Claire Ptak’s The Whoopie Pie Book is the newest recipe book on my baking shelf. I have long since ceased to have any actual shelf space for books, but life is far too short to give too much thought to keeping one’s shelves in apple pie order.
And now to the butterscotch blondies, which are every mouthful the baked hussy they sound..
Ingredients: 350g unsalted butter, 320g plain flour, 1.5 tsp baking powder, 1.5 tsp sea salt, 3 eggs, 400g dark brown sugar, 2 tsp vanilla extract, 200g butterscotch chocolate chopped into small pieces (I used Green & Black’s).
Method: melt the butter gently and put to one side. Mix the flour, baking power and salt then set that aside, too. Whisk together the eggs, sugar and vanilla. I used a hand mixer and splattered eggs all the way up the right sleeve of my cardigan, so be warned. When the mix is slightly frothy fold in the dry ingredients and finally the chopped butterscotch chocolate. Feel free to have a couple of cubes of chocolate at this point, just for quality assurance purposes. Pour the mixture into a lined or silicone tray and pop into an oven set to 160C for about 35 minutes.
Once out the oven and cooled, cut the blondies into 16 pieces, or however many you like. These go particularly well with a cup of coffee. While you’re at it, take a look at Claire Ptak’s east London cake company Violet. It’s a gem.