Ginger Butterscotch BlondiesElizabeth Stark
I have a confession. A serious confession. Elizabeth and I wholeheartedly and unironically love the movie Nancy Drew. Sometimes I go on imdb to see if they’re still planning to do a sequel. When I see it’s on HBO, I’m all “Yes!” For those of you who haven’t seen the movie, there’s a scene in which she bribes a public official to give her some confidential records by giving him a blondie. Every time I see that movie, it makes me want blondies, and Elizabeth has a great recipe.
These blondies have caramel, maple and ginger notes. Rich and sweet, with surprising flavor, these blondies are at home as a stand alone dessert, Halloween or holiday party snack. And they freeze well so bake plenty now for maximum fall enjoyment.
Ginger Butterscotch Blondies
1 2/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 tablespoon ground ginger
9 tablespoons butter
1 cup light brown sugar
1 teaspoon vanilla
2″ section of fresh ginger peeled and grated
1/2 cup butterscotch chips
Set out your butter. Preheat the oven to 350 degrees. Press foil into an 8 or 9″ square baking pan leaving a couple inches of overhang and butter it generously.
Combine the flour, baking powder, ground ginger and salt in a medium bowl and set aside. In the bowl of a stand mixer fitted with the paddle attachment, or with beaters, beat the softened butter and sugar together on low until everything is light and fluffy, about 3 minutes. Add the eggs, vanilla, and fresh ginger. Gradually add the flour mixture. Turn off the mixer and fold in the butterscotch chips.
Spoon the batter into the baking pan. Bake for 45 minutes or until a toothpick inserted in the center comes out with just a bit of crumb stuck to it. Be patient and start checking the blondies after 40 minutes.
Cool the blondies for 20 minutes, lift them out, and cool on a rack. For the cleanest cut, let the blondies cool completely, 4 hours or more. Cut into small squares and serve with a sprinkle of butterscotch chips.