We all need a good blondie recipe in our lives. This Butterscotch Blondie recipe is the one for me. It makes a delectable handheld treat or a legendary dessert when served with ice cream.
You may have noticed that I’ve been sharing a lot of recipes this past couple of weeks. After being without a functional kitchen for five months, I was itching to get in there again and play. For those of you who visit IBC for design inspiration, thanks for sticking with me.
Blondie Recipe:
I’ve been wanting to make and share a blondie recipe for quite some time, so I’m excited to bring this one to you. I have long been a butterscotch fan. As a kid, one of my favorite treats was a Butterscotch Dilly Bar from Dairy Queen. I can still taste it in my mind.
There’s something about butterscotch that makes me think of fall. The flavor is one of those comforting ones that wraps itself around you. It’s rich. It’s creamy. It’s classic.
With crisp autumn days around the corner, today seemed like the right time to share this recipe. During the inevitable hot Indian summer weather between now and then, you can serve this up with a big scoop of vanilla ice cream. That way you get the best of both worlds.
How to Make This Butterscotch Blondie Recipe:
If you’ve ever made brownies, the process for blondies is pretty much the same … minus the chocolate, of course.
You simply combine the dry ingredients and then the wet ingredients, and then you mix them all together.
What’s great about this recipe is that you can incorporate whatever mix-ins you like. I chose butterscotch chips, however, you could add nuts, chocolate chips, peanut butter chips, dried fruit, . . . The sky is the limit.
I mixed most of the butterscotch chips into the batter but saved a few to scatter on top once the blondie recipe was baked.
Even though this might sound odd, before I cut the blondies for serving, I sprinkled them with a little flake sea salt. Salt is the perfect complement to butterscotch. Trust me on this one.
If you’re hesitant to sprinkle on sea salt, just try it on one blondie. Then you can add it to the rest once you realize how fabulous it tastes.
Pack up these butterscotch blondies and serve them as a delicious handheld treat. Or to make them even more memorable, plate them and top with a scoop of ice cream and a drizzle of butterscotch sauce.
Enjoy!
Looking for more butterscotch recipes? Try these:
Butterscotch Blondies Recipe:
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter melted and cooled
- 1 1/2 cups brown sugar
- 1 tablespoon vanilla extract
- 3 eggs lightly beaten
- 1 1/4 cups butterscotch chips divided
- Flake sea salt to garnish
- Optional: ice cream and butterscotch sauce
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Begin by preheating your oven to 350 degrees F. Spray a baking pan with baking spray, line it with parchment paper, and then spray the parchment paper with baking spray.
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Tip: You can use two metal butterfly clips to hold the parchment paper in place. Clipping them to the long sides of the pan.
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In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
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In a large bowl, whisk together the melted butter and brown sugar until combined. Add the vanilla and eggs and then stir to combine. Fold in the flour mixture and stir until almost combined. Gently fold in one cup of the butterscotch chips.
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Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the remaining butterscotch chips over the top. (I also saved a few chips to add to the top once the blondies come out of the oven.)
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Bake for 20 to 25 minutes or until the top is light brown. You can also check for doneness by inserting a toothpick near the center. The toothpick should come out clean.
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Allow the blondies to cool in the pan. Remove from the pan and sprinkle with a little flake sea salt. Then slice and serve.
These blondies are delicious on their own. For an over-the-top dessert, serve the blondie warm with a scoop of vanilla ice cream and a drizzle of butterscotch sauce.
Adapted from The Pioneer Woman
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I am making these for our next girls’ night. Your additions make this a sublime blondie! Hats off to you.
Michael…..what size pan?
Couple of other questions…why spray bottom of pan when you put down parchment? And, I always second guess myself about when to use light or dark brown sugar…any helpful hints?
Almost as good looking as you, Michael.
Michael what size pan do you suggest using for this recipe? They look delicious and I’m finally ready to make them! Love your recipes!