National Ice Cream Sandwich Day!

We are very excited to celebrate national ice cream sandwich day (namely because we love all things ice cream and have easy access to delicious ice cream sandwiches – it’s a win-win!) If you’re baking at home, celebrate by making our blondies with white and dark chocolate chunk and layering them with your favorite flavor(s) of ice cream. Send us pics of your ice cream sandwich day celebration through Facebook, Twitter or Instagram – we’d love to see them!

Below is the recipe for our blondies, or visit our NYC locations to indulge in our ice cream sandwiches, including red velvet, magic cookie, lemon bar, blondie and brownie.

Happy national ice cream sandwich day!

Blondies with White and Dark Chocolate Chunks
Blondies with White and Dark Chocolate Chunks

Featured in “The Complete Magnolia Bakery Cookbook,” available at Magnolia Bakery locations and magnoliabakery.com.
A moist and chewy butterscotch bar with two kinds of chocolate and lots of walnuts.

  • 1 ½ cups cake flour (not self-rising)
  • 1 teaspoon baking powder
  • 1 ½ cups cake flour (not self-rising)
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup (1 ½ sticks) unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • ½ cup sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup coarsely chopped walnuts
  • ¼ cup coarsely chopped white chocolate
  • ½ cup coarsely chopped semisweet chocolate

Preheat oven to 350 degrees.
Grease and lightly flour a 13 x 9-inch baking pan.

In a small bowl, combine the flour, baking powder and salt. Set aside.

In a large bowl, cream the butter with the sugars until smooth, about 2 minutes.

Add the eggs and vanilla, and beat well. Add the dry ingredients and mix thoroughly. Stir in the walnuts and chocolate chunks. Spread the butter evenly in the prepared pan.

Bake for 35-40 minutes, or until a cake tester inserted in the center of the pan comes out with moist crumbs attached. Do not over bake.

Allow to cool to room temperature or overnight before cutting and serving.

Makes twenty-four 2-inch brownies.

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