Blondies

Or: things I have been doing instead of updating my blog

I know, that is not a picture of blondies. I have to admit, I entirely failed to take a picture of the finished blondies. I made them for a wine tasting trip; for the picnic pictured above. If you have never taken a Friday off of work, rented a limo and gone wine tasting, you are missing out because it was seriously an awesome, awesome day. You should do it. And the limo is really part of the experience.  It isn't extravagant at all.

The blondies were amazing, sorry I forgot on multiple occasions to take pictures.  This is the only one I have, demonstrating the vast amount of chocolate chips and butterscotch chips in them.  They were really barely held together, which is exactly how they should be.  I got tons of compliments on them, the consensus seemed to be they were the perfect combination between candy bar and cookie.  And they are really easy to make.  And then eat all of them without taking a picture.

Before wine tasting we had brunch (you don't want to go wine tasting on an empty stomach).  This is the second time we've done this (okay, yes, my friends and I are spoiled) and the second time I've made this brunch.  The best part of it is raisin bread french toast sandwiched around brie and dipped in orange marmalade.  Trust me, it is so good.  Plus bacon, yogurt and mimosas (yes, we pre-funked wine tasting at 10 in the morning with mimosas).  In summary, you should probably do this.  Or at least make the blondies.

Blondies

2 cups all-purpose flour
3/4 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
2 sticks unsalted butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 tsp pure vanilla extract
1 cup bittersweet or semisweet chocolate chips
1 cup butterscotch chips
1 cup coarsely chopped walnuts
1. Whisk together the flour, baking powder, baking soda and salt.
2. Working with a stand mixer, or a hand mixer in a large bowl, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes. Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla.
3. Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips and nuts.
4. Butter a 9-x-13-inch baking pan. Scrape the batter into the prepared pan and use the spatula to even the top as best as you can.
5. Bake in a 325 degree F oven for 40 minutes or until a knife inserted into the center of the blondies comes out clean. Transfer the pan to a rack and cool for about 15 minutes before turning out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up. Cut into 32 bars, each roughly 2 1/4 x 1 1/2 inches.

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From Baking: From my home to yours by Dorie Greenspan