Squares such as blondies are an easy midweek snack. Except for the butterscotch chips, the ingredients are all pantry staples: butter, sugar, egg, salt and flour. As for the recipe, I looked to Martha Stewart for guidance and inspiration. If you don’t have severe allergies to nuts and dark chocolate you can add some of those ingredients. However, butterscotch chips are delicious too!
At some point I hope to make more squares because they are a tasty treat. I think I have perfected lemon squares and blondies. So, the next big landmark will be buttertart squares.
I will need to do some more baking this week for the Canada Day weekend. My family is going up north to the cottage to enjoy the (hopefully) sunny weather. Baking up north is not a good idea (because the oven makes the cottage intensely warm), so it is best to do the baking at home. Maybe the call of summer will inspire some delicious hummus dips and cool as a cucumber appetizers.
In Aurora and Peterborough the summer flowers are in full bloom. On the weekend I was in Peterborough enjoying Jonathan’s Mom’s beautiful daisies. When I got back to Aurora I was thrilled to see the gorgeous hydrangeas in bloom. They say that surrounding yourself with plants and flowers can extend your lifespan by thirty years. I am very lucky to have parents and a future Mother and Father in-law that love gardening and flowers.
So, enjoy some time outdoors with the flowers and a sweet simple blondie.
- 8 tablespoons (1 stick) unsalted butter, melted, plus more for pan
- 1/2 cup packed light-brown sugar
- 1/3 cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour, (spooned and leveled)
- 1 teaspoon salt
- 1 cup butterscotch chips
- Preheat oven to 350 degrees. Brush an 8-inch square baking pan with butter; line pan with a piece of parchment paper, leaving a 2-inch overhang on two sides. Butter paper.
- In a large bowl, whisk butter and sugars until smooth. Whisk in egg and vanilla. Add flour and salt; mix just until moistened (do not overmix). Fold in 1 cup of butterscotch chips. Transfer batter to prepared pan; smooth top. Sprinkle with a few extra butterscotch chips.
- Bake until top is golden brown and a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set pan on a wire rack, and let cool completely. Using parchment overhang, lift cake from pan and transfer to a cutting board; cut into 16 squares.