Blondies with butterscotch, white chocolate and almonds

In my opinion, blondies are like a cross between a brownie and a cookie.  But, in their own right, more delicious than both. They are not quite as dense and rich as a brownie, not much larger and more dynamic than a cookie.  I have never met anyone who didn’t go wild over these things, and as a great benefit, they’re easy to make.

Easier than brownies.

Easier than cookies:

They’re like a chef’s secret.  And you can do so much with them.  I love the white chocolate/butterscotch/almond combination, but by all means, put what you love into them.  Dried fruit like apricots works, dark chocolate nibs, white chocolate, milk chocolate, M&Ms, mini-marshmellows, coconut shavings, and so on.  Add a little cinnamon and nutmeg and add a few tbsp of pumpkin pie filling.  They all work.  All are delicious and unique.

The batter is like a one-pot-wonder.  Throw everything in one mixing bowl, mix well, fold in your dry ingredients, sit back, and let it finish in the oven.  You can make this, start to finish within 5 minutes.  I’ll list 10 minute prep time because you’ve never made this exact recipe before, but you’ll see, it’s a quick one.

Consider this the next time you need to bring a little something to a party, want an easy yet homemade dessert, or just feel like having a fun time baking with your family on a cold Sunday (or by yourself).  Remember, this is one of the easiest baking recipes I can offer.  And everybody loves them!

Butterscotch, white chocolate and almond Blondies

Prep time: 10 minutes
Cook time: 45 minutes
Yield: 1 10×12 try

Ingredients:

1 cup light brown sugar
2 tbsp granulated sugar
1 large organic egg, room temp
2 tbsp pure vanilla extract
8 tbsp (1 stick) organic unsalted butter, gently melted
1 tsp baking soda
1/2 tsp baking powder
pinch kosher salt
1 1/2 Cups all purpose flour
4 oz butterscotch nibs
3 oz white chocolate nips
3 oz slivered almonds

Method:

Preheat oven to 375.  Grease a 10×12 baking can LIBERALLY with cooking spray.  Dust with the granulated sugar.  Make sure the sugar sticks to all surfaces.  If it doesn’t, spray again and add more sugar.  Tap the bottom of the pan to remove any excess sugar.

Sift together all the dry ingredients and reserve.

In a large mixing bowl, add the sugar and melted butter.  Whisk vigorously until very smooth.  Add the egg and vanilla extract and continue to whisk until very smooth.  Add all the dry ingredients and GENTLY fold with a spatula until incorporated.  A few lumps are okay.  The important thing is to not over work.  Add the butterscotch and white chocolate and continue to fold.  The batter will be thick.

Pour the batter into the greased pan, tapping the sides to make sure it’s even.  Sprinkle the almonds on top and bake until golden brown on top and set in the middle (toothpick test).  Remove from pan while still hot, let cool slightly, cut into brownie sized pieces and serve while still warm.

Best served with hot chocolate.

Enjoy

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