Chewy Chunky Blondies

Having brought butterscotch chips back from Canada, it seemed appropriate to use some of them in my first baking session since returning home. While catching up on the blogs on my regular reading list, the Chewy Chunky Blondies, from the Tuesdays with Dorie baking group, caught my eye. Fortunately the recipe was given on the Cookies on Friday blog, so I was able to use it almost as written there.

I  used a mix of 100g  of each of white and dark chocolate chips and 150g of butterscotch chips, instead of just dark chocolate and butterscotch chips, but was a little short of the full amount of walnuts, so there was only 500g of add-ins instead of 540g as per the original recipe. I also used the smaller amount of brown sugar and unsweetened desiccated coconut. The recipe was simple to follow, and didn't cause any problems, except that I used a slightly smaller baking pan, which meant a longer baking time - almost an hour. When I turned out the blondies to cool, I was worried about the amount of grease left on the baking paper, and the bottom of the sheet of blondies, but once they had cooled properly everything was fine.

These blondies were a little too sweet for my taste, even after reducing the sugar in the recipe, but the texture was very good. With a more careful selection of add-ins - say, no white chocolate and more dark chocolate with a higher percentage of cocoa solids - to reduce the sweetness, these could be really great!

I've also learned that not having access to Hershey's Butterscotch Chips here in the UK is no great loss - they taste and smell very artificial!