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Champagne Blondies

I was looking for a fun champagne recipe to take to a friend's bridal shower, but I couldn't find one. That's when I came up with this twist on blondies. The recipe calls for white chocolate chips, but sometimes I like to use butterscotch or even chocolate instead. —Heather Karow, Burnett, Wisconsin
  • Total Time
    Prep: 25 min. Bake: 25 min. + cooling
  • Makes
    16 servings


  • 1/2 cup butter, softened
  • 1 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1/4 cup champagne
  • 1-1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup white baking chips
  • 1/2 cup chopped hazelnuts, optional
  • GLAZE:
  • 1 cup confectioners' sugar
  • 2 tablespoons champagne


  • Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a large bowl, beat butter and brown sugar until crumbly, about 2 minutes. Beat in egg and champagne (batter may appear curdled). In another bowl, whisk flour, baking powder and salt; gradually add to butter mixture. Fold in baking chips and, if desired, nuts.
  • Spread into prepared pan. Bake until edges are brown and center is set (do not overbake), 25-30 minutes. Cool completely in pan on a wire rack.
  • Combine glaze ingredients; drizzle over blondies. Lifting with parchment, remove blondies from pan. Cut into bars. Store in an airtight container.
Nutrition Facts
1 blondie: 203 calories, 8g fat (5g saturated fat), 28mg cholesterol, 126mg sodium, 32g carbohydrate (24g sugars, 0 fiber), 2g protein.

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