Baking is very therapeutic for me.
Recently, I’ve just been feeling the stress mounting, and baking helps a lot… No critical thinking, no philosophical thought, no number crunching (unless I’m trying to halve or double a recipe…).. just simply follow the directions!
I can’t wait for school to be over with… Summer vacation, where you at??????
This was my first time making blondies. In fact, I’ve never even tasted a blondie before, so I have no idea if these are “good” on the Blondie Richter scale, but they seem all right.
Chocolate. Check.
Butterscotch. Check.
Sweet. Check.
Whatever, I think they’re okay. Haha.
Although, next time, I think I should use better quality butter. I borrowed some from a neighbor, and I also mixed it by hand (left my electric mixer at home… T-T).. I don’t know. I think I may have overmixed it because it came out kind of crumbley. I even underbaked it because I didn’t want a cakelike bar, but that’s kind of what I got… Boo.
Note: For the chocolate, I used Hershey’s dark chocolate bars and just chopped them up.
Butterscotch Chocolate Chunk Blondies
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
1 1/2 cups butterscotch chips and chocolate chunks
Preheat oven to 375F. Line a 9×13 inch baking pan with foil or parchment paper.
Stir together flour, baking soda and salt.
Cream butter and sugar by hand or with an electric mixer. Add in eggs one at a time until incorporated. Stir in vanilla. Add flour mixture to butter mixture in 2 additions, then add your chocolate/butterscotch chips and stir until batter is smooth.
Spread evenly into your prepared pan. Bake 20-25 minutes, until the edges are golden brown. Let cool in pan for 10 minutes, then lift out onto a rack for further cooling. Cut bars as desired.
