Indulge in a delightful culinary journey with Salted Butterscotch Blondies, a tantalizing treat that combines the richness of butterscotch with a hint of salt, resulting in a symphony of flavors. These delectable blondies are not just any ordinary dessert; they are an embodiment of perfection, with a chewy texture, golden-brown edges, and a gooey butterscotch center that will leave you craving more. Discover the secret behind this irresistible dessert as we unveil the recipe, along with variations that cater to different dietary preferences and add exciting twists to the classic blondie experience. Dive into the world of Salted Butterscotch Blondies, where taste buds rejoice and memories are made.
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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.
SALTED BUTTERSCOTCH BLONDIES
Provided by Food Network Kitchen
Categories dessert
Time 4h
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F and line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on all sides; butter the foil. Combine 2 tablespoons butter, 1/4 cup brown sugar and the heavy cream in a small saucepan. Bring to a simmer over medium heat, stirring occasionally; continue to cook, stirring frequently, until slightly thickened, 3 to 4 minutes. Remove from the heat and stir in the scotch and 1 teaspoon vanilla; set aside to cool.
- Melt the remaining 2 sticks butter in a large saucepan; let cool slightly. Stir in the remaining 1 1/2 cups brown sugar, the eggs and the remaining 2 teaspoons vanilla, then stir in the flour, baking soda and fine salt.
- Spread the batter in the prepared pan and pour the butterscotch sauce on top. Gently swirl the sauce into the batter using a knife. Bake until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Sprinkle with flaky sea salt and let cool completely in the pan. Lift the blondies out of the pan using the foil overhang. Cut into pieces.
Tips:
- Use high-quality ingredients: This will ensure that your blondies have the best possible flavor and texture.
- Don't overmix the batter: Overmixing will result in dense, chewy blondies. Mix just until the ingredients are combined.
- Bake the blondies until they are golden brown and a toothpick inserted into the center comes out clean.
- Let the blondies cool completely before cutting them into bars. This will help them to hold their shape.
- Store the blondies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 2 months.
Conclusion:
Salted butterscotch blondies are a delicious and easy-to-make treat. They are perfect for any occasion, from birthday parties to potlucks. With their chewy texture, buttery flavor, and sweet butterscotch chips, these blondies are sure to be a hit. So next time you're looking for a new dessert to try, give these salted butterscotch blondies a try. You won't be disappointed!
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