Sometimes you just need a basic recipe that is the BEST one out there. These Milky Way Blondies are that recipe.
You guys, I’ve created a monster. A Taylor Swift monster.
Now? Now Jordan is planning a Taylor Swift birthday party. She’s got all the details planned: invitations, activities, outfits, and a Surprise Inside Cake with Taylor’s face inside.
Her birthday is in February.
Last I checked, today is October 1.
It’s gonna be a long 4 months, my friends.
To be honest, I’m kind of obsessed with Taylor Swift too. I love her music, her style, and her persona. I also remember my NKOTB obsession whenever Jordan says, “Mom, it would be really great if Taylor could come to my birthday party,” and since she gets what she wants most of the time I don’t think she gets that is not happening.
Instead of presenting Taylor Swift at her party, in the flesh or in the cake, I’m thinking blondies would be more appropriate. (Get it? #badjoke)
While Jordan and her party planning is anything but basic, these blondies kind of are. But that’s okay, because we all need basic recipes once in awhile. A good base recipe can be the springboard for so many things.
Now I’m adding Blondies to the list of basic recipes that you need in your life.
There are a couple secrets to making the perfect blondie recipe:
- Butter. Use real butter! One stick of unsalted butter – softened – is the base of these bars.
- Brown sugar. There is a FULL 2 cups of packed light brown sugar. That makes these perfectly sweet but also super soft, chewy, and rich. They stay soft for DAYS!
- Do not over bake them. Err on the side of under-done for these blondies. I always take them out when they are still a little jiggly in the center. They set up as they cool. If you wait until the center is done to take them out the edges will be dry.
These blondies are nothing if not rich, soft, and perfect.
To make these a little more special than a plain bar, I added a ton of Milky Way flavor to them in the form of caramel bits, chocolate chips, and chopped Milky Way candy bars. The caramel and chocolate give great texture to the bars, as well as flavor. Hello, Milky Way!
The best part about this recipe is the variation you can use. Can’t find the caramel bits? Use more Milky Ways.
Don’t like chocolate? Leave it out. Want peanut butter? Add some chopped peanut butter cups.
Really, the sky is the limit. Add you favorite flavors!
- Any “chip”: chocolate, white, butterscotch, peanut butter, cinnamon.
- Toffee bits
- Reese’s Pieces or M&Ms, chopped Kit Kat bars or peanut butter cups
- ANYTHING YOU LIKE!
How will you make your bars?
Enjoy! I know I do, like it’s 1989. 😉
Milky Way Blondies (aka The BEST Blondie Recipe)
- 2 cups light brown sugar packed
- 1/2 cup unsalted butter softened
- 2 eggs
- 1 tablespoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 cups all purpose flour
- See note about mix-ins below:
- 1/2 cup Caramel Bits or use caramel squares that have been cut in quarters
- 1 cup chocolate chips
- 15 Fun Size Milky Way Candy Bars chopped
- Preheat oven to 350°F. Line a 9x13” pan with foil and spray with nonstick cooking spray.
- Cream brown sugar and butter in the bowl of an electric mixer fitted with a paddle attachment. Add eggs and vanilla and beat until combined. Add baking powder, salt, and flour and mix.
- Stir in caramel bits, chocolate chips, and chopped Milky Way bars (see note).
- Press into prepared pan (dough is sticky, spray your hands with cooking spray to avoid it sticking to your hands).
- Bake for about 22-25 minutes. (Be careful not to overcook - the center will still be jiggly when you take these out of the oven and they will finish cooking and firming up as they cool.) Cool completely before slicing into squares.
- Store in an airtight container for up to 4 days or freeze for up to 3 months.
Nutritional information not guaranteed to be accurate
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: October 1, 2015