Now, I gently fold in the flour, baking powder, and salt until just combined. I’m careful not to overmix; this keeps the blondies delightfully chewy. Then it’s time for my favorite part—stirring in the chocolate chips! I pour the batter into my greased baking pan and spread it out evenly. It goes into the oven to bake for about 25-30 minutes, or until a toothpick comes out clean. Let me tell you, the smell wafting through the house while these bake is pure bliss!
Once the blondies are baked and cooled, I cut them into small squares and layer them in dessert cups. A spoonful of chocolate pudding goes over the blondie layer, creating the perfect contrast of textures. I finish off each cup with a generous dollop of whipped cream—because who doesn’t love whipped cream? And then, I might add a few sprinkles or chopped nuts on top for that final touch!
Pro Tips for Best Results
To ensure my blondies maintain that lovely gooey center, I always set a timer for the lower end of the cooking time. I’ve learned the hard way that an extra minute can turn chewy bliss into dry bites—thankfully, checking early saves the day! Also, don’t skip the resting time; letting the baked blondies cool completely makes them easier to cut and layered beautifully without crumbling.
I tested the pudding layer both ways—store-bought and homemade—and honestly, while homemade is fantastic, the ease of using store-bought pudding really cuts down on preparation time when I’m in a hurry. The flavors were nearly indistinguishable, so I typically grab the instant pudding mix when I want to whip this up quickly.
Lastly, be sure to let your chocolate chips cool a bit before mixing them into the batter. When added while too hot, they can dissolve and disperse throughout the batter instead of creating those delightful melty pockets!
Common Mistakes to Avoid
One mistake I made early on was not allowing the blondies to cool fully before cutting them. If you dive in too soon, they can fall apart, and while the flavors are still there, the presentation isn’t as nice. I recommend letting them cool for about 30 minutes on a wire rack before assembling your pudding cups. (See the next page below to continue…)