Inspired by my Buttered Rum Raisin Cookies, these blondies are where it’s at. The buttery blondie dough is studded with Heath pieces and butterscotch morsels. The texture is chewy but still melt-in-your-mouth. The flavor is butterscotch, cubed.
Yield: 18 bars; Prep Time: 15 minutes; Cook Time: 30 minutes
- 1 cup butter
- 1/2 cup granulated sugar
- 1 cup packed light brown sugar
- 1 tsp salt
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 cup Heath pieces
- 1/2 cup butterscotch morsels
- Preheat oven to 350 degrees Farenheit. Prepare a 9×13 inch dish with baking spray.
- In a skillet over medium-high heat, brown 11 Tbsp of butter. Melt the butter, swirling the pan to keep it from burning. Browning should take 2 – 3 minutes; when the butter is a deep brown and starting to smell delicious it’s done.
- Transfer the browned butter to a large, heat-safe bowl. Add remaining 5 Tbsp of butter and stir until melted.
- Whisk granulated sugar, brown sugar, salt, and vanilla into butter. Whisk in eggs.
- Gently stir flour and baking soda into the butter-sugar mixture. Fold Heath pieces and butterscotch morsels into dough.
- Pour dough into prepared baking dish and smooth into the edges of the dish with a spatula.
- Bake 30 minutes, until lightly browned and starting to pull away from the edges of the dish.
- Allow to cool before slicing if you want neat squares.
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