This is a simply scrumptious recipe for Butterscotch Blondies, the sisters girlfriends to brownies. Instead of chocolate the dominant flavor is brown sugar. Rich and buttery brown sugar. The edges are chewy just like a brownie and the middles fudgy butterscotchy.
Can you believe these are the first blondies I ever made? I thought I made them for Christmas only to find out they weren’t really blondies.
The original recipe calls for sprinkling the top with chocolate chips and chopped walnuts. I didn’t have either. I went minimal. Another reason why I love them. You can dress them up or down and they will still be divine. Whatever your whimsy. Toss in your favorite flavored chips, nuts or even candy bar pieces.
So very sweet that they will surely quiet even the strongest sweet tooth. But very hard to stop eating. Dangerously addicting. Don’t say I didn’t warn you.
What could go better with blondies than milk? a delicious read to curl up with? I just finished reading The Sugar Queen by Sarah Addison Allen and I want to give one of you a copy. It’s a magical story where passion makes eggs fry in their cartons, fairy godmothers live in closets stock-piled with sweets, secrets come unbound and love is lost and found. The chapter titles are all named after candy like lemon drops, sweet tarts, rock candy, sour patch…It’s an adorable read!
Just let me know in the comments if you would like it with your e-mail so I can contact you.
Update: The Giveaway has ended. Winner announced here on the Rosemary Potato Onion Bread post.
(adapted from Better Homes and Gardens 75th Anniversary Cookbook)
2 cups packed brown sugar
2/3 cup (10 2/3 tbsp) butter
2 tsp vanilla
2 cups all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1 cup semisweet chocolate pieces
1 cup chopped nuts
1. Preheat oven to 350 degrees and grease a 13×9 baking pan; set aside.
2. In a medium saucepan heat brwon sugar and butter over medium heat until butter melts and the mixture is smooth, stirring constantly. Cool slightly.
3. Stir in eggs one at a time; stir in vanilla. Stir in flour, baking powder and baking soda.
4. Spread batter in prepared baking pan. Sprinkle with chocolate chips and nuts. Bake in preheated oven for 25-30 minutes or until a wooden toothpick inserted near center comes out clean (avoid chocolate chips). Cool slightly on wire rack. Cut into bars while warm.
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