Cinnamon Nutmeg White Chocolate Blondies Recipes
CINNAMON NUTMEG WHITE CHOCOLATE BLONDIES
Adapted from and inspired by recipe # 48582, butterscotch blondies. The store was out of butterscotch chips, and this came to mind when I saw the cinnamon chips.
Provided by lindseycore
Categories Bar Cookie
Time 45m
Yield 30 bars, 30 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°.
- Grease 13 x 9 inch baking pan (I like to use the wrapper from the butter to do this).
- Beat butter and sugars in a large mixing bowl until creamy.
- Add eggs and beat well.
- Sift together flour, baking soda, salt and nutmeg; gradually add to butter mixture, blending well.
- Stir in cinnamon chips, white chocolate chips and nuts.
- Spread into prepared pan. The batter will be very thick.
- Bake 30 to 35 minutes or until top is golden brown and center is set.
- Cool completely in pan on wire rack.
- Cut into bars.
Nutrition Facts : Calories 159.7, Fat 8.8, SaturatedFat 4.3, Cholesterol 25.8, Sodium 132.9, Carbohydrate 18.9, Fiber 0.5, Sugar 12.1, Protein 2.1
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- In a medium saucepan over medium heat, melt butter and brown sugar together until combined, then remove from heat.
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- Preheat oven to 350°F (177°C). Line a 9×9, 11×7, or 9×13 inch baking pan with aluminum foil, leaving enough overhang on the sides to easily pull the blondies out of the pan and cut. I suggest using an 11×7 baking pan – that is what I have been using and the blondies are nice and thick.
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