Last weekend we had a family reunion with my dad’s side of the family at Duck Creek Village (ie. his parents, their children, grandchildren and great grandchildren.) There were about 60 people total, so most of the family stayed pretty
squished cozy in a lodge, but Nate and I decided to camp in our tent on the deck in the back. My parents and Nate and I were in charge of Sunday’s lunch, and a dessert to follow.
I absolutely loved having the excuse to make a new dessert (because Nate gets mad when I make too many for just the two of us). But, of course I didn’t want to take a dessert that didn’t taste good. So early last week I decided to test this recipe out, after trying it I decided it tasted pretty good, but decided it needed to be cooked a little longer and needed a little less butter. Well, the recipe only makes enough for one 8×8 pan, so I doubled it and put it in 9×13 pans, which works perfect. I doubled this recipe about 3 times, to what should have made about 54 – 2 inch blondies.
By the time Sunday lunch came around the family group had diminished to only about 47 people. But I’m happy to say that all of my blondies got eaten (even though I was a little worried that they’d be too hard/dry from being made a couple days early). I only tasted a couple tiny pieces, but I think they were pretty darn good. And I definitely think this is a recipe I’d make again (its a good alternative to brownies). These tasted great warm and fresh, and tasted great a couple days later too.
3/4 cup butter, melted
1 cup light brown sugar
1 cup dark brown sugar (if you don’t have one, or the other, just use 2 cups of whatever brown sugar you do have)
2 tsp vanilla
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
2 cups flour
1/2 – 2/3 cup butterscotch chips/white chocolate chips/ chocolate chips **
**I made each pan different, one with butterscotch, one with white chocolate, and one with chocolate, white chocolate and butterscotch together – I think all were equally loved
1. Preheat the oven to 350 degrees.
2. Whisk together melted butter and brown sugar in a large bowl.
3. Add the eggs and vanilla extract and whisk.
4. Add the dry ingredients (flour, baking powder, baking soda, and salt) and whisk together.
5. Add the chips (whichever variety you prefer or a combination of all) and stir together.
6. Slightly grease your 9×13 baking pan (I used glass and a dark cake pan and both seemed okay)
7. Pour mixture into your pan and spread evenly using a rubber spatula.
8. Sprinkle about 12-15 more chips on to the top of the mixture (optional – just adds a few, that will show through when baked)
8. Bake for about 30 minutes, or until a toothpick comes out clean.
9. Allow to cool slightly before cutting up and serving.