Out Of The Box Brownies: Magical brownie recipes that start with a box
Subscribe

Blueberry Champagne Blondie

October 27, 2012 By: Denise Leo, Global Brownie Ambassador Category: Alcohol, Blonde Brownie, Cream Cheese, Creative, Decadent, Fruit, Nut-Free, Nutty

PinterestFacebookTwitterEmailPrintBookmark/FavoritesGoogle+Share

Need I say any more than these three words: Blueberry Champagne Blondie? This tender delight is decadent when heated and served with ice cream; it’s charming when served at tea; it’s homey when served with a picnic. Heck, I’d even serve this for breakfast as a special treat.

20121027-172041.jpg

This weekend marks Global Champagne Day, so let this recipe be one creative way to enjoy it. This recipe starts with Blueberry Champagne Jelly, made by Glass Rooster Cannery, located less than 5 miles from my own happy headquarters.

INGREDIENTS

  • 1 box (15-17 ounces) sugar cookie mix
  • 1 stick (1/2 cup) butter or margarine, melted
  • 2 eggs
  • One 8-ounce package cream cheese (let soften outside of ‘frig for 5-10 mins)
  • 2/3 cup brown sugar (use only 1/3 cup if using a “Splenda” brand)
  • 1 c blueberry preserves (I used this amazing Blueberry Champagne Jelly from a local cannery)
  • 1 c macadamia nuts, completely optional but very tasty and nicely textured

20121027-172059.jpg

20121027-172132.jpg

20121027-172110.jpg

DIRECTIONS

Add brown sugar to the sugar cookie mix and stir.

20121027-172148.jpg

Melt 1 stick of butter in microwave for about 30 seconds. Add melted butter and 2 eggs to sugar cookie mix and mix thoroughly.

20121027-172159.jpg

20121027-172209.jpg

Blend in 1 package of softened cream cheese. It helps if you cut it into pieces before adding it to the bowl. Mix in macadamia nuts (optional).

20121027-172234.jpg

Spread batter into a greased 9×13 pan. One tablespoon at a time, spoon blueberry preserves onto the batter.

20121027-172308.jpg

Use a knife to gently swirl the batter and preserves together. So, so pretty. As it bakes, your blueberry will lose some of its color, but it will still be just gorgeous.

20121027-172327.jpg

Bake at 350 F for 35-45 mins (depending on your pan size and how deep your batter sits in the pan), until a center-placed toothpick comes out moist but nearly clean. Let cool for at least 30 minutes so they set up before cutting. Though they’re delicious when completely cooled, I highly suggest eating while they’re still warm. It’s so simple, so tasty, and so tender, I just know you’ll love this recipe for the Blueberry Champagne Blondie.

20121027-172344.jpg