Tuesday, June 2, 2015

Butterscotch Blondies

This is kind of cheating.  It's the blondie recipe from before with different mix-ins.  Just figured it would be an easier find on a search engine.

This time, I made the half batch in the 8x8 pan.  All went well until I meant to give them two more minutes and got a little too involved with polishing the kitchen table.  I discovered wood oil recently and have been bringing furniture and woodwork back to life.  A lot of things that I thought needed to be sanded down and revarnished are passable.

Anyway, you can tell where this story is going.  They got a tiny bit more baked than I intended, but nowhere near dunking level.  (As in, need a hot drink to dunk them in to make them edible.)  It was good to know the recipe is somewhat forgiving.  This may be because I used real butter instead of subbing in margarine.  Just in case, I removed them from the pan after only a few minutes and cut the squares while it was still fairly warm.  This reduces the carryover baking, when something continues to cook in its own heat and the residual heat of the pan.

3/4 C brown sugar
6 Tb butter, room temperature
1-1/4 C flour
1-1/4 tsp baking powder
1/4 tsp salt
1 egg
1/2 tsp vanilla
1 C butterscotch chips
1/2 C chopped walnuts

1.  Grease an 8"x8" square casserole or line with parchment.  Preheat oven to 350º.

2.  Cream together butter and brown sugar until whipped.  Beat in baking powder, salt, and vanilla.  Beat in egg until smooth.  Gradually beat in flour until fully incorporated into a thick batter.

3.  Stir in butterscotch chips and walnuts.  Spread batter in pan, making sure it reaches the corners.  Any thin areas will cook faster than the rest and possibly burn.

4.  Bake blondies for at least 20 minutes and up to 35.  Check frequently after 20 minutes.  Top should be lightly golden but not browned.  A clear glass casserole will let you see how deep the color goes.  Remove from oven and let cool for 10 minutes in the pan.  If you trust yourself, turn out the cookie whole, then cut it, or you can do it all in the pan.  Allow cookies to cool completely before storing, but they can be eaten off the cooling rack at any time.

Makes 16 (4x4)

Difficulty rating  π

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