fruit dip or chocolate chip cookies. Knowing that it is so magical in the cookies, I was curious to see if it had the same effect on blondies. I had a few nearly empty bags of baking chips (white chocolate, chocolate, and butterscotch) and decided to throw them all in.
The consensus? These were good, but not my favorite blondies ever (that spot obviously belongs to the cake batter blondies). I left them in the oven a few minutes too long, due to some multi-tasking that left my hands covered in raw meat. It didn’t keep us from polishing off the batch in three days. What’s nice about these is that you can throw virtually anything in there—nuts, coconut, dried fruit, whatever you have on hand!
Any other unique uses for pudding mix out there?
One Year Ago: Best of 2011-Pappy's Smokehouse
Two Years Ago: Parmesan Baked Artichokes
Pudding Mix Blondies
adapted from my Secret Ingredient Chocolate Chip Cookies
-2 sticks unsalted butter, at room temperature
-3/4 cup brown sugar
-1/4 cup granulated sugar
-1 tsp vanilla
-2 1/4 cups all-purpose flour
-1 packet instant vanilla pudding (the small package)
-1 tsp baking soda
-1 tsp salt
-2 cups mix-ins (I used a combo of butterscotch, white, and chocolate chips, plus toasted coconut)
1. Preheat oven to 350F. Grease a 9 x 13 inch pan and set aside.
2. Cream butter and sugars in a large mixing bowl until light and fluffy. Add the vanilla and the eggs, beating to combine. Mix in the pudding mix.
3. In a separate bowl, combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet mixture, beating until combined. Stir in the mix-ins.
4. Spread dough in prepared baking sheet. Bake for 20-25 minutes, until edges are set but middle is still slightly gooey (you don't want to overbake!)