Corner Bakery Cafe Copycat Recipe

12 tablespoons butter, softened
1/4 cup sugar
3/4 cup brown sugar, packed
1/2 teaspoon salt
3 eggs, room temperature
1/2 teaspoon vanilla extract
1 1/4 cups flour, packed
1 1/2 teaspoons baking soda
3/4 cup shredded unsweetened coconut
1/4 cup butterscotch chips

In a large mixing bowl, cream butter, sugars and salt by hand using a wooden spoon. (If using an electric mixer, use the lowest setting.) Add eggs, one at a time until each is fully incorporated before adding the next. Add vanilla extract and mix well. In another bowl, combine flour and baking soda. Fold into butter and egg mixture. Do not overmix. Fold in coconut and butterscotch chips and set aside.

Brush all sides of a 9 inch square baking pan with softened butter or baking spray. Line bottom and sides of pan with parchment paper. Spread batter into pan using a spatula to smooth batter and evenly distribute. Bake in a preheated 325 degree oven for 35 to 45 minutes or until inserted toothpick comes out clean. Allow to cool completely at room temperature. Cover and store at room temperature overnight before cutting. Keep cut blondies tightly covered or wrapped in plastic to store. Makes 12 servings.

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