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 TimePrep: 25 min. Bake: 25 min. + cooling
- 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
- 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.