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

Photo by: Mark Shapiro
Comments: 0


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


  • 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


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%)
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

cooking-with-too-hot-tamales Cooking with Too Hot Tamales
by Mary Sue Milliken, Susan Feniger
cook-with-jamie Cook with Jamie
by Jamie Oliver
a-new-way-to-cook A New Way to Cook
by Sally Schneider
david-rosengarten-entertains-fabulous-parties-for-food-lovers David Rosengarten Entertain...
by David Rosengarten
fresh-from-the-market Fresh from the Market
by Laurent Tourondel
cooking-for-friends Cooking for Friends
by Gordon Ramsay
mom-a-licious Mom-a-Licious
by Domenica Catelli
living-raw-food Living Raw Food
by Sarma Melngailis
the-vegetable-dishes-i-cant-live-without The Vegetable Dishes I Can'...
by Mollie Katzen, Greg Atkinson
spice Spice
by Ana Sortun
baked-explorations Baked Explorations
by Matt Lewis
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
urban-italian-simple-recipes-and-true-stories-from-a-life-in-food Urban Italian: Simple Recip...
by Andrew Carmellini

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

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
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?