Are you looking for a quick and easy dessert? I found these on the Inspired by Charm blog post. I love to follow this blog for recipes and design ideas. Michael has great eye for decorating and great recipes to try.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 1/2 sticks unsalted butter melted and cooled
- 1 1/2 cups brown sugar
- 1 tablespoon vanilla extract
- 3 eggs lightly beaten
- 1 1/4 cups butterscotch chips divided
- Flake sea salt to garnish
- Optional: ice cream and butterscotch sauce
- Begin by preheating your oven to 350 degrees F. Spray a baking pan with baking spray, line it with parchment paper, and then spray the parchment paper with baking spray.
- Tip: You can use two metal butterfly clips to hold the parchment paper in place. Clipping them to the long sides of the pan.
- In a medium bowl, whisk together the flour, baking powder, and kosher salt. Set aside.
- In a large bowl, whisk together the melted butter and brown sugar until combined. Add the vanilla and eggs and then stir to combine. Fold in the flour mixture and stir until almost combined. Gently fold in one cup of the butterscotch chips.
- Pour the batter into the prepared pan and smooth the top with a spatula. Scatter the remaining butterscotch chips over the top. (I also saved a few chips to add to the top once the blondies come out of the oven.)
- Bake for 20 to 25 minutes or until the top is light brown. You can also check for doneness by inserting a toothpick near the center. The toothpick should come out clean.
- Allow the blondies to cool in the pan. Remove from the pan and sprinkle with a little flake sea salt. Then slice and serve.
I served the blondie warm with a scoop of vanilla ice cream and a drizzle of butterscotch sauce.
Adapted from The Pioneer Woman and Inspired by Charm
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POSTED BY MICHAEL WURM, JR. AT 4:01 PM
TAGS: BAR // BARS // BLONDIE RECIPE // BLONDIES // BUTTERSCOTCH // DESSERT // DESSERTSLOVE IT?
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- LEAH AT 11 AM ON AUGUST 21, 2019I am making these for our next girls’ night. Your additions make this a sublime blondie! Hats off to you.
- PAT WEST AT 9 AM ON AUGUST 24, 2019Michael…..what size pan?
- PAT AT 9 AM ON AUGUST 24, 2019Couple of other questions…why spray bottom of pan when you put down parchment? And, I always second guess myself about when to use light or dark brown sugar…any helpful hints?
- JOHN R. HUFF JR. AT 12 AM ON AUGUST 25, 2019Almost as good looking as you, Michael.
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