A post about the kids? need to edit some pictures…..
A post about crafting? haven’t done much of that lately…. been on an editing streak lately…..
A post about photography? lots of new sessions going up over at rhondasteed.com
A post about scrapbooking? haven’t scanned any pages lately…..
So instead…. FOOD 🙂
9 Tbsp unsalted butter, softened
1 2/3 cups all purpose flour
1 tsp baking powder
3/4 tsp salt
1 cup packed brown sugar
2 large eggs
1 tsp vanilla
1/3 cup butterscotch chips
Preheat oven to 350. Line a buttered 8 inch square with foil or parchment paper, allowing 2 inches to hang over sides. Butter lining (not overhang) and set aside.
Whisk together flour, baking powder, and salt in a medium bowl and set aside.
Put butter and sugar in the bowl of a mixer, cream on medium speed til pale and fluffy, about 3 minutes. Add eggs and vanilla; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of the bowl, until well mixed. Mix in butterscotch chips.
Pour batter into prepared pan. Bake until golden brown and a cake tester comes out with a few crumbs but is not wet, 42 to 45 minutes.
Let cool slightly in pan, about 15 minutes,. Lift out and let cool completely.
While cooling, make chocolate ganache.
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Place the chocolate into a medium bowl. Add cream over top and cook in microwave until cream gets close to boiling and whisk until smooth.
Allow the ganache to cool slightly before pouring over blondies. Start at the center and work outward. Enjoy!