Butterscotch Blondies

I am all for small indulgences. Not all the time, but once in a while it is good to tempt the tummy with something that is totally scrummy and delicious.

I'm afraid for me that means chocolate . . . good chocolate. The BEST chocolate.



Organic Dark milk chocolate by Green and Blacks is usually what pleases me the most.

I can't help it. I just love the stuff. All dark . . . and yet totally milky and creamy, and no . . . once again I am not being paid to tell you this.



It's the truth. I just love Green and Black's Organic Milk chocolate bars. . . plain, or the tasty one that contains fruit and nuts. I am crazy about chocolate filled with either raisins or nuts . . . or both. I keep a tiny personal sized bar in my purse for just such an indulgence. And it's for me . . . all for me. (Any man worth his salt will tell you, never get between a woman and her chocolate indulgence . . . it's dangerous business.)



I'm also crazy about these tasty bars, and I don't mind sharing them. In fact . . . they were meant to be totally shared.



mmmm . . . dangerous. Scrummily dangerous. Not to be trifled with . . .

Moreish even.



*Butterscotch Blondies*
Makes 12
Printable Recipe

These bars are lovely and chewy and full of wonderful butterscotch flavour. I try to use the best milk chocolate possible and that is Green and Black’s organic (in my opinion). They small fantastic when baking and the taste, well, it’s out of this world! Bet you can’t eat just one, which also makes them very dangerous to have around!


140g butter, plus more to grease the pan (9 3/4 TBS)
2 large eggs, at room temperature
Pinch salt
350g light muscovado sugar (1 3/4 cup)
2 tsp pure vanilla essence
250g self rising flour (2 1/4 cup)
100g milk chocolate, cut into big chunks (3 1/2 ounces, or a generous 1/2 cup)
100g macadamia nuts or pecan nuts, coarsely chopped ( a very scant cup)
Icing sugar to dust over the tops when done



Pre-heat the oven to 160*C/350*F. Butter a shallow pan, about 20 X 21 cm in size and set aside.

Melt the butter in a small bowl and set aside to cool. In the meantime chop up your chocolate.
Beat the eggs until frothy in another bowl. Add the melted butter along with the eggs, sugar, salt and vanilla. Tip in the flour and mix only until combined. Stir in the chocolate and ¾ of the nuts. Try not to over mix the batter, you'll end up with tough brownies if you do.

Spread the batter into the prepared tin and scatter the remaining nuts on top. Bake for 25 to 30 minutes until done. Don’t overbake. You want them dry on the top with a slight resistance to the touch of a fingertip, but you also want them to be fudgy and moist.
Let cool, then cut into bars and dust with the icing sugar.