Neapolitan Blondie Bars for CakeSpy

HERE IT IS! The hopefully soon-to-be winning entry for the So You Wanna be a CakeSpy Contest?

Now, I’ve been a fan of Jessie Oleson’s for quite some time. At one point, you probably could have asked me who my idol is…and I would have screamed her name ( I probably still would). Once upon a time, I had the chance to meet Jessie at her book launch party. Now, I have the chance to travel to Seattle, meet up with CakeSpy, and sit and eat cake. Whoa.

Here are the details:

Jessie is looking for proof of both  “a creative sleuth and a super sweet tooth.”

Participants will submit a color photograph of their delicious treat, as well as a short description.

Winners receive an all-expenses paid trip to Seattle to visit one of Jessie’s favorite bakeries. Basically, an afternoon of sitting and eating cake, while probably talking about it too. Oh, and a bunch of sweet stuff from the CakeSpy art collection, like original artwork and socks!

So, here you have it. My recipe, topped with Hundreds and Thousands (sprinkles) for a nice Ice Cream Shop feel. These treats do have to be made in steps, as they consist of three layers, but it is more than worth it. The strawberry layer provides moisture for the whole treat, and the mixture of flavors actually makes it taste like the ever popular creamy Neapolitan ice cream we all know and love.

Neapolitan Blondie Bars

The Vanilla Layer:

1/2 C Butter, Melted

1 C Light Brown Sugar

1 Egg

1 Tsp Pure Vanilla Extract

1/2 Tsp Baking Powder

1/8 Tsp Baking Soda

1 1/3 C Flour

Beat the butter and sugar, then add the egg. In a separate bowl, combine the flour, baking powder, and baking soda. Gradually add the flour mixture to the butter mixture, then beat until a thick batter forms. Set this aside, until each batter is complete.

The Strawberry Layer:

1/2 C Butter, Melted

1 C Light Brown Sugar

1 Egg

1 C Smucker’s Strawberry Sundae Syrup

1/2 Tsp Baking Powder

1/8 Tsp Baking Soda

1 1/3 C Flour

Beat the butter and sugar, then add the egg. Pour in the Strawberry Syrup and continue beating. In a separate bowl, combine the flour, baking powder, and baking soda. Gradually add the flour mixture to the butter mixture, then beat until a  batter forms. This batter won’t be as thick as the vanilla layer. Set this aside, until each batter is complete.

The Chocolate Layer:

1 Stick of Butter (1/2 Cup), softened

3/4 C White Sugar

1/2 Tsp Pure Vanilla Extract

2 Eggs

1/2 C Flour

1/4 Tsp Baking Powder

1/2 C Cocoa

1/4 Tsp Salt

Cream the butter and sugar. Add eggs and vanilla, and continue to beat. Stir in flour, baking powder, salt, and cocoa until a thick batter forms.

Assembly:

Preheat your oven to 350 degrees.

Using a greased rectangular pan, pour in the Strawberry layer. Scoop the Vanilla layer on top, aiming to cover the 1st layer evenly. Top the Vanilla Layer with the Chocolate brownie layer.

Bake for 28-30 minutes, until the top begins to crack and an inserted toothpick comes out clean.

Let the bars cool and set.

Let’s cross our fingers that this treat proves to be sweet enough to meet the requirements of CakeSpy!

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6 Responses to Neapolitan Blondie Bars for CakeSpy

  1. PKS says:

    What temperature to bake at? I would guess 350, but would like to be sure. Looks amazing, would totally get my vote!

  2. Pingback: OFFICIAL CAKESPY WINNER!!!!! « CAKE for your icing

  3. Pingback: CakeSpy Trip «

  4. Pingback: Neapolitan Blondie Bars Recipe – Best Friends For Frosting

  5. Pingback: A Bakery Hopping Adventure with Jessie Oleson of CakeSpy | Best Friends For Frosting

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