BUTTERSCOTCH BLONDIES
Butterscotch Blondies are chewy homemade blondies with butterscotch chips served with ice cream and an easy homemade butterscotch sauce.
Provided by Lauren Allen
Categories Dessert
Time 55m
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- Add the butter, sugar and brown sugar to a mixing bowl and cream together until very smooth.
- Add egg and vanilla and mix well.
- Add flour and baking powder and stir until combined.
- Fold in butterscotch chips (keep a small handful to sprinkle on top).
- Spread into a greased square (8 or 9 inch) baking pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Allow to cool for at least 20 minutes before cutting into bars.
Nutrition Facts : Calories 333 kcal, Carbohydrate 40 g, Protein 1 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 67 mg, Sodium 147 mg, Sugar 32 g, ServingSize 1 serving
BUTTERSCOTCH BROWNIES AKA BLONDIES
These Butterscotch Brownies are soft, chewy and incredibly easy! They only use one bowl to mix! Brown sugar and butter make these delightfully addicting as a snack, dessert or with an afternoon coffee.
Provided by Lindsey
Categories Dessert
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F and grease an 8x8 baking dish.
- Melt butter over stovetop or at 50% power in the microwave. Remove from heat and stir in sugar, egg and vanilla; mix until completely incorporated.
- Stir in remaining ingredients. The mixture will be thick. Spread in greased baking dish. Bake 20-25 minutes in preheated oven. The bake time will depend on the dish you choose!
- Betty Crocker suggests cutting these while still warm. I think they actually cut cleaner when completely cooled. Not that I waited until they were cooled to eat one. No patience! Makes 16 bars.
Nutrition Facts : Calories 128 kcal, Carbohydrate 19 g, Protein 2 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 18 mg, Sodium 108 mg, Fiber 1 g, Sugar 13 g, UnsaturatedFat 3 g, ServingSize 1 serving
BUTTERSCOTCH BROWNIES AKA BLONDIES
These bar cookies have the satisfying texture and heft of a brownie, but a wonderful butterscotch flavor.
Provided by Katie Workman
Categories Dessert
Time 44m
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F. Grease a 13x9-inch baking pan, or spray with nonstick spray.
- In a medium-sized saucepan, melt the butter over low heat. Remove from the heat, add the brown sugar, and stir until blended. Let cool for at least 5 minutes. Add the vanilla, then add the eggs, one at a time, and stir to mix quickly until well combined, so the eggs don't cook in the still slightly warm brown sugar mixture.
- In a small bowl combine the flour, baking soda, and salt. Add to the saucepan and stir until combined. Stir in the nuts or chips, if using, and spread into the prepared pan. Smooth the top with a spatula. Bake until a wooden skewer or a toothpick inserted in the middle comes out clean, 24 to 28 minutes.
- Cool them in the pan on a wire rack. When cool, cut into 24 squares.
Nutrition Facts : Calories 195 kcal, Carbohydrate 27 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 94 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
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.
SALTED BUTTERSCOTCH BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides; butter the foil. Combine 2 tablespoons butter, 1/4 cup brown sugar and the heavy cream in a small saucepan. Bring to a simmer over medium heat, stirring occasionally; continue to cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Remove from the heat and stir in the scotch and 1 teaspoon vanilla; set aside to cool.
- Melt the remaining 2 sticks butter in a large saucepan; let cool slightly. Stir in the remaining 1 1/2 cups brown sugar, the eggs and the remaining 2 teaspoons vanilla, then stir in the flour, baking soda and fine salt.
- Spread the batter in the prepared pan and pour the butterscotch sauce on top. Gently swirl the sauce into the batter using a knife. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Sprinkle with flaky sea salt and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang. Cut into pieces.
BUTTERSCOTCH-BOURBON BLONDIES
The best Blondies are chewy, moist and just this side of raw in the middle.
Provided by Duff Goldman
Categories dessert
Time 1h
Yield About 25 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and spray a 9-inch square baking pan with cooking spray or butter it generously. For ease, I recommend lining the pan with parchment paper and spraying that, too.
- In a medium bowl, whisk the flour, baking powder and salt.
- In a small saucepan over medium heat, melt the butter and 1/4 cup of the butterscotch chips until the mixture is smooth. Transfer it to the bowl of a stand mixer.
- Beat the brown sugar into the butter mixture, then the egg. Add the vanilla and bourbon and beat until combined. Add the flour mixture and beat until incorporated. Stir in the remaining 1/2 cup butterscotch chips.
- Spread the batter into the prepared pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out with not too much stuck to it. Let cool before cutting. Find this recipes and more in Duff Bakes: Think and Bake Like a Pro at Home ($27.50, William Morrow).
DELICIOUS BUTTERSCOTCH BROWNIES A.K.A. BLONDIES
This is my very favorite recipe for butterscotch brownies. They are fairly quick and simple and you can make several delicious variations to suit your taste. This recipe is adapted from the Betty Crocker Cookbook.
Provided by Holly Short
Categories Bar Cookie
Time 35m
Yield 16 bars, 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Heat shortening over low heat until melted; remove from heat.
- Mix in brown sugar, egg, and vanilla extract.
- Sift together flour, baking soda, and salt; mix into brown sugar mixture.
- Spread into greased square pan 8x8x2 inches.Bake 25 minutes.
- Cut into squares while still warm. Enjoy!
- Variation 1. Mix 1/2 cup of chopped nuts into the batter.
- Variation 2. Sprinkle the batter with 1/2 cup of chocolate or butterscotch chips (or both) before baking.
- Variation 3. Drizzle with your favorite chocolate sauce after baking.
Nutrition Facts : Calories 213.6, Fat 7.1, SaturatedFat 1.8, Cholesterol 26.4, Sodium 322.4, Carbohydrate 35.8, Fiber 0.3, Sugar 26.6, Protein 2
BUTTERSCOTCH BLONDIES
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.
BLOND BUTTERSCOTCH BROWNIES
Toffee and chocolate dot the golden brown batter of these delightful butterscotch brownies. I do a lot of cooking for the police officers I work with, and they always line up for these treats. -Jennifer Ann Sopko, Battle Creek, Michigan
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick). , Spread into a 13x9-in. baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter., Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 218 calories, Fat 9g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 126mg sodium, Carbohydrate 35g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
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