Strawberry Blondies

Remember when I made a bunch of lemon stuff?  Yeah, it's time for strawberries.  Because Dave and I went to pick them in a strawberry field.  And they are delicious, but I had 12 cups of them and didn't want them to go to waste before we could eat them all.  (Except this recipe doesn't use any of those strawberries.)  You're welcome.

This recipe is from the May 2011 Food Network Magazine.  And it's better when I make it properly.  And by properly, I mean when I don't double the flour by accident because I can't read.  Or read in a straight line.  I made these and kept going back to the recipe to make sure I was measuring the right amount of flour.  I must have checked it 3 or 4 times.  And each time, my eyes skipped the line and instead of measuring out 3/4 cup of flour, I measured 1 3/4 cups of flour.  Oops.  And I didn't notice until after they were in the oven.  Except, the thing is, the resulting bars were actually pretty good.  They were dense and I couldn't get the jam to swirl in the batter the way I wanted, but they were still tasty.  When made correctly (as below), they were even better, with a more chewy and moist inside but thick and crunchy edge.  The butterscotch and walnuts blend nicely with the strawberry to give a sweet, nutty flavor.



Strawberry Blondies

Ingredients
4 Tablespoons butter
1 cup light brown sugar, packed
1 1/2 teaspoons vanilla extract
1 egg, lightly beaten
3/4 cup flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1/4 cup butterscotch chips
1/4 cup walnuts, chopped
3 Tablespoons strawberry jam

Place butter and brown sugar in a microwave safe dish.  Microwave on high for 1 minute, until the butter is melted.

Stir until combined with brown sugar, then stir in vanilla.  Allow to cool slightly and stir in egg.

In a medium bowl, whisk together flour, salt and baking powder.  Stir into the butter mixture until combined.  Add butterscotch chips and nuts.

Spread batter into a greased 8 x 8 inch pan (or line with parchment or foil for easy removal).  Drop dollops of jam on top of the batter and swirl with a knife or spatula.

Bake at 350 degrees F until set, about  20-25 minutes (after 20, I removed the blondies, jiggled the pan and put them back in for 3 minutes, repeating until they were set at 29 minutes).

Let cool and cut into bars.

Makes 16 bars.

Happy Baking,
The Cookie Princess

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