Monday, June 18, 2012

butterfinger blondies

the goods:

1 cup (2 sticks) unsalted butter, room temperature
1 cup light-brown sugar
1/2 cup granulated sugar
2 teaspoons vanilla2 eggs
2 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon coarse salt
17  Butterfinger "fun size" bars, coarsely chopped

1 cup (2 sticks) unsalted butter, room temperature
3 cups confectioners' sugar
5 Butterfinger "fun size" bars

5 Butterfinger "fun size" bars for topping

Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Using an electric mixer, cream butter and sugars until smooth. Add vanilla and eggs and mix until incorporated. With mixer on low, add dry ingredients until just combined. Stir in chopped Butterfinger. Spread in baking dish and bake for 25 minutes until center is just set. Remove from oven and cool completely.

Make frosting: In the cleaned bowl of an electric mixer, beat butter until fluffy. Add in confectioners' sugar on low speed. Turn speed up to medium and mix until smooth. Fold in chopped Butterfingers.

Spread frosting on cooled blondies and sprinkle with remaining chopped Butterfingers.

Disclaimer: These will send you into a sugar coma. The next time I make these I am planning on topping them with whipped cream instead of frosting just to lighten them up a bit! But I posted the original recipe just in case you're into that sort of thing ;)

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