Blondie Truffles

Ingredients

• 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)

Directions

• 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.