BBL Blondies

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

• 1/2 cup blueberries [fresh or frozen]

• 1/2 cup sugar

• Zest & juice of 1 lemon

For the Frosting

• 8 ounces cream cheese

• 1/2 cup European butter

• 1 pound 10x sugar

• 1/4 cup Blueberry Compote

Method

• Preheat oven to 350 degrees F. Grease a 9x13 inch baking pan.

  
  

For the blondie dough:

• In a large bowl, cream together the butter, granulated sugar, and dark brown sugar until light and fluffy.  

• Beat in the eggs and vanilla extract until well combined.

• In a separate bowl, whisk together the flour, baking soda, baking powder, and sea salt.  

• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

• Stir in the white chocolate chips.

• Press the batter into the prepared baking pan and bake for 25-35 minutes [depending on cooking equipment].

• Let the blondies cool completely before frosting.

For the compote:

• In a small saucepan, combine the blueberries, sugar, lemon zest, and lemon juice.

• Bring the mixture to a boil over medium heat, then reduce heat and simmer for 5-7 minutes, or until the blueberries have burst and the compote has thickened.

• Let the compote cool completely before using.

Cream Cheese Frosting:

• In a large bowl, beat together the cream cheese and butter until smooth.

• Gradually add the powdered sugar, beating until light and fluffy.

• Stir in some of the blueberry compote until you reach your desired shade of blue.

Assembly

• Once the blondies are completely cool, spread the frosting evenly over the top.

• Drizzle the remaining blueberry compote over the frosting and make a swirl pattern.

• Top with fresh berries.

Enjoy!

These BBL Blondies are a delicious and decadent dessert that is perfect for any occasion. Continue to eat well my friends!