Popular Recipes: Appetizers and Snacks | Beef and Pork | Beverages | Bisque, Etouffee, Gumbo and Jambalaya | Bread and Rolls | Cajun Cooking Terms | Cajun Jokes | Candy | Casseroles | Chicken, Turkey and Cornish Hens | Condiments, Dips and Relish | Desserts | Fish and Seafood | New Orleans Restaurant | Pasta, Pasta Sauce, Rice and Beans | Preserves, Jams and Jelly | Salad and Salad Dressing | Sandwiches and Po' Boys | Seasoning, Sauce, Rub and Roux | Side Dishes, Vegetables, Gravy and Dressing | Soup, Stew and Chili | Wild Game
3/4 cup unsalted butter
1 1/2 cups light brown sugar - packed firmly
1 1/2 cups flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coarse whole pecans or walnuts
1 cup butterscotch chips or coarsely chopped semi-sweet chocolate chips
Preheat oven to 350 F. Grease sides and bottom of a jellyroll pan (for
extra chewy squares) or a 9 by 13 inch pan.
In a saucepan, over very gentle heat, melt the butter and brown sugar together and cook until the sugar dissolves somewhat (5-8 minutes). Let cool.
In a mixing bowl, stir together cooled sugar/butter mixture and add egg, blending well. Stir in flour, baking powder, salt, nuts and butterscotch or chocolate chips. Spread batter evenly, using a wet knife or spatula.
Bake 22-27 minutes. Be careful not to over bake. Squares will seem set but might be slightly jiggly. Cool in refrigerator after they have cooled 30 minutes on counter. Cut in pan.
Deluxe blondies - Double the pecans and add 1 cup coarsely chopped white chocolate.