Blondies

0.0/5 rating (0 votes)
  • Approximate Yield: 48 – 4” x 4” pcs (3.9 oz.)
  • Brownies, Cookies & Bars
  •  Print

BakeMark Products Used

Westco ultra rich creme cake mix (#11644 1/50 lb)
Westco butter emulsion (#12195 1 gal)
Westco #5 imitation vanilla flavor (#12070 1/gal)
Westco vanilla dipping icing (#19529 1/45 lb)

Alternate Products Used

Westco vanilla creme cake mix (#38260 1/50 lb)
Westco butter emulsion n+a (#04267 1/gal)
Bakemark dark imitation vanilla 3x (#17751 1/gal)

Directions

MIX

Combine and mix on low for 1 minute (mix the flavors with the water prior to combining):

6 LB Westco Ultra Rich Crème Cake Mix
12 oz. Whole eggs
1 LB BakeSense Oil
1 LB Granulated sugar
1 LB C'est Vivant Semi Sweet Chocolate Chips

1 LB Water
½ oz. Westco Butter Emulsion
½ oz. Westco #5 Imitation Vanilla Flavor
1 LB Nuts (chopped or whole)
1 LB C'est Vivant Semi Sweet Chocolate Chips 

BAKE

Place batter in a paper lined full sheet pan and spread even. Bake at 325-350°F for 22-25 minutes. Blondies will be done when internal temperature reaches 209°F.

FINISH

Let blondies cool completely. Turn out of pan and drizzle with Westco Vanilla Dipping Icing heated to 105-110°F. Cut to desired size pieces.

Leave a comment

You are commenting as guest.