Rainbow "Tie-Dye" White Chocolate Blondies
Oct 19, 2016 23:32:59 GMT -5
Post by PurplePuppy on Oct 19, 2016 23:32:59 GMT -5
Rainbow "Tie-Dye" White Chocolate Blondies
1 cup (250g) butter
3oz (85g) white chocolate
4 eggs
2 cups (436g) white sugar
1 tsp (5ml) vanilla
2 cups (282g) all purpose flour
1 tsp salt (6g) (use half of this amount or omit if you use salted butter.
Melt the butter and the white chocolate together over low heat in a pan on the stove. Remove from heat and let cool a little bit.
Beat the sugar, eggs and vanilla extract in a bowl and add in the cooled butter mixture.
Stir in the flour and salt until combined.
Divide the batter into 6 portions and tint each portion a different colour.
Layer the colours in a greased baking dish and bake at 350 F for about 40 minutes until a toothpick inserted in the center comes out clean. I recommend an 8x10" baking dish, the layers will be very thin. If you enjoy the tie dye look, don't worry about spreading the colours too much, pipe them in and let them sit where they land. The mixture will spread out while baking.
1 cup (250g) butter
3oz (85g) white chocolate
4 eggs
2 cups (436g) white sugar
1 tsp (5ml) vanilla
2 cups (282g) all purpose flour
1 tsp salt (6g) (use half of this amount or omit if you use salted butter.
Melt the butter and the white chocolate together over low heat in a pan on the stove. Remove from heat and let cool a little bit.
Beat the sugar, eggs and vanilla extract in a bowl and add in the cooled butter mixture.
Stir in the flour and salt until combined.
Divide the batter into 6 portions and tint each portion a different colour.
Layer the colours in a greased baking dish and bake at 350 F for about 40 minutes until a toothpick inserted in the center comes out clean. I recommend an 8x10" baking dish, the layers will be very thin. If you enjoy the tie dye look, don't worry about spreading the colours too much, pipe them in and let them sit where they land. The mixture will spread out while baking.