White Chocolate and Butterscotch Chips Blondies

I have told you about how the big bag of white chocolate chips that I had got from an upmarket store in Delhi fooled me in broad daylight. 40 minutes into the double boiler and it just refused to melt. At the end of that I was stranded with roughly two cups of white chocolate chips that were solid but sticky and clustered together. So for the last few days I've been using those little chips in every possible thing. I made them an integral part of my Marble Cake and next in my mind was a white chocolate blondie.
Now a blondie is a cousin of brownie, and it's a no-brainer as to why it is called so. I have made brownies a few times but blondies never! I was apprehensive that it would turn out like a vanilla cake because obviously I couldn't melt my chocolate and mix it in the batter! But I decided to go with it nonetheless. A generous sprinkling of butterscotch chips also ensured that the white chocolate was robbed of the undivided attention it was getting all along! The end product was delicious (albeit more cakey than fudgy) but it was a blondie all right! My dad loved it, especially with a drizzle of caramel on top.
Makes 12 squares

Ingredients:

Butter, melted: 150 gm
Caster sugar: 175 gm
Eggs: 2
Flour: 200 gm
Amaretto/Vanilla: 2 tsp (You can use almost any essence. I used Amaretto)
White chocolate chips: 100 gm
Butterscotch chips: 100 gm
Baking powder: a little less than 1/2 tsp
Salt: a pinch

Method:

1. In a bowl, sift flour, baking powder and salt together and set aside.

2. In a big bowl, mix the melted butter and sugar until pale and creamy. I did it by hand, you can also use a hand blender for this.

3. Add the eggs one by one and keep whisking continuously to incorporate them. Add the dash of vanilla/Amaretto.

4. Now gradually fold in the flour very gently until just blended.

5. Stir in the white chocolate and butterscotch chips. (You can also use dark chocolate chips if you don't have butterscotch.

6. Preheat the oven to 180 degree C and line a square baking tray with parchment on the base and butter on the sides.

7. Spread the batter into pan uniformly and bake for 20-22 minutes or until golden brown.

8. Let it cool on wire rack for 30 minutes at least before you unmould it and cut into slices.

9. Serve warm with a dollop of peanut butter or drizzle some caramel sauce.
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