Butterscotch Ripple Blondies
Butterscotch blondies filled with pools of real butterscotch sauce.
blondies
Ingredients
- 1 cup extra thick Butterscotch Sauce (see note)
- 6 oz unsalted butter (melted)
- 6 oz granulated sugar (¾ cup)
- 8 oz brown sugar (1 cup)
- 3 large eggs
- 1 tablespoon vanilla extract
- 7 ½ oz all purpose flour (1 ½ cups, see note)
- ½ teaspoon table salt
Instructions
- Preheat the oven to 375 °F. Butter a 9" square baking pan and line with parchment paper. You can just butter the pan but the parchment makes it much easier to remove the blondies from the pan.
- In a large bowl, combine 6 oz unsalted butter (melted) with 6 oz granulated sugar and 8 oz brown sugar. Add 3 large eggs and 1 tablespoon vanilla extract. Add 7 ½ oz all purpose flour and ½ teaspoon table salt. Spread the batter into the pan.
- Use a small melon baller or spoon to scoop balls of butterscotch. Dot the top of the batter with the butterscotch balls, setting them about 1" apart. Bake until the center springs back when lightly pressed, about 40 minutes.
- Cool to room temperature before removing from the pan and cutting into 16 squares.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Note: Make the Butterscotch sauce according to the recipe with the following change; eliminate the 1/4 cup of schnapps so the total liquid is only the 1/2 cup of cream. Chill the butterscotch in the refrigerator until firm.
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