← Back to Search Results
slow cooking
Meredith’s Molten Blondies

Photo by: Mark Shapiro
Comments: 0
 

Recipe

A blondie is a brownie flavored with butterscotch instead of chocolate. This variation transforms that idea into a delectable dessert with cake on the top and sauce on the bottom. It is superb over vanilla ice cream. I have my daughter, Meredith, to thank for the idea of enhancing the recipe with chocolate chips, which are a great addition. Butterscotch chips or a combination of butterscotch and chocolate is equally delicious. This can also be served cold, with whipped cream.

Yield: Serves 6 to 8

Ingredients

  • 1 cup (250 ml) all-purpose flour
  • 1 tsp (5 ml) baking powder
  • ½ tsp (2 ml) salt
  • 2 cups (500 ml) packed brown sugar, divided
  • ¼ cup (50 ml) butter
  • 1 tsp (5 ml) vanilla
  • ½ cup (125 ml) milk
  • ½ cup (125 ml) chocolate chips or butterscotch chips
  • ½ cup (125 ml) chopped walnuts or pecans (optional)
  • 1 cup (250 ml) boiling water

Directions

1. In a bowl, mix together flour, baking powder and salt.

2. In a separate bowl, beat 1 cup (250 mL) brown sugar with butter until creamy. Stir in vanilla. Add dry ingredients alternately with milk, beating well after each addition. Stir in chips and walnuts, if using. Spread mixture evenly in prepared slow cooker stoneware.

3. In a heatproof measure, combine remaining brown sugar and boiling water. Pour over batter. Cover and cook on High for 2½ to 3 hours, until cake layer looks cooked. Serve warm with vanilla ice cream.


© 2004 Judith Finlayson
 

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 8 servings and includes the optional nuts.

426kcal (21%)
112mg (11%)
0mg (0%)
56mcg RAE (2%)
183mg
34mg
4g
60g
2g
75g
17mg (6%)
232mg (10%)
6g (31%)
14g (22%)
2mg (10%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
mom-a-licious Mom-a-Licious
by Domenica Catelli
the-provence-cookbook The Provence Cookbook
by Patricia Wells
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-whole-beast-nose-to-tail-eating The Whole Beast: Nose to Ta...
by Fergus Henderson
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
martin-yans-china Martin Yan's China
by Martin Yan
allergy-free-desserts Allergy-Free Desserts
by Elizabeth Gordon
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
Already a member? Sign in here
Close_overlay

Sign up to Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay

Sign in to Cookstr

Keep me logged in
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?