Cheryls Sinfully Delicious Bombshell Blondies Recipes

CHERYL'S SINFULLY DELICIOUS BOMBSHELL BLONDIES

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9 x 13 inch pan.
• Cream butter & sugars until pale brown and thick; add the eggs one at a time and then add vanilla.
• Stir in chips, then add the flours, baking powder & salt. Be careful at this point because it makes a large batch and the powdery ingredients can go everywhere!
• Spread into the prepared pan.
• Bake for 45 minutes.
• Cut into 24 squares.

BOMBSHELL BLONDIES

Steps:

• 1. Grease and flour a 9x13 baking pan. Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda and salt in a medium bowl and set aside.
• 2. In a microwave safe large bowl, add 2 sticks butter and brown sugar. Microwave on high. Remove from microwave and stir until butter and sugar are melted and gooey. Cool to room temperature.
• 3. Slightly beat eggs and stir into brown sugar and butter. Add in vanilla. Add the flour mixture into this mixture all at once and stir rapidly with a large spoon or spatula just until blended. Do not over stir. Fold in butterscotch chips and nuts.
• 4. Spoon and smooth into prepared baking pan. Bake in a preheated 350 degree oven for 35-40 minutes or until toothpick tests clean. Cool in pan.
• 5. Cream Cheese Icing: In a medium bowl with mixer at meduim speed,beat together cream cheese and butter until light and fluffy. Gradually add the powdered sugar and vanilla. Beat for one minute or until frosting is of desired consistency.
• 6. Frost the top of cooled blondies with cream cheese icing and sprinkle top with chopped nuts. Cut into small squares. Tightly wrap and refrigerate leftovers.

CHERYL'S CHOCOLATE CHIP BLONDE BROWNIES

Steps:

• Heat oven to 350°F. Grease bottom only of 13x9-inch pan with cooking spray or butter.
• In large bowl, beat butter, brown sugar, vanilla and eggs with electric mixer on medium-high speed until blended. On low speed, beat in flour, baking powder and salt until soft dough forms. Spread in pan. Sprinkle chocolate chips evenly over top.
• Bake 25 to 30 minutes or until edges are golden brown. Cool completely, about 3 hours. Cut into 6 rows by 4 rows.