I'm stepping outside of my "pumpkin bubble" this week and scratching my fall baking itch with butterscotch blondies. Butterscotch is easily overlooked in baking- an expression often dominated by chocolates, cheesecake, you name it. Butterscotch fits so well into this season with its nutty notes and caramel-like flavor.
These are much more gooey than your average blondie because I've added sweetened condensed milk to top off these bad boys. I felt the butterscotch would work well with a more velvety texture of dough, which it sure does!
I also decided on browned butter versus just softened butter (like you'd use for a basic cookie recipe). Browned butter has this nutty smell that adds so much depth to the overall taste. Just be careful not to add the eggs into the mixture without cooling the butter to room temperature. You'll be ~scrambling~ to make a new batch!
Have a cold glass of milk or a hot latte ready to roll to wash these guys down! Enjoy!
XO//CATH
-THE RECIPE-
1 3/4 cup flour
1 1/3 cup brown sugar
1/2 cup oats
1/2 cup (1 stick) butter, browned*
1 cup butterscotch chips
1/2 cup sweetened condensed milk
1 Tbsp vanilla extract
2 eggs
1 tsp baking powder
1 tsp salt
1/8 tsp cinnamon
Place stick of butter in a small pot over medium heat. Swirl butter in pot every 15-30 seconds. *As the butter bubbles, it will form foam, which will indicate the beginning of the browning process. Keep swirling for about 5 mins until the butter has a golden brown color to it. Take off heat once butter is brown. Let cool to room temperature.
Place sugar in the stand mixer and add butter. Beat about 30 seconds, or until butter is dissolved. Add eggs and vanilla extract. Beat until combined.
In a separate bowl, combine dry ingredients and mix well. Combine with wet ingredients already in the stand mixer. Beat until evenly combined (about 2-3 mins).
Line a baking pan with parchment paper. Spray your hands with nonstick spray to avoid getting batter stuck to fingers. Add mixture to the pan, pushing it to the edges until level.
Pour the sweetened condensed milk in a zigzagging motion over the mixture in the pan.
Bake at 350ºF for 35 mins. Let cool and cut into squares.