Is it just me, or did the month of September just zoom by way too fast? And while we’re at it, I highly suspect August was its sneaky precursor of an impetus. With almost every weekend of September spent catching up with, and in my case, getting acquainted with new relatives (via extension of my first Eid as a missus), it is no surprise that the weeks had gone by in a blink. Not that I’m complaining, though. The past month(s) saw some significant changes in my life, where I have found myself looking at each day with great faith and renewed priorities, and just between you and me, I must admit that even the adverse-to-changes yours truly is feeling nothing short of sheer excitement in anticipation of things to come.
And speaking of the future, these blondies, or more specifically, these butterscotch chips blondies, my dear beloved friends, now these are the ones which will definitely keep popping up in the future. They are, to quote an over-used sentiment in reality shows, “the one to beat!”.
Fudgy, with a light caramel fragrance wafting through each bite, it’s hard not to love these crackly-crusted bars with the perfect cookie-cake cross texture. By now you should have already realised my affiliation and deep love for the ebony-and-ivory of bars (brownies and blondies), so it might not come as a surprise that I’ve found yet another keeper in my books. Hence, in my feebly persuasive attempt of a stoic ‘Fine, don’t take my word for it’, it might interest you to know that the whole pan was wiped out within a few hours, and for the first time in my adventures of epicurean escapism, I received a request from the mom to bake it again the very next day. I’m telling you, these butterscotch chips? Not only were they made for blondies, they’re totally worth the search (here in Singapore).
ps: I found my butterscotch chips in Cold Storage, after many months wait of out of stock. Leave a message if you know of any other places!
Butterscotch Chip Blondies
(adapted from here)
113 grams (1 stick / 8 tablespoons) butter, melted
3⁄4 cup light brown sugar
1 egg
1 teaspoon vanilla essence
1 cup all-purpose flour
3⁄4 cup butterscotch chips
Grease an 8×8 pan. Preheat the oven to 180°C (375°F).
Mix the melted butter with brown sugar until fully combined. Beat in the egg and vanilla.
Stir in the flour, followed by the butterscotch chips.
Bake for 20-25 minutes, until the surface is crackly and shiny.
#1 by the mister on October 7, 2011 - 11:57 pm
Ah, ’tis been a long time since your last entry, ya?
I miss the immaculate photos.
This be the elusive butterscotch chips, yes? But ’twas worth the wait, because these were delicious-o!
And it’s not only Mak who requests another batch, count me in the waiting list too!
#2 by ovenhaven on October 10, 2011 - 7:06 am
You know something, posting this entry just made me wanna bake another batch soonest! Power to the chips!
#3 by thecoffeesnob on October 9, 2011 - 3:57 pm
These look utterly decadent and so simple to boot! Now, I just have to get my hands on those butterscotch chips.
Oh by the way, I have that very same pan! And hell, you must have greased it seriously well to get those blondies out in perfect squares; I usually line my pans with aluminium foil. Works like a charm every time.
#4 by ilyana on October 9, 2011 - 4:31 pm
Yummyyyyy! Welcome back to the blogging world, Z and I dare say those butterscotch chips will be the first thing I look out for when I head back home! I hope you and your family are well
#5 by ovenhaven on October 10, 2011 - 7:11 am
Laureen:
Strangely enough I don’t really line my pans unless they’re for cakes (no room for error there). And lucky for me, I’ve never had stucktothepan problems!
Ilyana:
Maybe I’ll bake a batch for you when you return!
Thanks, babe
#6 by dramamama on October 12, 2011 - 10:51 am
Those blondies look absolutely divine! I can just imagine having one (or four!) slices with a nice cup of tea. Yumms!!
#7 by ovenhaven on October 12, 2011 - 3:25 pm
I believe I’m guilty of possibly having four slices, or at least thought of it!
You should definitely give it a go 
#8 by Cookie on October 12, 2011 - 8:20 pm
Nice Blondie… yummy yummy even if they are dumb!!!
PS: I love those gorgeous butterscotch chips… I can just eat them off the bag!!!
#9 by ovenhaven on October 13, 2011 - 2:42 pm
Haha, for a moment there I was thinking “Why are you scolding my blondies??”
