Butterscotch Brownies – basically, Blondies

D&D_1027

Butterscotch Chocolate Blondies

I have always had an affinity for blondies. I guess it is because it is a nice mix of cookie dough w/chips and, honestly, it is dead simple – no batches of cookies, only turning the pan once – simple and done. Now the Boy is a blondie fan so I try to make things for him that I think he will enjoy and – again – dead simple. I guess that may mean I am kind of lazy.

I do love butterscotch. I am well aware the butterscotch chips are, truth be told, not real, but as America’s Test Kitchen says – sometimes you just need a butterscotch chip to have the right butterscotch flavor. Improving the world through chemicals – sounds so 70’s and slightly mostly creepy, but this recipe is pretty much, um, great.

This time I made them, I added a few semi-sweet chocolate chips just … well, just because I had some left from another recipe and it seems to work pretty dang well.

1/2 pound unsalted butter, softened (16 Tbs)
1 3/4 cup packed light brown sugar – I always use light brown sugar
1 Tbs vanilla – yeah! Not may recipes call for this much, but I never measure strictly. More is better. Kind of like chocolate or cheese.
2 large eggs
2 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 1/2 tsp salt
1 1/4 cup butterscotch chips
1/3 cup semi-sweet chocolate chips

Preheat over to 350 degrees. Grease a 9 x 13” baking pan. I still have a preference for William-Sonoma (RIP Chuck Williams) gold-touch baking pans. They are beyond words my favorites and I am slowly replacing everything I have with them.

Sift together, over a piece of waxed paper, flour, baking powder, and salt. Set aside.

Cream together butter and brown sugar until fluffy (someone needs to define “fluffy”). Add eggs, one at a time and then mix in vanilla. Add flour mixture to butter mixture and mix until smooth. Stir in 1 cup of butterscotch chips and all chocolate chips.

Spread dough in pan and smooth. Top with finally 1/4 cup butterscotch chips (and a handful of chocolate chips if you are so inclined). Bake for 30 – 40 minutes or until they begin to pull away from the edge of the pan and a toothpick comes out clean.  Cool in the pan and then cut into bite-sized pieces.

24 December 2009

15 February 2014 – for Em. vg not too dense – try adding a bit of chocolate

19 December 2015 – for sharing at the holidays with friends.

I think this may be my new favorite Blondie. It is really good. And I think that may be the mix of the chips, but it is probably it is the tablespoon of vanilla. Yep, that may be it.

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