Somewhere between a cookie and a brownie, these blondies get an extra layer of flavor from ribbons of Divina Date Spread baked into every bite.
INGREDIENTS
4 tbsp unsalted butter, plus extra for the pan
1 c packed brown sugar
1 1/2 tsp vanilla extract
1 large egg, beaten
3/4 c all-purpose flour
1/2 tsp salt
1/4 tsp baking powder
1/4 c butterscotch chips
1/4 c walnuts, chopped
3 tbsp Divina Date Spread
INSTRUCTIONS
- Preheat the oven to 350°F. Line an 8-inch square baking pan with foil, pressing it into the corners and up the sides. Leave an overhang on two sides and lightly butter the foil.
- Add the butter and brown sugar to a large microwave-safe bowl and microwave until the butter is melted, about 1 minute. Stir in the vanilla extract and let cool slightly before mixing in the egg.
- In a medium bowl, whisk together the flour, salt and baking powder.
- Add the dry ingredients to the butter mixture and stir until combined. Fold in the butterscotch chips and walnuts.
- Pour the batter into the prepared pan and spread evenly.
- Dollop the Date Spread over the batter and swirl it through with a knife.
- Bake until the blondies are set, about 20 to 25 minutes.
- Cool in the pan on a wire rack for 15 minutes, then use the foil overhang to lift the blondies from the pan.
- Let cool completely before removing the foil and cutting into bars.
