I’m not much on Blondies. Chocolate is always my first choice in desserts of any kind. However I came across this recipe a short time ago, and just had to try it, mainly because of the addition of salt on top. Salt and caramel, salt and butterscotch; this combination a getting a lot of attention lately. After making these squares, I can definitely see why. To sum it up in one word: HEAVENLY!
OK people, I’ll try to be more specific. They are chewy, buttery, melt in your mouth, and can’t-wait-for-another-one-good. The addition of that little bit of salt on top is a suprise, yet seems so right paired with the sweetness of the butterscotch. If, for dietary reasons you need to leave off the salt, these squares will still be wonderful, so don’t let that stop you from making them. Without further ado, here is the recipe.
Salted Butterscotch Blondies
- 1/2 cup (1 stick) butter
- 2 cups dark brown sugar
- 1/2 teaspoon Kosher salt
- 1 teaspoon baking powder
- 1 teaspoon Vanilla flavoring
- 1 teaspoon Butter flavoring
- 1 1/2 cup all-purpose flour
- 3 eggs, lightly beaten
- 12 oz. bag butterscotch chips
- 1/4 teaspoon sea salt
Preheat oven to 350 degrees. Grease well a 9 x 13 inch baking pan.
Melt butter and pour into a large mixing bowl. Stir in brown sugar, Kosher salt, baking powder vanilla and butter flavorings. Mix until well combined.
Stir in flour and mix well, then the lightly beaten eggs. Stir until thoroughly combined. Lastly stir in the butterscotch chips.
Pour batter into prepared pan, spreading evenly. Sprinkle sea salt on top. Bake for 30-35 minutes until golden and edges are a little brown. Do not overbake! Cool completely before cutting into squares.
Yield: 24 squares
Source: Bake at 350, and King Arthur’s Baking Companion
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