Blondie Crust
Submitted by gmkherani
Buttery blondie crust loaded with chocolate chips, orange extract, and sweetened condensed milk creates a cookie-like base for your favorite desserts.
YIELD
1 crustPREP
20 minCOOK
15 minREADY
40 minThis isn’t your average pie crust.
Think fudgy blondie meets chocolate chip cookie, baked into a golden base that’ll transform any dessert into something memorable.
The orange extract adds a subtle citrus note that cuts through the richness, while sweetened condensed milk keeps everything tender and chewy.
Use it as a base for ice cream pies, cream cheese fillings, or simply slice it up and serve it warm with vanilla ice cream melting into every bite.
Kitchen Tips
- Don’t overbake: the crust should spring back when touched but still look slightly underdone in the center for that perfect chewy texture
- Cool completely before adding fillings to prevent soggy bottom syndrome
- Swap orange extract for almond or peppermint for seasonal variations
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Lightly grease a 9 inch pizza pan, or cake pan.
In small saucepan over low heat, melt butter and 1 cup of the chocolate chips, stirring until smooth.
Remove from heat and let cool to lukewarm.
Sift flower, baking powder and baking soda into a small bowl.
Set aside. Place sugars in large bowl.
Add cooled chocolate mixture, vanilla and orange extract, stirring until well blended.
Whisk together egg aand condensed milk and blend into chocolate mixture, Stif in flour mixture by hand, beating 50 strokes.
Foldin all remainig chocolate chips. Spread ¼ inch thickness of batter into pan.
Bake 6 min. or until crust springs back when lobhtley touched in center .
Cool completley
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