Dare I say it? I can live without chocolate. Now, I am not saying that I don’t enjoy a Godiva truffle or a fudgy brownie from time to time, but I do not crave the sweetened product made from the seed of the tropical Theobroma Cacao tree the way some people do. Yet, like the other members of our family, I do have an insatiable sweet tooth. Enter the interminably adaptable blondie.
Of course, this recipe is nothing new. This easy, one-mixing-bowl recipe was one of the first I attempted as a teenager. Denser than chocolate chip cookies and more complex than brownies, these caramel-flavored bars can be customized to suit any taste. Like Congo bars (which typically contain coconut), blondies can be made with a variety of fillings like nuts, dried fruit, toffee, or any other chunky candy for added texture. Seasonal combinations could include cranberry- almond, mint-chocolate chip or cinnamon-raisin. While blondies aren't usually frosted since the brown sugar flavor tends to be sweet enough, we will let your sweet tooth decide if should add a layer of chocolate ganache or buttercream icing.
- 1 stick margarine, melted
- 1 cup light brown sugar
- 1 large egg
- 1 tablespoon bourbon
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup pecans, toasted and chopped (optional)
- 1 cup butterscotch chips
Pour the batter into the prepared pan and bake for 25-30 minutes, or until set in the middle. A toothpick It is better to err on the side of caution with the baking time. In my experience, folks rarely complain about a gooey cookie.
Allow the pan to cool on a rack before cutting them. I cut them into 2" bars so it seems that there are more of the scrumptious little treats.