- fudgy & easy -
These butterscotch blondies are fudgy, packed with loads of butterscotch, and topped with a whipped butterscotch cream cheese frosting.
– Butterscotch: These blondies are loaded with butterscotch chips and have butterscotch in the frosting too! – Fudgy: The texture is perfectly soft, fudgy, and gooey. No cakey blondies here! – Easy: You only need one bowl and a hand whisk to make the blondies. The frosting needs an electric mixer but you don’t have to make it if you’re short of time!
The secret to making fudgy blondies is a high butter and brown sugar content. Measure the flour with a scale to get the ratio exactly right! Baking time is also key for the right consistency. They are ready when the edges are set and slightly puffed, but the middle is still wiggly.
what you will need:
– 2 cups butter – 3 ½ cups brown sugar – ½ teaspoon sea salt – 4 large eggs – 2 tablespoons pure vanilla extract – 3 ¾ cup all purpose flour (450g) – ¼ teaspoon baking soda – 3 cups butterscotch chips – ½ cup heavy whipping cream – ½ cup butterscotch chips – ¾ cup butter slightly – 2 ½ cups powdered sugar – ¼ teaspoon sea salt – 4 oz cream cheese (114g) – 1 teaspoon pure vanilla extract – ¼ cup butterscotch chips – 3 tablespoons sprinkles
In a very large bowl, combine melted butter, brown sugar, and sea salt. Whisk well with a hand whisk until thickened and combined.
Add eggs, one at a time, whisking well in between each egg. Add vanilla extract and whisk well.
Sift flour and baking soda right into the bowl. Use a spatula or whisk, fold until no more dry streaks of flour remain and a thick batter forms. Add butterscotch chips and fold.
Pour into lined 9″ by 12″ baking pan and spread out to the edges if needed. Bake at 350°F (180°C) for 30-35 minutes
They're ready when the edges are set and puffed, and the center is still a bit jiggly. It will continue to bake as it cools. Let cool completely in the pan before topping with frosting.
Heat up cream until it just comes to a simmer. Place butterscotch chips into a medium heat safe bowl. Pour hot cream over the chips and let sit untouched for 5 minutes. Whisk until smooth and refrigerate until cold.
Beat butter, sugar, and salt until very light and fluffy with a paddle attachment – about 5-7 minutes. It should become very pale in colour. Add cold cream cheese, piece by piece, beating well in between each addition.
Add vanilla and beat well. Gradually pour in the cold cream and butterscotch mixture, beating until light and fluffy.
Cover the blondies with frosting and sprinkle butterscotch and sprinkles on top. Cut into squares, and enjoy!
The texture of these blondies are so soft and gooey, if you love a fudgy brownie you’re going to love this chocolate-free counterpart!
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