11, Apr 2009

I enjoyed these blondies but wanted something thicker and fudgy-brownie-esque in texture. So I tried these. The main difference, frankly, is that more dough goes into the pan, resulting in a thicker blondie. These do also have baking powder and a slightly different egg ratio. I made a slightly smaller recipe (2/3 basically; 1 c flour and sugar, etc) in a 7×11 pan, with chocolate chips and toasted pecans, no coconut. The final result is delicious, but it’s really more like a bar-version chocolate-chip cookie (and much better than simply putting cookie dough in a brownie pan) than a butterscotch bar. The chocolate chips sort of overwhelm the delicate butterscotch flavor. So while I like them a lot, I’d like to do them again without the chocolate to be more like the last blondie batch.

8 tbsp unsalted butter (1 stick)
1 c packed brown sugar
2 eggs (lightly beaten, then use about 2/3 of the eggs)
2 tbsp vanilla extract
1 c. AP flour
1/3 tsp. salt
2/3 tsp baking powder
1/2 c bittersweet chocolate chips (I like the ghirardeli wide flat ones)
1 c pecans

Spread the pecans on a metal baking sheet and toast in the oven about ten minutes. Chop coarsely. Melt the butter over low heat. In a bowl, combine with the brown sugar. Add the eggs and vanilla and mix until smooth. Combine the flour, baking powder and salt. Add gradually to the butter mixture and mix until smooth. Fold in the nuts and chocolate. Spread in a buttered 7×11 baking pan and bake 25-30 minutes, until the top is starting to brown and a knife comes out clean. Remove, cool, and cut.