Ingredients: Blondies
Courtesy of All Recipes.
8 ounces white chocolate, chopped (I used Ghirardelli)
1 TBSP vanilla extract
1/2 cup butter, softened
1 1/4 cups all-purpose flour
2 eggs
3/4 TSP salt
1/3 white sugar
1 cup semisweet white chocolate chips (again, I used Ghirardelli)
1 package Oreos (I used Double Stuf but you can use whatever you want)
Ingredients: Buttercreme Icing (optional)
Courtesy of The Kitchen Magpie...this has been my go-to vanilla frosting recipe for a few years, it's amazing.
1 cup of salted butter
3 teaspoons of vanilla
4 cups of icing sugar
4-5 tablespoons of coffee cream (18% and up)
4-5 Oreos, crushed (from package of Oreos listed above)
Directions
1. Preheat oven to 350F (175C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool. (Note from Jaime: if you've never melted chocolate before, do yourself a favour and read about how to do it first. You cannot just throw some chocolate in a pot and put it on the burner.)
2. Crush 6-7 Oreos with a potato masher, set aside.
3. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate/butter mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips and crushed Oreos.
4. Spread evenly a small layer of batter in the pan, just enough to cover the bottom of the pan.
5. Lay Oreos on top of batter (do not squish them down against the pan, they should be sitting on top of the thin layer of batter.
6. Spread rest of batter over Oreos.
7. Bake for 35 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean.
8. Let cool completely before icing.
Directions for icing:
1. Whip butter with hand or stand mixer.
2. Add in icing sugar, a bit at a time.
3. Add cream.
4. Add vanilla.
5. Add crushed oreo.
6. Whip with hand or stand mixer.
7. Avoid eating spoonfuls of icing
Directions
1. Preheat oven to 350F (175C). Grease a 9x9 inch baking pan. Melt white chocolate and butter in the top of a double boiler, over barely simmering water. Stir occasionally until smooth. Set aside to cool. (Note from Jaime: if you've never melted chocolate before, do yourself a favour and read about how to do it first. You cannot just throw some chocolate in a pot and put it on the burner.)
2. Crush 6-7 Oreos with a potato masher, set aside.
3. In a large bowl, using an electric mixer, beat eggs until foamy. With the mixer still running, gradually add the sugar and vanilla. Drizzle in the melted white chocolate/butter mixture. Combine the flour and salt; fold into the white chocolate mixture using a rubber spatula or wooden spoon. Fold in chocolate chips and crushed Oreos.
4. Spread evenly a small layer of batter in the pan, just enough to cover the bottom of the pan.
5. Lay Oreos on top of batter (do not squish them down against the pan, they should be sitting on top of the thin layer of batter.
6. Spread rest of batter over Oreos.
7. Bake for 35 minutes in the preheated oven, or until a toothpick inserted in the middle comes out clean.
8. Let cool completely before icing.
Directions for icing:
1. Whip butter with hand or stand mixer.
2. Add in icing sugar, a bit at a time.
3. Add cream.
4. Add vanilla.
5. Add crushed oreo.
6. Whip with hand or stand mixer.
7. Avoid eating spoonfuls of icing
Spread icing over blondies. I also crushed up the leftovers Oreos and sprinkled them on top.
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