Butterscotch Blondies

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Whole-wheat pastry flour is more finely ground than regular whole-wheat flour, with a delicate texture that yields lighter, more tender bar cookies.

Yield:

Serves 16 (serving size: 1 square)

Recipe from

Recipe Time

Hands-on: 12 Minutes
Total: 52 Minutes

Nutritional 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

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

Preparation

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.

Note:

Sydney Fry, MS, RD,

September 2013