Peanut butter…butterscotch, should I be surprised that I love this brownie? Now, if I had to choose between a decadent, chocolate brownie or a brownie sans all the chocolate (blondie), I think I would choose the blondie. What can I say, I like the plain Jane, but still very good, yummies like sugar cookies and vanilla ice cream. My hubby is the chocolate fiend.
Anyways, just because I am a plain Jane doesn’t mean I don’t like to dress up my desserts with a little sumptin’ sumptin’ *snicker*. So after going through tons of cookbooks and researching online because I am a nerd, I decided that a few sweet chips and a switcheroo to the flour could quite possibly turn into something delish. And I was right! Yippee! So may I present to you my Peanut Butter{scotch} Blondies.
Peanut Butter{scotch} Blondies
Serves 24
Ingredients
1 1/2 cups cake flour
1 tsp baking powder
1/4 tsp salt
12 tbsp (1 1/2 sticks) unsalted butter, softened
1 cup packed light brown sugar
1/2 cup sugar
2 eggs
2 tsp vanilla extract
1 cup peanut butter chips
3/4 cup butterscotch chips
Directions
Preheat the oven to 350 degrees F. Grease and flour a 9″ x 13″ baking pan.
In a bowl, combine the flour, baking powder and salt. Set aside.
Using a separate bowl, cream the butter and sugars together until smooth. Add the eggs and vanilla. Mix in the dry ingredients and continue beating until combined. Stir in the chips using a spatula.
Transfer the batter into the prepared baking pan and bake for 35-40 minutes. Cool the blondies overnight on a wire rack. When ready, cut into 24 squares.
[...] kind of tricky. For me, I can tell you that I’ve substituted pastry for cake flour before in my Peanut Butter{scotch} Blondies and it turned out as yummy and with the same texture, but I purposely purchased a pastry flour [...]