Friday, September 13, 2013

Butterscotch Blondies

There's something about a blondie with a crunchy edge, a crisp top layer and a chewy, delicious interior that makes it ok to enjoy a non-chocolate dessert (see, I'm not a complete chocolate junkie).  The blondies have a bit of a hidden ingredient, made with oats for a slight nuttiness that plays well with the butterscotch chips.  And a little whiskey for flavor definitely makes a nice touch (hey, don't make me give up chocolate and booze for this dessert).  Dave loved these and asked that I always use oats in my blondies--which is a pretty big deal for him to have an opinion like that.  Plus these are super easy since you only need one bowl and a spatula.

The blondies are one of the many untried recipes that I had yet to conquer from the Food Network Magazine insert from March 2012, 50 Brownies.  I'm actually making pretty good ground, having tried 10 of the recipes so far.  Considering how many other bars and brownies I've made, that's progress.  Based on my previous experience with the basic blondie recipe from this booklet, I did cut the brown sugar back by 1/2 a cup, but that was the only adjustment.  These are easy to make and come together quickly, so if you need something for a last minute pot luck or as a treat for a tailgate party this weekend, these butterscotch blondies will definitely go over for a crowd.

Butterscotch Blondies


1/2 cup butter, melted
1 1/2 cups brown sugar
2 eggs
2 Tablespoons bourbon or whiskey
2 teaspoons vanilla
1 cup flour
1/2 cup oats
2 teaspoons baking powder
1 teaspoon salt
3/4 cup butterscotch chips

In a large bowl, whisk together butter and brown sugar.  Whisk in eggs,whiskey, and vanilla to combine.

Stir in flour, oats, baking powder and salt.

Fold in butterscotch chips.

Line a 9 x 13 inch baking pan with foil, then spray evenly with cooking spray.  Turn batter into pan and spread to an even layer.

Bake at 325 degrees F for 45 minutes or until set, gently browned and a tester inserted in the center comes out clean.

Remove from oven and let cool in pan.  Once cooled, use aluminum foil as handles and lift bars from pan before cutting.

Makes 24 bars.

Happy Baking,
The Cookie Princess

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