Butterscotch Blondies

This here is a dessert so rich and sweet, I almost couldn’t eat it.

I said almost.

For years, I’ve had a full-blown crush on Applebee’s maple-walnut blondie, which always came sizzling on a skillet with vanilla ice cream, maple sauce and chopped walnuts. And I'm not talkin' about one of those play-hard-to-get crushes, either.  I worked at Applebee's. And even though none of my guests ever offered me a bite of their dessert (oh, the nerve), I had my fair share of after hour blondies back in the kitchen.

But alas, I've turned in my server's apron and now actually have to dish out cash if I want a taste of their infamous dessert. So, I thought I’d attempt to make my own blondies at home, following Cooking Light’s lightened up, butterscotch-topped recipe.

They were ridiculously easy to make. Just mix, sprinkle and bake. Something even a real blondie could do. Or heck, maybe even a man.

In less than a half an hour, I had a pan of delicious brownie-like bars with a crunchy crust and a sweet, chewy center. They were pretty tasty, but the butterscotch was almost a little too sweet for me. I know... I can't believe I'm even saying that, but it's true.

Of course, I've never been a huge fan of butterscotch to begin with, so I wasn't expecting to drool over these little treats quite like I would if they were slathered in chocolate or peanut butter. The hubby sure seemed to be enjoying them, especially with that mega sweet tooth of his, but I couldn't help but crave the maple-walnut flavors I had years ago.

But. Then.

I had the genius idea to follow Applebee's lead and warm a bar in the microwave for a few seconds, then top with cool vanilla ice cream.

And. Then.

I devoured it like it was slathered in chocolate and peanut butter. And caramel. It was that good. We ate every last blondie this way and I almost shed a tear with the last warm-gooey-creamy-cold bite.

So listen. If you make these, you MUST eat them warmed with ice cream. It is the only way. Because when something's just a little too sweet, the only reasonable thing to do is top it with something else just as sweet. At least in my book.

Butterscotch Blondies
Cooking Light’s “Butterscotch Bars”, January 2000
Yield: 16 servings (serving size: 1 bar)

Ingredients:
1/2  cup  granulated sugar
1/2  cup  packed brown sugar
1/4  cup  butter or stick margarine, softened
2  large egg whites
1  teaspoon  vanilla extract
1 1/4  cups  all-purpose flour
1/2  teaspoon  baking powder
1/4  teaspoon  salt
Cooking spray
1/2  cup  butterscotch morsels

Preparation:
Preheat oven to 350°.

Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well. Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended.

Spread batter evenly into an 8-inch square baking pan coated with cooking spray; sprinkle evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.

Nutritional Information: Calories:142 (27% from fat), Fat: 4.3g (sat 2.6g,mono 1.3g,poly 0.2g), Protein:1.6g, Carbohydrate: 24g, Fiber: 0.3g, Cholesterol: 8mg
Iron: 0.6mg, Sodium: 95mg, Calcium: 24mg.

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