Butterscotch Blondies
User Reviews
5
Butterscotch Blondies
Description
This recipe starts by creaming unsalted butter with light brown and granulated sugar until fluffy, then incorporating eggs one at a time. Dry ingredients including flour, baking soda, and salt are sifted and gradually mixed into the batter to ensure even texture without overworking. Butterscotch chips folded in provide pockets of creamy sweetness throughout the blondie bars.
Baked in a greased 9x13 baking dish at 350°F for 30 to 35 minutes, the blondies develop a tender center with lightly crisp edges. After cooling, they are cut into 16 bars and can be finished with a drizzle of caramel sauce and a sprinkle of fleur de sel, which balances the sweetness and enhances the layers of flavor.
The method avoids overmixing for the right crumb and suggests waiting for complete cooling before slicing to keep the bars neat and intact. These blondies are suitable for dessert or sharing at gatherings.
Ingredients
- 2 teaspoons vegetable shortening
- 3/4 cup butter room temperature, unsalted
- 3/4 cup light brown sugar
- 1/2 cup sugar
- 2 egg
- 2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butterscotch chips
- 1/2 cup caramel sauce
- fleur de sel
Instructions
- Preheat the oven to 350°F . Coat a 9x13 baking dish with 2 teaspoons vegetable shortening. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment or a large mixing bowl with an electric mixer, beat the 3/4 cup unsalted butter until it is pale and fluffy. Add the 3/4 cup light brown sugar1/2 cup sugar, continue to beat for 2 more minutes.
- Add the 2 eggs, one at a time, mixing between each addition.
- Sift together the 2 cups flour, 1 teaspoon baking soda and 1/2 teaspoon salt. Gradually ad the dry ingredients to the wet ingredients until just mixed. Do not overmix.
- Fold in the 1 1/2 cups butterscotch chips by hand.
- Spread the batter into the prepared baking dish.
- Bake for 30 to 35 minutes or until it passes the toothpick test.
- Remove and allow to cool completely before cutting into 16 bars. Drizzle with the 1/2 cup caramel sauce and sprinkle with Fleur de sel, if desired.
- If you've tried this recipe, come back and let me know how it was in the comments or star ratings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 2g | 4% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 44mg | 15% |
| Sodium | 315mg | 13% |
| Potassium | 46mg | 1% |
| Sugar | 29g | 58% |
| Vitamin A | 320IU | 6% |
| Calcium | 21mg | 2% |
| Iron | 0.9mg | 5% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
