White Chocolate Butterscotch Blondies Food

BUTTERSCOTCH BLONDIES

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.

BUTTERSCOTCH BLONDIES WITH MACADAMIA NUTS AND CHOCOLATE

Steps:

• Preheat the oven to 350 degrees F. Line an 8-inch square pan with parchment paper, leaving a 2-inch overhang on 2 sides.
• In a medium saucepan, heat the butter over medium-high heat until melted. Continue to cook the butter, swirling the pan often, until the milk solids turn golden brown and the butter smells nutty, about 5 minutes.
• Remove the pan from the heat and let it cool for a few minutes. (You don't want the egg to scramble when you stir it in.) Stir in the brown sugar until smooth. Then stir in the egg and the vanilla extract. Stir in the flour, salt, baking powder, and baking soda. Then add half of the chocolate and half of the macadamia nuts. The batter will be thick.
• Tip the mixture out into the prepared pan. Use an offset spatula to smooth the dough to an even thickness. Sprinkle with the remaining chocolate and macadamia nuts. Bake until the dough is puffed and a toothpick inserted into the center comes out with moist crumbs attached, 20 to 25 minutes. Let cool on a rack. Using the parchment, lift the bar out of the pan and onto a cutting board. Cut into pieces and serve.

CINNAMON NUTMEG WHITE CHOCOLATE BLONDIES

Steps:

• Preheat oven to 350°.
• Grease 13 x 9 inch baking pan (I like to use the wrapper from the butter to do this).
• Beat butter and sugars in a large mixing bowl until creamy.
• Add eggs and beat well.
• Sift together flour, baking soda, salt and nutmeg; gradually add to butter mixture, blending well.
• Stir in cinnamon chips, white chocolate chips and nuts.
• Spread into prepared pan. The batter will be very thick.
• 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.

WHITE CHOCOLATE BLONDIES

Steps:

• Grease a deep 19cm square pan and line base and sides with baking paper.
• Combine butter and white chocolate in a pan. Stir well over a LOW heat until melted. If it begins to separate, remove heat and stir until blended again.
• Cool 10 minutes. Meanwhile, chop the milk and dark chocolate and set aside.
• Stir in sugar and eggs, then flour.
• Mix in milk and dark chocolate chunks.
• Spread into the prepared pan.
• Bake in a moderate oven for about 30 mins or until firm to the touch.
• If desired, sprinkle with icing sugar or cocoa before cutting.