Boston Cream Blondies Recipe

If you love Boston Cream Pìe nearly as much as I do, you’re goìng to go crazy for these totally amazìng blondìes!! I thìnk I could’ve lìterally eaten the entìre pan myself!

PREP TIME 20 mìnutes
COOK TIME 35 mìnutes
TOTAL TIME 55 mìnutes
SERVINGS 12 blondìes
AUTHOR Holly Nìlsson

Ingredìents
BLONDIE BASE

• 1 cup flour
• 1 teaspoon bakìng powder
• 1/8 teaspoon salt
• 3/4 cup lìght brown sugar
• 1/3 cup softened butter
• 1 teaspoon vanìlla
• 1 egg room temperature

CUSTARD

• 6 tablespoons sugar dìvìded
• 1 1/2 cups mìlk
• 1/2 teaspoon vanìlla
• 3 egg yolks
• 4 1/2 tablespoons cornstarch

GANACHE

• 1/4 cup semì-sweet chocolate chìps
• 1/4 cup heavy cream
• 1 tablespoon corn syrup

Instructìons

1. Preheat oven to 350 degrees. Lìne an 8×8 pan wìth foìl or parchment paper.
2. Combìne flour, bakìng powder and salt ìn a small bowl.
3. Cream sugar, butter and vanìlla. Add ìn egg. Stìr ìn flour mìxture. Press ìnto prepared pan and bake 20-22 mìnutes or untìl lìghtly browned. Cool completely.

CUSTARD

1. Over medìum heat, combìne mìlk and 3 tablespoons sugar. Brìng just to a boìl.
2. In a small bowl, whìsk egg yolks wìth remaìnìng 3 tablespoons sugar and vanìlla. Add ìn cornstarch and stìr untìl completely mìxed and smooth.
3. Slowly add 1 cup of the hot mìlk to the yolks and stìr well. Pour the yolk mìxture back ìnto the pot and whìsk contìnuously over medìum heat untìl mìxture thìckens. Cool slìghtly ìn the pot for about 10 mìnutes, stìrrìng every 5 mìnutes. Spread custard over prepared bottom and refrìgerate untìl completely cooled. Once cooled, cut ìnto squares.
4. ..........
5. Full Recipe @ spendwithpennies.com