Butterscotch Blondies
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- Yield Makes 9 large or 16 small squares
Ingredients
- 9 tablespoons unsalted butter, softened, plus more for pan
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup butterscotch chips
- 1/2 cup unsalted cashews, coarsely chopped (about 3 ounces)
- 1/4 cup toffee bits
Directions
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Preheat oven to 350 degrees. Line a buttered 8-inch square baking pan with foil or parchment paper, allowing a 2-inch overhang. Butter lining (excluding overhang); set pan aside.
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Whisk together flour, baking powder, and salt in a medium bowl; set aside.
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Put butter and sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla; mix until combined. Reduce speed to low. Add flour mixture, and mix, scraping down sides of bowl, until well combined. Mix in butterscotch, cashews, and toffee.
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Pour batter into prepared pan; spread evenly with a rubber spatula. Bake until golden brown and a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 42 to 45 minutes. Let cool slightly in pan, about 15 minutes. Lift out; let cool completely on a wire rack before cutting into squares. Blondies can be stored in an airtight container at room temperature up to 3 days.
Doubled this recipe for a church event, left out the nuts (only because I don't like nuts in my brownies) and added a little extra of the butterscotch chips & toffee bits (about an extra 1/3 cup of each). Everyone at the event was asking me for the recipe they loved them so much! The cooking time & temp was just right for this double recipe in a glass 9x13 pan. I highly recommend making these!
I think the recipe needs more butterscotch, heath or cashew pieces, to make it more interesting. For a good blondie recipe, try Martha's Brown Butter blondies. Much better.
This is the worst recipe I have ever made. They turn out super dry. The cooking time is way too long. Definately reduce the time by 10 minutes and check it. I tried it twice and I am a really good baker. Couldn't get it to come out chewy. It was really cakey. So if you don't want that kind of blondie do not make these. Otherwise have a great taste.
looks good!
smg7 thanks for the pan conversion site. I'm sure it will come in handy. michaella: I think if you doubled the recipe and used a 9x13 pan, the blondie may be the least bit thicker and might take a bit longer to bake. An 8x8 pan doesn't yield very much if you have a large family or are taking it to a party or potluck dinner.
Michaella: the volume of the 8-inch baking dish is 8 cups and the volume of the 9x13 pan is 15 cups so doubling the recipe won't be the correct proportions for that pan. I am sure that you could still do it and watch it as it is cooking to see when it is done.
The following link is really handy, it gives pan conversions: http://allrecipes.com/HowTo/Cake-Pan-Size-Conversions/Detail.aspx
Hope this helps!
Do you think you could double the recipe and put in a 9x13 pan?
Try adding coconut. Or cut up some carmel candies instead of the nuts and toffee.
The toffee bits have almonds in them. With Almond allergies in our home, any suggestions for a substitution. KB
I would also leave out the cashews and add chocolate chips along with the butterscotch chips. I just love blondies!
These blondies are delicious. I've also made them without the cashews