Home Cookin': Butterscotch-Pistachio Blondies | Kids VT | Seven Days | Vermont's Independent Voice

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Home Cookin': Butterscotch-Pistachio Blondies 

Published December 17, 2014 at 10:29 a.m.

Page 2 of 2

Butterscotch-Pistachio Blondies (adapted from this recipe on the Sweet Paul blog)

  • 1 ⅓ cups all purpose flour
  • 1 ¼ cups butter, softened
  • 1 ½ cups butterscotch baking chips
  • 5 eggs (yes, really)
  • 1 ¼ cups sugar
  • 1 teaspoon salt
  • 1 cup pistachios, roughly chopped

1. Preheat your oven to 350 degrees and line a 13x9-inch pan with parchment paper so it hangs over the edges of the pan.

2. Cream the butter and sugar with a wooden spoon or an electric mixer in a large mixing bowl until smooth.

3. Add the eggs one at a time and beat until well combined.

4. Add the flour and salt and mix well, then fold in the butterscotch chips and pistachios.

5. Tip the whole thing into the pan and spread it out evenly.

6. Bake in the center rack of the oven for about 30 minutes. Start checking them after 25 minutes. They’re done when the top looks golden and set, and the edges are starting to brown. You don’t want them to dry out; chewiness is the goal here! Remember that they will continue to cook just a bit after you take them out, so err on the side of taking them out too soon instead of too late. And make sure you let them cool completely before you cut into them!

When they’re ready, you can cut them into little squares and wrap a bunch in parchment paper to give away, or arrange them on a platter in a cute pyramid to serve after dinner.

Happy baking!  

This article was originally published in Seven Days' monthly parenting magazine, Kids VT.

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About The Author

Erinn Simon

Erinn Simon blogs for Kids VT.


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