When Jonathan and I talk about recipes, we basically just sit around and try to one-up each other ingredient-wise… which is how these Lucky Charms Blondies came to be. I said, “We should do something with Lucky Charms for St. Patrick’s Day.” And he was like “How about blondies?” To which I asked, “Can we add icing?” And he agreed, “And also, white chocolate chips inside.”
Guys, this dessert is a sugar explosion and it’s absolutely worth the fall out. Can’t wait to hear what you guys think of it!
Need some more delicious desserts? Try my Cowboy Cookies or these Cheesecake Brownies!
In a large bowl, cream together the melted butter, eggs, brown sugar and vanilla.
Add the flour, baking powder, salt and stir until just incorporated. Be careful not to over-mix. Then fold in the lucky charms with a rubber spatula.
Line a 8 or 9-inch square baking dish with parchment paper, so that it hangs over the sides (this will make it easier to pull out the blondies later on) and then grease with cooking spray. Pour the blondie batter into the pan and smooth out with a rubber spatula.
Bake in a preheated 350 degree oven for about 18 to 20 minutes or until no longer wiggling in the center. You don’t want to over cook the blondies, so I recommend taking them out of the oven slightly underdone. They’re better that way.
Allow the Lucky Charms blondies to cool in pan for about 5 to 10 minutes, remove from the pan and place on a wire rack to cool completely. Melt the white chocolate in the microwave for a few seconds and then spread on top of the cooled blondies. While the chocolate is still wet, press on a handful of lucky charms on top.
Let the chocolate set, at room temperature for about half an hour, or in the freezer for about 10 minutes. Cut into desired squares and then serve.
These blondies can be kept at room temperature well covered or in an airtight container for up to 3 days. Enjoy!
[yumprint-recipe id=’271′]
