You read that right - BBL Blondies 😉 These chewy, buttery, crisp with the perfect thick and creamy frosting studded with blueberry lemon compote make for an irresistible treat. Before diving into my recipe I've got a few tips for ya.
Variations
Not blueberry season - don't sweat it! If you're like me just pull from your fozen stash of local berries. If not you can easily substitute berries for figs, apples, pumpkin and even caramel. Just be sure to cook [with sugar, citrus and spices] until thick and cool completely before adding a small amount to your frosting. That's not all you can add other mix-ins to the blondies [such as chocolate chips, nuts, or dried fruit], and even use this recipe to make a blondie cheesecake by pressing it into your springform pan before adding the cheesecake batter.
Tips
For a more intense lemon flavor, add a teaspoon of lemon extract to the blondie batter.
If you don't have European butter, you can use salted butter. Just be sure to reduce the amount of salt in the recipe by about half. Any leftover frosting can be bagged, labeled and stored in the freezer for up to a month. Store leftover blondies in an airtight container in the fridge for up to 5 days [if they last that long].
For the Blondies
1 cup (2 sticks) European butter
1 cup granulated sugar
1 cup dark brown sugar
1 tablespoon vanilla extract
2 eggs + 1 yolk
3 cups AP flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon sea salt
2 cups white chocolate chips
For the Compote
For the Frosting
Method
Enjoy!
These BBL Blondies are a delicious and decadent dessert that is perfect for any occasion. Continue to eat well my friends!


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