butterscotch blondies

Dense and chewy, made with brown butter, sea salt, and butterscotch morsels, these sweet and salty bars hit the spot when you need a simple yet satisfying dessert!

Salted Butterscotch Blondies

(250 grams) all-purpose flour (spoon & leveled)

baking powder

salt

cup (230 grams) unsalted butter (browned

(350 grams) packed light or dark brown sugar

egg egg yolk

vanilla extract

(270 grams) butterscotch morsels

(95 grams) chopped walnuts

Preheat the oven to 350°F (177°C). Grease a 9-inch square pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier). Set aside.

Whisk the flour, baking powder, and salt together in a large bowl.

In a medium bowl, whisk the browned or melted butter and brown sugar together. Once completely combined, whisk in the whole egg, egg yolk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and whisk or stir until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the butterscotch morsels and nuts, if using.

Evenly spread batter into prepared pan. Bake for about 30-35 minutes, or until a toothpick comes out *mostly* clean. A couple moist crumbs are ok, as long as it&#8217;s not wet. Remove from the oven and cool blondies completely in the pan set on a wire rack.

Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.

This is great!  I did make it with brown butter and my husband says "this is a keeper"!  Thanks for sharing!

Amazing!!! The brown butter takes these to a whole new level of deliciousness!

These did not turn out well and were extremely greasy.    I’ve made a lot of Sally’s recipes so was very surprised. The ratio of butter and flour did not seem correct.

These are OUTSTANDING. I used the browned butter and dark brown sugar. A lot of recipes for Blondies are way too sweet. These definitely are not. I think I may be addicted  !!!

Sally, your recipes are usually delicious with the perfect balance of fat, sugar and salt. But these blondies were really quite sweet and oily. I made another batch and reduced the sugar by half a cup and the butter by a quarter of a cup, but they turned out flat, dense and disappointing! My mom tried to make these and they were perfect, with the amounts said in the recipe. Do you know what happened, or is it mom's magic touch?

I love blondies and anything with browned butter. The next time I have a craving for butterscotch I'll be sure to make these again.

Pretty good, maybe a little greasy for my liking. Thanks for the recipe, will make again. Do you think I could take out a little butter? Also, how can I maximize crispiness?

https://content.jwplatform.com/videos/zs5TgcfU.mp4

Brown butter is melted butter with a nutty and bold flavor brought on by gently cooking it on the stove. 

Browned Butter

Each bite is sweet, chewy and full of delicious butterscotch flavour. The pecans add a little crunch.

Butterscotch Blondies

butter, melted

brown sugar

eggs

vanilla

flour

tsp baking powder

pecans, chopped

Preheat oven to 350F. Grease a 9×13 baking...

Preheat oven to 350F. Grease a 9×13 baking pan and set aside.

Stir together butter and brown sugar. Add in...

Stir together butter and brown sugar. Add in eggs and vanilla and stir to combine. Stir in flour, baking powder and salt. Add in nuts and stir to combine.

Spread mixture in baking pan. Bake for 30...

Spread mixture in baking pan. Bake for 30 to 33 minutes or until a toothpick comes out clean. Let cool before cutting into squares.

Make yourself a full batch of Microwave Butterscotch Blondies in no time at all and have that gooey caramel-y flavor you&#x27;re craving — fast.

Microwave Butterscotch Blondies (Full Batch) Recipe

(6 ounces 170 grams) butter (, melted)

(1lb 2 ounces 510 grams) dark brown sugar

(7 1/2 oz/213 grams) all purpose flour

(3 ounces 85 grams) white chocolate chips

Grease an 8 x 8 inch silicone mold or micorwaveable dish.

Add butter, sugar, vanilla and eggs to the mixing bowl. Mix until well combined.

In a seperate bowl, stir together flour, baking powder and salt.

Add flour mixture to sugar mixture and mix until the flour is fully incorportated. Lastly, fold in the chocolate chips. Pour the blondie batter into the prepared pan or dish.

IMPORTANT COOKING NOTES: Microwave the blondies roughly 6 minutes in total BUT stopping the microwave every 90 seconds to check on them. (This timining is based on my microwave which is 1200WATTS so check the Wattage of your microwave becasue your timing may vary)

Once the blondies have risen up and the batter no longer looks wet or raw then remove them from the microwave. Allow the blondies to cool completely in the pan.

Cut the butterscotch blondies into squares and SERVE WARM with vanilla ice-cream and my salted caramel sauce. Store any leftovers in an airtight container at room temperature for up to 4 days. They also freeze well.

https://www.youtube.com/watch?v=mQOYlh03S3M

If you took the chewy, caramel-y center from a blondie and made an entire batch with it, you'd have my Microwave Butterscotch Blondies ** Get started with 8 free meals – that’s $80 off your first month of HelloFresh. Go to https://bit.ly/30ic1Vy and enter gemmasboldbakers80 Written Recipe: http://bit.ly/ButterscotchBlondies

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Salted Butterscotch Blondies

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Top 3 butterscotch blondies recipes from across the web

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Top Tags

Salted Butterscotch Blondies

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The most viewed butterscotch blondies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine