Butterscotch Blondies

Written by: Georgina Ingham | Posted: 18-01-2008

Most people attempt to eat more healthily in January after the extravagance and indulgence of the festive period.  It seems that I am not following the trend, producing more cakes and cookies than I ever normally do, but do I care?  No, not at all.  I’m not sitting here stuffing my face with all my culinary efforts – they’re given to friends & family and taken into work for my colleagues to enjoy; if there’s one way to get the Docs to chill out a bit it’s to provide cake.  Besides that I suppose I could call it ‘research’, I mean I’m never going to get my book near publication if I don’t cook am I?

My latest invention is butterscotch blondies, a wonderful alternative to the usual brownie.  Blondies are often viewed as being a little sickly and over sweet, but despite the white chocolate, butterscotch chips and caramel these weren’t at all like that.  In fact my mother who really doesn’t have a sweet tooth went back for seconds.

They’re lovely as a little nibble to have with a cappuccino or cup of tea, but I should imagine they’d be wonderful served warm with this ice cream. Now that would be a taste explosion.

The blondies will last for four days in an airtight container – providing you can contain yourself and not eat them all on the day of baking like we did

What Our Followers Say

More Food For Thought

Foodies100 Index of UK Food Blogs
Buy me a coffeeBuy me a coffee

my foodgawker gallery