Bombshell Blondies
Servings: 9
: 384 kcal
Ingredients
- 115 g soft butter
- 1/4 cup caster sugar
- 3/4 cup soft brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup plain flour
- 1/8 tsp baking soda
- 1/4 tsp baking powder
- Fat pinch salt
- 50 g dark chocolate chopped
- 1/2 cup butterscotch morsels*
- 1/2 cup chopped pecans
- 1/2 cup desiccated coconut
Instructions
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Cream the butter until soft then beat in the sugars until well combined and a little paler - don't whip too much air in.
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Beat in the egg fully then beat in the vanilla.
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Sift the flour, salt and raising agents over the creamed mixture and stir in until few specks of flour remain.
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Stir in the remainder of the ingredients - it will be quite stiff but don't worry, it will come together. Spatch into a greased and lined 8 inch square brownie pan and bake on 165˚C for 25-30 minutes - the top will be set and honeycomb coloured and a skewer will come out almost dry with a very few damp crumbs stuck to it.
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Cool in the tin until room temp before attempting to lift out of the pan then slice into 9 rectangles.
Recipe Notes
*= or chop up a bar of Caramac if you are able to get it, failing that, I'd use muscavado sugar and replace the morsels with chopped white chocolate
Adapted from Doris Greenspan's book Baking: From My Home to Yours