Butterscotch Blondies


We are continuing our way through the September 2013 issue of Cooking Light magazine and every so often you need to throw a dessert in to the mix of meals and other stuff. This recipe was in their “makeover” section with the main changes from a standard recipe being the use of whole wheat pastry flour, canola oil and a combination of butterscotch and chocolate morsels. While I did use whole wheat flour, I didn’t use the pastry flour, otherwise, it was the same. 

I did double the recipe and made it in a 7 1/2 by 11 pan rather than the 8 by 8 pan. This made the Blondies nice and thick and only took an extra 5 minutes to bake. The only downside of the whole thing was that the chocolate chips sunk to the bottom which meant they were not nice and distributed throughout the Blondies. Maybe if it was only one of the recipes (not doubled) it would have been different. 

  • 4.5 ounces (about 1 cup) whole wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butterscotch morsels
  • 2 tablespoons half and half
  • 3/4 cup packed brown sugar
  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla 
  • 2 large eggs
  • 1/3 cup semi sweet chocolate chips

Preheat oven to 350 degrees. 

Weigh or lightly spoon flour into a dry measuring cup; level with knife. Combine flour, baking powder and salt in a medium bowl. Stir with whisk to combine. 

Combine the butterscotch and half and half in a medium microwave safe bowl. Microwave on high for 45 seconds stirring every 15 seconds. Stir until smooth. Add the brown sugar, oil, butter, vanilla and eggs. Beat with a mixer on high for 2 minutes. Add flour mixture, stirring until just combined. Stir in chocolate chips. 

Pour into a greased 8 by 8 pan. Bake for 40 minutes or until a toothpick comes out with moist crumbs on it. Cool in pan on a wire rack before cutting and serving. 

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