BOSTON CREAM BLONDIES

When making the custard layer, you’re going to want to temper the egg yolks.  Sounds like a fancy term but it’s actually really easy, it just means to bring the eggs up in temperature slowly so they don’t scramble.

If you’re a fan of Boston Cream Pie, you’ll want to check out my Boston Cream Pie Parfaits too…  and they can be made two ways (from scratch or with a mix).
Note:  All recipes on SpendWithPennies.com are tested and retested time and again.  From time to time recipe improvements will be made and recipes will be modified.  This recipe originally used a box mix in the base however to improve flavor this recipe has been updated with a scratch base.

INGREDIENTS
BLONDIE BASE

• 1 cup flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 3/4 cup light brown sugar
• 1/3 cup softened butter
• 1 teaspoon vanilla
• 1 egg room temperature

CUSTARD

• 6 tablespoons sugar divided
• 1 1/2 cups milk
• 1/2 teaspoon vanilla
• 3 egg yolks
• 4 1/2 tablespoons cornstarch

GANACHE

• 1/4 cup semi-sweet chocolate chips
• 1/4 cup heavy cream
• 1 tablespoon corn syrup
• Follow Spend With Pennies on Pinterest

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line an 8×8 pan with foil or parchment paper.
2. Combine flour, baking powder and salt in a small bowl.
3. Cream sugar, butter and vanilla. Add in egg. Stir in flour mixture. Press into prepared pan and bake 20-22 minutes or until lightly browned. Cool completely.
4. .................................

for full instruction please see : www.spendwithpennies.com

Share this post