Blondie bars that are soft and chewy with dark chocolate chunks and ribbons of gooey, creamy, handmade salted butterscotch.
If you’re reading this on April 2nd, that means I’m now in Las Vegas attempting to win back the money we just put down on our new house.
Yeah, so that’s not why we’re in Vegas, but it would be quite awesome, wouldn’t it? We were there to see relatives, with a side of people watching.
and some gambling. It’s Vegas, after all. I can’t help but try at least one hand.
Aaaaaaanyway. We closed on the home last Wednesday and flew to Vegas the following day. This vacation had been planned for quite some time, and the timing of the home closing was unfortunate. We had intended to close the day we returned from Vegas, but it turned out that someone had overlooked a little piece of arithmetic during the mortgage-planning process, and our interest rate would not have been locked in by closing day. That is, the interest rate would have skyrocketed, and it is an exorbitant (and long-term!) price to pay for not wanting to be somewhat hurried by a week. So it was the day before vacation.
Because of the timing, I believed we could call any Vegas victories us getting some of our housing expenditures back, which would help soften the pain of that big ol’ check we had to lay down.
Buying a house is no laughing matter, my friends.
Let’s speak about chocolate chunk butterscotch blondies now. I wanted to create something different than fudgy chocolate brownies (the boyfriend’s customary treat) and realized I hadn’t made butterscotch bars before. Since the boyfriend like toffee and butterscotch, it was the natural next step in my baking endeavors.
These bars are smooth and chewy, which is just how I prefer my blondie bars. They’re loaded with dark chocolate pieces because I can’t stop myself from adding chocolate to almost everything. They are also bad, thanks to the ribbons of luscious, gooey, handmade salted butterscotch sauce.
OMG, WE MUST DISCUSS THE BUTTERSCOTCH SAUCE.
It’s rich, sweet, and buttery perfection, with just enough salt to balance out the syrupy character of the sauce. What’s better? It’s simple. It doesn’t have to be scary, and I’m not asking you to use a candy thermometer to make it happen.
It’s completely achievable, and I have faith in you.
It will also create enough for you to have leftovers, and these are the type of leftovers I can definitely get behind. Use it to make more of these bars or to pour over ice cream. It goes well with my no-churn homemade Americone Dream ice cream or this chocolate ice cream. Or, in fact, anything at all. If you prefer, pour it straight into your mouth.
I don’t pass judgment.
Incidentally, while I was taking these photos, we were in the midst of one of the six billion noreasters we had last month, with snow, overturned furniture, and six foot flood waters in the background:
There isn’t supposed to be any water there. I’m so relieved that’s finished.
Oh… yeah. They are fantastic and should be made. I could go on and on about them, but honestly, I need to get back to Vegas and I don’t have anything more fascinating to say.
Don’t you just like (read: despise) my candor?
It’s not that I don’t care about what goes into the post; it’s just that I want you to have this recipe as soon as possible, and my lack of social interest shouldn’t keep you from the ecstasy that is a pan of these butterscotch blondies.
So, what do you think? I’m going to shut up and let you get to baking because I care.
If you like, you may look at some more photos.
- Chocolate Chunk Butterscotch Blondies
- Are blondies meant to be gooey in the middle?
- What’s the difference between blondies and cookie bars?
- Is there a substitute for butterscotch chips?
- What is a blondie vs brownie?
- Should you refrigerate blondies after baking?
- Should you refrigerate blondies?
- Which came first blondies or brownies?
- Why are blondies called blondies?
- Why did my blondies turn into cake?
- Can I substitute chocolate chips for butterscotch chips?
Chocolate Chunk Butterscotch Blondies
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
- ✓ Check expiration dates
- ✓ Properly measure ingredients
- ✓ Check butter temperature
- 4 tbsp. unsalted butter
- heavy cream in a cup
- packed 1 cup dark brown sugar
- 1 teaspoon coarse salt (flake sea salt preferred)
- 1 tsp pure vanilla extract
- 1 1/3 cup all-purpose flour
- 1 tsp baking powder
- 6 tablespoons melted and slightly cooled unsalted butter
- 1 cup packed light brown sugar
- 1 big room temperature egg
- 1 tsp pure vanilla extract
- 2-3 cup dark chocolate chunks
- 3-4 teaspoons prepared butterscotch sauce
- Optional topping: flake sea salt
- In a medium heavy-bottomed saucepan (not nonstick), melt the butter over medium heat.
4 tbsp unsweetened butter
- 1 teaspoon coarse salt, 2 cups dark brown sugar
2 quarts thick cream 1
Stir frequently over medium heat until the heavy cream, brown sugar, and salt are incorporated. Bring to a boil and continue to cook for 4 minutes.
- Remove from the heat and mix in the vanilla extract until smooth. Place in a heat-resistant container to cool entirely at room temperature.
1 teaspoon vanilla essence, pure
- 4 cup (for the blondies), cover and keep the remaining in the refrigerator. Afterwards, use it as an ice cream topping!
Set away 1 when the container is no longer hot to the touch.
- Preheat the oven to 350 degrees Fahrenheit. Set aside an 88-inch baking dish lined with parchment paper.
- a teaspoon of salt
2 tablespoons baking powder 1
In a medium mixing basin, whisk together the flour, baking powder, and salt. Set aside.
1 cup all-purpose flour, 1.33 cup
- Melted butter and brown sugar should be mixed in the bowl of a stand mixer on medium speed.
1 cup light brown sugar, 6 tbsp unsalted butter
- Mix in the egg and vanilla extract.
1 lb. egg, 1 tsp. pure vanilla essence
- Mix the dry components into the wet ingredients on low speed until thoroughly incorporated. When the batter thickens, you may need to increase the speed.
- 4 cup chunks dark chocolate
Stir in the chocolate pieces (save a few for topping) until barely blended.
- Spread batter in a uniform layer in the prepared baking dish.
- Pour the prepared butterscotch sauce over the batter and swirl lightly with a knife (see notes for more details). Place your saved chocolate pieces on top and sprinkle with flake salt (if desired).
3-4 teaspoons prepared butterscotch sauce Topping: flake sea salt
- Bake for 20 minutes, or until a toothpick inserted into the middle comes out largely clean (try to strive for a non-butterscotch sauce spot). Let to cool in the pan for 10 minutes before removing from the pan with the parchment paper and transferring to a wire rack to cool fully.
- Serve in 12-16 bars and enjoy!
For the butterscotch sauce swirls:
Pour sauce down the length of the pan in four equally spaced parallel lines. Flip your pan 90 degrees. Begin at the top of one of the rows and draw the end of a butter knife through the sauce lines, repeating four times down the length of the pan.