I don’t know if you’ve noticed but I’ve been trying to blog everyday recently. My own personal NaBloPoMo challenge, I guess. I get up early every morning just to blog (and watch Morning Express but we won’t talk about that addiction) and it’s a race to get everything done before my 3 year old comes barreling out of his bedroom. Sometimes though, I just sit at my computer with Live Writer open, a photo at the top of the post, and nothing to talk about. That’s what happened to me yesterday. I stared at the screen for awhile, gave up, put some deep conditioner on my hair, and then fell asleep on the couch completely missing the 2nd hour of Morning Express. Next thing I know the 3 year old is poking me in the ribs demanding a popsicle.

No, he didn’t get one. We don’t even have any. Wishful thinking, I guess.

So here I am today, sitting in front of the computer, watching Morning Express, and talking about the blondies I planned on posting yesterday. And talking about not having anything to talk about because I still have nothing to talk about. *giggle*

The book these came from called them brownies which feels wrong to me since there’s absolutely no chocolate. It’s all butterscotch. That said, if you don’t love butterscotch chips, you won’t like these at all. It literally tastes like a massive butterscotch chip. I have a real problem with butterscotch chips – I have to hide them from myself or else I’ll start taking handfuls of the chips and calling it lunch – so I loved them. My husband and 3 year old both agreed that they were very good and I’m happy to say that there are none left.

Ultra-Butterscotch Blondies
adapted from The King Arthur Flour Baker’s Companion

8 tablespoons (1 stick) butter
2 cups brown sugar
1/2 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon butter-rum flavor, or 2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
3 eggs
1 1/2 cups butterscotch chips
1 1/2 cups walnuts, diced

preheat oven to 350F.

Melt the butter in a medium saucepan. Remove from heat. Stir in brown sugar, salt, baking powder, and flavoring. Stir in the flour, then the eggs, one at a time. Stir in 1 cup of the chips and 1 cup of the walnuts. Pour the batter into a lightly greased 9 x 13 inch pan. Sprinkle the remaining chips and nuts over the top of the batter.

Bake for 30 to 35 minutes, until the top is shiny but the middle is still gooey (not liquid!). You want to underbake these slightly for the chewiest texture. Cool completely before slicing.

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