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.
Here’s Your Recipe!
- 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
- 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.