If you’re looking for the perfect dessert blondie recipe then look no further. These browned butter butterscotch chocolate blondies are what dessert dreams are made of. Browned butter pairs so perfectly with dark chocolate and butterscotch. The butter and brown sugar caramelize on the edges of the bars giving them a crisp edge. The inside of the bars is perfectly soft and chewy. Add some flakey sea salt on top and you’ve got an addictive and delicious dessert.
Browned Butter
If you’ve never browned butter before, don’t worry, it’s easy! Once you make browned butter once, you never go back. I put brown butter in almost all of my baked goods because I love the nutty flavor that it adds. Start by placing a saucepan over medium heat and add both sticks of butter to the pan. Melt the butter down like usual, and then allow the butter to come to a simmer. The butter should have lots of bubbles on top, and at this point, it will need to be closely watched. Keep stirring until the bubbles become frothy and light in color. The butter will begin to smell nutty, and turn golden brown. Remove the pan from the heat and allow the butter to cool completely.
Recipe Substitutions
Although this recipe is named browned butter butterscotch chocolate blondies if you don’t want to use butterscotch chips you can substitute them out. The butterscotch chips can be replaced with more chocolate chips. I love to use these butterscotch chips. Similarly, if you want to get a more butterscotch forward flavor, then you can replace the chocolate chips with more butterscotch chips. To make this recipe gluten-free replace the regular flour with gluten-free 1:1 flour. This will slightly change the density of the bars, but they are still delicious. My favorite gluten-free flour brand is Bob’s Red Mill.
Browned Butter Butterscotch Chocolate Blondies
Ingredients
- 1 cup Butter (2 sticks)
- 1 1/2 cups Dark Brown Sugar
- 1 tbsp Pure Vanilla Extract
- 2 cups All-purpose flour OR 1:1 gluten-free flour*
- 1 cup Butterscotch Chocolate Chips**
- 1 cup Dark chocolate chips***
- Flakey sea salt for topping
Instructions
- Preheat oven to 350 degrees
- Start by browning the butter in a saucepan over medium heat. Add the butter to the pan and let it melt completely and come to a simmer. Once it's started to simmer and bubble stir it continuously. Keep stirring until it begins to smell nutty and the bubbles on top become super tiny and frothy. The bubbles will begin to rise, continue stirring, and remove the pan from the heat when you start to see brown flecks mixed in with the frothy bubbles. The browned butter should be a dark brown, but it should not smell burned or have black specks in it.
- Let the browned butter cool by sticking it in the fridge for 15-30 minutes. If not fully cooled it will melt the chocolate and butterscotch chips.
- Add the butter, vanilla extract, and brown sugar and combine well.
- Add in the eggs one at a time and whisk well to combine.
- Add the flour and a pinch of sea salt and combine well.
- Gently fold in the butterscotch chips and chocolate chips, adding more as desired.
- Line a 9x9 pan with parchment paper and press the dough into the pan.
- Bake the blondies for approximately 35-40 minutes until the top of them begins to crackle. They will seem a little undercooked, but they will firm up as they set. Let them sit and cool for at least an hour and then slice with a sharp knife into 16 squares.