Since I came out of the womb nearly 41 years ago, chocolate in every form has been my friend. Particularly when it came in a cakey substance. So, whenever a brownie came across my path, I would devour it — even if it belonged to someone at another table. That was a problem, since many brownies produced by folks at home and the finest restaurants of Passaic, New Jersey tended to be dry numbers with burnt undersides.
Then, a few years ago, I discovered butterscotch blondies and immediately fell in love. True, there was no chocolate to be found in these squares of delight, but the sweetness of the butterscotch without the heaviness of the brownie made up for that. Plus, as long as you greased the bottom of the pan and watched the clock to get them out in time, there was nary a burned one in the bunch.
Butterscotch Blondies
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Ingredients:
Heat over to the UHT (Universal Heating Temperature) of 350 degrees. Grease a 13 X 9 X 2 inch pan.
Beat the butter, brown sugar and granulated sugar in a large bowl until it’s creamy. Add eggs one at a time and beat well. In another bowl sift together the flour, baking soda and salt. Gradually add the dry mixture into the butter mixture, blending well. When done, stir in the butterscotch chips, mixing well.
Spread the batter into the prepared pan (the batter will be very thick and you’ll need to spread it across the pan). Bake 30 to 35 minutes or until the top is golden brown and the center is set. Cool in the pan on a wire rack.
The final step… serve warm with a glass of cold milk.
Clacked by Richard Keller 
on Dec 19, 2009 @ 10:05 EST5EDT
