Donut-Hole Blondies are purely experimental. It was kind of those moments where you walk by the donut holes and think to yourself thinking to them, you’re going into a blondie today.
Oh, you don’t talk to food? Nevermind.
They're a popular recipe on my blog for a reason: they're sweet yet salty and are completely delicious. Blondies are my absolute fave for their rich brown sugar-y flavor, but adding donut holes to them elevates that flavor to crazy levels of awesomeness. Also, donuts are known as being the best food ever. Just a fact for you.
Donut Hole Blondies
- 2 cups brown sugar (light preferred)
- 2/3 cup butter
- 2 eggs
- 2 tsp vanilla
- 2 cups all-purpose flour
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 pkg glazed donut holes (like the pop’ems kind or from your local market/bakery), cut in half
- Preheat oven to 350 degrees F and lightly grease an 8×8 inch baking pan with cooking spray; set aside.
- In a medium saucepan, combine brown sugar and butter together over medium heat until butter melts, the sugar dissolves, and the mixture is smooth, stirring constantly. Allow to cool slightly.
- Stir in eggs, one at a time, followed by the vanilla. Stir in the flour one cup at a time, then the baking soda and baking powder. Stir in 3/4 of the chopped donut holes and pour into the prepared pan. Top with a couple more donut hole halves and sprinkle with sea salt (you may not use all the donut hole halves but uh, think of something else to use them for?)
- Bake for approx. 25-30 minutes or until center is set and blondies are lightly golden. Cool for about 1 hr before cutting into squares. Store airtight for 2-3 days.
About the author: Hayley is The Domestic Rebel. She believes in cake mix, overdosing on sparkles & eating that extra cookie. And she really, really loves cupcakes.