Sunday, October 5, 2008

Butterscotch Blondies

This recipe originally came from Martha's website, but I changed a couple things when I made them. These were freaking DELICIOUS!! Enjoy!!


* 9 tablespoons unsalted butter, softened
* 1 2/3 cups flour
* 1 tsp baking powder
* 3/4 tsp coarse salt
* 1 cup packed light brown sugar
* 2 large eggs
* 1 tsp pure vanilla extract
* 1/3 cup butterscotch chips (I used 1/2 cup butterscotch and 1/2 cup white chocolate and omitted the cashews and toffee)
* 1/2 cup unsalted cashews, coarsely chopped (omitted)
* 1/4 cup toffee bits (omitted)


1. Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining and set pan aside.
2. Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
3. Put butter and sugar in the bowl of an electric mixer; mix on medium speed until pale and fluffy (about 3 minutes). Add eggs and vanilla; mix until combined. Reduce speed to low and add flour mixture. Mix, scraping sides of bowl, until well combined. Mix in butterscotch (and white chocolate), cashews, and toffee.
4. Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown (test with toothpick), about 42-45 minutes (I took mine out around 35 minutes). Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares.

I read in the reviews on Martha's site that these blondies have a more "cakey" texture than normal. I found this to be true, but they are still yummy anyway.

1 comment:

Erin said...

These look so, so good!!!