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!
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!
- 1 1/2 cups packed light brown sugar
- 1/2 cup (1 stick) unsalted butter, melted
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips, divided
- 2 cups Lucky Charms cereal
- Preheat oven to 350 degrees F. Line an 8 or 9-inch square baking pan with parchment paper, enough so that it hangs over the sides. Grease lightly with cooking spray, and set aside.
- In a large bowl, mix together the brown sugar, butter, eggs, and vanilla until smooth and thick. In a medium bowl, sift together the flour, baking powder and salt. Add to the wet ingredients and stir until evenly incorporated.
- Add 1/2 cup white chocolate chips and 1 cup Lucky Charms to the batter and fold with a rubber spatula. Pour into the prepared pan and spread out evenly with a spatula. Bake until golden brown and the middle is no longer jiggling, about 18 to 20 minutes. Remove from the oven and let cool in pan for about 10 minutes. Carefully remove the blondies from the pan and place on a wire rack to let cool completely.
- Place the remaining white chocolate in a bowl and nuke in the microwave for about 25 to 30 seconds at low and stir until melted. Pour the chocolate over the blondies and top with the lucky charms. Allow the chocolate to set and then cut into squares.