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Saturday, November 11, 2006

The Best Blondies

The Altitude Adjustment Section
There are some baked goods that are very difficult to make at 7000 feet above sea level, as I’m sure our listeners know. It seems the heavier, denser batters have a harder time cooking at this altitude. This is why I had to try 4 or 5 recipes before I found a Blondie recipe I could work with. But I’ve got a great one now and here it is!

2 1/4 cups A.P. flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup room temp. butter
2/3 cups light brown sugar
2/3 cups granulated sugar
2 room temp eggs
2/3 cups evaporated milk
2 teaspoons vanilla
1 cup semisweet chocolate chips
1 cup butterscotch chips
1/2 cup toasted pine nuts

Sift together flour, baking powder, and salt. Set aside. In the bowl of an electric mixer beat butter and both sugars. Add eggs one at a time. Beat in evaporated milk and vanilla. Slowly add the flour mixture to butter sugar mixture in electric mixer. Stir in nuts and chips. Turn batter into greased 13x9x2" pan and bake in a preheated 375 degree oven for 25 minutes till puffed and golden brown. Try to let them cool before devouring!