Ingredients

1 1/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 pound (1 stick) unsalted butter, softened
1 cup packed light brown sugar

1 cup large egg
1/4 cup Chardonnay
1/2 cup chopped, toasted cashews
3/4 cup butterscotch chips

Preparation

Baking Directions:

These blondies are big, bold and buttery.

Richly flavored California Chardonnays were popular in the 1980s but fell out of favor as people’s tastes evolved toward lighter, crisper varietals such as sauvignon blanc and pinot gris.

I’m convinced Chardonnay is poised for a comeback.

It pairs especially well with seafood — and with buttery desserts! For the best flavor, make sure you use a Chardonnay that has been aged in oak barrels (as opposed to steel).

To make the oak bars:Preheat the oven to 350 degrees F.

Line an 8-inch square baking pan with parchment paper.

Grease the paper and the sides of the pan with butter, or spray them with nonstick spray.

Dust with flour and tap out the excess.

In a small bowl, combine the flour, baking powder and salt.

In a large bowl, beat the butter and the brown sugar with an electric mixer until light and fluffy, 2 or 3 minutes.

Beat in the egg and the Chardonnay.

Gradually beat in the flour mixture just until combined.

Stir in the nuts and the butterscotch chips.

Pour the batter into the prepared pan and bake for 25 to 30 minutes, or until golden at the edges and just set in the center.

Cool the blondies completely in the pan on a wire rack, and then cut into squares.