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 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.