blondie bomb

 

Take a good look at these deformed blondie eye sores. You see that? That is what happens when you don't measure your ingredients correctly. And when I say ingredients, I mean ingredient. Anyone care to take a guess at which important ingredient was messed with here? If you said brown sugar you would be wrong. But if you said baking powder...congratulations, you got it :). Yes, somewhere along the road 1/8 teaspoon of baking powder became 1/4 teaspoon of baking powder. And baking powder -being the important rising ingredient that it is-.. well, you can guess the rest! I couldn't have messed things up too badly though because, despite the appearance, these still tasted pretty darn good and had that distinctive molasses flavor from the dark brown sugar. They were rich, chewy, and the butterscotch chips were a delicious add in. So in the end, even though the blondies weren't perfect or very aesthetically pleasing, there was no real loss. Besides, if there's one thing I've learned from my baking (mis)adventures its that sometimes you have to make mistakes, learn from them, and hope for the very best when you pop the finished product into your mouth.

Blondies

1/2 cup of butter, melted

1 cup of tightly packed dark brown sugar

1 egg, lightly beaten

1 teaspoon of vanilla

1/2 teaspoon baking powder

1/8 teaspoon of baking soda

Pinch of salt

1 cup of all-purpose flour

1/3 cup of butterscotch chips (chopped walnuts and chocolate chips are equally tasty)

1. Preheat the oven to 350°F. 

2. Lightly butter and flour an 8x8 pan. 

3. Whisk together the melted butter and sugar in a bowl.

4. Add the egg and vanilla extract and whisk.
5. Add the flour, baking soda, baking powder, and salt, mix it all together. Add the butterscotch chips or other mix-ins.
6. Pour into the pan and spread evenly. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve.