Zagorgeous Cheryl from Tittle + Tat brought this recipe to my attention and boy oh boy am I glad she did. Cheryl found the recipe in issue 53 of Gathered by Mollie Makes.
The recipe is by Laura Mitchell, baker, creator blogger from Kit and Nancy.
If you have a sweet tooth then this recipe is definitely for you. Cheryl’s words were ‘They are so sinful, so much sugar, but oh so good!’. Cheryl thought they would be a great idea for Christmas presents in jars and I completely agree. Last year I made my ‘oaty choc chip cookies’presenting them in the same way, they were a great hit!
Yesterday was Blondie day. I was supposed to be dusting, vacuuming and mopping but knowing I had the ingredients in the cupboard to test this treasure out was just too tempting, I couldn’t help myself, I just had to bake. The good news for me is that I did manage to get the cleaning done too, JUST!!!!
Below you’ll see my process of making these little delights. I do have to confess that in all the excitement of making them and a few distracted moments with Zatwo-year-old Alani I actually forgot to add the pecan nuts!!!! Whoops! Apparently that didn’t matter according to Zakidlets, but after sampling one myself I think the pecans would help to balance the flavours (or should I say sugars) that little bit more perfectly.
2 ½ cups of plain flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened (I prefer to use standard butter)
1 ¼ cups of light brown sugar
½ cup dark brown sugar
1 tsp vanilla extract
2 large eggs
1 cup toffee pieces (werthers Original chewy caramels)
2 or 3 cups of white choc bits
1 cup chopped pecans
Preheat over to 180c
Grease and line a 25cm x 35cm brownie tin with baking paper (my tin was 16.5cm x 26cm x 3cm and still worked perfectly).
Beat the softened butter, sugar and vanilla until creamy with a hand mixer
Step Two: Beat in the eggs, one at a time and gradually add in the sifter flour, baking powder and salt.
Add the white chocolate, chopped caramels and pecans, stirring well
Spoon the mixture into the brownie tin and bake in the over for 35 minutes until golden brown.
The picture below is courtesy of the Zagorgeous Cheryl from incase you forgot Tittle+Tat. Cheryl bottled her Blondies up beautifully, they would make the perfect gift for that special teacher or friendly neighbour.
I would just like to say a special Thankyou to Cheryl for taking the time to share this fantastic recipe with me.
Zakidlets most certainly enjoyed their afternoon tea yesterday of Butterscotch Blondies and Milk. I asked them to be judges and score them a mark out of 10, I’m still trying to work out Alani’s score!
We had fun regardless.