The answer is very simple. Make butterscotch blondies. And eat them before you can even properly remove them from the pan. Butterscotch is an addiction. I have many more addictions too. Like banana splits and cheese balls. Even though i go around chastising people on how cheese balls are junk and pav bhaji is not junk.
I made these blondies yesterday and they tasted incredibly awesome. They were like those truly melt in your mouth kinds. I couldnt even wait for it to cool down before i inverted the pan. I vented my day s fury onto the pan and what i got was a blondie bisected in the shape of the Africa map. But maps aside, the blondie was irresistible. The pics are not great. Thanks to my impatience but the blondie is a sure try. Give it a shot. Please. See, now i m down to saying please and that definitely means you must make them!
Prep Time: Under 20 mins
Cook Time: 30 mins exactly
Yields about 12 medium squares
( You can add white chocolate to this and you will get something that will make you feel like a cat that s swallowed the canary. It s buttery so stop counting the calories while you swallow them and stop feeling guilty after swallowing them. It s a total breeze whipping this blondie up.What i loved about making this is that it involves no fussy whisking till fluffy yada yada..)
What You Need?
Flour 1 cup
Unsalted Butter 1/2 cup melted
Butterscotch chips 3/4 cup
Brown sugar packed 1 cup powdered
Egg 1 large
Salt a pinch
Vanilla extract 1 tsp
Butter for greasing
How To Make It?
Preheat the oven to 175 C. Grease a square cake tray 8X8 dimensions generously and keep aside.
In a mixing bowl, cream the butter and sugar together until light.
Now, add the egg and whisk till light. Maybe for about 2 mins.
Add the vanilla next and combine till well incorporated.
In another mixing bowl, sieve together the salt and the flour.
Add the flour to the egg mixture and combine well making sure there are no lumps.
Add the magic ingredient next~ butterscotch chips.Mix gently making sure that there are chips all over the mixture. We dont want ceratin parts of the blondie with concentrated levels of butter scotch, do we?
Transfer this mixture to the cake pan. The mixture will be a lil stiff so even it out gently using the back of a spoon.
Drop once gently on to the kitchen surface.
Pop the tray into the oven and bake for 30 mins or until a skewer inserted comes out clean.
Let it cool completely before you even attempt inverting the tray or you will have a part of the world map with you like me.