Also, ps, it's kind of a lot of pressure for the chocolate-free-year to start and end on your birthday. They've been counting down to that day for awhile now, and I kind of feel responsible, you know?
salted caramel cheesecake was the frontrunner for awhile. Then I was like, wait, what does Mom actually want? So I asked her, and Mom requested ice cream! for her birthday dessert. Well, as much as I totally would have made her that amazing vanilla bean gelato again, my ice cream bowl was not in the freezer, and I didn't have 24 hours for it to freeze. Poor planning on my part. So I figured I would just buy some ice cream and make something that goes well with ice cream! Cake, brownies, cookies...blondies! But then blondies didn't seem special on their own, so halfway through just making the blondies, I ended up deciding to make a cheesecake anyways. But I'll post about that one later :-)
A Baker's House, and the recipe seemed just so simple and clean, I knew it was going to be good.
2 cups flour
2 1/2 cups brown sugar
2 teaspoon baking powder
1/2 teaspoon salt
10 tablespoons butter
3/4 cups butterscotch chips (optional)
1. Combine the dry ingredients: flour, brown sugar, baking powder, and salt. Whisk together and set aside.
2. Melt the butter in a small saucepan on medium low heat. Cook for 5 minutes, stirring a few times, until the butter has a nutty smell and turns a golden brown. Take off heat and let it cool for 10 minutes.
3. Add the eggs to the butter then mix it into the dry ingredients until just incorporated. Mix in the chips.
4. Use cooking spray to grease a 9 x 13 pan. Preheat the oven to 350 degrees F. Pour the batter into the pan and smooth to the edges. Bake for 30 minutes.