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Home > Recipes > Chocolate Chip Paisley Blondies

Chocolate Chip Paisley Blondies Recipe

Chocolate Chip Paisley Blondies
  • Beginner

Find Similar Recipes:

Brownies x Bars x Beginner x HERSHEY’S Semi-Sweet Chocolate Chips x HERSHEY’S SPECIAL DARK Syrup x Sports x
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Prep Time:
15 Minutes
Skill Level:
Beginner

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories 0 -
Calories from Fat 0 -
Total Fat 0g 0% DV
Saturated Fat 0g 0% DV
Trans Fat 0g -
Cholesterol 0mg 0% DV
Sodium 0mg 0% DV
Total Carbohydrates 0g 0% DV
Dietary Fiber 0g 0% DV
Sugars 0g -
Protein 0g -
Vitamin A - 0% DV
Vitamin C - 0% DV
Calcium - 0% DV
Iron - 0% DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 cups (12-oz. pkg.) HERSHEY'S Semi-Sweet Chocolate Chips
  • 1/2 cup chopped nuts
  • 1/2 cup HERSHEY'S Syrup

Directions

1. Heat oven to 350°F. Grease 13x9x2-inch baking pan.

2. Beat butter, granulated sugar and brown sugar until well blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla. Stir together flour, baking powder and salt; beat into butter mixture. Stir in chocolate chips and nuts.

3. Spread half of batter (about 2-1/2 cups) in prepared pan. Spoon syrup over top; evenly spread over surface to within 1/2-inch of edge. Drop remaining batter by teaspoons over syrup so that surface is almost covered completely. (As the blondie bakes the syrup showing in the spaces between the batter will form a paisley effect.)

4. Bake 35 to 40 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars. Makes 24 to 36 bars.

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  • 3 stars

    5/19/2010

    I used cake flour because I ran out of regular flour, and dark brown sugar instead of light. I also used the Special Dark syrup and left out the nuts. The batter seemed to be not enough to fill an 9 x 13 pan, so I put it in an oval pan I had (just a little smaller). The bars came out nice and thick, somewhere between fudgy and cakey. I think they might have been too thin in the larger pan. I will make these again. They are not a traditional blondie, but they are great

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