Salted Butterscotch Blondies… Rich and chewy blondies with a butterscotch flavor are created using browned butter, sea salt, and butterscotch chips. These decadent bars are the perfect treat for when you’re craving a quick and delicious dessert. Plus, you don’t even need a mixer!
These small square treats have a rich flavor and texture. They are dense, chewy, and packed with brown sugar, topped with sea salt, and made with brown butter. Additionally, they are filled with butterscotch, a delicious yet often overlooked ingredient in baking. They can be easily made without the need for a mixer or special kitchen tools. Overall, they are not only delicious but also simple to make, making them a win-win situation.
If you love desserts that combine sweet and salty flavors, then this treat is perfect for you.
EASY SALTED BUTTERSCOTCH BLONDIES
Butterscotch is a flavor that is often overlooked, but it is personally one of my top choices. It stands out in these delicious Salted Butterscotch Blondies.
These bars are both soft and dense, bursting with a rich butterscotch flavor. They contain a generous amount of brown sugar to enhance the butterscotch taste. The aroma of these bars alone is so enticing, it makes my mouth water.
Salted Butterscotch Blondies
These Salted Butterscotch Blondies are one of my family’s favorite recipes I’ve made and I’m bringing the recipe back from the archives! Sweet and salty with a chewy crumb, these buttery blondies will soon be your favorite, too!
Ingredients
1 measuring cup of Silvana’s Kitchen Gluten-Free All-Purpose Flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 bar of unsalted butter, melted and then allowed to cool
1 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 cup butterscotch chips
1/2 cup chopped pecans
Flaky sea salt, for sprinkling
Directions
Before starting to bake, heat the oven to 350 degrees and coat an 8-inch square baking pan with vegetable oil spray. Combine the flour, baking powder, salt and baking soda in a small bowl and whisk together.
Using a handheld electric mixer, in a large bowl mix the butter with the brown sugar until fluffy, then add the egg and vanilla and mix well. Add the dry ingredients by stirring with a wooden spoon until combined. Finally, fold in the butterscotch chips and pecans.
Pour the batter into the pan and even out the surface. Sprinkle sea salt on top and bake for 35 minutes until golden brown. Allow the blondies to cool in the pan before flipping onto a plate or cutting board. Flip again, cut into squares, and serve.
Notes
Instructions for Freezing: Allow the blondies to cool completely before freezing. Slice them into squares and place them in a container with parchment paper between each layer. They can be stored in the freezer for up to 3 months. When ready to serve, thaw them overnight in the refrigerator and bring them to room temperature before serving.
Essential tools for this recipe include a 9-inch square baking pan, glass mixing bowls, a whisk, a rubber spatula, and a cooling rack. (Note: These are affiliate links.)
To make this recipe, it is recommended to either melt or brown the butter first. To brown the butter, slice it into pieces and put it in a light-colored skillet. Melt it over medium heat, stirring occasionally, until brown specks start to form at the bottom and it has a nutty aroma. Remove from heat immediately and let it cool for 5 minutes before using in the recipe. Browned butter is preferred for a richer flavor in these blondies.
Preferred Pan: The ideal choice is a 9-inch square pan. An 8-inch square pan is slightly undersized and may result in uneven cooking of blondies. For thinner blondies, the batter can be spread into a 9×13 inch pan. Ensure the batter is evenly spread to the edges of the pan. Baking time should be approximately 30 minutes.
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