Monday, March 7, 2011

Blondie Moment

So I was originally supposed to make brown sugar fudge yesterday, but I don’t own a candy thermometer. So I was going to buy one but I couldn’t find a decent one, so I decided to put the brown sugar fudge on hold. Instead, I made this butterscotch blondie. I didn’t want to make cookies or a cake or anything like that, I wanted to try something new, which is why I made this little beauty.

To my recollection, I have never had a blondie, but I guessed it was like a cousin to the brownie, just not chocolaty. Well, to make a short story even shorter, these blondies were pretty darn fantastic. I have never used butterscotch chips before, but I’ve always wanted to and because I couldn’t find butter fudge (whatever that is) I decided to sub in butterscotch chips. I think they may overpower the blondie just a little bit, but not much. It’s a nice combination.

I was surprised at the outcome of the batter though. I was expecting some sort of fluid like batter, but it turned into more of a cookie dough batter. I don’t know if that’s how many blondies are or if it’s just this particular recipe. Either way, the batter tasted good and it baked well too.

I was really tempted to just make this into a cookie,s icne the batter was so thick, but I stuck to the blondie aspect of it.

Here it is, all nice and golden brown.

My dad also got a new camera, and so I've been trying to take pictures with it instead of my sister's camera.

Butterfudge Blondies
adapted from 1001 Cupcakes, Cookies & Other Tempting Treats
makes 12 squares

9 tbsp butter, softened (8tbsp)
1 cup light brown sugar
2 large eggs, slightly beaten
1 tsp vanilla
1 3/4 cup all-purpose flour
1 tsp baking powder
4.5 oz butterfudge, chopped (1/2 cup butterscotch chips)
1/2 cup macadamia nuts, chopped (omited)

  1. Preheat oven to 350 degree . Grease and line an 8-inch square bakin pan.
  2. Place butter and sugar into a large bowl and cream together until fluffy. Gradually add in the eggs and vanilla extract.
  3. In a medium sized bowl, sift the flour and baking powder together and gradually add into the butter mixture. Beat well until fully mixed. Add the butterfudge (butterscotch) and the nuts and mix until well incorporated.
  4. Pour the batter into the grased pan and with a spatula, smooth over the surface.
  5. Place the pan into the oven and bake for 40-45 minutes (with convection it took only 30 minutes) or until risen and golden brown on top. Let col in the pan for 5-10 minutes, then slice cake into serving sized peices.
This can be left out at room temperture, but it tends to get a little stiff, so to soften it up a bit, place blodnie square onto a plate and microwave it for about 10 seconds.

Nutrition Facts
serving size: 1 square
Calories 244.5 Total Fat 10.8 g Saturated Fat 2.3 g Polyunsaturated Fat 0.2 g Monounsaturated Fat 0.3 g Cholesterol 50.8 mg Sodium 64.3 mg Potassium 35.6 mg Total Carbohydrate 35.0 g Dietary Fiber 0.0 g Sugars 22.0 g Protein 2.8 g


  1. They look delicious! I like blondies even better than brownies, especially when they're made with white chocolate :)

  2. I never made or tasted blondies before either. They look yummy though.

  3. Oh boy, those blondies sound so yummy. These are a nice change from eating chocolate. I have a sweet treat linky party going on at my blog and I'd like to invite you to stop by and link your blondies up.

  4. I LOVE blondies. Yours look de-lish!

  5. Hey Becca, it's me ... again :D
    Course I'm kind of proud that you like the cake (by the way, if you add malted milk powder to something, it kinda tastes like you dunked it into a milkshake :D and I LOVE whoppers!). The no-procrastination thing is not going that well, mostly because I also get sidetracked easily by awesome-looking cakes and stuff. Hope you did get to finish your essay!
    - Helena :)


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