BROWNED BUTTER BUTTERSCOTCH BARS
Provided by Rachel Conners
Number Of Ingredients 7
Steps:
- Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil or parchment paper and spray with cooking spray; set aside.
- Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, then begin to bubble and foam. Brown specks will begin to form in the bottom of the pan, with a white foam will appear on top of the melted butter. Stir the butter very frequently to prevent burning. It should smell very nutty and the butter in the bottom of the pan should have brown flecks in it. This process should take 2-4 minutes. Butter can go from being browned and nutty-smelling to burnt and inedible in less than one minute. Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
- Add the brown sugar to the browned butter and whisk to combine. Add the egg, vanilla, and whisk to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix. Fold in the butterscotch chips. Pour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
- Bake for 15 to 20 minutes, or until the bars are set. The edges will be slightly pulling away from sides of pan. Allow bars to cool for at least 2 hours before slicing and serving into 16 squares. I like to refrigerate them before cutting to make them easier to cut. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
BROWNED BUTTER CARAMEL AND BUTTERSCOTCH BARS
Nutty and aromatic browned butter is paired with dark brown sugar, sweet butterscotch chips, and creamy caramel to create a dense, comforting, and rich treat. The bars are moist and packed with an incredible depth of flavor. Between the butterscotch chips and the caramels, there's plenty of texture in these easy-to-make, buttery bars.
Provided by Averie Sunshine
Categories Bars & Blondies
Time 40m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F. Line an 8-by-8-inch pan with aluminum foil, spray with cooking spray; set aside.
- Place butter in a medium sauce pan and heat over medium-low to medium heat. Butter will melt, begin to bubble, foam, hiss, sputter, and brown specks will form in the bottom of the pan; this process takes approximately 2 to 4 minutes, give or take. During the process whisk frequently or nearly continuously and keep an extremely watchful eye on the butter. Brown it long enough to see browned bits and specks, but don't burn it. Butter can go from browned and nutty-smelling to burnt and inedible in less than one minute.Watch for the brown specks and once you see them, remove the pan from the burner, continuing to whisk for another 30 seconds or so. Transfer butter into large mixing bowl and allow it to cool for a few minutes.
- To the melted butter, add the brown sugar and whisk to combine. Add the egg, vanilla, and stir to combine. Add the flour, salt, and stir until just combined, taking care not to over-mix or the blondies will be tough. Fold in the butterscotch chips. Ppour batter into prepared pan, smoothing it lightly with a spatula or offset knife.
- Bake for 15 to 20 minutes, or until bars are about 90 to 95% done. The center should just barely be setting up and edges will be slightly pulling away from sides of pan. Remove pan from oven and evenly sprinkle caramel pieces over the bars. Lightly and carefully break the surface of the bars with the caramel pieces, poking them in past the surface layer and pressing down lightly; use caution so you don't burn your fingers. Return pan to oven for 3 to 6 minutes, or until caramels melt and turn into puddles and top surface of bars is set. Allow bars to cool for at least 2 hours before slicing and serving. Bars can be stored in an airtight container at room temperature or in the refrigerator for up to 1 week, or in the freezer for up to 3 months.
- To keep gluten-free, use your favorite gluten-free flour blend.
Nutrition Facts : Calories 373 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 49 milligrams cholesterol, Fat 17 grams fat, Fiber 0 grams fiber, Protein 3 grams protein, SaturatedFat 11 grams saturated fat, ServingSize 1, Sodium 118 grams sodium, Sugar 40 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
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