Tomorrow is the day. I am going back to high school - but this time as a teacher (well a student/training teacher!). I am pretty nervous, but also incredibly excited about my first placement. I am almost certain that I made the right choice by going back to uni to change my career, and I hope that these coming few weeks cement that certainty. I can't wait for tomorrow to come so I can get started!
We've been doing a bit of cooking this weekend including these 'blondies'. I had never had a blondie before but I had a bag of butterscotch chips that my sister-in-law had bought for me in the US, and this was the first recipe I found that used them. They have a lovely chewy edge and the coconut is a great addition - but they are very sweet! Although I suspect they will be great for my school lunch box tomorrow, the perfect morning tea treat for my first day.
Chewy, Chunky Blondies
2 cups plain flour (I used wholemeal)
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt / fleur de sel
225g butter, at room temperature
1 1/2 cups (packed) light brown sugar
1/2 cup sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup chocolate chips
3/4 cup butterscotch chips
1 cup shredded coconut
Preheat the oven to 160 degrees C. Butter and line a 9×13-inch baking pan.
Whisk together the flour, baking powder, baking soda and salt.
Working with a stand mixer, preferably fitted with a paddle attachment, beat the butter on medium speed until smooth and creamy. Add both sugars and beat for another 3 minutes, or until well incorporated.
Add the eggs one by one, beating for 1 minute after each addition, then beat in the vanilla.
Reduce the mixer speed to low and add the dry ingredients, mixing just until they disappear into the batter. Using a rubber spatula, stir in the chips, nuts and coconut.
Scrape the batter into the buttered pan and use the spatula to even the top as best you can.
Bake for about 40 minutes, or until a knife inserted into the center of the blondies comes out clean. The blondies should pull away from the sides of the pan a little and the top should be a nice honey brown. Transfer the pan to a rack and cool for about 15 minutes before turning the blondies out onto another rack. Invert onto a rack and cool the blondies to room temperature right side up, before cutting into squares or bars
Recipe from Dorie Greenspan, Baking: From My Home to Yours