The time has come.
I can’t not share this recipe with you. (Oof. Double negative.)
These outrageously yummy blondie bars are my way of saying thank you. Thank you for sticking with me. I’ve put this little blog on the back burner so I can focus on chasing my little boys around. But you’re here! And that means so much.
During the past few months, I have made these blondies exactly seven hundred times. And every time, I hoard them like a ravenous banshee. Do banshees hoard?
I want to make one thing clear: if the word butterscotch makes you think of the sickeningly sweet, artificial flavor butterscotch you find in candies, Jello pudding, baking chips, and ice cream topping, rest assured that that’s not what these taste like.
True butterscotch – the real deal – is the combination of browned butter and brown sugar. These bars are not overly sweet. They won’t make your teeth hurt just by looking at them. The deep, nutty flavor of browned butter is what really stands out.
Ah, browned butter. How do I love thee. . .
Bring these chewy little bars to a summer picnic. Sit back, and listen to the groans of pleasure come in.
You can make these without browning the butter, if you’re in a hurry or if you’re scared of browning butter. (Does it really scare you? I’ll do a tutorial on that soon, and link to it when it’s up.) But the depth of classic butterscotch flavor that you get from browned butter is what will make these bars really sing.
Also, no need for a mixer with these. Just a good old-fashioned mixing bowl and wooden spoon.
adapted from Simply Recipes
2 cups packed brown sugar
1 cup (2 sticks) butter, cut into pieces
2 eggs, lightly beaten
1 teaspoon vanilla extract
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
2 cups (not packed) all-purpose flour
½ cup white chocolate chips, optional
Preheat the oven to 350 degrees. Put the brown sugar in a large mixing bowl.
Melt the butter in a skillet over medium heat. Simmer, stirring constantly with a whisk. After several minutes, you’ll start to see brown specks floating around, and the butter will begin to darken quickly. There will be white foam floating on the top. Continue stirring and allow the butter to turn a deep brown under the foam, but don’t let it stay on the heat too long or it will burn.
Pour the browned butter carefully over the brown sugar. Stir them together with a wooden spoon, and allow to sit for 5 minutes to cool slightly.
Stir in the eggs and vanilla extract. Add the flour, baking soda, baking powder, and salt. Stir together just until incorporated. The batter will be very thick. Fold in the white chocolate chips if desired.
Pour into a greased 9×13” baking dish and spread evenly. Bake for 18-22 minutes, or until a toothpick comes out clean. Don’t overbake, or they will be crunchy instead of soft and chewy.
Allow to cool on a wire rack. Cut into squares and serve. Makes 24.