Hi, Hope everyone is having a great weekend. Anyone baking anything exciting? I have a packed weekend, which meant lots of baking yesterday for me. My sister came home last night from Florida, and her flight was delayed a couple of times. I swear this always happens to her and the Philadelphia airport. She is home because my daughter is being baptized Sunday. We are super excited and can’t wait!!! We have brunch after tomorrow along with dinner tonight, so needless to say this is going to be a high calorie food weekend. Along with some red wine, which I might choose over chocolate some days!!!
I made a few desserts since a bunch of family will be around, plus any excuse I have to bake. Today I’m going to share my favorite one so far, Butterscotch blondies. These babies are delicious. They are bursting with rich butterscotch flavor. The top has a slight crackle and the inside is baked to perfection. These are actually my first blondies on my page, so I’m excited. My sister and mother love blondies so I figured it was the perfect treat. Not to mention they only take 10 minutes to put together and 35 minutes to cook. This means you could be completely done making cooking and cleaning up in less than an hour. That’s shorter than a Game of Thrones Episode. Yes I am a total Game of Thrones Nerd, how about you?
These blondies are very easy and only take one bowl and a pan. Let’s talk about the butterscotch for a second. You can absolutely make your own butterscotch instead of using chips. Butterscotch is literally brown sugar, butter and heavy cream, simple right. This is the recipe I use 3T unsalted Butter, 1 ½ C Dark Brown Sugar, 1 C Heavy Cream and 1 t Vanilla. Simple place the butter and brown sugar in sauce pan and cook on medium until the brown sugar has turned into liquid. This will take 8-10 Minutes. Add the heavy cream and vanilla and stir until combined. Than bring to a boil for about 1 minute. Lastly simmer on low for another 8 minutes. Than you are ready to use the butterscotch sauce, see not to painful.
For my blondies I opted for a higher sugar than brown sugar ratio to try to achieve some of the crinkle top that brownies have. This is much easier to achieve with sugar as brown sugar is heavier due to the molasses. I also recommend beating the eggs for 3 minutes to help achieve the crinkle.
The trick here is not to overcook the blondies. I suggest checking them around 30 minutes. I found mine were done at 35 minutes, and when I went to 40 minutes they were over cooked. I still wanted that slight gooey moist factor. This is achieved by taking them out when the middle looks slightly less done still. Also I covered mine with aluminum foil after 20 minutes. After all they are named blondies, they can definitely become dark (sunburn) on the top very quickly. The hardest part of this recipe….. figuring out which sprinkles to put on top. Have a good weekend!