HERSHEY’S CHIPITS Frosted Unicorn Blondies Recipe

HERSHEY’S CHIPITS Frosted Unicorn Blondies Recipe

Ingredients

Blondie Ingredients:
1 cupall-purpose flour (250 mL)
12 tspbaking powder (2 mL)
14 tspbaking soda (1 mL)
pinchsalt
34 cuppacked brown sugar (175 mL)
13 cupunsalted butter, melted (75 mL)
1 egg
1 12 tspvanilla extract (7 mL)
1 bagHERSHEY’S CHIPITS Unicorn Swirls, divided (180 g)
Frosting Ingredients:
6 tbspunsalted butter, softened (90 mL)
1 13 cupsicing sugar, sifted (325 mL)
4-5 tsplight cream (10%) or milk (20-25 mL)
Purple food colouring

Directions

    1. Preheat oven to 350°F (180°C). Lightly grease an 8-inch (20 cm) square cake pan.

    2. In a bowl, whisk together flour, baking powder, baking soda and salt. Set aside.

    3. In another bowl, whisk brown sugar, melted butter, egg and vanilla until smooth. Add flour mixture mixing until combined. Stir in 2/3 cup (150 mL) HERSHEY’S CHIPITS Unicorn Swirls. Batter will be stiff.

    4. Spread batter evenly in prepared pan. Bake for 20 to 25 minutes or until golden on top. Cool completely before frosting.

    Frosting:

    1. Beat butter in small bowl with an electric mixer until creamy. Add icing sugar and cream alternately beating until smooth and light. Beat in enough food colouring to make frosting a pale purple.

    2. Spread over cooled blondies. Sprinkle remaining HERSHEY’S CHIPITS Unicorn Swirls on top. Cut into squares or bars. Makes 25 blondies.
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