For anyone who doesn’t know a blondie is just like a brownie, only the dominant flavor of this treat is usually brown sugar instead of chocolate. The recipe below also has a butterscotch flavor on top of the bsug and manages to squeak in some “chocolate” whilst still keeping its blond image. I am usually not a fan of white chocolate, since it isn’t actually chocolate. It just pretends to be chocolate and nobody likes a pretender. Regardless, my colleagues enjoyed these chewy, slightly gooey, extra sugary little morsels. It could have been that they were yummy; it could have been that it was Monday… either way they were gone by noon.
Luckily I had all of the ingredients on hand to make these, right down to the faux chocolate. I had intentions to make a batch of white chocolate macadamia nut cookies to cheer someone up but clearly that never happened, everything happens for a reason you know!
These were quite easy to make and Jin assures me that they are wonderful, but I personally think that I enjoy the recipe on the back of the Skor bit bag a little more than this one. They are certainly nothing to turn your nose up at; sugar and fat will always be an epic combo in my books. If you want something a little less sweet than the, death by sugar, blondies on the back of the Skor bag then this is a recipe for you!
I wanted to make “two bite blondies” so I made these in my mini muffin tin <3 Anything that comes out of it is just so precious I can’t help but to want to use it for all of my baking adventures. The recipe told me to use muffin liners, which I did, but I am kind of against them from time to time since whatever you are making sticks to the sides and you lose some of the goodness with the liner. But if you don’t use them then you run the risk of the creation sticking to the pan even with the use of extra fat in the form of PAM. To test my theories I made the blondies two ways. One batch of 24 mini muffin sized, paper lined, blondies and with the left over batter I made 5 more blondies in a regular sized muffin tin with PAM as my lubricant.
As I had suspected the blondie stuck to the paper liners slightly and they also stuck to the sides of my greased tin slightly. Both equally a pain in my butt, I have not yet decided which method is best. The search continues.
Until then, here is the recipe:
Butterscotch White Chocolate Blondie Bites
1/3 cup unsalted butter, cut into pieces
6 ounces white chocolate, chopped
2 eggs at room temperature
1/2 cup light browned sugar, packed
1/3 cup sugar
1 teaspoon vanilla
1 cup + 2 Tbsp all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup Skor toffee bits
Preheat oven to 350. Grease a 9-x-13-inch pan and line with parchment paper so that it hangs over the sides of the pan. Otherwise, grease or line a muffin tin.
In a double boiler melt butter for 1 minute, then add chocolate and stir gently until melted.
Remove chocolate from heat to cool for 5 minutes.
Whip eggs with sugars and vanilla using electric beaters until thick and frothy, 2-3 min. By hand, stir in melted chocolate.
In a separate bowl, stir flour, baking powder and salt, then gently stir into chocolate mixture.
Stir in Skor bits and spoon batter into prepared pan.
Bake for 18 -20 minutes (pan) or 8-10 min (muffin tin), until a rich golden colour is achieved. Let cool slightly before removing from pan or you risk breaking and cracking.
Note – As usual, my eggs were not at room temperature, I used salted butter and I never add as much salt as the recipe calls for. Also, in the book version Anna forgets to tell you to add the Vanilla! Luckily I am proficient in the art of sugary treats and managed to get it in there without instruction.