Julie and I have been busy working on our first Best of Bridge book (with our co-author and dear friend Sue Duncan) but there has still been some time for music and food (there always is, isn’t there?) Julie in particular has always been a fan of variations on the humble blondie (one of our first Rolling Spoon recipes was for Bourbon Blondies) and blondies are, of course, a perennially rock ‘n’ roll food. Because obviously:
The Best of Bridge gang were just all in Jasper for Christmas in November, where we had the immense pleasure of hanging out with Giselle Courteau from Duchess Bake Shop in Edmonton (if you don’t have her beautiful cookbook, put it on your Christmas wishlist NOW). I happened to have a little jar of lavender from her Duchess Provisions shop sitting in my pantry (as one does), so I decided to whip up some lavender butterscotch Blondies. Which honestly, with the combination of girly and salty, seems like something Debbie Harry would love.
Super simple, the lavender flavour really shines here, so cut back on the amount you use if you just want a hint of flowery flavour. And since these aren’t really Christmasy, don’t feel like you need to save these for the holidays. Make some and eat them right away.
Lavender Butterscotch Blondies
1/2 cup butter
1 tbsp dried lavender
1 1/4 cup brown sugar
1 tsp vanilla extract
1 cup flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup butterscotch chips
Preheat oven to 350 degrees F. In a small saucepan, melt butter over medium heat. Lower the heat, add lavender and let steep for five minutes.
Place the sugar in the bowl of a stand mixer. Add the butter/lavender mixture and mix until well blended. Mix in the egg and vanilla. In a separate bowl whisk together the flour, baking powder, baking soda, and salt and slowly mix into the egg/sugar/butter mixture. Stir in the butterscotch chips.
Scrape the mixture into a greased 8×8 baking dish. Bake for 20-25 minutes or until a toothpick comes out clean and the blondies are golden. Cool, cut into squares, and enjoy.