Skillet Blondie

These are SO GOOD.  The recipe is supposed to be a baked in a small cast iron skillet, but mine overflowed the first time I made it.  The next time I just doubled the recipe and baked it in a 9" circle cake pan and it turned out great.  Serve this with vanilla ice cream.  It's like a big pazookie!

SKILLET BLONDIE FOR 2

yield: 2 SERVINGS

total time:30 MINUTES

INGREDIENTS:

·         2 tablespoons unsalted butter, softened

·         1/2 cup packed brown sugar

·         1 egg yolk

·         1 teaspoon vanilla extract

·         1/4 teaspoon baking powder

·         1/8 teaspoon salt

·         1/3 cup all purpose flour

DIRECTIONS:

1.       Preheat oven to 350°F. Spray a small cast iron skillet or 4-6” cake pan with nonstick cooking spray.

2.      Mix the butter and brown sugar with a hand mixer in a large bowl until crumbly, then mix in the egg yolk, vanilla, baking powder, and salt. Mix in flour, then stir in add-ins. I used butterscotch chips and shredded coconut.

3.      Bake for about 18-24 minutes or until the outer edges and center are golden brown, but the center is still a big jiggly. Err on the side of under done, it will continue cooking as it cools and taste better a bit gooey.

4.      Serve with ice cream and caramel sauce.

© CRAZY FOR CRUST. All images & content are copyright protected. 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.

---