Buckeye Blondies

Buckeye Blondies | The Blonde Buckeye

It was only a matter of time before I made some Buckeye Blondies, let’s be honest. I mean, how perfect right? Not only are they appropriate for this blog’s name, they are DEEELICIOUS. Don’t ask questions, just make them. Seriously. Or wait a few days – I’m sure you have a surplus of candy at the moment. Or! Just add the leftover candy bars right into the blondies! Brilliant.

Buckeye Blondies | The Blonde Buckeye

A “Buckeye” treat is typically peanut butter on the inside, chocolate on the outside. So I thought it would be a great plan to make a peanut butter blondie, with a chocolate layer on the inside. Hence, inside-out Buckeye Blondies. The chocolate layer makes these guys… Then I also sprinkled some sea salt flakes over them, since I’m a sucker for salty & sweet. But definitely err on the side of smaller portions, they are richy-rich-rich.

Happy Friday y’all. Have a fantastic post-Halloween-candy-coma weekend.

Buckeye Blondies | The Blonde BuckeyeBuckeye Blondies | The Blonde Buckeye

Buckeye Blondies
 
Makes a 9" x 13" pan (about 16 squares)
Author:
Ingredients
  • 10 ounces Sweetened Condensed Milk
  • 10 ounces Semi-Sweet Chocolate
  • 2 Tablespoons Unsalted Butter
  • 2 cups All-purpose Flour
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup Unsalted Butter, melted & slightly cooled
  • 1½ cup Brown Sugar, Packed
  • ½ cup Creamy Peanut Butter (JIF or comparable)
  • 2 Eggs
  • 2 teaspoons Vanilla Extract
  • Sea Salt flakes (optional)
Instructions
  1. Preheat oven to 350 degrees F. Spray a 9" x 13" baking dish with nonstick cooking spray, and/or line it with parchment paper or foil (letting the sides hang over). Set dish aside.
  2. Place the condensed milk, chocolate and 2 Tablespoons of butter in a small sauce pan over low heat. Continuously stir until the chocolate is melted and everything is mixed well. Remove from heat, set aside and stir occasionally as it cools.
  3. In a medium-sized mixing bowl, whisk together the flour, baking powder & salt. In another large bowl, mix together the melted butter & brown sugar until combined. Add in the peanut butter, mixing until combined. Then add the eggs & vanilla, mixing to combine. Add the dry mixture into the wet, mixing until just combined.
  4. Transfer about ⅔ of the batter to the prepared baking dish, making sure to spread the batter to all sides of the dish & smooth out the top so it’s even. Spread the slightly cooled chocolate mixture evenly over the top of the batter. Then drop spoonfuls of the rest of the batter over the top of the chocolate mixture and spread out as evenly as you can.
  5. Bake for about 30-35 minutes, or until the top (on the blondie part) is set and starting to turn golden at the edges (do not over bake).
  6. Cool completely in the dish on a cooling rack for several hours before cutting. (Chilling them in the refridgerator after they are completely cooled, makes it much easier to cut & remove from the pan also). Sprinkle with sea salt flakes before serving, if desired.
Notes
* Store at room temperature in an airtight container for up to five days (or in the refrigerator if it's at all warm).

 

Comments

  1. I never had a buckeye in my life , there is no such things here in France but those buckeye blondies are calling my name !

  2. Did you mean 9×13 or 8×8? I started out using a 9×13 but it didn’t seem like it was going to be enough batter.

    • Emily Emily says:

      I used a 9 x 13; each layer is relatively thin, but once you have all 3 they are about the size of a ‘normal’ blondie/ brownie.
      Thanks!

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