Double Butterscotch Blondies
This is one of the first recipes ever developed for our very extensive Betty Crocker Kitchens recipe database. We’ve made them even better with butterscotch chips inside and a fantastic butterscotch glaze that doubles the butterscotch flavor.
Ingredients
For the blondies
- Vegetable shortening or butter, for the pan
- 4 tablespoons (2 oz) unsalted butter
- 1 cup packed brown sugar
- 2 tablespoons whole milk
- 1 teaspoon vanilla extract
- 1 large egg
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup chopped pecans
- 1/2 cup butterscotch chips
For the glaze
- 1/4 cup heavy whipping cream
- 2/3 cup butterscotch chips
- Chopped pecans (optional)
Instructions
Make the blondies
- Preheat oven to 350°F (175°C). Coat bottom and sides of an 8-inch (20 cm) square baking pan with shortening or butter.
☞ TESTER TIP: To make removing the blondies even easier, coat your pan then line it with parchment paper.
- In a medium saucepan over low heat, melt the butter then remove from heat. Stir in brown sugar, milk, vanilla, and egg until well mixed.
- Stir in flour, baking powder, and salt until only small lumps remain. Stir in 1/2 cup pecans and 1/2 cup butterscotch chips. Spread in an even layer in the prepared pan.
- Bake until golden brown, about 25 minutes. Cool in pan on a cooling rack for 5 minutes.
Make the glaze
- Meanwhile, in a medium saucepan over low heat, warm the cream just until boiling. Remove from heat and stir in 2/3 cup butterscotch chips until melted. Let stand until mixture has a drizzling consistency, stirring occasionally, about 15 minutes.
- Pour glaze over blondies and sprinkle with chopped pecans, if using. Let cool completely before cutting into 16 squares.
Nutrition
Serving: 1serving | Calories: 199kcal | Carbohydrates: 31g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 132mg | Fiber: 1g | Sugar: 24g