11, Oct 2009

Made the butterscotchy blondies again. E has been making a recipe with chocolate chips and other stuff nicknamed “crack bites” because they’re so addictive. I like those, but I like these better for their simple butterscotch flavor. Only differences this time: walnuts instead of pecans (still good!), an 8×8 pan (about right for the non-doubled recipe), and baked for 18 minutes. They came out with a nice fudgey consistency, but they look a little pale and undercooked. I’d rather get a little more crust on them if possible, but still moist in the center. I might need to experiment with the cooking time and temperature. Another note: I usually bake in glass pyrex, but these were in a silver metal pan.