Description
These butterscotch blondies are fudgy, gooey, and loaded with butterscotch chips!
Ingredients
Scale
- 226 gm (1 cup) unsalted butter, melted
- 1 tablespoon brewed coffee, optional but recommended
- 360 gm (1 1/2 cups, firmly packed) light brown sugar
- 2 large eggs + 1 large egg yolk, at room temperature
- 1 1/2 teaspoons vanilla extract
- 281 gm (2 1/4 cups, spoon & leveled) all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 220 gm (1 cup) butterscotch chips
Instructions
- Preheat the oven to 350°F. Spray a 9×9″ baking pan with non-stick spray. Line the pan with parchment paper, allowing excess paper to hang over two sides.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the melted butter, coffee, and brown sugar on medium-high speed until combined and slightly thickened, about 2 minutes.
- Add the eggs and egg yolk, one at a time, being sure that each is fully incorporated before adding the next. Increase the mixer to high speed and whisk until the mixture is pale and thickened, about 3 minutes. Whisk in the vanilla.
- In a separate bowl, combine the flour, cornstarch, baking powder, and kosher salt.
- Switch to the paddle attachment on your stand mixer. Add the flour mixture to the batter in 2 additions, mixing on low speed until just combined after each addition. Be careful not to overmix. Add in the butterscotch chips and gently fold in by hand using a rubber spatula.
- Pour the batter into the prepared pan and gently smooth into an even layer. Bake for 25 to 30 minutes, until golden brown and the center is set but still has the slightest “jiggle”. Allow to cool before removing and cutting into squares.
Notes
Storage: Store in an airtight container, either at room temperature or in the refrigerator, for up to 5 days.