Butterscotch Blondies

Butterscotch Blondies feature

The gorgeous Cheryl from Tittle + Tat brought this recipe to my attention and boy oh boy am I glad she did. Cheryl found the recipe in issue 53 of Gathered by Mollie Makes.

The recipe is by Laura Mitchell, baker, creator blogger from Kit and Nancy.

If you have a sweet tooth then this Butterscotch Blondies recipe is definitely for you. Cheryl’s words were ‘They are so sinful, so much sugar, but oh so good!’. Cheryl thought they would be a great idea for Christmas presents in jars and I completely agree. Last year I made my ‘oaty choc chip cookies’ presenting them in the same way, they were a great hit!

Yesterday was Blondie day. I was supposed to be dusting, vacuuming and mopping but knowing I had the ingredients in the cupboard to test this treasure out was just too tempting, I couldn’t help myself, I had to bake. The good news for me is that I did manage to get the cleaning done too, JUST!!!!

Below you’ll see my process of making these little delights. I do have to confess that in all the excitement of making them and a few distracted moments with a two-year-old Alani I actually forgot to add the pecan nuts!!!! Whoops! Apparently that didn’t matter according to the kidlets, but after sampling one myself I think the pecans would help to balance the flavours (or should I say sugars) that little bit more perfectly.

How-To:

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Butterscotch Blondies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 200g butter, softened
  • 1 ¼ cups of light brown sugar
  • ½ cup dark brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 ½ cups of plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup toffee pieces (werthers Original chewy caramels, you can also try éclairs)
  • chopped
  • 2 - 3 cups of white choc bits (depends how much sugar you like)
  • 1 cup chopped pecans
Instructions
  1. Preheat over to 180c
  2. Grease and line a 25cm x 35cm brownie tin with baking paper (my tin was 16.5cm x 26cm x 3cm and still worked perfectly).
  3. Beat the softened butter, sugar and vanilla until creamy with an electric mixer.
  4. Beat in the eggs, one at a time and gradually add in the sifted flour, baking powder and salt.
  5. Add the white chocolate, chopped caramels and pecans, stirring well.
  6. Spoon the mixture into the brownie tin and bake in the oven for 35 minutes until golden brown.
  7. Cool in tray, slice and dust with icing sugar.
  8. Enjoy!

The picture below is courtesy of the gorgeous Cheryl from in case you forgot Tittle+Tat. Cheryl bottled her Blondies up beautifully, they would make the perfect gift for that special teacher or friendly neighbour.
I would just like to say a special Thankyou to Cheryl for taking the time to share this fantastic recipe with me.

20131128-213126.jpg

The kidlets most certainly enjoyed their afternoon tea yesterday of Butterscotch Blondies and Milk. I asked them to be judges and score them a mark out of 10, I’m still trying to work out Alani’s score!

We had fun regardless.

Until the next time…….

Zamamabakes

20131128-221738.jpg

(Visited 2,986 times, 1 visits today)

Butterscotch Blondies feature

The gorgeous Cheryl from Tittle + Tat brought this recipe to my attention and boy oh boy am I glad she did. Cheryl found the recipe in issue 53 of Gathered by Mollie Makes.

The recipe is by Laura Mitchell, baker, creator blogger from Kit and Nancy.

If you have a sweet tooth then this Butterscotch Blondies recipe is definitely for you. Cheryl’s words were ‘They are so sinful, so much sugar, but oh so good!’. Cheryl thought they would be a great idea for Christmas presents in jars and I completely agree. Last year I made my ‘oaty choc chip cookies’ presenting them in the same way, they were a great hit!

Yesterday was Blondie day. I was supposed to be dusting, vacuuming and mopping but knowing I had the ingredients in the cupboard to test this treasure out was just too tempting, I couldn’t help myself, I had to bake. The good news for me is that I did manage to get the cleaning done too, JUST!!!!

Below you’ll see my process of making these little delights. I do have to confess that in all the excitement of making them and a few distracted moments with a two-year-old Alani I actually forgot to add the pecan nuts!!!! Whoops! Apparently that didn’t matter according to the kidlets, but after sampling one myself I think the pecans would help to balance the flavours (or should I say sugars) that little bit more perfectly.

How-To:

20131128-212202.jpg

20131128-212323.jpg

20131128-212346.jpg

20131128-212403.jpg

20131128-212422.jpg

 

 

Butterscotch Blondies
 
Prep time
Cook time
Total time
 
Author:
Serves: 24
Ingredients
  • 200g butter, softened
  • 1 ¼ cups of light brown sugar
  • ½ cup dark brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 2 ½ cups of plain flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 1 cup toffee pieces (werthers Original chewy caramels, you can also try éclairs)
  • chopped
  • 2 - 3 cups of white choc bits (depends how much sugar you like)
  • 1 cup chopped pecans
Instructions
  1. Preheat over to 180c
  2. Grease and line a 25cm x 35cm brownie tin with baking paper (my tin was 16.5cm x 26cm x 3cm and still worked perfectly).
  3. Beat the softened butter, sugar and vanilla until creamy with an electric mixer.
  4. Beat in the eggs, one at a time and gradually add in the sifted flour, baking powder and salt.
  5. Add the white chocolate, chopped caramels and pecans, stirring well.
  6. Spoon the mixture into the brownie tin and bake in the oven for 35 minutes until golden brown.
  7. Cool in tray, slice and dust with icing sugar.
  8. Enjoy!

The picture below is courtesy of the gorgeous Cheryl from in case you forgot Tittle+Tat. Cheryl bottled her Blondies up beautifully, they would make the perfect gift for that special teacher or friendly neighbour.
I would just like to say a special Thankyou to Cheryl for taking the time to share this fantastic recipe with me.

20131128-213126.jpg

The kidlets most certainly enjoyed their afternoon tea yesterday of Butterscotch Blondies and Milk. I asked them to be judges and score them a mark out of 10, I’m still trying to work out Alani’s score!

We had fun regardless.

Until the next time…….

Zamamabakes

20131128-221738.jpg

(Visited 2,986 times, 1 visits today)

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10 Comments on “Butterscotch Blondies

  1. Pingback: Zamamabakes is going to Market Part 3 | Zamamabakes

    1. Thank you. They were amazing!!

      Reply
  2. These would make amazing gifts – I would love to receive a jar like that! Might have to add it to my Christmas list of homemade gifts!

    Reply
    1. Dannielle

      Danielle nothing better than a home made sweet treat as a gift! I would love a gift like this too! Hope you get to try them out!

      Reply
  3. These look delicious! It’s so cute that you had your kids judge the blondies–guess I’ll have to try them out since they got 10s across the board :).

    Reply
    1. Dannielle

      Thanks Rebecca, they are definitely worthy of 10’s, you’ll need your super sweet tooth on, enjoy!!

      Reply
  4. Pingback: Edible Treats For Father's Day zamamabakes.com

  5. These look so good!! I’m loving your judges panel there, Dannielle! And it looks like you actually got an 11/10 :)

    Reply
    1. Dannielle

      They are divine Lisa! Hehehe yes my judging panel have grown a little since that post but they are always ready and waiting for any taste testing that needs to be done! That 11 blew me away 😉

      Reply

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