Blondies Have More Fun

Butterscotch and chocolate chip blondie bites

These blondies are easy as pie! I got this recipe from the Smitten Kitchen. All it takes is just ONE bowl. I love it - less cleaning up to do later, more time to eat! The recipe provides you with a blank canvas of plain blondie batter and you can toss in whatever you want. Here I used some butterscotch chips and some chocolate chips. Next time I might use heath chips and chocolate. The texture on the inside isn't like that of a faux blondie/cookie bar. These are more "unbaked" than cookie bars. The insides are a teeny bit gooey and but not overly uncooked. They taste caramely and butterscotchy.

Blondies

8 tablespoons butter, melted
1 cup brown sugar
1 egg
1 teaspoon vanilla or 1/2 teaspoon almond extract
Pinch salt
1 cup all-purpose flour

1. Butter an 8×8 pan
2. Mix melted butter with brown sugar - beat until smooth. Beat in egg and then vanilla.
3. Add salt, stir in flour. Mix in any additions (below).
4. Pour into prepared pan. Bake at 350°F 20-25 minutes, or until set in the middle. I always err on the side of caution with baking times — nobody ever complained about a gooey-middled cookie. Cool on rack before cutting them