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.
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yubraj yadav
[email protected]These blondies are the perfect comfort food. They're warm, gooey, and delicious.
Mark Kevin
[email protected]I can't wait to try these blondies with different mix-ins, like chocolate chips or nuts.
Mirza Shoaib Mirza Qasir Mehmood
[email protected]I made these blondies in a 9x13 inch pan and they turned out perfectly.
Tayyub Mahmood
[email protected]These blondies are a great way to use up leftover butterscotch chips.
Daniel Ftv
[email protected]I love the butterscotch flavor in these blondies. It's so unique and delicious.
Chondan Mondal
[email protected]These blondies are the perfect combination of chewy and gooey. They're also really flavorful.
Fawwad Hala
[email protected]I'm a beginner baker and these blondies were the perfect recipe for me. They were easy to make and turned out great.
mark lawrenson
[email protected]These blondies are so rich and decadent. They're perfect for a special occasion.
Jansi Janu
[email protected]I made these blondies for my kids' bake sale and they sold out in minutes!
Durdana Yameen
[email protected]These blondies are the perfect treat for a party or potluck. They're easy to make and everyone loves them.
Sad_Frosty
[email protected]I'm allergic to nuts but I was able to make these blondies without them and they were still delicious!
Aya Gang
[email protected]These blondies were a complete disaster! They were dry and crumbly and had no flavor. I'm not sure what went wrong.
Gary Caldera
[email protected]The blondies were easy to make but they didn't have much flavor. I think I'll add some spices or extract next time.
Velu Velu
[email protected]These blondies were a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Ana Aponte
[email protected]I've made these blondies several times now and they always turn out great. They're a perfect treat for any occasion.
Byron Williams
[email protected]I added some chocolate chips to the batter and they were amazing! The butterscotch and chocolate flavors went together perfectly.
Abdullah Al Saon
[email protected]These blondies were a hit with my family! They were so easy to make and turned out perfectly gooey and delicious.