There are not many weekends when I have free time. So when Shaun had a live fantasy baseball draft on Saturday, which took up most of the day, I got my bake on. I usually don't bake unless it's with a purpose. In fact, I hate having baked goods around the house since Shaun is not a dessert fan so guess who ends up eating most of it?! I swear, I have the too-tight jeans to prove it.
But I was looking for a calming activity. Whenever I feel stressed, I find baking to be super therapeutic. With a photo like that, can you blame me?
So with nary a party or gathering to speak of, I got a hankering to get a little creative. The end result? Blondies filled with butterscotch chips, white chocolate chips and walnuts. A glaze worthy of my permanent recipe collection. And the tiny hit of sea salt on top? There aren't words. This tiny touch ties the entire dessert together in a sweet, salty and savory little package of spectacular deliciousness. Seriously. Just look at those sweet little flakes of salt! Ahhh I just want to devour one right now. I probably will. Please don't judge me.
Loaded Butterscotch Blondies + Salted Chocolate Glaze
*Adapted from America's Test Kitchen
For the blondies:
1 1/2 C all purpose flour
1 tsp baking powder
1/2 tsp salt
1 1/2 C brown sugar
12 tbsp (1 1/2 sticks) unsalted butter, melted
2 large eggs
1 1/2 tsp pure vanilla extract
1/4 C walnuts, chopped
1/3 C butterscotch chips
1/3 C white chocolate chips
For the glaze:
1 C confectioners' sugar
1/2 C semisweet chocolate chips
2 tbsp butter
2+ tbsp boiling water
kosher or sea salt
Preheat oven to 350 degrees. Line a 13x9" baking dish with foil, one sheet lengthwise and one sheet the opposite way, making sure to leave some overhang. Coat with cooking spray.
In a mixing bowl, whisk together the flour, baking powder and salt.
In another bowl, whisk the brown sugar and melted butter together. Add the eggs and vanilla and combine.
Fold in the flour mixture. I used a rubber spatula. Add the butterscotch chips, white chocolate chips and chopped nuts and fold until just combined.
Pour into the baking dish and smooth into an even layer.
Bake for about 22-25 minutes until the top is slightly firm. Let the blondies cool in the pan on a wire rack. Once cooled, grasp the foil to lift the bars out of the pan and onto a wooden cutting board. Cut into squares and drizzle with chocolate glaze.
To make the glaze, melt the chocolate (I used the microwave, at 15 second intervals. It cooks quickly so be sure not to burn it). Melt the butter and whisk together with the sugar and hot water. If the mixture is too thick, add another splash of water to thin out into drizzleable consistency. Get your drizzle on over the blondies. Sprinkle just a touch of sea salt or kosher salt over the top. Devour multiple bars immediately.
Isn't it pretty? It's calling your name.
About half the tray called mine. Those jeans aren't fitting anytime soon.
So there you have it. The tale of how I spent my solo Saturday afternoon. Oh this and watching Bethenny Ever After. Yep, it happened. 3 episodes worth. So what do you think? What is your best therapy? How do you unwind?