Tuesday, October 18, 2011

Chewy Gooey Butterscotch Blondies

I first published this recipe on Blogcritics as Chewy Gooey Butterscotch Blondies.

Sometimes you just need a rich, nostalgic, buttery, sweet treat.  Maybe it’s a rainy day?  Maybe you just got off the phone with your childhood friend?  Perhaps you got a new vintage-style apron and you're feeling inspired?  Whatever it is, when you need a sweet, salty, chewy, chocolate-y treat, that’s not exactly a brownie, and not really a cookie, these blondies are just the ticket.

l adapted this recipe from a 1972 cookbook from my grandmother’s church guild, so they’re the real deal!  I changed the wet/dry proportions just a bit to make them extra chewy and I added the butterscotch, nuts, and a bit more sea salt to give the dish some crunch and add that wonderful sweet/salty combination we all adore.    Thankfully, these only make a small pan, as you won’t be able to stop yourself and you don’t want to overindulge.  If need be, you can easily double the recipe and use a 13x9 baking pan, but please do so only if you’re having company or taking them to a bake sale!   These are great as a rich plated dessert, warm with some vanilla or butter pecan ice cream, but they’re also divine cooled and right out of the pan with a glass of cold milk or late harvest white wine.  Enjoy! 

1 cup all-purpose flour
½ tsp baking powder
½ tsp sea salt
1/3 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
¾ cup butterscotch chips
¾ cup chocolate chips
½ pecans (optional)

Preheat oven to 350.  Melt butter in microwave in a medium bowl; use some of the rest of the stick to grease an 8x8 glass baking pan.  In a small bowl, mix flour, baking powder and salt.  Remove the butter from the microwave and mix brown sugar into the same bowl; whisk in the vanilla and beat in the egg.  Batter will be thick, but spread it evenly into a baking pan and sprinkle the chocolate and butterscotch chips (and pecans if using them) evenly over the batter.  Bake for 20-22 minutes.  It should be firm and golden brown, but don’t worry if it’s a little soft in the middle.  Cool in the pan and cut into squares before serving.  Try not to eat the whole pan in one sitting.  

No comments:

Post a Comment