How to Make Browned Butter Blondies with Butterscotch Chips
Step #1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a 9×9 inch baking pan with parchment paper. I wanted to make something you could take to holiday gatherings, so butterscotch came to mind. Then white chocolate came to mind, too. And what kind of self-respecting food blogger would I be if I didn’t make these blondies with brown butter? This recipe makes a 9” x 9” pan of blondies, but you can easily double it if you’re feeding a crowd. Make sure you provide plenty of milk! Or, you know, hot buttered rum. Step #2: Place the butter in a small, heavy-bottomed pot. Heat over medium for 6 minutes, stirring constantly. The butter will foam, turn clear, and then turn a golden-brown color. Remove from heat and whisk in the brown sugar and vanilla until well combined. Let the mixture cool for 5 minutes. Step #3: Meanwhile, whisk the flour, baking powder, and salt together in a large mixing bowl. Step #4: Pour the cooled butter mixture into the large bowl of dry ingredients and mix well. Stir in the beaten eggs. Step #5: Fold the white chocolate, butterscotch, and walnut pieces into the mixture. Scrape into the prepared pan and bake for 26-30 minutes, until the top cracks and the blondies are firm to the touch. Step #6: Cool on a wire rack before cutting into bite-sized squares. Thaw it by leaving them at room temperature for a few hours. To reheat, warm individual pieces in the microwave for 10-15 seconds, or in a preheated oven at 300 degrees Fahrenheit (150 degrees Celsius) for about 5 minutes, to restore their soft, chewy texture.
