As of late I have been subbing for a really fabulous Sunday School class of 9 year-old girls! Every week I sub they want some kind of fabulous treat...and who am I to deny them baked goods? I've brought them everything from Easter candy bags to s'mores (with homemade marshmallows) to Maple Glazed Oatmeal Cookies! This past Sunday I wanted to bring them some kind of bar cookie (and it actually related to the lesson!) After searching through my Martha Stewart Cookies cookbook I came up with a combination Martha/Erin recipe that is not just delicious but worth breaking your diet for!!!
Brown-Butter Butterscotch & Chocolate Chip Blondies
2 1/2 sticks of butter, plus more for pan
2 1/4 c. all purpose flour, plus more for pan
1 1/2 tsp. baking powder
1 tsp. salt
2 c. packed dark brown sugar
1/2 c. granulated sugar
3 large eggs
2 1/2 tsp. vanilla extract
1 c. butterscotch chips
1 c. semi-sweet chocolate chips
1. Preheat oven to 350F. Butter a 9 x 13 pan. Line bottom of the pan with parchment paper; butter and flour parchment.
2. In a saucepan, over medium heat, cook the butter until it turns golden brown; remove from heat and let cool. Whisk together flour, baking powder & salt.
3. In the bowl of an electric mixer, combine brown butter and both sugars; stir with a wooden spoon until combined. Add eggs. Using the paddle attachment, beat on medium-high speed until light and fluffy (about 3 min). Add the vanilla, and beat to combine. Add the flour mixture, mix until combined. Stir in both chips until thoroughly combined and pour into the prepared pan.
4. Bake until a cake tester inserted in the center comes out clean, 35-40 minutes (do not over bake). Allow to cool completely (I waited overnight) before turning out of pan onto a cutting board. Peel off parchment paper; cut blondies into cool shapes or just into bite-sized pieces! Store in an airtight container up to 3 days.