!

Yields 12-16 servings
Prep time: 15 minutes
Cook time: 20-25 minutes

INGREDIENTS

1½ cups all purpose flour
1 teaspoon baking powder
1 teaspoon coarse kosher salt
1 cup packed light brown sugar
½ cup granulated sugar
8 tablespoons (1 stick) unsalted butter, melted and cooled
1½ teaspoons vanilla extract
2 eggs, room temperature
½ cup mini chocolate chips
½ cup M&Ms
¼ cup white chocolate chips
¼ cup sprinkles, plus more for topping

NOTES
Store in an airtight container for up to five days.

**Coarse kosher salt is a must have for this recipe -- do not use a substitute!

Room temperature eggs – if you need a quick fix, fill a medium sized bowl with warm water – not hot! Place the eggs in the water and let stand for 10 minutes.

Add additional sprinkles & M&Ms on top of the batter before baking to make sure the blondies have that extra pop of color. :)

DID YOU MAKE THIS RECIPE?
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INSTRUCTIONS

Preheat the oven to 350 degrees.

Line a 13×9 inch baking pan with parchment paper, and line it all the way up the sides (use clips to hold it in place & remove them before baking).

In a large bowl, whisk together the flour, baking powder, and salt.

Place the light brown sugar & granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, slowly add the melted and cooled butter. Mix for about 30 seconds.

Then add the vanilla and eggs, one at a time until combined. (Make sure the eggs are at room temperature, see notes section for more information).

Slowly add the flour mixture into the wet ingredients 1⁄2 cup at a time. Mix until just combined.

Using a spatula, fold in the mini chocolate chips, M&Ms, white chocolate chips, and sprinkles.

Spread the dough in the baking pan lined with parchment paper (it will be thick and sticky). Use a knife to spread it evenly.

Sprinkle additional sprinkles & M&Ms on top of the batter.

Bake for exactly 20 minutes if you like your blondies gooey or a max of 25 minutes if you like them a little bit more done. Do not overbake or they will be dry!

Let cool completely in the pan for at least 2 hours. (If you need to speed up the cooling time you can let them cool at room temperature for 30 minutes and then place in the refrigerator for another 45 minutes).

Using the parchment paper overhang, lift the cake out of the pan onto a cutting board. With a very sharp knife, cut into 12-16 squares.

My Famous Blondies