Tuesday, February 26, 2013

Butterscotch Blondies with Sea Salt

This is the "one" recipe. It is all about numero uno. One cup of this, one teaspoon of that, one egg... one one one. Fold it all together and BOOM... blondies!

Blondies & milk.

Blondies are not just cookie dough pressed into a pan. They start as more of a batter, have the texture of a brownie and taste like a cookie.

Blondies are a blank canvas- add whatever you like. I went with butterscotch chips but the options are endless. Coarse sea salt balances all the sweetness.


Bonus- these can be made in one bowl (and a saucepan) and come together with a wooden spoon. Sweet, salty and a little under-baked. Ideal.



Butterscotch Blondies with Sea Salt
makes one 8x8 pan

1 c AP flour
1 egg
1 stick butter, melted & browned
1 c brown sugar, packed
1 teaspoon vanilla
1 c butterscotch chips
sea salt, for sprinkling  (I used about 1 1/2 teaspoon)
- - -
*pre-heat oven to 350
1. In a small saucepan melt and brown butter
2. In a large bowl, combine flour, sugar and vanilla
3. Pour browned butter over flour mixture and stir until smooth
4. Fold in chips
5. Press dough into an oiled 8x8 pan and sprinkle with sea salt
6. Bake for 20-25 minutes (center will be soft and edges will be browned)
7. Cool completely before serving!

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