Black and White Obsession Blondies
"From the first time I tried one of these at the bakery where I go to school, I was addicted. I eventually got my hands on a copy of the recipe, and while they don't taste exactly the original, they are still impossible to resist, especially when they are still warm and the chips are gooey. The cake is soft and moist, the top is almost like a meringue, and the chips top it off perfectly. Because they start with a pound cake mix, they are incredibly easy to make."
- Ready In:
- 45mins
- Ingredients:
- 8
- Yields:
-
2 9inch square pans
- Serves:
- 24-32
ingredients
-
For the brownies
- 8 tablespoons margarine (1 stick)
- 1⁄2 cup brown sugar
- 2 eggs
- 1⁄2 cup water
- 2 lbs poundcake mix (I used Betty Crocker)
- 3⁄4 cup chocolate chips (mini chips work better, but regular sized are ok too)
-
For the topping
- 6 -8 ounces chocolate chips
- 6 -8 ounces white chocolate chips
directions
- Melt margarine and mix with brown sugar.
- Add eggs and beat until creamy.
- Add water and pound cake and mix.
- Add chocolate chips and mix.
- Pour into greased baking dish (I used 2 9-inch square pans).
- Bake at 375 for about 30 minutes or until lightly browned on top.
- Make sure it is almost, if not fully, cooked.
- Remove from oven and immmediatly put chips on top (See note).
- Put back in the oven for 3-5 minutes or until chips begin to melt.
- Remove from oven.
- Try to resist the urge to eat the entire pan before they cool.
- Note: The exact amount of chips on top doesn't really matter, just use as many as you want.
- The more the merrier.
- You could also try other flavors of chips.
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Reviews
-
I had some extra poundcake mix on hand and came across this recipe as a means to use it up. I did use butter instead of margarine, but otherwise followed the recipe exactly, and found these to be pretty good. The texture is not that of a "true" blondie, they are not chewy and buttery, more like a thin cake. I used a 13 x 9 pan, which I would not recommend unless you like a very thin blondie. I was confused by the topping and am not sure if the chips were just meant to be warmed in the oven and left alone, or spread after they were melted? I gave these an extra star because they are very simple to make, but they are definitely not my idea of a blondie, more like a "cakie". :-) My kids seemed to like them very much, and that was good enough for me. Thanks for sharing
Tweaks
-
I had some extra poundcake mix on hand and came across this recipe as a means to use it up. I did use butter instead of margarine, but otherwise followed the recipe exactly, and found these to be pretty good. The texture is not that of a "true" blondie, they are not chewy and buttery, more like a thin cake. I used a 13 x 9 pan, which I would not recommend unless you like a very thin blondie. I was confused by the topping and am not sure if the chips were just meant to be warmed in the oven and left alone, or spread after they were melted? I gave these an extra star because they are very simple to make, but they are definitely not my idea of a blondie, more like a "cakie". :-) My kids seemed to like them very much, and that was good enough for me. Thanks for sharing
RECIPE SUBMITTED BY
SJG3483
Atlanta, 0
