Blondies
This recipe is easy to make and produces a soft, chewy blondie. Toppings can be changed according to personal preference, ie: chocolate chips as a substitute for the butterscotch chips.
Servings: 16 bars
Ingredients
For the Batter
- 1 1/2 cups all-purpose flour, (spoon flour into measuring cup, then level)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 3/4 cup butter (1 1/2 sticks), melted
- 1 1/2 cups packed dark brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
For the Topping
- 1/4 cup butterscotch chips
- 1/4 cup toffee baking bits (I used Heath Bits O' Brickle)
- 1/4 cup pecans, chopped
Instructions
- Preheat oven to 350 degrees F. Butter a 9" x 9" baking dish. Line with parchment paper, allowing the parchment paper to overhang 2 inches on two opposite edges. Butter parchment paper. Set aside.
- In a large bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- Melt butter. I melted the butter in the microwave in a medium sized mixing bowl.
- Whisk dark brown sugar and melted butter together. If mixture is hot, allow to cool until warm. If it is too hot, it will cook the eggs.
- Whisk in eggs and vanilla.
- Add flour mixture to the wet mixture. Stir just until well blended.
- Pour batter into prepared baking pan. Spread evenly. Sprinkle batter with butterscotch chips, toffee candy pieces, and chopped pecans.
- Bake for about 25 minutes or until the blondies are just starting to brown around the edges and the top is firm to the touch. Remove from oven and allow to cool completely in pan.
- Using the overhanging edges of the parchment paper, lift blondies from baking pan and place on cutting board. Cut into 16 squares.
Notes
For best success, use melted butter and room temperature eggs.