White Chocolate Blondies

I'm a self proclaimed foodie but I was also born in the early seventies so when I hear the word "blondie", the dessert is not the first thing that comes to my mind.

My first thought is the singer.   My second thought is the cartoon.

Today's blog recipe is a different kind of "blondie".  These butterscotch flavored delicacies are the albino counterpart to the rich chocolaty brownie.  I packed mine with toasted walnuts and white chocolate to amp up the flavor and I think you will agree that they are equally delicious as their darker counterparts.

White Chocolate Blondies
1 cup walnuts
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
12 Tablespoons butter, melted
1 1/2 cups brown sugar
2 eggs
4 teaspoons vanilla
6 ounces good quality white chocolate, chopped

​Spread nuts on a baking sheet and toast in a 350 oven for 10 minutes.

​Chop.

​Fit a 9x13" pan with foil and spray with cooking spray.  Trim 1 sheet of foil to the length of the pan and another to the width of the pan.  Allow the excess to hang over the edges.  

​Whisk together flour, baking powder and salt.

​Whisk melted butter and brown sugar until combined.

​Add eggs and vanilla.

​


​Fold in dry ingredients.

​Fold in nuts and white chocolate. 

​Smooth the top with an offset spatula.

​Bake 22-25 minutes.

​Remove blondies by lifting out foil.

​Cut into 2" squares.  

It's no secret that I'm a huge chocolate fan and in most cases - the darker the better.  It goes against my better judgement to take the chocolate OUT of a perfectly good dessert (like a brownie) and replace it with white chocolate but sometimes I just have to go out on a limb.   As much as I hate to admit it - I really do like these blondies. (Almost as much as their chocolate counterpart.) 

Ciao!

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