First ingredients –
1/2 cup of butter, melted (one stick)
1 cup of turbinado sugar (I use “Sugar in the Raw” brand)
1 egg, lightly beaten
1 teaspoon of vanilla
Dry ingredients –
1/2 teaspoon baking powder
1/8 teaspoon of baking soda
Pinch of salt
1 cup of all-purpose flour
1/4 teaspoon pumpkin pie spice blend
1/3 cup of butterscotch chips
1/3 cup of pine nuts (option – toast them first)
1 Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan. Whisk together the melted butter and sugar in a bowl.
2 Add the egg and vanilla extract and whisk.
3 In a separate bowl, blend together dry ingredients – flour, baking soda, baking powder, salt and pumpkin pie spice.
4 Pour the dry ingredients into the wet ingredients, stirring together with a fork. When blended, stir in the butterscotch chips and pine nuts.
5 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.
Modified from the Simply Recipes website. I added the pine nuts and the pumpkin pie spice, and substituted turbinado sugar for “tightly packed brown sugar”. I also changed it so that the dry ingredients are mixed separately.
A little poem I wrote in honor of the first batch of blondies I made –
You smell of warmth, and love.
You smell of home, and old school buildings.
You smell of mornings and mysteries solved.