This past weekend while Joe was in St. Louis, I came across a half used bag of butterscotch chips in the pantry. I knew then that I had only 2 options. Eat what was remaining in the bag, or bake something with them. So I consulted the list of recipes that I'd saved from various blogs and found one that looked like it was made with pretty basic things that I had on hand, plus I could easily add the butterscotch chips. The recipe that I chose was Peanut Butter Brownies by Bakerella. I followed her recipe for the "brownies" almost exactly. The only change I made was adding both chocolate and butterscotch chips, since they're the whole reason for this baking session. Bakerella made a chocolate, peanut butter frosting for her brownies, but I just used some leftover chocolate frosting that I'd frozen from the topsy-turvy cake. Once they were done baking I decided that they looked more like blondies than brownies, so that's what I've named mine :)
They were super delicious, both with and without frosting. Joe took them to work the next day and he said they were gone within 30 minutes after setting them out. If you're interested in making the peanut butter - chocolate frosting (which looked really delicious by the way) then just click on the "Peanut Butter Brownies" link above. Here's the recipe for the blondies:
Peanut Butter Blondies
1 1/2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
6 Tablespoons butter, softened
1/2 cup peanut butter
2/3 cup sugar
2/3 cup packed brown sugar
1 teaspoon vanilla
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
- Preheat the oven to 350 degrees and grease a 9" x 13" pan.
- Add the dry ingredients to a medium bowl and whisk to combine.
- In a mixer, cream the butter and peanut butter until smooth.
- Add the sugars and mix to combine.
- Add the eggs and vanilla and mix to combine.
- Add the dry ingredients to the mixer bowl and mix on low until combined.
- Lick the mixer beater completely clean. It will save on your water bill. I'm just trying to help.
- Stir in the chocolate and butterscotch chips.
- Spread into the greased 9"x13" pan.
- Leave enough batter in the bowl to have a couple good spoonfuls. Then eat them.
- Bake for about 30 minutes or until a toothpick stuck in the middle comes out clean.
I was kind of sad that I sent the rest of the blondies to work with Joe, because I didn't get to eat more of them :( I guess I'll just have to make them again since I still have some chocolate and butterscotch chips! I hope you all have a great rest of the week!