Baking is back in full swing at The More Than Occasional Baker. It was nice to have a little break from the kitchen but it's equally nice to be back. I got a lovely selection of goodies from America recently which includes a bag of butterscotch chips. I've previously baked cakes and cookies with them so I thought about doing something a little different. There is a recipe on the back of the pack for Chewy Butterscotch Brownies so I decided to give it a go. However, I can't call these brownies as there's no chocolate in sight. Instead I've renamed them blondies.
As the title suggests they are chewy in texture with a lovely crunchy top. The butterscotch worked really well with the brazil nuts but I'm sure pecans will work just as well. This is a really simple treat to make and will be perfect for school fairs, picnics, days out or as a treat for yourself!
I'm entering this to Tea Time Treats hosted by Karen from Lavender and Lovage and co hosted by Jane from Hedgecombers. The theme this month is Picnic Food and Picnic Treats. These are perfect for picnics as you can make them in advance,they are easy to transport and they are individually portioned.
Recipe adapted slightly from Nestle Tollhouse
312g plain flour
1 teaspoon baking powder
280g brown sugar
1 tablespoon vanilla extract
100g brazil nuts (or any nut)
312g butterscotch chips (1 pack)
- Preheat the oven to 180C.
- Cream butter and sugar until light and fluffy.
- Add in the flour, baking powder and vanilla extract.
- Beat in the eggs, one at a time mixing well between each addition.
- Finally stir in the butterscotch chips and walnuts.
- Pour into a baking tray and bake for about 40-45 minutes or until golden brown and a skewer inserted into the centre comes out clean.
- Allow to cool completely before slicing.