I’ve got a new squeeze! Blues Hog sauces is in a new squeezable format taking blondies to a whole new level – Blues Hog Smokey Mountain Blondie finished with raspberries, ice cream and Blues Hog Raspberry Chipotle sauce. I love the sweet and savory! Because I can’t get enough, the blondie is extra thick. Enjoy!
Blues Hog Smokey Mountain Blondie
Blues Hog sauces is now in a squeezable format taking this Blues Hog Smokey Mountain Blondie finished with raspberries, ice cream and Blues Hog Raspberry Chipotle sauce to a new level of yum!
Ingredients
- ½ cup butter melted
- 2 cups loosely scooped brown sugar
- 2 eggs
- 2 teaspoons vanilla
- ¼ cup Blues Hog Smokey Mountain sauce
- 1 ½ cup whole wheat flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup pecan chopped pieces
- ½ cup chocolate chunks or chips
Garnish
- whipped cream or ice cream
- Blues Hog Raspberry Chipotle in Squeeze Bottle
- 1 pint fresh raspberries
Instructions
- Preheat oven to 350F
- In a large bowl, stir melted butter and sugar until mixed
- Add eggs, vanilla and Blues Hog Smokey Mountain sauce and stir until smooth and consistent.
- Add flour, baking powder, salt, pecans and chocolate chunks/ chips. Stir until just combined.
- Spread into a greased 8×8 or 8” round pan.
- Bake for 40-45 minutes until edges are golden and middle barely stop jiggling in the middle.
- Cool in pan.
- Drizzle with Blues Hog Raspberry Chipotle, garnish with ice cream and raspberries.