Brown Butter Butterscotch Blondies


I love the texture of blondies and bar cookies. They are chewy and gooey, just like the the very centre of a perfectly baked cookie. And you don’t have to eat all around the crunchy outside to get to that deliciously soft middle.


I eat food for its texture. Well, no. I eat baked goods for their texture. Cookies, cookie dough and bar cookies are all favourites because of their sticky gooeyness. Cakes are not so much of a favourite because of their crumbliness.

People sometimes think I’m weird.


Anyway, so when I saw these, with their tacky centres, I knew they were right up my alley. I had to make them. And they are so easy to make. All you need is a medium saucepan, a measuring cup and a wooden spoon! The burnt butter + the brown sugar = a butterscotch-like flavour and a chewy, moreish texture.


BROWN BUTTER BUTTERSCOTCH BLONDIES

Adapted from Not Without Salt and Une Gamine dans la cuisine.

270g unsalted butter (1 1/4 cups)
2  cups light brown sugar
1/4 cup white sugar
1 tsp espresso powder
1tsp vanilla extract
3 eggs
2 1/4 cups plain flour
1 1/2 tsp baking powder
2 tsp sea salt
1 cup chocolate chunks (optional)

Chop your butter into about 6 pieces and put them into a medium saucepan. Put the pan over the heat and swirl it around occasionally as the butter melts. Once it has melted, watch it closely. It will bubble and bubble and bubble. Stir it occasionally with a wooden spoon. It will eventually turn a golden colour. Take it off the heat now.

While the butter cools slightly, line a 9×13 inch tray with baking paper. Preheat the oven to 180 C.

Add the brown sugar to the burnt butter. Mix it well with a wooden spoon until it is well combined. Add the coffee and vanilla and stir until incorporated. Add the eggs, one at a time, mixing well between each addition.

Add the flour, baking powder and salt into the pan. Stir until well combined. Mix in the chocolate chunks.

Pour the batter into the prepared pan. Bake for 30-35 minutes until golden brown and a skewer inserted comes out clean. You will know when its ready. It will fill the whole house with smells of butterscotch and molasses.

Allow to cool completely before cutting into squares or rectangles. Makes 20-25 blondies.


Chewy goodness.

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  1. Pingback: Browned Butter Cashew Blondies | redhotcentre

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