Tuesday, October 5, 2010

Butterscotch Blondies: Recipe

For Jeff's grandpa's birthday last month, we were asked, as usual, to bring a dessert. I am always happy to do that :D We were requested to being something not "too sweet" since there was already gong to be an amazingly frosted cake. I immediately thought of cookies, but J shot down most of my suggestions due to his family's limited tastes. I finally decided on butterscotch blondies. Here's the recipe I based them on: My Recipes

Here is my recipe, changed just a little:

Yield: 24 servings (serving size: 2 squares)


  • 2  cups  all-purpose flour (about 9 ounces)
  • 2 1/2  cups  firmly packed light brown sugar
  • 2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 8  tablespoons  unsalted butter
  • 3/4  cup  egg substitute
  • 1/2 bag chocolate chips
  • 1/2 bag butterscotch chips
  • Cooking spray


Preheat oven to 350°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, sugar, baking powder, and salt in a large bowl.
Place butter in a small skillet over medium heat. Cook for 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool for 10 minutes. Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Add chips and stir until mixed in. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 48 squares.

I am happy to say now that I browned the butter perfectly!!
Quick, easy and a big hit!

1 comment:

  1. Those look yummy! Do you have to use egg substitute or are regular eggs ok?