Home / Chewy Gooey Butterscotch Blondies

Chewy Gooey Butterscotch Blondies

Please Share...Print this pageTweet about this on TwitterShare on Facebook0Share on Google+0Pin on Pinterest1Share on Tumblr0Share on StumbleUpon0Share on Reddit0Email this to someone

Sometimes you just need a rich, nostalgic, buttery, sweet treat. Maybe it’s a rainy day? Maybe you just got off the phone with your childhood friend? Perhaps you got a new vintage-style apron and you’re feeling inspired? Whatever it is, when you need a sweet, salty, chewy, chocolate-y treat, that’s not exactly a brownie, and not really a cookie, these blondies are just the ticket.

l adapted this recipe from a 1972 cookbook from my grandmother’s church guild, so they’re the real deal! I changed the wet/dry proportions just a bit to make them extra chewy and I added the butterscotch, nuts, and a bit more sea salt to give the dish some crunch and add that wonderful sweet/salty combination we all adore. Thankfully, these only make a small pan, as you won’t be able to stop yourself and you don’t want to overindulge. If need be, you can easily double the recipe and use a 13×9 baking pan, but please do so only if you’re having company or taking them to a bake sale! These are great as a rich plated dessert, warm with some vanilla or butter pecan ice cream, but they’re also divine cooled and right out of the pan with a glass of cold milk, or a late harvest white wine. Enjoy!

Chewy Gooey Butterscotch Blondies

1 cup all-purpose flour
½ tsp baking powder
½ tsp sea salt
1/3 cup butter
1 cup brown sugar
1 egg
1 tsp vanilla
¾ cup butterscotch chips
¾ cup chocolate chips
½ pecans (optional)

Preheat oven to 350. Melt butter in microwave in a medium bowl; use some of the rest of the stick to grease an 8×8 glass baking pan. In a small bowl, mix flour, baking powder and salt. Remove the butter from the microwave and mix brown sugar into the same bowl; whisk in the vanilla and beat in the egg. Batter will be thick, but spread it evenly into a baking pan and sprinkle the chocolate and butterscotch chips (and pecans if using them) evenly over the batter. Bake for 20-22 minutes. It should be firm and golden brown, but don’t worry if it’s a little soft in the middle. Cool in the pan and cut into squares before serving. Please don’t eat them all right out of the pan yourself; that’s considered bad form!

Powered by

About Daphne Wotherspoon