Brown butter and white chocolate give these butterscotch blondies a flavor to love, bite after bite!
Confession: I don’t like brownies.
I think I must be a freak of nature or something because just about everyone I know (including you, right?) loves the darn things. In my opinion, brownies don’t have enough “chew” to them. I know that sounds weird, but I guess it’s just a texture thing. It’s weird how they just kind of….dissolve.
For these and many more reasons, I stick to making blondies. I’m not sure what the actual definition of a blondie might be (or if there even is one), but I guess they are just a bar version of cookies. Or cake. Or something in between cookies and cake.
My obsession with these baked delights started with these Cherry Garcia Bars. Most of the time I use that recipe and just swap out the mix-ins!
I wanted to make something you could take to holiday gatherings, so butterscotch came to mind. Then white chocolate came to mind, too. And what kind of self-respecting food blogger would I be if I didn’t make these blondies with brown butter?
This recipe makes a 9” x 9” pan of blondies, but you can easily double it if you’re feeding a crowd. Make sure you provide plenty of milk! Or, you know, hot buttered rum.
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Here’s the Recipe!
Brown Butter Butterscotch Blondies Recipe
Ingredients
- 1 1/2 sticks unsalted butter
- 1 1/2 cup light brown sugar
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 large eggs - beaten
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
- 1/4 cup coarsely chopped walnuts
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Line a 9x9 baking pan with parchment paper.
- Place the butter in a small heavy-bottomed pot. Heat over medium for 6 minutes, stirring constantly. The butter will foam, turn clear, and then turn a golden brown color. Remove from heat and whisk in the brown sugar and vanilla until well-combined. Let the mixture cool for 5 minutes.
- Meanwhile, whisk the flour, baking powder, and salt together in a large bowl.
- Pour the cooled butter mixture into the large bowl of dry ingredients and mix well. Stir in the beaten eggs.
- Fold the white chocolate, butterscotch, and walnut pieces into the mixture. Scrape into the prepared pan and bake for 26-30 minutes, until the top cracks and the blondies are firm to the touch.
- Cool on a wire rack before cutting into bite-sized squares.
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This recipe is to die for! Addictive isn’t even the word for these delectable treats. I substitute salted macadamia nuts for walnuts and finish the top of the batter with a sprinkling of fleur de sel prior to baking. Fantastic!
Christina,
Thanks for the love and for sharing your adaptations!
– Linda
I’m baking my way through an alphabet of desserts and this looks like the perfect option for the letter “B!” I planned to try making butterscotch– so I might do that then add it to this recipe.
Can this recipe be doubled and baked in a 9x13in pan? I am wanting to make a larger batch 🙂
I haven’t tried that, but it seems like they would come out a bit thick. Let me know if you give it a shot!