Maple Blondies with Butterscotch and Chocolate

I have a lot of maple syrup to use up soon (thanks Costco!) and was looking for a treat that would use some for the monthly potluck. This recipe from "The Ultimate Brownie Book" uses a half cup of pure maple syrup and was exactly what I was looking for at 7 pm when I didn't want to go out to buy something I needed. I had all of the ingredients I needed in the house. I opted not to use cocoa nibs and did a mix of half butterscotch chips and half chocolate chips (3/4 cup each).

This was a fairly sweet, maple-flavored... cake. I wouldn't exactly call them blondies. They weren't bad by any means... I just expected something else. The "blondies" were moist and light in texture with hints of sugary maple and a nice kick of chocolate.

I probably won't make them again since I don't enjoy cake-y brownies, but there was no shortage of people trying them at the potluck.

Chocolate Caramel Paisley Blondies

On a rainy day, sometimes all I want to do is bake some goodies and warm food and watch a movie by the fireplace. Well, we had some friends come over last night so nix on the movie and fire. But I did happen to get a little adventurous and make some Chocolate Caramel Paisley Blondies. Considering all the butter in them, I was surprised that they were a little drier and cakier than I expected. Although, I'd have to admit, they are pretty darn good and great for sharing with friends.

Chocolate Chip Paisley Blondies

Makes 32 bars, 142 Calories each

3/4 cup butter (1 1/2 sticks)

3/4 cup sugar

3/4 cup packed light brown sugar

3 eggs

1 tsp vanilla

2 cups flour

2 tsp baking powder

1/4 tsp salt

2 cups semi-sweet chocolate chips

1/2 cup chopped nuts

1/2 cup caramel syrup

1) Beat butter, sugar and brown sugar until well blended. Add eggs one at a time, beating thoroughly after each addition. Stir in vanilla.

2) Mix flour, baking powder and salt in separate bowl. Beat into the butter mixture. Stir in chocolate chips and nuts.

3) Spread half the batter in a greased 13x9" baking pan. Drizzle caramel over the top. (I don't really know how much I used but it was maybe 1/3-1/2 cup of caramel.) Spoon over the remaining batter. It's important to use a spoon because you want the caramel to stay in the middle so that the syrup showing in the spaces between the batter will form a paisley effect.

4) Bake for 30-35 minutes. Cool completely in pan and cut into bars.