Desserts

twelve

Butterscotch Blondies

Blondies are a brown sugar bar dessert, basically albino brownies. Now, I don’t know why anyone in their right mind would choose a non-completely-chocolatey dessert over the bliss that is biting into a warm brownie, but I know you strange specimens of humans do exist, so here’s something for you! (And in all honesty, these things are pretty rad..)

The history behind blondies is somewhat cloak and dagger, but the fact that I got it out of a compilation of early 1900s recipes in the 1950s section makes it good enough for me! However, for all who care about real retro accuracy, (I say “all” as if I don’t know I only have like 7 regular readers..) The Oxford Encyclopedia of Food and Drink in America was quoted saying that “by the 1950s, butterscotch or vanilla brownies were described as ‘blonde brownies,’ underscoring the primacy of chocolate.” So, hooray for that! If and when you see the pictures of this dish, you’ll notice that I have none of the dessert in their bar form- after I cut them up, my family attacked them and left literally zero for a nice photo. I hope you’ll all survive without it!

Blondies

– 2 cups all-purpose flour

– 1 tsp baking powder

– 1 tsp salt

– 2/3 cup unsalted butter

– 2 cups light brown sugar

– 2 eggs

– 2 tsp vanilla extract

– 1/4 cup butterscotch chips

– 1 1/4 cup dark chocolate chips

– 3/4 cup chopped pecans (optional, but necessary for prime deliciousness)

Preheat oven to 350 degrees F. Grease a 13×9 inch glass baking dish with butter and set aside. Melt butter in a medium bowl. In a smaller bowl, mix flour, salt, and baking powder. Add brown sugar to the bowl with melted butter and blend, then whisk in vanilla and eggs. Add flour mixture to bowl and combine, batter will be thick. Pour into prepared pan and sprinkle butterscotch, chocolate, and pecans over the top. Using a clean spatula, pat chips and nuts gently into the batter so they’re not quite resting on top, but not so much that they sink completely in. Bake 22-25 minutes until golden brown and firm (it’s okay if the middle seems a little soft). Cool before slicing into bars. Serve demurely with a scoop of vanilla ice cream in a bowl or devour all immediately, leaving nothing for family and friends.

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