Wednesday, February 6, 2013

Butterscotch Blondies

So when I think of Blondies, I think of one of two things (neither of which is the band)...

This is my mom's dog Blondie.  She was found on the side of the road where my parents live.  Someone had left her on the side of the road, abandoned.  That was not a new sight around my parents' house because living out in the country usually bring lots of strays around the house.  But my parents had recently lost their Lab, Jake, and even though they weren't looking to add a new dog, they got one!  This is behavior everyone expects out of ME, not my mother.  She's happily living with my parents, even now :)

The other things I think of when someone says, "Blondies" is the food!  Of course, this is a food blog so you knew food was going to come up at some point.  I like blondies - they're brownies but without the cocoa!  What's not to like??  Of course, I'm all for chocolate in most any form.  That Super Bowl commercial where the wife wished for a lifetime supply of chocolate and was hooked up to a chocolate IV bag?  That's me.  However, not everyone is a chocolate fanatic like me (never did understand people like that but I digress) so here is a recipe that should satisfy everyone, chocolate lovers included (because you can always add chocolate to it!)

Note:  The recipes REQUIRES the use of a small stainless steel skillet.  Why?  Because you're going to be browning the butter folks!  Browning the butter means you need to be able to see the color changes in the butter.  If you're using a cast iron or nonstick skillet, you won't be able to see the butter change color and you'll end up with burnt butter and that's just tragic.

Butterscotch Blondies
modified slightly from

2 c. All Purpose Flour
2 1/2 c. Brown Sugar
2 tsp. Baking Powder
10 Tbsp. Butter, salted (if using unsalted, add 1/2 tsp. salt)
3 Eggs

Preheat your oven to 350.

Melt your butter in a small stainless steel skillet over medium heat.
Cook the butter for 6 minutes or until lightly browned.  (Mine took just under 6 minutes.)
Pour into a medium sized bowl and let cool for 10 minutes on a wire rack.
Meanwhile, combine your flour, sugar, and baking powder (and salt, if you're using) and mix it all together!
After your 10 minutes of cooling butter is complete, mix in the 3 eggs.
Add your butter-egg mixture to the flour mixture and stir - a lot.  This batter is pretty thick and will require some elbow grease.  Ladies, if you'd like your man to feel manly, let him stir or if you're like me and don't like to be defeated, keep going until you have conquered the combined forces of butter and flour.
Spoon into a 9x13 pan that you've sprayed with cooking spray and smooth out the top.
Bake for 30 minutes or until a toothpick/cake tester comes out clean.
Cool on a wire rack.
Slice into bars and enjoy!

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