Chocolate Chip Paisley Blondies

Chocolate Chip Paisley Blondies

Made with:

HERSHEY'S Milk Chocolate Chips (Item# 61425)
HERSHEY'S Chocolate Syrup, Jug (Item# 30570)

Ingredients

1 lb. 8 oz. unsalted butter, softened
1 lb. 8 oz. granulated sugar
1 lb. 8 oz. light brown sugar
1 lb. 5 oz. (12 large) eggs
1/2 oz. vanilla extract
2 lbs. 8 oz. all-purpose flour
2-1/2 Tbsp. baking powder
1 tsp. salt
3 lbs. HERSHEY'S Milk Chocolate Chips (Item# 61425)
9 oz. chopped nuts
16 fl. oz. HERSHEY'S Chocolate Syrup, Jug (Item# 30570)

Directions

    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray one 18x26-inch full sheet pan with vegetable cooking spray. Place parchment paper on prepared sheet pan.
    2. Mix butter, granulated sugar and brown sugar in 20 qt. bowl of mixer fitted with paddle attachment until creamy. Add eggs and vanilla, mixing until fully incorporated. Blend together flour, baking powder and salt in large bowl. Gradually add to butter mixture, mixing until well blended. Stir in HERSHEY'S Milk Chocolate Chips and nuts.
    3. Spread half of batter in prepared pan. Spoon HERSHEY'S Chocolate Syrup over top; evenly spread over surface to within 1/2-inch of edge. Drop remaining batter by teaspoons over syrup so that surface is almost covered completely. (As the blondie bakes the syrup showing in the spaces between the batter will form a paisley effect.)
    4. Bake 35 to 40 minutes* or until lightly browned. Cool completely in pan on wire rack. Cut into 2-1/2-inch squares.
    *If using convection oven, rotate pan one-half turn (180°) after 20 minutes of baking.
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