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Archive for November 29th, 2021

I saw this recipe on Celia’s Instagram account and was instantly curious. I have an old blondie recipe that is completely different so I was intrigued by Celia’s recipe that creamed the butter instead of melting it, I wondered what kind of textural differences are there? To my absolute delight, I loved Celia’s recipe, it makes more of a fudgy cookie bar than a crispy, chewy blondie as my ancient recipe does but I loved the addition of the chocolate chips. Even though there is an entire cup of brown sugar, it is not as sickly sweet as my recipe is which really surprised me. Although this recipe takes a bit of planning (bringing the butter to room temperature), it is worth it. It makes a nice treat on a chilly winter’s day.

Butterscotch Blondies

For the original recipe, please click here.

Makes one 23 cm x 23 cm (9 inch x 9 inch) pan

Ingredients:

  • 300 g AP) flour
  • 5 g baking soda
  • pinch of salt
  • 250 g unsalted butter, room temperature
  • 215 g brown sugar
  • 1 large egg
  • 125 mL milk (I used hazelnut almond milk, because I had it)
  • 10 mL pure vanilla extract
  • 360 g mixed chocolate chips (I use Belgium dark and milk)

Directions:

  1. Preheat the oven to 300° F.  Prepare a 23 cm x 23 cm (9 inch x 9 inch) pan by lining with parchment paper.
  2. Combine the flour, baking soda and salt, set aside.
  3. Cream the butter and brown sugar until light and creamy then beat in the egg, milk and vanilla.
  4. Mix in the flour and then fold in the chocolate chips. This makes a rather stiff batter.
  5. Turn into the prepared pan and spread evenly to the corners and sides with a stiff spatula.
  6. Bake for 30-35 minutes or until a wooden toothpick comes out clean.
  7. When completely cooled, cut into desired bars or squares with a clean, sharp knife.

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