Tuesday, January 28, 2014

Butterscotch Blondies

Okay, I have a small addiction to confess.

You see, it started innocently enough.  I had to be in Point Loma for work, and stopped in at Con Pane bakery for some fresh bread to have with dinner.  Which is when I saw it - the butterscotch latte.  While the Carmel Macchiato was my gateway into coffee drinks, butterscotch has always been my favorite syrup.  So I had to give it a try.

As luck would have it, I ended up having to make frequent trips to Point Loma.  And every time I rewarded myself with a quick stop at the bakery for, you guessed it, a butterscotch latte.

And if that wasn't enough, I had to continue my obsession with butterscotch at home.

Not with butterscotch on ice cream, or a butterscotch drink, but with a butterscotch cookie, or blondie to be exact.  Rich and chewy, all the benefits of a brownie without that pesky chocolate getting in the way of the smooth butterscotch.  These have just the right about of sweetness and help to curb these butterscotch cravings I've become a slave to.

Butterscotch Blondies
1/2 cup melted butter
2 cups dark brown sugar
2 eggs
1/2 tsp salt
1 1/2 cups flour
2 tsp baking powder
1 tsp vanilla
1 cup chopped walnuts
  1. Preheat the oven to 350.  Spray an 8x8 pan with baking spray. 
  2. Mix all the ingredients in a large bowl.  Someone once told me that a wooden spoon is necessary for this.  I don't know if that's true, but I've taken it to heart.
  3. Spread into the pan and bake for 40 minutes.  Let cool and then cut into squares.


  1. It is an enjoyable slavery don't you think?

  2. My old roommate made me butterscotch blondies when I went to visit her in SF for the first time after she moved...OMG addiction.

  3. Oh boy. One of those dangerous recipes that only requires ingredients that you always have on hand. . .