Wednesday, 19 March 2014

Chocolate Chip and Butterscotch Blondies

I made these for Mad Hatters last week and they went down a storm, Apparently they are on a par with Crunchie Rocky Road. Which is funny because I made double the mixture and at first after the cooking time I just ended up with cooked a little round the edges and raw cake batter and then it burnt on top! But hey. I cut the burnt bits off and no-one noticed! So, were I to make them again with twice the mixture, I would increase the cooking time.

Chocolate Chip and Butterscotch Blondies (adapted from Bits and Breadcrumbs)

215g light brown sugar
57g  butter, melted
1 egg
2 tbsp vanilla extract
125g self raising flour
1/2 tsp baking powder
grind of salt
75g chocolate chips
100g butterscotch pieces

Preheat the oven to 180C. Grease and line a  20cm x 20cm square pan and set aside. 

Put the sugar, butter, egg and vanilla in a bowl and whisk until combined. Sieve the flour, baking powder and salt, into the butter mixture and fold in with a spoon. Mix in the chocolate chips and butterscotch pieces until well combined.

Pour the batter into the pan. Bake for 20-22 mins, until a skewer inserted into the middle comes out mostly clean. Remove from the oven and cool completely in the pan. Cut into squares and serve.

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