Wednesday, April 7, 2010

Blondie Truffles


  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 sticks (8 ounces) unsalted butter, at room temperature
  • 1 1/2 cups packed dark brown sugar
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup of chocolate chips (optional)
  • 1 cup of walnuts or other chopped nuts (optional)
  • 1 cup of Heath toffee bits (optional)
  • 1 cup of shredded coconut (optional)

  • Preheat the oven to 325 degrees.
  • Spritz a 9x13 baking pan with buttery spray.
  • Whisk together flour, baking powder, baking soda and salt.
  • Beat the butter on medium speed until smooth and creamy.
  • Add both sugars and beat for about 3 minutes, or until well blended.
  • Add the eggs one at a time, beating for a minute or so after each one.
  • Add the vanilla.
  • On low, blend in the flour mixture until just incorporated.
  • Use a rubber spatula to fold in any additional items like chocolate chips or walnuts.
To make the truffles, I baked my Blondies in a silicon Brownie Pop pan. It's important to let them cool completely before trying to remove them. Then, I melted chocolate candy melts according to package directions, and dipped the cooled Blondie Truffle bottoms into the melted chocolate. Then, I decorated the top with vanilla icing and white nonpareils.

This Blondie recipe was adapted from Dorie Greenspan's Baking: From My Home to Yours.

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