Butterscotch Chai Blondies

Summary
Prep time	15 min
Cook time	~25 min @ 350°
Source	MasterChef Junior Bakes (pg 83)
Yield / serves	24 servings
Rating	Delicious

Ingredients

• 1 1/2 c all-purpose flour
• 1 t baking powder
• 1 t ground cardamom
• 1/4 t ground allspice
• 1/4 t ground aniseed
• 1/4 t ground cinnamon
• 1/4 t ground ginger
• 1/4 t kosher salt
• 1 1/2 sticks unsalted butter, melted
• 1 1/2 c packed dark brown sugar
• 2 large eggs
• 1 1/2 T vanilla extract

Preparation

Preheat the oven to 350. Line a 9x13-inch baking pan with parchment paper, leaving a few inches of overhang on both of the long sides. (This will help you lift the blondies out of the pan after baking.) Coat the pan and the parchment with pan spray. Note: The recipe also works by greasing the 9x13 pan and skipping the parchment paper, but leaving the blondies in the pan.

In a small/medium bowl, whisk together the flour, baking powder, cardamom, allspice, aniseed, cinnamon, ginger, and salt. Set aside.

In a medium/large bowl, using an electric mixer with the whisk attachment, beat the melted butter and brown sugar on medium-high until thick and smooth, about 1 minute. Add the eggs, one at a time, and then the vanilla, using a rubber spatula to scrape down the sides of the bowl as needed. Fold the dry ingredients into the butter mixture until just combined, taking care not to overmix.

Spoon the batter into the prepared pan, using the spatula or the back of a spoon to smooth the surface. Bake until the blondies are golden brown and resist light pressure when pressed, about 25 minutes. Let the brownies cool completely in the pan on a wire rack, about 1 hour. Use the parchment to lift the blondies out of the pan onto a cutting board and cut into 24 pieces. Store the blondies in an airtight container for up to 4 days.