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Recipe
Lotus Blondies
from In the Small Kitchen
Ingredients
| 2 ½ | cups packed light brown sugar |
| 1 | stick unsalted butter |
| 2 | large eggs |
| 1 | teaspoon vanilla extract |
| 1 | cup all-purpose flour |
| ½ | teaspoon salt |
| 1 | cup roasted, unsalted cashews, chopped |
| ¼ | cup semisweet chocolate chips |
Instructions
1. Preheat the oven to 325ºF. Grease a 13 x 9 baking dish and set aside.
2. In a small saucepan over medium heat, melt the butter with the sugar, stirring well until the mixture begins to bubble. Pour it to a heatproof mixing bowl and place it in the fridge until it is cooled to room temperature. About 20 minutes.
3. Remove the bowl from the fridge and stir in the eggs, and vanilla. Then add the flour, salt, nuts and chips, stirring everything until just combined and the flour is no longer showing.
4. Pour the batter into the prepared baking pan and bake for 25 minutes, or until the top is puffed up and crusty. Let the pan cool to room temperature before cutting and serving.
Naptime Notes
Naptime Recipe Serving ideas
These would make an excellent sundae topped with ice cream. They are also transportable and would do well on a beach picnic!
Naptime Stopwatch
30 minutes prep time (includes cooling time), 25 minutes baking time
Naptime Reviews
Ooey, gooey, salty and sweet. Delicious!
More Naptime Recipes
Printed from: https://thenaptimechef.com/2011/06/big-girls-small-kitchen-lotus-blondies-giveaway-naptime-special/