Chewy Butterfinger Blondies loaded with White Chocolate Chips!
1 cup (8 ounces; two sticks) unsalted butter, melted
1 and 3/4 cups dark brown sugar, packed
2 large eggs, at room temperature
1/2 teaspoon salt (fine sea salt, table salt, or kosher salt will all work)
2 cups all-purpose flour
1 teaspoon baking powder
1 cup white chocolate chips
1 cup butterfingers, chopped (or use butterfinger baking bits)
Preheat oven to 350 degrees (F). Line an 8" x 8" pan with parchment paper; lightly grease the paper and set aside.
Melt the butter in a medium saucepan over medium-heat. Remove from heat and transfer butter into a large bowl. Stir in the brown sugar, whisk well to combine.
Whisk in eggs, one at a time, beating well after each addition. Stir in the salt, flour, and baking powder, mixing just until combined. Fold in the white chocolate chips and chopped butterfinger bits.
Spread the mixture evenly in the pan, then sprinkle the top with additional white chocolate chips and butterfinger bits, if desired. Bake the blondies for 20 minutes, then cover the pan with aluminum foil and bake for another 12-15 minutes, or until they're set at the edges and just slightly wiggly in the center. Carefully remove them from the oven and cool completely before cutting.
Serving Size1 blondie
Amount Per Serving
% Daily Value
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Baker by Nature at http://bakerbynature.com/white-chocolate-butterfinger-blondies/