Butterscotch Blondies Recipes

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BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

Blonde brownies are dotted with butterscotch chips to make these chewy bars extra delicious.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 45m

Yield 24

Number Of Ingredients 7

1 (18.25 ounce) package yellow cake mix with pudding
⅓ cup butter or margarine, softened
3 eggs, divided
1 cup chopped pecans, toasted
1 cup butterscotch-flavored chips
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F. In large bowl, beat cake mix, butter and 1 egg at medium speed until crumbly.
  • Press evenly into greased 13x9-inch baking pan. Bake 15 minutes. Remove from oven; sprinkle with pecans and butterscotch chips.
  • In small bowl, beat sweetened condensed milk, remaining 2 eggs and vanilla. Pour evenly over chips.
  • Bake 25 to 30 minutes longer or until center is set. Cool thoroughly. Cut into bars. Store covered at room temperature.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 27.8 g, Cholesterol 35.9 mg, Fat 12.6 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 5.6 g, Sodium 205.8 mg, Sugar 19.6 g

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

Provided by Food Network Kitchen

Categories     dessert

Time 31m

Number Of Ingredients 0

Steps:

  • Beat 1 cup vegetable oil and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the oil mixture. Add 2 cups butterscotch chips and chill 30 minutes. Drop by tablespoonfuls and bake 14 to 16 minutes at 350 degrees.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

Blondies are wonderful to make around the holidays because they come together quickly and one tray results in a whole batch of treats. Not to mention, these blondies are loaded with festive flavor, thanks to the toasted pecans, white chocolate chips and dried cranberries studded throughout. The drizzle of sweet butterscotch sauce and pinch of flaky sea salt makes for a winning salty-sweet combination.

Provided by Food Network

Categories     dessert

Time 1h30m

Yield 9 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
3/4 cup all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup pecans, toasted and chopped
1/2 cup white chocolate chips
1/2 cup dried cranberries
Butterscotch sauce, for drizzling
Flaky sea salt, for sprinkling, optional

Steps:

  • Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
  • Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
  • Whisk to combine the flour, baking powder and salt in a medium bowl.
  • Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
  • Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
  • Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

These rich, chewy bars get their deep caramel flavor from a combination of brown butter, dark brown sugar and an optional sprinkle of flaky salt on top. They're delicious as is, but feel free to add some mix-ins (see note), if that's more your style. You'll want to keep the amount of extra ingredients, like nuts, chocolate and dried fruits, to 2 cups total, since blondies with a lot of mix-ins may take a few minutes longer to bake. For an especially delicious combination, try a mix of 1 cup chopped bittersweet chocolate or chips, 1/2 cup toasted walnuts and 1/2 cup chopped pitted dates.

Provided by Yossy Arefi

Categories     cakes, quick breads, dessert

Time 40m

Yield 16 servings

Number Of Ingredients 9

1 cup/227 grams unsalted butter, plus more for greasing the pan
1 1/2 cups/330 grams dark brown sugar
2 teaspoons vanilla extract
1 teaspoon kosher salt
2 large eggs
1 3/4 cups/224 grams all-purpose flour
1/2 teaspoon baking powder
Any mix-ins you like (see note)
1/4 teaspoon flaky salt (optional)

Steps:

  • Heat oven to 350 degrees and butter and line a 9-by-9-inch baking dish with parchment paper.
  • Melt the butter in a saucepan over medium heat. Cook butter, occasionally scraping the bottom and sides of the pan with a rubber spatula, until it turns deep golden brown and smells nutty. Don't walk away from the pan during this process. The butter can go from brown and nutty to acrid and burnt in mere moments. Transfer the butter and all the brown bits from the pan to a large heat-safe bowl to cool slightly.
  • When the butter is cool (but still melted), add sugar, vanilla extract and salt. Whisk until smooth. Add the eggs and mix until well combined.
  • Fold in the flour and baking powder along with any mix-ins until well combined and no streaks of flour remain in the batter.
  • Pour batter into prepared pan, smooth the top, and sprinkle with flaky salt, if desired. Bake the blondies until set and slightly puffy, 20 to 27 minutes. For gooey blondies, err on the short side of the baking time. Cool before slicing.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

Make and share this Butterscotch Blondies recipe from Food.com.

Provided by ThatJodiGirl

Categories     Bar Cookie

Time 45m

Yield 36 bars

Number Of Ingredients 9

3/4 cup butter (softened) or 3/4 cup margarine (softened)
3/4 cup firmly packed light brown sugar
1/2 cup sugar
2 eggs
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 2/3 cups butterscotch chips
1 cup walnuts

Steps:

  • Preheat oven to 350°.
  • Grease 13 x 9 inch baking pan.
  • Beat butter and sugars in a large mixing bowl until creamy.
  • Add eggs; beat well.
  • Stir together flour, baking soda and salt; gradually add to butter mixture, blending well.
  • Stir in butterscotch chips and nuts.
  • Spread into prepared pan.
  • Bake 30 to 35 minutes or until top is golden brown and center is set.
  • Cool completely in pan on wire rack.
  • Cut into bars.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

These bar cookies are dense with cashew chunks, toffee bits, and plenty of butterscotch chips.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 9 large or 16 small squares

Number Of Ingredients 10

9 tablespoons unsalted butter, softened, plus more for pan
1 2/3 cups all-purpose flour
1 teaspoon baking powder
3/4 teaspoon coarse salt
1 cup packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
1/3 cup butterscotch chips
1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
1/4 cup toffee bits

Steps:

  • Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
  • Whisk together flour, baking powder, and salt in a medium bowl; set aside.
  • Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
  • Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.

BUTTERSCOTCH BLONDIES



Butterscotch Blondies image

Try this rich, sweet dessert bar recipe! These chewy blondies have the distinctive taste of butterscotch.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h55m

Yield 24

Number Of Ingredients 6

1/2 cup plus 2 tablespoons unsalted butter
2 1/2 cups packed light brown sugar
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fat-free egg product

Steps:

  • Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
  • In 1-quart saucepan, heat butter over medium heat 6 minutes, stirring occasionally, until lightly browned. Pour into small bowl; cool 10 minutes.
  • Meanwhile, in large bowl, mix brown sugar, flour, baking powder and salt. Add egg product to browned butter; stir with whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into pan; smooth top with spatula.
  • Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 6 rows.

Nutrition Facts : Calories 170, Carbohydrate 31 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 105 mg

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