Blondies (Butterscotch Brownies)

Here's another favorite from Joy of Cooking.  I was able to procure another copy of this Classic book (my third...don't ask) and am loving being able to go back and make some of the recipes that I tried when I first started cooking. This is one of them and they're still great.  Blondies are a cross between a brownie and a chocolate chip cookie.  The chocolate and the nuts are optional in the recipe, but they are an absolute requirement at this house.

Butterscotch Brownies or Blondies:

from the cookbook Joy of Cooking

 *Pre heat oven to 350, grease an 8 inch square baking pan lined with foil

*Whisk together thoroughly:

1 cup all purpose flour

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/8 teaspoon salt

*In a large heavy saucepan, melt, then boil, stirring constantly until light golden brown

1/2 cup (1 stick) unsalted butter

*Remove from heat and stir in until well blended

2/3 cup packed light brown sugar

1/4 cup sugar

*Let cool to barely warm. Stir in well combined

1 large egg

1 large egg yolk

1 tablespoon light corn syrup

1 1/2 teaspoon vanilla

*Stir in flour mixture and if desired

1 cup chopped, toasted pecans (I used walnuts)

1 cup chocolate chips or 2/3 cup shredded sweetened coconut

*Stcrape into the pan.  Bake until the top is golden brown and a toothpick inserted in the center comesout clean, 25 to 30 minutes.  Cool completely in the pan on a rack.

Dip this into your milk!