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.
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.
1/2 cup melted butter
2 cups dark brown sugar
1/2 tsp salt
1 1/2 cups flour
2 tsp baking powder
1 tsp vanilla
1 cup chopped walnuts
- Preheat the oven to 350. Spray an 8x8 pan with baking spray.
- 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.
- Spread into the pan and bake for 40 minutes. Let cool and then cut into squares.