butterscotch blondies

This is before melting, by the way

So now, let's start with butter. 1/2 cup butter, melted. I gave it a turn in the microwave for about 45 seconds on medium-high.

Next, let's measure 1 cup brown sugar. I am not sure if regular sugar will work too, but I used what was in the recipe. I am nothing if not obedient.

Mix throughly. You don't need any fancy shmancy electric beater or anything for this. Just good old mixing with hands until well blended.

Next, add an egg.

Mix well, gently, until you get a nice watery batter like this that's ready for the flour that you are going to add in next.

But wait! Before we measure out the flour, let's add 1 tsp vanilla extract/essence to this and mix well.

Finally, its time for the flour. Measure out 1 cup of all purpose flour or maida. I just dunked the whole thing in. Don't forget to follow the flour with a pinch of salt.

Mix well until the flour is well combined with no lumps.

Now, its time for the star ingredient - Butterscotch Chips!

I didn't find any in the baking supplies store near my house but they had these really cute caramel drops that were really tiny chips of caramel, so I used these instead. We will need 3/4 cup of chips.

Dunk those in too, and blend gently without mashing the chips too much.

There you go. We are done! Well, almost. This is when you call your husband over to help transfer the batter to a greased cake tray so that you can click that as well. Like so.

Of course, you have to do the spreading and making it look pretty bit.

Transfer this to an oven pre-heated at 350 F / 175 C.

Yes, that's my oven. Its very old-fashioned but works like a charm.

The one my mom owns doesn't have a temperature regulator, yet, she used to make the most amazing cakes, different kinds - not to mention puddings and other stuff too!

Mine has a regulator and the highest setting is 220 C. I rarely need a hotter oven than that.

The dome-like lid lets you take a peek into what's baking. You see those tiny holes near the edge of the glass disc? That's where I insert my 'toothpick' to check if my cakes are done. Though, when I say toothpick, I actually mean an extra long skewer!

After about 30-40 mins of baking, your butterscotch blondies should look like this. If you are anything like me, you would have to resist the temptation to just dig your hands in and remind yourself just in time that you baked these for your cousin and family.

Its quite easy after that..


Cool, cut into squares.

Pack it in a container...

.. and get ready for the compliments :)

Oh, this should easily get you about 18-20 squares if you use an 8 by 8 cake tray so you will have enough for yourselves too!

Here is the recipe again without the annoying pictures meddling with it:

ButterScotch Blondies Recipe
What I Used:

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
3/4 cup butterscotch chips
1 pinch salt

How I Made It:

1. Cream the melted butter and sugar until well blended.

2. Add the egg and mix well. Then add the vanilla extract.

3. Dunk the flour and salt in. Mix well until combined, with no lumps.

4. Add the chips and mix gently.

5. Transfer to a greased cake tray to a pre-heated oven at 350 F / 174 C and bake for about 30 mins or until a toothpick/skewer comes out clean.

6. Cool, cut into squares and enjoy!