Butterscotch Blondies

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We blog about this recipe here.

Butterscotch Blondies

This recipe was adapted from the American classic, The Joy of Cooking (the 1975 edition).

  • 1/4 c butter
  • 1 c brown sugar (I use dark brown)
  • 1 large egg, lightly beaten
  • 1 tsp vanilla
  • 1/2 c flour
  • 1 tsp baking powder
  • 3/4 tsp Diamond kosher salt
  • 1/2 c sliced almonds (or walnuts or pecans) or 3/4 c grated coconut

Lavishly grease a 9″x 9″ baking pan.

Melt butter in a small saucepan and then add the brown sugar, stirring until the brown sugar is dissolved (it will be thick).  When the mixture has slightly cooled, beat in the egg and vanilla.

Mix the flour and baking powder and salt together, using a fork.  Stir flour mixture into butter mixture. Fold in chopped nuts (or coconut).  Spread the batter into prepared pan. The mixture will just cover the bottom of the 9″ pan.

Bake blondies on upper middle rack at 350 degrees for 20 to 25 minutes. Cool on a wire rack, cut, and serve. Makes 1 dozen bars.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.

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