Blondies Stuffed Creminis Recipes

FUDGE STUFFED BLONDIES

Steps:

• Preheat the oven to 350°F. Line an 8 by 8-inch pan with foil or parchment. Spray with nonstick cooking spray.
• In a small saucepan set over low heat combine the condensed milk, chocolate chips, and butter. Heat, stirring often, until melted and smooth. Let cool.
• In a large bowl stir together the butter and sugar. Stir in the egg and vanilla until smooth. Add in the salt and flour and stir until just combined. The mixture will be thick.
• Spread half of the batter into the bottom of the prepared pan. Scoop and flatten the fudge mixture evenly over the dough. It doesn't have to be perfect. Spread the remaining batter over the fudge evenly to cover completely.
• Bake for 25 minutes, or until lightly golden on the outside but still fudgy and moist on the inside. It's better to under-bake than over-bake here! Let cool completely before cutting.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.