Blondies

Blondies, adapted from Great American Home Baking

These are a dense and chewy cookie, technically a blonde-colored brownie. As far as I can tell, GAHB is out of print and I’ve been using this recipe for about 10 years now.

The TOOLS:
9 x 13 baking pan
Electric mixer
Spoon/rubber spatula
Toothpick/cake tester
Wire rack
Knife

The CAST:
2-1/2 cups sifted all-purpose flour (yes, when it says sifted, I sift. Not doing so can affect the texture of your cookie.)
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup (2 sticks) butter
2/3 cup packed brown sugar.
2/3 cup granulated sugar
2 large eggs
2/3 cup light cream
1 cup semi-sweet chocolate chips
1 cup butterscotch chips


Preheat oven to 375 and grease a 9 x 13 baking pan.

Mix together flour, baking powder, cinnamon, and salt.








Cream butter, brown sugar, and granulated sugar until light and fluffy.










Add eggs, 1 at a time, beating well after each addition. Beat in cream and vanilla.











At low speed, beat in dry ingredients, 1/2 cup at a time, until smooth.

Fold in chocolate and butterscotch chips. Spread in prepared pan and bake for 25 minutes. The top should be golden brown and a toothpick should come out almost clean. (If you are using a dark pan like me, watch it carefully because it goes from done to overdone quickly.)



Transfer pan to a wire rack to cool completely. Cut blondies into bars when cooled.











Variations: You can substitute peanut butter or another favorite chip for the butterscotch. Add 3/4 cup chopped toasted walnuts with the chips if you like nuts.