Ultra-Butterscotch Blondies

August 20, 2010 in bars

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.

Peanut Butter Chocolate Chunk Blondies

July 31, 2010 in bars

Something you may not know about me is that I consider dying my hair somewhat of a hobby. You guys know I dye my hair red but every once in a while I get the urge to go blonde. That urge struck a few weeks ago and since then I’ve been meaning to make blondies to confess that my blog name is now a lie.

It was hard coming up with a blondie that I haven’t already made and posted about. I made one a few days ago when I had some bananas on their last leg. I had dreams of amazing peanut butter banana blondies but sadly, they did not work out. So this was number 2. They are peanut butter blondies with chocolate chunks sprinkled on top. And yes, they are every bit as good as they sound.

Forgive me, you guys. Give me a few months and I’m sure I’ll be a ginger again.

Peanut Button Blondies
adapted from Better Homes and Gardens

1/2 cup (1 stick) unsalted butter, softened 
2 cups brown sugar
1/2 cup chunky peanut butter
2 eggs
1 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt 
1 cup milk chocolate chunks

Preheat the oven to 350F. Line a 9 x 13 inch pan with parchment paper.

Cream butter and brown sugar until light and fluffy. Mix in peanut butter, eggs, and vanilla.

In a separate bowl, combine flour, baking powder, baking soda, and salt. Add to wet mixture, stirring until it is just combined. Pour into prepared pan and sprinkle chocolate chunks over top.

Bake for about 25 minutes or until a toothpick inserted into the center comes out clean.

Pumpkin White Chocolate Blondies

September 28, 2009 in bars

Are you guys having trouble finding canned pumpkin this season? I do a lot of cooking with pumpkin year round and have never had so much trouble! It’s almost October, shouldn’t there be stacks upon stacks of canned pumpkin in every store? Apparently there’s a real shortage of the stuff. :(

Anyway, this recipe showed up in my google reader last week and I knew I needed to make them immediately. Luckily I still had half a can of pumpkin leftover from my pumpkin mousse. I literally made these guys the day after I saw the recipe. They were that tempting.

And oh my gosh, they are good. Pumpkin and white chocolate is my new favorite combination and I’m already trying to come up with new ways to combine the 2. I think I’ll start with a pumpkin white mocha from Starbucks. Mmm.

They were a little cakey to be considered a blondie but hey, pumpkin cake is okay in my book too! My friend Pam did some experimenting and said that replacing the white sugar with brown and decreasing the flour by 1/4 cup helped with the chewiness. I think she’s planning on healthifying the recipe too so check her blog for that.

Pumpkin White Chocolate Blondies


2 cups all-purpose flour (spooned and leveled)
1 tablespoon pumpkin-pie spice
1 teaspoon baking soda
3/4 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups sugar
1 large egg
2 teaspoons vanilla extract
1 cup canned pumpkin puree
1 package (12 ounces) white chocolate chips


  1. Preheat oven to 350 degrees.
  2. Line bottom and sides of a 9-by-13-inch baking pan with foil, leaving an overhang on all sides. Spray foil and sides of pan with cooking spray.
  3. In a medium bowl, whisk together flour, pie spice, baking soda, and salt; set aside.
  4. With an electric mixer, cream butter and sugar on medium-high speed until smooth; beat in egg and vanilla until combined. Beat in pumpkin puree (mixture may appear curdled). Reduce speed to low, and mix in dry ingredients until just combined. Fold in chocolate chips.
  5. Spread batter evenly in prepared pan. Bake until edges begin to pull away from sides of pan and a toothpick inserted in center comes out with just a few moist crumbs attached, 30 to 40 minutes. Cool completely in pan.
  6. Lift cake from pan (using foil as an aid). Peel off foil, and use a serrated knife to cut into squares.


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