blondies with chocolate truffles and cookie butter drizzle
10 TB unsalted butter, room temp
1 2/3 cups all-purpose flour
1 (heaping) ts baking powder
3/4 ts salt
1 cup packed light-brown sugar
2 large eggs
1 ts pure vanilla extract
about 12-15 chocolate truffles (or you could use Hershey kisses—dark chocolate would work best)
cookie butter drizzle:
½ cup cookie butter
½ -1 TB vegetable oil
Preheat oven to 325 degrees.
Grease up an 8-inch or 9-inch square baking pan with non-stick spray or butter or if you prefer using parchment paper then do so.
In medium bowl whisk together flour, baking powder, and salt, set aside.
In a glass or cup, mix the eggs and vanilla extract until combined.
In a large bowl mix the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; cream on medium speed until smooth and fluffy. Then add in eggs and vanilla mixing well.
Pour batter into prepared pan; spread with a rubber spatula or wet hands.
Place the chocolate truffles on top of batter.
Bake in oven for about 25-35 minutes or until a cake tester inserted into blondies comes out “almost” clean; okay to have a few bits of crumb on the cake tester.
Cooking times vary depending on oven, so please check at 25-minute mark.
Cool brownies at least an hour.
In a small saucepan heat up the vegetable oil, over low heat, add in the cookie butter.
Stir until nice and creamy. Drizzle melted cookie butter over cooled brownies.
Cut into squares. You should get about 10-12 squares depending on how you cut them.