Skip to main content

Butterscotch Blondies

Look at those farm-fresh beauties!
The planets were somehow in alignment today. It was set that I had to make this recipe. First I was in the mood for a bar cookie, second my friend had just given me farm-fresh eggs, and third I had some butterscotch chips sitting doing nothing in the pantry. See doesn't need much to convince me that I needed to bake something today. I started to look through my "not-yet tried" recipes and this one leapt out at me. It's been idling since 2007.



Butterscotch Blondies (adapted from Cooking Light)
 
2 cup flour
2 1/2 c light brown sugar, packed
2 t baking powder
1 t salt
10 tbs butter
3 eggs
1 c butterscotch chips (or chocolate chips)

Preheat oven 350. Grease 9x13 pan. In a bowl mix flour, brown sugar, baking powder and salt. In a skillet melt butter on medium-low flame. Cook for about 6 minutes until golden brown. Let cool about 10 minutes.  Whisk the eggs into the butter. Pour butter mixture over flour mixture.  Stir until blended.  It will look like there is not enough liquid but don't worry, there is.  Spread into prepared pan. Sprinkle chips on top of batter. Bake for 30 minutes. Cool in pan and cut into serving pieces.


Now I realize I adapted this recipe by adding whole eggs and butterscotch chips so I'm sure it is no longer Cooking Light. But I don't really feel it was so light to begin with - I mean 2 1/2 c of sugar and 10 Tbs of butter -  really? That's not exactly light. But Oh they are delicious!





Comments

Popular posts from this blog

New Kid on the Block

So here's a picture of the new kid on the block. Ain't she a beauty? It's a Blomberg . They are fairly new to the US. They have been around in Europe for quite a while. I really liked the design. I've been dying to have a freezer on the bottom. With the old refrigerator I would constantly lose brain cells by hitting my head on the freezer will poking around in the refrigerator. It really makes sense to have the refrigerator on top - that is where you spend most of your time. When we bought the old one, it was an emergency situation. The prior one was leaking on the floor and was no longer cooling. Fifteen years ago the freezer on the bottom was just starting to get popular but we were in no situation to wait for delivery. We had to take what they had on hand. Now the freezer on the bottom is by no means unique. What is - is this freezer's design. There are 3 compartments in the freezer. I used to have a chest freezer in the basement and everything would get los...

Mensa Member?

I think Mickey is a member of Mensa. We heard him last night but could not determine where he was in the kitchen (or should I say the Sous Chef could not locate him - I certainly was not looking). He had been lurking in the toaster cabinet the night before and averted the glue trap. This is absolute torture. Still no cooking going on.

Mr. Boston

Since we were discussing cocktails, I thought I would discuss Mr. Boston . The Sous Chef has his father's Mr. Boston and then the girls one year for Christmas got him the new version.  They are different enough that you need to keep both of them. We had once thought about working our way through the book but then decided that probably wasn't a good idea.  We have found some really tasty treats though. Old Mr. Boston/New Mr. Boston Here is one of them: Banana Foster (from New Mr. Boston) 2 scoops vanilla ice cream 1 1/2 oz spiced rum 1/2 oz banana liqueur 1 medium banana cinnamon Combine ingredients in blender.  Blend until smooth.  Pour into a large glass and sprinkle with cinnamon I guess there is one improvement with the new Mr. Boston - the index is a bit better. In the old version, you cannot look up the drink by name. You can only look it up by liquor - which doesn't really help you out if you don't know what is in say a grasshopper and just wa...