karen’s signature blondies

a long time ago, i ate my first blondie, and there was no going back. but blondies are finicky. sometimes they are too sweet. sometimes they are too gooey. and sometimes they are just way too heavy. a friend shared this recipe a few years back, and i have found them to be the absolute perfect blondie. just enough sweetness, just the right texture, just the right consistency. and they are good. very good. especially, if i may suggest, with a scoop of vanilla or coffee ice cream. a special thanks goes out to my friend (you know who you are) who shared this with me. but honestly, these don’t get made too often because i can’t afford all the calories and i can’t just stop at one.

karen’s signature blondies
3/4 cup unsalted butter, softened to room temperature
3/4 cup baker’s sugar
3/4 cup light brown sugar, packed tightly
2 teaspoons vanilla
3 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 cup butterscotch chips
1 cup semi-sweet chocolate chips
1 cup chopped walnuts

1. preheat oven to 350 degrees. grease 13 x 9 brownie pan
2. with mixer on medium speed, beat butter and both sugars until smooth.
3. add eggs and vanilla, beating until well-blended.
4. stir in flour, salt and baking soda until combined.
5. stir in butterscotch chips, chocolate chips and chopped walnuts.
6. spread batter in greased pan. bake for 35 minutes (toothpick inserted may come out with some moist crumbs clinging to it.)
7. remove from oven and transfer pan to wire cooling rack.
8. do not cut blondies until the pan is completely cool.
yield: 24 blondies.

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