Butterscotch always fills me with glee. The flavor is distinct, and holds its own again any combination of flavorings. When I was little, I loved having hot fudge and butterscotch topped sundaes. It brings all sorts of gooey, nostalgic feelings out in me.
And then, Butters Stotch is my favorite character on “South Park.”
If you have never had a blondie, it is the non-chocolate equivalent of a brownie. You want the same thick yet gooey texture as a brownie but with a milder flavor. The original recipe for these blondies had no butterscotch (travesty!) and used brewer’s malt to make a malted dessert. I also upped the recipe, to ensure large blondies. This was a huge hit with my household, and there were enough blondies to last about two days, a rare event indeed.
Adapted from Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito page 129
3 ½ cups all-purpose flour
2 ¼ tsp baking powder
1 ½ tsp salt
21 tbs. unsalted butter, at room temperature
2 5/8 cups firmly packed dark brown sugar (or 2 ½ + 1/8)
3 large eggs
3 tsp vanilla extract
1 bag butterscotch chips
½ cup (or 1 small bag) toasted walnuts, chopped
Preheat the oven to 350 degrees Fahrenheit. Butter the bottom and sides of a baking dish.
In a medium bowl, sift together the flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar on medium speed until completely combined.
Scrap down the bowl well. Add the eggs and vanilla, beating to combine.
Add the flour mixture in two batches and beat until just combined.
Add the butterscotch and walnuts and beat until just combined. This won’t take you long at all, maybe five to ten seconds.
This will be a very thick mixture at this point. Pour/ use a spatula to transfer the mixture to the buttered pan. Use the spatula to spread the mixture out.
Bake in the center of the oven for 25 to 30 minutes or until a toothpick can be inserted in the center of the pan and remains clean when pulled out.