Satisfying butterscotch blondies that are loaded with brown butter and butterscotch chips. They are thick, chewy and easy to make.
I have put this butterscotch baking chip bag in my pantry for so long that I almost forgot about it. Making a decision to clean the whole kitchen led me to find this bag in a corner of the pantry, which I in a second had no idea where I got it from. A grocery store, of course. It was catching my attention when I was walking past by the baking ingredients aisle as I did know what it was and how it would taste and wanted to give it a try. It turned out pretty good!
You will know what a baker would do if she had a new ingredient on hand? Turn it into her baking list. Me either. Now I am happy to share with you this butterscotch blondies recipe after several tests and it will yield perfect thick and chewy bars that will satisfy your sweet tooth.
Let’s look at our start in today’s show: butterscotch baking chips. Literally they are made by boiling brown sugar and butter or corn syrup together in water. Sounds like caramel right? Yes but they are not caramel due to the lack of milk or heavy cream in the cooking process. As butter is cooked along with brown sugar, they will taste rich, a little nutty and deeply caramel-like. While I am writing this post, I regret leaving this wonderful ingredient in the pantry for too long.
NUTTY FLAVOR IN BUTTERSCOTCH BLONDIES
As butterscotch will add an extra nutty flavor to the batter, for this recipe, I would like to make it an outstanding ingredient in these bars. With that being said, I would use both melted butterscotch and butterscotch chips. Melted butterscotch will be mixed into the batter to add extra flavor while other chips will fold in the batter in the last step. By doing this, you can make sure the whole bars will taste evenly caramelized and nutty.
You only need a whisk to go through the mixing steps to make these blondies. No electric mixer required in this recipe. There are two things to keep in mind while making these babies to ensure that they have the chewy and soft texture. The first is to avoid over mixing the dough, which will make the bars tough and dry. Mix just to the point where all ingredients are combined. The second is to not over bake the bars, which will make them become cakey. You can add in nuts if you want but keep in mind that the bars are good as they are.
- 1 1/2 (195g) cup all-purpose flour
- 1/2 teaspoon (2.5g) baking powder
- 1/4 teaspoon salt
- 1 1/4 stick (140g) unsalted butter melted and cool
- 1/4 cup (50g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1 teaspoon (5ml) vanilla extract
- 1/2 cup (100g) butterscotch chips melted
- 1/2 cup (100g) butterscotch chips
- Preheat oven to 350°F/175°C. Line a 8x8-inch square pan with parchment paper, leaving overhang on the sides for lifting the bars out of the pan after baking.
- In a medium bowl whisk together flour, baking powder and salt. Set aside.
- In a large bowl mix melted butter with granulated sugar and brown sugar until smooth and shiny. Whisk in the eggs and vanilla until they're just barely combined, don't overmix. Add in melted butterscotch and whisk until combined and smooth.
- Add flour mixture to wet mixture and fold, using a rubber spatula or wooden spoon, just until combined. Gently fold in butterscotch chips until evenly distributed.
- Pour the batter into prepared pan and smooth the top. Bake for 20-22 minutes, until the top is lightly golden brown and slightly firm to touch. The middle will still be undercooked, but they will continue to cook as they cool. Allow to cool to room temperature on a wire rack, then lift out of the pan and cut into squares. Serve warm or at room temperature.
- Store bars in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months.