Boston Cream Blondies
Boston Cream Blondies are even better than the pie.
Author: Delish/Photo credit to pinterest.at
Ingredients
- FOR THE BLONDIES
- Cooking spray
- 1½ c. all-purpose flour
- 1 tsp. baking powder
- ¾ tsp. kosher salt
- ½ c. (1 stick) butter, room temperature
- 1 c. packed brown sugar
- 2 large eggs
- 1 tsp. pure vanilla extract
- ½ c. butterscotch chips
- FOR THE TOPPING
- 1 (3.4-oz.) box instant vanilla pudding mix
- 1¼ c. cold whole milk
- ¼ c. chocolate chips
- 3 tbsp. heavy cream, hot
Instructions
- Make the blondie: Preheat oven to 350°. Grease an 8" square baking pan with cooking spray and line with parchment paper, allowing a 2-inch overhang on 2 sides. Grease parchment. In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, beat butter and brown sugar until pale and fluffy, about 2 minutes. Add eggs and vanilla and beat until well combined. Stir in flour mixture until just combined, then fold in butterscotch chips.
- Scrape batter into prepared pan and spread evenly with spatula. Bake until golden brown and a toothpick inserted into the center comes out clean, 35 to 40 minutes. Let cool completely on a wire rack.
- Make the topping: In a medium bowl, whisk pudding with cold milk. Let sit until thickened, 5 minutes. Whisk again until smooth, then spread the thick pudding evenly over cooled blondies. Refrigerate until chilled, 15 minutes.
- Using the parchment overhang, remove pudding-topped blondies from baking pan and slice into bars.
- In a medium heatproof safe bowl, pour hot cream over chocolate. Cover with a plate and let sit 3 minutes. Stir until chocolate is melted and smooth. If chocolate is not completely melted, microwave in 5 second increments, stirring well in between, until fully melted.
- Drizzle chocolate over top of sliced blondies. Serve immediately or refrigerate until ready to serve.
