Blondies

Like a brownie but not chocolaty. Should have a nice crust on top but be gooey underneath, not cakey.

325g self raising flour 

1/2 tsp salt

200g butter 

300g dark brown sugar 

3 eggs, beaten 

120g chopped nuts eg mixture of hazelnuts, walnuts and pecans

170g butterscotch chips (can substitute white chocolate or peanut butter chips but the flavour will be different, I had some chipits butterscotch chips left over from when we were in Canada, but you could try crumbling up some caramac maybe)

Melt the butter and heat it until it just starts to turn goldy  brown; don't burn it!

Stir in the sugar and let it melt into the butter until combined into a thick paste.

Leave to cool for about 15 minutes.

Meanwhile, grease a brownie tin (about 30 x 20cm) preferably non stick. If not non stick, line with baking parchment.

Preheat the oven to 180c fan.

Once the sugar and butter mixture has cooled to around body temperature (test carefully with your finger) beat in the beaten eggs. If you do it too soon the hot sugar will scramble the eggs so be patient.

Fold the flour and salt into the mixture, then stir in the nuts and chips until combined.

Tip the mixture into the baking tray and spread it evenly.

Bake for around 20 mins, spinning it round halfway through if your oven is uneven like mine. A skewer stuck in should come out clean, but the middle of the Blondies will seem quite soft.

Leave for a few minutes then turn out carefully onto a cooling rack.

Cut into squares.