Remember back a while ago, I made these gorgeous squares that literally knocked you over with excitement? Well If you don’t remember I will remind you… I DID. No I didn’t dream up the recipe but I did pretty much eat the whole pan. I had a huge craving for these little packs of sugar again so I thought I would share them with all the new readers that have never seen BUTTERSCOTCH BLONDIES.
What I strongly suggest is that you review the ingredient list before you go home tonight, stop in at the grocery store on the way home and prepare to make this on the weekend. After you make them, and eat a whole bunch of them – pop back on the blog and let me know in the comments if you liked them or not. I am pretty confident you will LOVE them.
I have been dying to make these Butterscotch Blondies for a while now. I have had a few requests and have seen them around the food blogs everywhere so I
decided to take the plunge.
The result? Very successful! I chose the recipe from one of my favorite food blogs – smitten kitchen. They seemed so easy – I was actually surprised just how easy they actually were.
Here is the lowdown on how to make ‘em.
makes 16 blondies
- 1/2 cup (1 stick) salted butter, browned
- 1 cup dark brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 and 1/4 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup butterscotch chips
- Preheat oven to 350 Degrees°F.
- Butter an 8×8 pan.
- Mix melted butter with brown sugar – beat until smooth.
- Beat in egg and then vanilla.
- Add salt, stir in flour, & baking powder.
- Add butterscotch chips – stir together.
- Pour into prepared pan.
- Bake 20-25 minutes, or until set in the middle.
- Cool on rack before cutting them.
Zesty Tip: When preparing your pan for brownies/blondies such as these, be sure to select a light-colored, shiny pan, which will conduct heat evenly. Glass or dark-colored pans can cause the edges to over bake or even burn. Always grease the pan thoroughly with shortening, softened butter, or cooking spray (do this even if the recipe doesn’t specify).
photos by zesty and sally’s baking addiction
Question of the day: What is your favorite addition to the traditional blondie?