London Fog Blondies

London Fog Blondies

Last week I wanted a London Fog so bad but it was so hot out. It's almost that magical time of year when you switch to hot drinks, but not quite yet. To fulfill my London Fog needs I decided to do the next best thing, make it into a dessert somehow. If there are Mocha Brownies, then there should be London Fog Blondies, right? 

london fog blondies | sarah makes stuff
london fog blondies | sarah makes stuff
london fog blondies | sarah makes stuff
london fog blondies | sarah makes stuff
london fog blondies | sarah makes stuff
london fog blondies | sarah makes stuff

Is anyone else looking forward to hot drinks? London Fogs are my fave but I'll take a regular old espresso latte too. Oh man, and chai lattes... Fall can not come fast enough!

london fog blondies | sarah makes stuff
london fog blondies | sarah makes stuff
london fog blondies | sarah makes stuff

 

LONDON FOG BLONDIE INGREDIENTS 
226 grams (1 cup) unsalted butter, melted
460 grams (2 cups) dark brown sugar
2 large eggs
1/2 cup brewed earl grey tea
1 tbsp vanilla extract
280 grams (2 cups) all-purpose flour
1/8 tsp salt

LONDON FOG FROSTING INGREDIENTS
8 ounces cream cheese, room temperature
113 (1/2 cup) unsalted butter, room temperature
58 grams (1/4 cup) heavy whipping cream
3 bags of earl grey tea
1 tsp vanilla extract
330-385 grams (3-3.5 cups) powdered sugar

LONDON FOG BLONDIE INSTRUCTIONS
Heat oven to 350º F. Line a 9x13-inch metal baking pan with parchment paper.

Using a hand mixer or electric stand mixer, beat together melted butter and brown sugar until blended. Add the eggs, tea and vanilla and continue beating until smooth.

In a separate bowl whisk together salt and flour. Add dry ingredients to wet ingredients and beat just until blended.

Spread the batter evenly in lined pan and bake 20 to 25 minutes until a toothpick inserted into the middle comes out relatively clean. Set aside to cool.

Once cooled, frost with London Fog Frosting (recipe below) and cut into squares. 

(Adapted from Inspired Taste's No-Fail Blondies recipe)

LONDON FOG FROSTING INSTRUCTIONS
Heat the ¼ cup of heavy cream in a microwave for about 30 seconds. Add the tea bags to the cream and steep for about 15 minutes. Remove and squeeze out the extra juices. Place in the fridge and bring back to a chill.

Using a hand mixer or electric stand mixer, beat the butter and cream cheese together on medium speed until light and fluffy, about 3 minutes. Add the tea-infused heavy cream and vanilla and mix together for another minute.

With the mixer running, add the powdered sugar in ½ cup increments. Add more or less powdered sugar depending on the consistency you like.

(Adapted from Dash of Texas' Creamy Earl Grey Frosting recipe)

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