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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 12 Minutes
Total: 52 Minutes

Nutritional Information

Amount per serving
  • Calories: 154
  • Fat: 7.6g
  • Saturated fat: 3.2g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 1g
  • Protein: 1.9g
  • Carbohydrate: 20.4g
  • Fiber: 1.3g
  • Cholesterol: 30mg
  • Iron: 0.7mg
  • Sodium: 101mg
  • Calcium: 30mg

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. 1. Preheat oven to 350°.
  2. 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. 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.
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