I hate to speak in cliches, but when it rains, boy, does it ever pour!
The past few weeks at work have been the busiest they’ve been in a long time. Generally, I’m blessed with a moderately busy job – one that keeps me happily content throughout the day but is rarely balls-to-the-wall busy. My days are usually filled with manageable to-do lists and deadlines that are days/weeks away. This makes for a happy, stress free workplace.
I’d forgotten what it’s like to be balls-to-the-wall busy. We all know what that feels like. Longer hours, sleepless nights, asap deadlines, and a to-do list that seems to accumulate tasks faster than you can check them off.
It’s the curse everyone faces. Sometimes, life is just busy.
Those of you that know me well know that my go-to vice after a long, stressful day is FOOD. More specifically, any food that I get to spend time baking. An hour in the kitchen spent sifting and measuring does wonders for the soul.
So what does one bake after a few weeks of crazed busyness? Fully. Loaded. Brownies.
Okay, so technically these are blondies, but a blondie is simply a brownie that doesn’t contain cocoa powder – hence their ‘blonde’ colour – so close enough.
These blondies are fluffy and dense and sweet in all the right places. The brownie itself is almost cake-like, with a semi-crunchy exterior and an interior that’s soft and chewy and loaded with sweet chocolate chips, butterscotch chips, and crunchy pecans.
If baking these blondies doesn’t quell your blues, eating them will.
I highly recommend eating them warm with a scoop of vanilla ice cream on top (and maybe a drizzle of chocolate sauce?).
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| Chocolate, Butterscotch, & Pecan Blondies | | Print |
- 1 cup all-purpose flour
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ⅛ tsp salt
- ½ cup (1 stick) butter, melted and slightly cooled
- ½ cup packed brown sugar
- ¼ cup granulated sugar
- 2 eggs
- 1½ tsp vanilla extract
- ½ cup chocolate chips
- ½ cup butterscotch chips
- ½ cup pecans, coarsely chopped and lightly toasted
- Preheat oven to 350°F. Line an 8" square baking pan with parchment paper, with edges draped over the sides (to help lift out of the pan after baking). Set aside.
- In a small bowl, mix the flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, combine melted butter, brown sugar and granulated sugar; stir well.
- Add the eggs and vanilla, and stir until incorporated.
- Add flour mixture to the sugar mixture, stirring until combined.
- Stir in chocolate chips, butterscotch chips, and pecans.
- Transfer batter to prepared baking pan and bake 35-40 minutes until a toothpick inserted in the centre comes out clean. Cool completely in the pan on a wire rack.
- Once cool, remove blondies from the pan by lifting the edges of the parchment paper. Slice and serve.
I am more often than not, balls to the wall busy at work. And I agree with you wholeheartedly, I need a little treat to make me happy/release the stress whilst there. Blondies are the answer.
Food is such a great vice, isn’t it? (especially sweets 😉 )
Spoken like a real lady! I agree with you!
These turned out exactly as in the photos and just as described. “Fluffy and dense” shouldn’t make sense, but it does when you try one of these blondies! They are very moist, and also not too sweet – which means a good carrier for the two types of chips. I had some TJ’s butterscotch chips kicking around, and it was obviously meant to be – just the amount for this recipe! The combo of two types of chips (don’t leave the butterscotch ones out), plus the pecans made this a big hit with everyone I shared them with. Keeper recipe.