“The Great Blondie”

Makes 2 dozen

This chewy, buttery treat was created after “The Great Brownie” became such a popular dessert. Greyston supplied a simplified version of this recipe for Ben & Jerry’s “Blondies are a Swirls Best Friend” ice cream flavor.

Brownie Ingredients:

2 Cups Unbleached All Purpose Flour
1 tsp salt
¾ cup (1 1/2 sticks) unsalted butter, softened to room temperature
3/4 cups of sugar
3/4 cup of packed brown sugar
3 eggs
2 teaspoons pure vanilla extract
1 cup semisweet chocolate pieces
1 cup butterscotch pieces
1 cup coarsely chopped walnuts


Preparation:

Position a rack in the center of the oven and preheat the oven to 325°F. Grease a 9” x 13” baking pan or heatproof glass dish. Line the pan with parchment paper, leaving about 1” of paper overhanging the two long sides.

In a bowl, whisk together the flour and salt to blend. Set aside.

In the bowl of an electric mixer set on medium speed, cream the butter, granulated sugar, and brown sugar. Beat in the eggs, one at a time, blending thoroughly and stopping to scrape down the sides of the bowl after each addition. Mix in the vanilla.

Stir in the flour mixture until well combined. Stir in ½ cup of the chocolate pieces, ½ cup of the butterscotch pieces, and ½ cup of the walnuts. Spread the batter evenly in the prepared pan with the back of a spoon or a rubber spatula. Sprinkle the remaining chocolate pieces, butterscotch pieces, and walnuts evenly over the top.

Bake for 30 minutes, or until a wooden skewer inserted near the center comes out clean. Set the pan on a wire rack to cool for 15 minutes. Grasp the edges of the parchment and carefully life the blondies out of the pan. Cut into bars.

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