Butterscotch Blondies - Take 3

I'll skip right over the disastrous attempt at making a courgette and pineapple cake - it was too bad to even photograph! Although the flavour was the sort of thing I'd been trying for - delicate and fruity - the texture was awful. Almost inedible - except I don't believe in wasting anything, so we're eating it as a warm pudding, like it or not! Needs more work!

But that disaster left me with a hole to fill, so today, I've been baking again. I think I've cracked the base recipe for blondies at last. Previous efforts have been too light, too thin, too biscuity, too cakey or too sweet, but this was just right. A little on the cakey side but still quite dense and chewy. After one of my previous attempts, I said I'd found a selection of nice looking recipes on Ice Cream Before Dinner which needed further investigation - the recipe I used was based on this recipe, for Sea Salted Blondies,  from there.

I intended to use the basic dough from that recipe without change, but found I only had small/medium eggs. so I used two eggs and increased the flour to the equivalent of 1 1/3 cup. I added 100g chopped 74% plain chocolate, 75g butterscotch chips and 50g chopped pecans.

I've almost finished the butterscotch chips I brought back from Canada, so probably won't make butterscotch blondies again in the near future, but this is the base recipe I'll be using for other types of blondies from now on.

Chocolate Chip Butterscotch Blondies

Ingredients

180g plain flour

1/2 teaspoon baking powder

1/8 teaspoon bicarbonate of soda

200g light muscovado sugar

115g salted butter

2 medium eggs

1/2 teaspoon vanilla extract

100g plain chocolate  - chopped or as chips

75g butterscotch chips

50g chopped pecans

Method

Line a 8" (20cm) square tin with baking paper, pre-heat oven to 170C.
Sift flour, baking powder and bicarbonate of soda into a small bowl.
Melt the butter in a large bowl in the microwave, being careful to just melt it. If it gets too hot, allow to cool a little.
Mix the sugar and vanilla extract into the melted butter, then mix in the eggs until thoroughly blended.
Stir in the flour, then the chopped chocolate, butterscotch chips and the nuts.
Transfer the batter to the baking tin and  spread evenly.
Bake for about 30 minutes, until an inserted probe comes out just clean.
Cool completely before cutting into squares or bars in a size of your choice - I got 16 squares.