January 7, 2009

Butterscotch Blondies

Butterscotch Blondies

Like brownies (but without the chocolate), these chewy, moist, sugary bars were wonderful and best fresh out of the oven. Seriously, I couldn't stop eating them. But thanks to all the sugar and butter in the recipe, they are also extremely sweet and rich...sort of like eating multiple sugar or butter cookies all at once. I didn't really get a butterscotch flavor from these, but then again, isn't butterscotch just sugar and butter? I especially loved the texture: crisp on top but decadently soft and chewy and almost underdone in the middle, like a perfect cookie. Even the edges (and who likes edges?) were soft and chewy with a perfectly golden brown crust. These bars are probably best served fresh or within a day, as some of the softness waned later.

Make again? Definitely. My first experience with blondies was a good one.




Butterscotch Blondies
Cooking Light, December 2007

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