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Friday, May 15, 2009
Recipe Recipe: Chocolate Butterscotch Blondies
Posted By Priscilla Tsai on Fri, May 15, 2009 at 10:41 AM
After eating a few blondies at the Johnson and Wales cafeteria a few months ago, I've become obsessed with finding a similar recipe. These butterscotch-studded blondies had great chew and a buttery flavor, and they weren't dry and crumbly. After searching far and wide in the Googlesphere, I've finally found a recipe to satisfy my blondie mania.
If you have 10 minutes to spare this weekend, I highly recommend you bake a batch of these. The secret ingredient is graham cracker crumbs. The graham adds flavor and makes the blondies chewy. I've tweaked the recipe a bit from the original, which therefore allows me to change the name and claim them as my own, right? I should give the recipe a Bennifer name and call these "Chocoscotch Blondies" or maybe "Butterlate Blondies."
Chocoscotch (or Butterlate) Blondies
Ingredients:
- 4 ounces unsalted butter, melted and cooled
- 1 cup light brown sugar, packed
- 1 large egg
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3/4 cup fine graham cracker crumbs
- 1/2 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- 1/3 cup chopped pecans, optional
Preparation:
Grease and flour a 9-inch or 8-inch square baking pan. Heat oven to 350°.
Beat melted butter and brown sugar together until smooth; beat in egg and vanilla extract until well blended.
Slowly beat in the flour and salt until blended, then stir in the graham cracker crumbs, chocolate chips, butterscotch chips, and nuts, if using.
Bake for 20 to 25 minutes, or until set in the center but still soft. Do not overbake. I repeat: Do not overbake. (I baked mine for 22 minutes and they came out perfect.)
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