Blondies for a Wedding Cake

 

My cousin Shay is so fun and has her own little style. She did a baseball themed wedding and it turned out adorable! I was asked to make the cake but Shay does not like cake, so when I was making her wedding “cake” we opted to do blondies instead. Now, this was quite a daunting task, I had to make 5 batches of blondies to make it the right height on the top layer. It was crazy! Then I frosted it with a chocolate frosting. Also, it was way heavy, remember that if you ever decide you want to do this sort of thing. The blondies were so good I wanted to share the recipe with you guys!!


BLONDIE RECIPE:

 

2 ½ cups all-purpose flour 
2 ½ tsp. baking powder
½ teaspoon salt
1 1/2 sticks of butter
3 eggs at room temperature
2 1/2 cups light brown sugar 
2 tsp. vanilla
About 8 oz of  ghirardelli milk chocolate chips
 
Preheat oven to 375 degrees.
 
In a bowl whisk together flour, baking powder, and salt. 
 
In a mixing bowl cream brown sugar and butter together until well combined.  Add eggs, one at a time, making sure each is incorporated before adding the next.  Add vanilla and beat until mixture is smooth and no lumps of sugar remain.  Don’t get carried away mixing here.  If you beat until everything is light and fluffy the Blondies will be too cake-like.
 
Add flour mixture and mix just until combined.  Add chocolate chips and mix again until chips are evenly dispersed.
 
Crisco the bottom and the sides of a 9×13 inch pan and then lightly dust with flour, make sure to get rid of the excess.  Spread dough evenly on pan – much easier imagined than accomplished – and bake for 20 – 30 minutes, or until Blondies are golden brown.
 
Remove pan from oven, place on cooling rack and cool until firm enough to cut.
 
 
Chocolate frosting:
 
1 12 oz bag of ghirardelli milk chocolate chips
1 Stick of butter
3-4 cups of powder sugar
 
In stand mixer combine melted chocolate chips, butter and slowly add sugar until it’s to your desired consistency for your frosting.
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