Blondies are a type of baked confectionery that is similar to brownies.

The first recipe for blondies was published in 1896 by American pioneer Fannie Farmer.

It was she who had revolutionised culinary text by using standardised measurements of ingredients instead of measuring by dollops or cost of ingredients.

Farmer had initially called these desserts brownies.

Thus, food writers argue that blondies are the predecessors of the more well-known brownies.

Farmer herself published the first chocolate brownie recipe in 1906.

Most of us would assume that brownies are named after their brown colour.

They were, however, named after the mythological elves who were believed to help around the house.

The biggest differences between a brownie and a blondie are, of course, its colour and flavour.

This is due to the absence of cocoa powder in the blondie.

Like a brownie, blondies may also contain additional ingredients such as chocolate, fruits and nuts.

A Dutch friend, who brought a batch of blondies to one of our gatherings, had graciously shared her recipe with us.

Here’s a shoutout to Elien for adding an easy-to-make party favourite to our repertoire!

The secret of butterscotch lies in its ingredients: brown sugar and real butter.

When these two simple elements meet over gentle heat, they create deep caramel notes that are rich without being overly sweet.

The addition of desiccated coconut in this recipe not only results in a nutty fragrance but also creates a chewy texture in these golden bricks.

Do not overbake them because the key to chewy blondies is to remove them from the oven when the edges are set but when the centre still has a slight jiggle.

Because blondies tend to be on the moist side, cool them completely before cutting into them or they will stick to the knife.

So, the next time you’re tempted to whip up yet another pan of brownies, take a detour down the yellow brick road.

Your taste buds – and everyone lucky enough to snag a square – will thank you.

Butterscotch blondies

Ingredients

• 250g all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 225g unsalted butter, melted and slightly cooled
• 350g dark brown sugar
• 2 large eggs
• 1 tbsp vanilla extract
• 80g desiccated coconut
• 180g butterscotch chips

Directions

Preheat the oven to 175°C and line a rectangular pan with baking parchment, leaving an overhang on the sides to lift the finished blondies out.

Real butter melted and whisked well with brown sugar makes the perfect butterscotch.

Sift the flour, baking powder and salt together into a large bowl.

In a mixing bowl, whisk together the melted butter and brown sugar.

Desiccated coconut creates a nutty fragrance and chewy texture.

Once completely combined, whisk in the eggs and vanilla extract.

Pour the wet ingredients into the dry ingredients and gently stir until combined.

Stir in butterscotch chips.

Fold in the coconut and butterscotch chips.

Spread the batter into the prepared pan and bake for about 30 minutes, or until a toothpick comes out mostly clean.

Pour batter into lined tray and spread out evenly before baking.

Remove from the oven and allow the blondies to cool completely (for about two hours) in the pan before cutting into squares.

Enjoy your golden bliss with a cup of coffee, a dollop of whipped cream or simply on its own.

Cool the blondies completely before cutting.

Butterscotch blondies are proof that, sometimes, the simplest things are the sweetest.

Store leftover blondies at room temperature or in the refrigerator for up to one week.