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.
 

3 comments:

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

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  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.

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

    ReplyDelete