Try this easy blondie recipe for a treat that's made for gifting and sharing at parties. To make blondie bar recipe shareable, slice into three-by-one-inch sticks and add a lollipop stick or skewer in one end.

Source: Better Homes and Gardens

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Credit: Blaine Moats

Recipe Summary

prep:
1 hr
bake:
30 mins
freeze:
30 mins
stand:
1 hr
total:
3 hrs
Servings:
32
Yield:
32 stix
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Line a 13x9x2-inch baking pan with foil, extending foil over the ends of the pan. Grease foil; set pan aside. In a small bowl combine flour, baking powder, and salt; set aside.

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  • In a large mixing bowl combine brown sugar, butter, and vanilla. Beat with an electric mixer on medium to high speed until combined. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in marshmallows.* Spread dough evenly in the prepared pan.

  • Bake about 30 minutes or until top is golden and edges are firm. Cool on a wire rack. Use the foil to lift uncut brownies out of the pan. Invert onto a cutting board; remove foil. Trim edges of uncut brownies to make a 12x8-inch rectangle. Cut rectangle into thirty-two 3x1-inch sticks. Cover and freeze about 30 minutes or until firm.

  • Insert a lollipop stick or skewer into an end of each brownie stick and place on a waxed paper-lined baking sheet. Place cashews in a small shallow bowl. In a small saucepan heat and stir chocolate pieces over low heat until melted and smooth.

  • Dip half of each brownie stick into melted chocolate, allowing excess chocolate to drip back into saucepan. Immediately sprinkle with cashews. Place on prepared baking sheet. Let stand about 1 hour or until set.

*Tip:

At this point, you can cover and chill the dough for up to 3 days. For easier spreading, bring to room temperature before using. Or transfer the dough to a freezer bag and freeze for up to 1 month. Thaw in the refrigerator, then bring to room temperature before using.

MAKE-AHEAD DIRECTIONS:

Layer blondie stix between sheets of waxed paper in an airtight container; cover. Store in the refrigerator for up to 24 hours or freeze for up to 1 month.

Nutrition Facts

211 calories; fat 11g; cholesterol 32mg; saturated fat 6g; carbohydrates 28g; insoluble fiber 1g; sugars 19g; protein 3g; vitamin a 145.8IU; sodium 109mg; calcium 50.5mg; iron 1.6mg.
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