← Back to Search Results
slow cooking
Meredith’s Molten Blondies Recipe-8385

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

spice Spice
by Ana Sortun
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
lidias-italy Lidia's Italy
by Lidia Bastianich
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
martin-yans-china Martin Yan's China
by Martin Yan
the-country-cooking-of-ireland The Country Cooking of Ireland
by Colman Andrews
good-to-the-grain Good to the Grain
by Kim Boyce
american-vegan-kitchen American Vegan Kitchen
by Tamasin Noyes
amor-y-tacos Amor Y Tacos
by Deborah Schneider
baked-explorations Baked Explorations
by Matt Lewis
lucindas-authentic-jamaican-kitchen Lucinda's Authentic Jamaica...
by Lucinda Scala Quinn
desserts-4-today Desserts 4 Today
by Abby Dodge
david-burkes-new-american-classics David Burke's New American ...
by David Burke, Judith Choate
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for 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
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?