A blondie is a brownie flavored with butterscotch instead of chocolate. This variation transforms that idea into a delectable dessert with cake on the top and sauce on the bottom. It is superb over vanilla ice cream. I have my daughter, Meredith, to thank for the idea of enhancing the recipe with chocolate chips, which are a great addition. Butterscotch chips or a combination of butterscotch and chocolate is equally delicious. This can also be served cold, with whipped cream.
Yield : Serves 6 to 8
Ingredients
- 1 cup (250 ml) all-purpose flour
- 1 tsp (5 ml) baking powder
- ½ tsp (2 ml) salt
- 2 cups (500 ml) packed brown sugar, divided
- ¼ cup (50 ml) butter
- 1 tsp (5 ml) vanilla
- ½ cup (125 ml) milk
- ½ cup (125 ml) chocolate chips or butterscotch chips
- ½ cup (125 ml) chopped walnuts or pecans (optional)
- 1 cup (250 ml) boiling water
Directions
1. In a bowl, mix together flour, baking powder and salt.
2. In a separate bowl, beat 1 cup (250 mL) brown sugar with butter until creamy. Stir in vanilla. Add dry ingredients alternately with milk, beating well after each addition. Stir in chips and walnuts, if using. Spread mixture evenly in prepared slow cooker stoneware.
3. In a heatproof measure, combine remaining brown sugar and boiling water. Pour over batter. Cover and cook on High for 2½ to 3 hours, until cake layer looks cooked. Serve warm with vanilla ice cream.
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