I promised my nephews that we would make brownies - any kind that they wanted to make. In fact, we could make several different kinds in the course of an afternoon. The older one informed me that he wanted to make blondies. He thought that it would be fun and a nice change from the dark chocolate richness that make up brownies. His brother stayed with a more traditional brownies recipe.
It had been some time since I made blondies, and in preparation for the event, I ordered my supplies from Chocosphere. I got a 16 oz bag of Guittard Butterscotch Chips that would make me a hero for the afternoon.
The recipe (which is adapted from Elise Bauer's Simply Recipes) could not have been better or more of a success! I made several changes due to my taste (and the fact that I wanted to focus less on measuring and more on having fun in the kitchen). It was easy to follow and held the attention of both my nephew and me. Because the butter is melted, I decided not to use the mixer, and stir everything by hand. This made things a bit easier in the end and more fun for us as well. My nephew informed us all that the end result "Tasted like heaven." Well, that is good enough for me! Thank you Elise!
Blondie Recipe - Adated from Elise Bauer
- 1/2 cup of butter (salted), melted
- 1 cup of tightly packed brown sugar (light or dark)
- 1 egg
- Dash of vanilla (small amount poured into the bowl)
- Small pinch of baking powder (1/2 tsp if you REALLY must know)
- Smaller Pinch of salt
- 1 cup of all-purpose flour
- 3 -4 small handulls of butterscotch chips (this measuring method worked well for us!)
1 Preheat the oven to 350°F. Lightly butter a pan for the blondies. Ideally you will want an 8x8. I did not have one on hand so instead used a loaf pan, which ended up working out well. Stir together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips and lightly mix until they seem pretty well incorporated.
4 Pour into the pan and spread evenly (I used my hands here, which made it a bit easier). Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.
Makes about 12 blondies.
