Butterscotch Blondies Recipe
Perfect for Sharing and Enjoying Any Time of the Year
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Description:
Delight in the rich, buttery sweetness of these Butterscotch Blondies, perfect for any occasion from festive holidays to casual get-togethers. With a smooth, caramel frosting and a chewy, golden base, these blondies are sure to become a favorite treat. Follow this detailed recipe from Love With Recipes for a delectable dessert experience.
Category: Bar Cookie
Keywords: Dessert, Cookie & Brownie, Coconut, Fruit, Nuts, Kid Friendly, Christmas, < 4 Hours
Ingredients:
- For the Blondies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 8 tablespoons unsalted butter, at room temperature
- 1 3/4 cups light brown sugar, packed
- 3 large eggs
- 1 1/2 teaspoons vanilla extract
- 3/4 cup pecans, chopped
- 3/4 cup heavy cream
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup sweetened flaked coconut
Yield: 48 bars
Instructions:
-
Prepare the Blondies:
- Begin by setting your oven rack in the center and preheat your oven to 350°F (175°C).
- Butter and flour a 9 x 13-inch baking pan to ensure easy release of the blondies after baking.
- In a small bowl, whisk together the flour, baking powder, and salt to combine thoroughly.
- In a large mixing bowl, beat the butter and brown sugar together until light and fluffy, which should take about 3 minutes.
- Add the eggs to the butter mixture one at a time, beating well after each addition to ensure they are fully incorporated.
- Mix in the vanilla extract.
- Gradually add the dry ingredients to the butter mixture in three parts, mixing on low speed just until combined.
- Spread the batter evenly in the prepared baking pan.
- Bake in the preheated oven for 35-40 minutes, or until the edges are golden and a cake tester inserted into the center comes out clean.
- Allow the blondies to cool completely in the pan on a wire rack.
-
Make the Caramel Frosting:
- While the blondies are baking, spread the pecans on a baking sheet and toast them in the oven for about 8 minutes, or until they are fragrant and lightly browned. This step can be done when you remove the blondies from the oven, as the oven will already be hot.
- Let the pecans cool, then chop them coarsely.
- In a saucepan, combine the heavy cream, light brown sugar, granulated sugar, egg yolks, butter, and salt.
- Cook over medium heat, stirring constantly, until the mixture thickens and the sugar dissolves completely, which should take about 12 minutes. Be careful not to let it boil.
- Strain the caramel mixture through a sieve into a large bowl to remove any lumps.
- Stir in the vanilla extract, sweetened flaked coconut, and chopped pecans. Allow the frosting to cool completely.
-
Assemble the Blondies:
- Once the blondies have cooled, spread the caramel frosting evenly over the top.
- Cover the pan and refrigerate for at least 30 minutes to allow the frosting to set properly.
- Cut into 48 small bars. Serve cold or at room temperature. If not consumed immediately, store the blondies in the refrigerator to maintain freshness.
Enjoy these Butterscotch Blondies as a delightful treat for any gathering or simply to enjoy with a cup of coffee or tea. Their rich butterscotch flavor and chewy texture make them a timeless favorite!
