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Prep Time: 45 Minutes Cook Time: 30 Minutes |
Ready In: 75 Minutes Servings: 16 |
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In 'The Greyston Bakery Cookbook' Ingredients:
2 cups unbleached all-purpose flour |
1 teaspoon salt |
3/4 cup unsalted butter, softened to room temperature |
3/4 cup sugar |
3/4 cup packed brown sugar |
3 eggs |
2 teaspoons pure vanilla extract |
1 cup semi-sweet chocolate chips |
1 cup butterscotch chips |
1 cup coarsely chopped pecans |
Directions:
1. Position a rack in the center of the oven; preheat oven to 325°.
2. Grease a 13 x 9 inch baking pan or heatproof glass dish.
3. Line the pan with parchment paper, leaving about 1 inch of paper overhanging the two long sides.
4. In a bowl, whisk together the flour and salt to blend; set aside.
5. In the bowl of an electric mixer set on medium speed, cream the butter, sugar, and brown sugar.
6. Beat in the eggs one at a time, blending thoroughly and stopping to scrape down the sides of the bowl after each addition.
7. Mix in the vanilla.
8. Stir in the flour mixture until well combined.
9. Stir in 1/2 cup of the chocolate chips, 1/2 cup of the butterscotch chips, and 1/2 cup of the walnuts.
10. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula.
11. Sprinkle the remaining chocolate chips, butterscotch chips, and walnuts evenly over the top.
12. Bake for 30 minutes, or until a pick comes out clean.
13. Set the pan of a wire rack to cool for 15 minutes.
14. Grasp the edges of the parchment and carefully lift the blondies out of the pan.
15. Cut into bars.
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