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Sweet and salty butterscotch blondies made with brown butter, sea salt, and butterscotch morsels! Easy no mixer recipe on sallysbakingaddiction.com

Salted Butterscotch Blondies

  • Author: Sally
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 12 blondies
  • Category: Brownies/Bars
  • Method: Baking
  • Cuisine: American

Description

Dense and chewy, made with brown butter, sea salt, and butterscotch morsels, these sweet and salty bars hit the spot when you need a simple yet satisfying dessert!


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (230g) unsalted butter (browned or melted, see note)
  • 1 and 3/4 cup (350g) packed light or dark brown sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups (270g) butterscotch morsels
  • optional: 3/4 cup (95g) chopped walnuts
  • coarse/flaky sea salt for sprinkling on top

Instructions

  1. Preheat the oven to 350°F (177°C) and grease a 9-inch square pan* or line with aluminum foil or parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier!). Set aside.
  2. Whisk the flour, baking powder, and salt together in a medium bowl.
  3. In another medium bowl, whisk the browned or melted butter and brown sugar together. Once completely combined, whisk in the whole egg, egg yolk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and gently whisk until combined. Fold in the butterscotch morsels and walnuts, if using. The batter is very thick.
  4. Evenly spread batter into prepared pan. Sprinkle with sea salt. Bake for about 35-38 minutes, or until a toothpick comes out *mostly* clean. Remove from the oven and allow the blondies to cool completely in the pan set on a wire rack before cutting.
  5. Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.

Notes

  1. Make Ahead Instructions: Blondies freeze well up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
  2. Special Tools: Glass Mixing Bowls | Measuring Cups | Heart Spatula | Whisk | 9-inch Square Baking Pan
  3. Butter: Butter should either be melted or browned before using in this recipe. Melt on the stove or in the microwave. For enhanced butterscotch and nutty flavors, I prefer using browned butter in these blondies. To brown the butter: slice the butter into pieces and place in a light-colored skillet. (Light colored helps you determine when the butter begins browning.) Melt the butter over medium heat, stirring occasionally. Once melted, the butter will begin to foam. Keep stirring occasionally. After 5-8 minutes, the butter will begin browning– you’ll notice lightly browned specks begin to form at the bottom of the pan and it will have a nutty aroma. Once browned, immediately remove from heat, and pour into a heat-proof bowl. Allow to cool for 5 minutes before using in step 3.
  4. What Pan to Use: A 9-inch square pan is best. An 8-inch square pan is a little too small. Blondies may not cook evenly. You can spread the batter into a 9×13-inch pan for thinner blondies. Do your best to spread the batter to each edge of the pan. Bake time will be around 30 minutes, same oven temperature.