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When it comes to blondies, I say the chewier the better! There’s nothing better than biting into a warm, chewy blondie…except for biting into a warm, chewy blondie that has an extra decadent topping! Heavenly!

Adding a rich, chocolate topping to the blondie not only increases its decadence, but it also helps to balance the sugar. On its own, a blondie tends to be very sweet, and adding a chocolate topping – as opposed to chocolate morsels within – gives you balance while keeping the blondies – well – blond!

 

Once you’ve got these buttery babies cut up, top each one with a Harry London Mississippi Mud Pie. Just before serving, heat them in the microwave for about thirty seconds (not too long, or the blondies will burn!) to let the chocolate melt. The rich chocolate pairs wonderfully with the sweet blondie for a memorable, ooey gooey dessert.

Ingredients:

• 2 sticks unsalted butter, melted and room temperature
• 2 cups flour
• ½ tsp salt
• ½ tsp baking powder
• 2 cups brown sugar
• 2 eggs
• 1 tsp vanilla
• ½ cup caramel bits
• 10-12 Harry London Mississippi Mud Pies

Instructions:

1. Preheat oven to 350 degrees and grease an 8x8” baking pan with butter or cooking spray.
2. Mix brown sugar and melted butter until evenly combined.
3. In a separate bowl, combine the flour, baking powder, and salt.
4. Add eggs and vanilla to the brown sugar mixture and stir until combined. Gradually add the flour mixture. Divide mixture in two.
5. Add one half of the mixture to the pan, flattening it out. Sprinkle caramel bits evenly on top.
6. Add second half of the mixture on top and flatten the top. Bake for 30-40 minutes or until a toothpick comes out clean.
7. Once cooled, cut the blondies and top with Harry London Mississippi Mud Pies.
8. Just before serving, briefly microwave the blondies to melt the chocolate (about 20-30 seconds).