Trail Butter friend Briana thought to combine her two favorite climbing snacks into one and her famous Trail Butter Blondies were born! They are so good!
Check out the recipe below!
10 Tablespoons unsalted butter cut into 5 cubes
1 1/2 cups dark brown sugar
8 oz Trail Butter
2 teaspoons vanilla extract
1/2 teaspoon salt
2 cups flour
1 teaspoon baking powder
Preheat oven to 325 degrees F. Grease a 9×13-inch pan.
In a medium saucepan over medium heat, melt butter ad sugar together until the butter is just melted.
Remove from the burner and allow to cool for 5 minutes. Add the Trail Butter and stir until incorporated.
Allow to cool for 5 minutes more, then whisk in the eggs and vanilla extract. Make sure the mixture is cool enough that the eggs won’t begin to cook when they’re added in.
In a separate bowl, whisk together salt, flour and baking powder. Add dry ingredients all at once to the wet ingredients and stir until just incorporated. Pour the thick batter into the prepared pan and smooth out.
Bake for 20-25 minutes, or until a skewer inserted in the center of the blondies comes out clean.
Remove from the oven and allow to cool to room temperature before frosting.
Milk Chocolate Frosting: (Optional)
6 Tablespoons unsalted butter, softened
3 Tablespoons unsweetened cocoa powder
1/4 teaspoon salt
1 1/2 – 2 cups powdered sugar
3 Tablespoons milk
3/4 cup semi-sweet chocolate chips, melted (you can also use milk chocolate or dark chocolate if you like)
In the bowl of a stand mixer, beat together the butter, cocoa powder and salt.
Add 1/2 cup powdered sugar followed by 1 tablespoon milk. Beat well.
Add another cup of powdered sugar, followed by 2 tablespoons of milk.
Melt milk chocolate chips in the microwave or in a double boiler. Add melted and slightly cooled milk chocolate the frosting and beat to incorporate.
Add the final 1/2 cup of powdered sugar if you need a bit more thickness.
Spread evenly over Trail Butter Blondies. Enjoy!