I must say I thought cinnamon chips were addictive, but butterscotch chips just knocked them off their feet!
#10 by ophelia on October 12, 2011 - 8:29 pm
can i substitute em with choc chips if I can’t get my hands on em butterscotch chips? cos u totally inspired me to bake tomorrow. totally.
#11 by ovenhaven on October 13, 2011 - 2:43 pm
Yup, most definitely! Feel free to add in nuts, or anything else you prefer too
#12 by Jesica @ Pencil Kitchen on October 13, 2011 - 12:14 pm
I believe i’m one of those oddballs who wants the year to go pass
These look amazing! a change to the usual blondies! The way you cut it is amazingly clean as well 
#13 by ovenhaven on October 13, 2011 - 2:47 pm
Thanks for dropping by, Jesica
I must admit these days I’m wishing for the fast-forward button to next year already! 
#14 by ummi on October 15, 2011 - 10:43 am
Hi there….just bumped into this exciting cooking blog….I’ve scrolled down half of your recipes posted here…really nice!! Also bookmarked some of them…hope you don’t mind if I’m to share with others later….have a nice weekend
)
#15 by Mariya on October 16, 2011 - 11:07 am
Hi! Was dropping by and saw this recipe and just wanted to say that this looks so yum! i love butterscotch. i’m going to have to try this recipe out for sure!
#16 by ovenhaven on October 28, 2011 - 8:30 pm
ummi: Of course I don’t mind. Thanks for dropping by!
Mariya: I’m loving butterscotch, and tempted to drop a few chips into every bake these days!
#17 by happygrub on October 22, 2011 - 12:58 pm
Never eaten a blondie.. heh, sounds jakon. I didn’t know butterscoth chips were so hard to find? Don’t they stock it at phoon huat?
#18 by Shannon on October 27, 2011 - 12:55 am
Your photos are gorgeous (I’m sure you are aware). Thank you for this recipe – it looks wonderful.
#19 by Azlin on October 27, 2011 - 8:57 am
Hi there, I think cold storage is currently the only store that carries butterscotch chips. Can’t find at ntuc or phoon huat. Not sure abt sun lik. I used them to make cookies. U shd try them in cookies. Delicious!!! For sure I’ll be trying em in your blondies soon!
#20 by shaffy on October 28, 2011 - 7:31 pm
this might be THE ONE to pull me out of my current baking slump. and i *happen* to have a bag of these darned-hard-to-find chips in my baking supplies box….
#21 by ovenhaven on October 28, 2011 - 8:37 pm
happygrub: Nope they don’t. PH has the whole range of choc chips (dark, milk, white, etc), but no butterscotch. You should try a blondie soon!
Shannon: Awww, thanks Shannon!
Azlin: Mmmm cookies sound great! I still have about half a pack left, will probably give that a try soon. Thanks for the idea!
shaffy: Lucky you! You know those chips are just waiting for you to bake with them, don’t you? Give in to temptation…
#22 by Liyanah on October 31, 2011 - 3:52 pm
i’ve gotten my butterscotch chips (toll house) at cold storage too.
#23 by Mary on October 31, 2011 - 10:28 pm
These really do look delicious. This is my first visit to your blog, so I took some time to browse through your earlier entries. I’m so glad I did that. You’ve created a great spot for your readers to visit and I I really enjoyed the time I spent here. I’ll definitely be back. I hope you have a great day. Blessings…Mary
#24 by lyemoon. on November 25, 2011 - 9:23 am
Have you tried Hershey’s stores?
Those Hershey’s Butterscotch Chips… I thought I’ve seen those somewhere…
#25 by tattva78 on November 29, 2011 - 2:17 pm
This looks yummy! Can I ask cos I’m a newbie to baking..When u say “mix”,”beat” and “stir” ,do you mean by hand/whisk or electric mixer etc? Appreciate any advice given!!
#26 by ovenhaven on December 1, 2011 - 10:47 pm
Hi sweetz, for this recipe I just used a wooden spoon. I usually mix blondies / brownies by hand, unless otherwise stated in the recipe. It’s coz I like my brownies / blondies fudgy and chewy, hence there isn’t a need to incorporate air into the batter (via electrical mixer). Hope that helps!