Butterscotch Blondies

Butterscotch Blondies

As my younger daughter would say, I am in another land.  A far away land – but with technology, fortunately I am never completely absent.  I woke up this morning to Skype my family, and it really made me homesick.  The girls were in the middle of baking cookies for their lunches this week – what fun.  This has become more and more of a Sunday afternoon ritual where my older daughter finds a recipe and goes at it.  They want to make sure they have fresh-baked goods for their lunches – and who wouldn’t?

The other weekend there was too much homework going on, so I actually got to orchestrate the weekend baking project for lunches.  My daughter picked out the recipe, and came back and forth from the kitchen to her homework – checking how things were going, helping here and there when she could.  I loved the recipe that she picked out, even before we made it.  Another Cooking Light special, and I knew it would be great.  The unique aspect of this recipe was the fact that it was a butterscotch batter…instead of just adding butterscotch chips once the batter is made.  The cake part was so moist and delicious with a strong butterscotch flavor, which was nicely offset by the dark chocolate chips.  I had to sneak a few myself – once for this lunch sac, one for me, one for the other lunch sac, another for me…

As I sit here typing this, I wonder what the school lunches look like here.  My daughter asked me last week what kids in France took for lunch at school, and I was reminded that they actually come and eat at home.  If they do take a lunch, one of the favorites I remember was the hot dog stuffed into a baguette.  I can pretty much guarantee that is not the case here.  Now off to what I hope is an authentic meal in this far away land.  No Butterscotch Blondies in this land!


  • 4.5 ounces whole-wheat pastry flour (about 1 cup)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butterscotch morsels
  • 2 tablespoons half-and-half
  • 3/4 cup packed brown sugar
  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2  large eggs
  • 1/3 cup semisweet chocolate chips
  • Cooking spray


Preheat oven to 350°.

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl; stir with a whisk until thoroughly combined.

Combine butterscotch morsels and half-and-half in a medium microwave-safe bowl; microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth. Add brown sugar, canola oil, butter, vanilla, and eggs, and beat with a mixer at high speed for 2 minutes. Add flour mixture to butterscotch mixture, stirring just until combined. Stir in chocolate chips. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

For a printer-friendly version of this recipe, please click here:  Butterscotch Blondies

Butterscotch Blondies 4


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