Butterscotch blondies are a fat, fabulous sort of cookie. Moist, sweet and salty, with two of my favorite flavors — butterscotch and toffee — and some nuts.
I give my husband credit for this one. I wouldn’t have tried these if he hadn’t requested them after flipping through Martha Stewart’s “Cookies” book.
He loves butterscotch. As a
consequence result, I love butterscotch.
Be warned, these rather neutral-looking babies are buttery and delicious, slightly crispy on the edges, soft and moist in the middle.
I’ve made these several times and my biggest change was baking time.
I trimmed it down to about 35 minutes (rather than 42 to 45). I enjoy the blondies most when they are ever-so-slightly underbaked.
from Martha Stewart’s “Cookies”
- 9 tablespoons unsalted butter, softened
- 1 2/3 cups all-purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon coarse salt
- 1 cup packed light-brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup butterscotch chips
- 1/2 cup unsalted cashews, coarsely chopped (or chopped, toasted walnuts)
- 1/4 cup toffee bits
Preheat oven to 350 degrees. Butter or spray an 8″ baking pan with Pam, line with parchment paper or foil, and butter/spray the lining.
Whisk flour, baking powder and salt in a small bowl. Set aside.
Cream together butter and sugar with mixer on medium speed for about 3 minutes, until pale and fluffy. Add eggs and vanilla, and blend until combined. With mixer on low, add flour mixture in two batches, mixing until well combined. Stir in butterscotch, nuts and toffee.
Spread batter evenly in pan. Bake for 35 to 45 minutes (I baked mine for 36 minutes), until blondies are golden brown and a tester inserted about 1″ from the edge of the blondies has a few crumbs attached.
Let cool in pan for 10 to 15 minutes (I cooled mine for 10).
Remove from pan and allow to cool completely before cutting into squares.
Blondies keep well in an airtight container for up to 3 days.