recipe
Salted Butterscotch Blondies
by Brandi Milloy
Serving Size:
1
Total Time:
~None
About this Recipe
Our friend and chef, Brandi Milloy, is all about butterscotch. Her Salted Butterscotch Blondies hit all the right notes: sweet, salty, melty, and easy to prep. Pro tip: leave butter and eggs at room temperature for 1 hour before beginning. This will soften butter for easy mixing and ensure more even distribution of eggs in the dough, especially if you prepare this without a stand mixer.
Ingredients
- 1.5 cups all-purpose flour
- 1.0 teaspoons baking powder
- ½ teaspoon kosher salt
- 1½ sticks (12 tablespoons) unsalted butter
- 1.25 cups light brown sugar
- 2.0 count eggs
- 1.0 tablespoons vanilla extract
- 0.5 cups toasted pecans, chopped (optional)
- 1.0 cups butterscotch morsels
- butter or cooking spray
Equipment
Brava square pan
mixing bowls
stand mixer (optional)
parchment paper (optional)
wire cooling rack
Nutrition Information
Allergens: None
Instructions
-
1
Prep dough
- In medium bowl, stir together flour, baking powder and salt.
- In bowl of stand mixer with paddle attachment or in large bowl with wooden spoon, combine butter and brown sugar; mix until creamy and well incorporated.
- Add brown sugar mixture; mix well.
- Add eggs and vanilla extract; mix well.
- Add flour mixture and mix well. Add pecans (if using) and butterscotch morsels; mix for 30 seconds to thoroughly blend dough.
-
2
Bake blondies
- Lightly butter or spray Brava square pan, line with parchment paper if desired, and press mixture evenly into square pan.
- Select “Salted Butterscotch Blondies” on your touchscreen and press green button to begin preheating, being sure to keep Brava chamber empty during this step.
- Once preheated, slide square pan into top shelf. Press green button again to begin baking.
-
3
Finish & serve
- Once food is done, transfer bars onto cutting board.
- Cut into squares and serve.