Tuesday, September 18, 2012

Brown Butter Butterscotch Blondies

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I've done brown butter before, and that was my first mistake. There's something almost intoxicating about the smell of caramelized brown butter wafting through the air. And baked into a blondie...somebody hold me back! No, seriously. I have issues with self control.

And to top it all off, these things are so easy to make and they don't have any weird ingredients so you can probably whip up a batch right now! Unless of course you don't keep bags of butterscotch chips stashed away in your freezer...

So go ahead and pour yourself a tall glass of icy cold milk to go along with your blondie stack. Just trust me on this one.

Brown Butter Butterscotch Blondies [click to print]
makes about 16 bars
  • 1/2 c. unsalted butter
  • 1/2 lb. brown sugar
  • 2 eggs
  • 1/2 tsp. vanilla extract
  • 1-1/4 c. flour
  • 1-1/4 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. butterscotch chips
1) Preheat oven to 350 F and line 9x9 pan with parchment paper or coat generously with nonstick cooking spray. 

2) Melt butter in small saucepan, stirring continuously, until browned. The butter will start off bubbly and loud, then quiet down. Watch closely as it turns to an amber color and starts smelling like caramel; immediately remove from heat and pour into mixing bowl. Allow to cool about 10 minutes. 

2) Add sugar, eggs and vanilla, beating well until completely combined. Add dry ingredients and mix well. Stir in butterscotch chips. Spread mixture into prepared pan and bake 30-35 minutes. Allow to cool and cut into squares. 

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