BUTTERSCOTCH BLONDIES
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
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
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
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
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
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
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
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.
BOURBON BROWN BUTTER BLONDIES
Move over brownies, these brown butter blondies are equally as good and fast to make!
Provided by thedailygourmet
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 35m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper.
- Melt butter in a saucepan over medium heat. Cook, stirring regularly, until butter turns brown and smells nutty, about 5 minutes, making sure it doesn't burn. Pour brown butter into a large bowl and allow to cool slightly.
- Stir brown sugar into browned butter and add bourbon. Mix in egg and vanilla extract until combined. Add flour and salt; stir until well combined. Pour into the prepared baking dish.
- Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 25 minutes. Remove from oven and cool on wire rack. Let cool completely before slicing.
Nutrition Facts : Calories 141.5 calories, Carbohydrate 19.5 g, Cholesterol 26.9 mg, Fat 6.1 g, Fiber 0.2 g, Protein 1.3 g, SaturatedFat 3.8 g, Sodium 122 mg, Sugar 13.4 g
BUTTERSCOTCH BLONDIES
Make and share this Butterscotch Blondies recipe from Food.com.
Provided by evelynathens
Categories Bar Cookie
Time 1h20m
Yield 48 bars
Number Of Ingredients 16
Steps:
- Make the blondies: Set rack in center of oven and preheat to 350°F.
- Butter and flour a 9 x 13" baking pan.
- In a small bowl, whisk together the flour, baking powder and salt.
- Beat the butter and brown sugar until light and fluffy, about 3 minutes.
- Add the eggs, 1 at a time, beating well after each addition.
- Beat in the vanilla.
- At low speed, mix in the dry ingredients in 3 additions until just blended.
- Spread the batter evenly in the prepared pan and bake for 35-40 minutes, or until golden and a cake tester comes out clean.
- Cool completely.
- Make the caramel frosting: Spread the pecans on a baking sheet and toast in the oven for about 8 minutes, or until fragrant and brown (it is good to do this when you remove your blondies from the oven, as the oven will already be hot).
- Cool, then chop coarsely.
- In a saucepan, combine the cream, brown sugar, sugar, egg yolks, butter and salt.
- Cook over medium heat, stirring constantly, until the sugar dissolves and the mixture thickens, about 12 minutes; do not boil.
- Strain the mixture into a large bowl, pressing it through a sieve.
- Stir in the vanilla, coconut and pecans and cool completely.
- Spread the frosting evenly over the blondies.
- Cover the pan and refrigerate for 30 minutes.
- Cut into 48 small bars and serve cold or at room temperature.
- These should be refrigerated if not eaten immediately.
Nutrition Facts : Calories 147.8, Fat 9.3, SaturatedFat 5.2, Cholesterol 49.8, Sodium 72.2, Carbohydrate 15.4, Fiber 0.4, Sugar 11.9, Protein 1.4
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