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Butterscotch Blondies

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on time 12 mins
Total time 52 mins
Yield Serves 16 (serving size: 1 square)
Whole-wheat pastry flour is more finely ground than regular whole-wheat flour, with a delicate texture that yields lighter, more tender bar cookies.

Ingredients

  • 4.5 ounces whole-wheat pastry flour (about 1 cup)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butterscotch morsels
  • 2 tablespoons half-and-half
  • 3/4 cup packed brown sugar
  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup semisweet chocolate chips
  • Cooking spray

Nutrition Information

  • calories 154
  • fat 7.6 g
  • satfat 3.2 g
  • monofat 2.9 g
  • polyfat 1 g
  • protein 1.9 g
  • carbohydrate 20.4 g
  • fiber 1.3 g
  • cholesterol 30 mg
  • iron 0.7 mg
  • sodium 101 mg
  • calcium 30 mg

How to Make It

  1. Preheat oven to 350°.

  2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl; stir with a whisk until thoroughly combined.

  3. Combine butterscotch morsels and half-and-half in a medium microwave-safe bowl; microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth. Add brown sugar, canola oil, butter, vanilla, and eggs, and beat with a mixer at high speed for 2 minutes. Add flour mixture to butterscotch mixture, stirring just until combined. Stir in chocolate chips. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.