I have a trick that I cannot wait to share. It’s so easy, but it will turn your really good blondies into the ooiest, gooiest, most likely-to-make-the-most-money-at-the-bake-sale blondies.
It’s true. I already have a blondie recipe and I love it for hot, just out of the oven blondies. But, we can’t always eat blondies straight from the pan. This recipe is for times when you need to take something for your church social or to say thank you to your next-door neighbor.
So, the secret…sweet and condensed milk snuck between two layers of blondie dough and 30 minutes of chill time to ensure the sweet and condensed milk holds up to the dough in the oven.
A few tips: it works best to get the blondies out of the pan if you can layer parchment paper and butter the parchment paper. I was being lazy and used foil on my second batch. Foil works, but the sweet and condensed milk can stick to it. Make sure you aren’t feeding people foil on the bottom of the blondies.
Try to keep about a half an inch around the blondie dough when pouring the sweet and condensed milk over the dough so that the milk doesn’t stick to the edge of the pan.
It’s better to undercook then overcook these.
The gluten-free version is fantastic. To make gluten free, I just substitute a gluten-free flour for the all-purpose flour.
1 cup unsalted butter
3/4 cup granulated sugar
1 cup light brown sugar
2 large eggs
1 tablespoon pure vanilla extract
1 teaspoon baking soda
3 1/4 cups all-purpose flour(gluten-free works really well here)
1/2 teaspoon salt
1 1/2 cups semi-sweet chocolate chips
1/2 cup dark chocolate chips
1 (14 ounce) can sweetened condensed milk
Prepare a 9X13 pan. You can grease and flour the pan or butter the pan, place down two sheets of parchment paper to make a sling and butter the parchment paper.
Melt the butter in a medium-size saucepan over low heat. When the butter has melted, remove the pan from the heat.
In a medium bowl stir together the baking soda, flour and salt.
Stir in the granulated sugar and brown sugar into the pan with melted butter. Stir in the eggs, one at a time. Stir in the vanilla. Add the flour mixture in three separate portions, stirring between additions to fully incorporate the flour. Stir in the semi sweet chocolate chips.
Take half of the dough and press it into the bottom of the 9X13 pan. Pour the sweetened condensed milk over the dough, being careful to not let the milk touch the sides of the pan. Sprinkle the dark chocolate chips over the sweetened condensed milk. Crumble the remaining dough and press it to cover most of the sweetened condensed milk. There will still be some places where it is not fully covered. Place the pan in the fridge for 30 minutes to one hour.
Remove the pan from the fridge and cook in a preheated 350º oven for 25-30 minutes or until the top is lightly golden brown.
Let the blondies sit in the pan until cool before trying to cut into squares.
Recipe adapted from Crazy for Crust.
- 1 cup unsalted butter
- ¾ cup granulated sugar
- 1 cup light brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 1 teaspoon baking soda
- 3¼ cups all-purpose flour(gluten-free works really well here)
- ½ teaspoon salt
- 1½ cups semi-sweet chocolate chips
- ½ cup dark chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- Prepare a 9X13 pan. You can grease and flour the pan or butter the pan, place down two sheets of parchment paper to make a sling and butter the parchment paper.
- Melt the butter in a medium-size saucepan over low heat. When the butter has melted, remove the pan from the heat.
- In a medium bowl stir together the baking soda, flour and salt.
- Stir in the granulated sugar and brown sugar into the pan with melted butter. Stir in the eggs, one at a time. Stir in the vanilla. Add the flour mixture in three separate portions, stirring between additions to fully incorporate the flour. Stir in the semi sweet chocolate chips.
- Take half of the dough and press it into the bottom of the 9X13 pan. Pour the sweetened condensed milk over the dough, being careful to not let the milk touch the sides of the pan. Sprinkle the dark chocolate chips over the sweetened condensed milk. Crumble the remaining dough and press it to cover most of the sweetened condensed milk. There will still be some places where it is not fully covered. Place the pan in the fridge for 30 minutes to one hour.
- Remove the pan from the fridge and cook in a preheated 350º oven for 25-30 minutes or until the top is lightly golden brown.
- Let the blondies sit in the pan until cool before trying to cut into squares.