These aren’t double-butter blondies because they have twice the usual amount of butter. I call them that because saying “brown butter-butterscotch blondie” seemed like too much of a mouthful (alliteration and pun fully intended). And did I mention the chocolate chips and toasted walnuts? The butterscotch sauce thickens up as the blondies cool, but stays soft enough to ooze a little with every bite. They’re so good I can barely stand it.
I actually ran out of brown sugar while making these, but decided it didn’t matter since I was swirling a butterscotch sauce into the dough, and they were perfectly fine without it. However, if you’re making these without the butterscotch sauce – WHY??? – use a full cup of brown sugar instead of the half brown/half white combo so you get the full complement of flavor from the molasses.
And don’t forget the milk!
Adapted from How To Cook Everything
1/2 cup firmly packed brown sugar
1/2 cup sugar
1 stick of butter
1 large egg
1 tsp vanilla
1 cup flour
1/8 tsp salt
1/2 cup chopped walnuts
1/2 cup semi-sweet chocolate chips
Butterscotch sauce, about 1/4 cup (jarred sauce, or recipe below)
1/2 cup brown sugar
1/2 cup heavy cream
1/2 stick butter
1/2 tsp sea salt
1 tsp vanilla
- Butterscotch sauce (if making): In a small saucepan combine the butter, brown sugar, salt and heavy cream and bring to a boil over medium heat, stirring regularly. Boil the mixture for about 4-5 minutes, then remove from the heat and stir in the vanilla. Immediately pour the sauce into a small jar (should fill about an 8oz jar), and let cool completely. Sauce will thicken as it cools.
- Preheat the oven to 350 degrees, and line an 8×8 pan with parchment paper (the paper should line the sides and come up past the top of the pan).
- In a small saucepan, melt the butter over medium heat. It will begin to boil, but that’s fine. Allow it to bubble, stirring occasionally until small brown bits form on the bottom of the pan. Immediately remove the butter from the heat and place in a small bowl to cool, but don’t let it solidify.
- Place the chopped walnuts on a baking sheet and toast them in the oven for about 5 minutes (you can do this while the butter is browning). Remove, and set aside.
- In a large bowl, beat the melted butter with the sugars until fluffy. Add the egg, vanilla, and salt, and beat until completely incorporated. Stir in the flour until just combined, then fold in the walnuts and chocolate chips.
- Spread the dough evenly in the prepared pan. Drop 9 large teaspoonfuls of the butterscotch on top of the dough, spacing out the placement evenly. Then use a knife to swirl the sauce deeply through the dough.
- Bake for about 25 minutes, until the sauce is bubbling and the edges are golden brown.
- Allow to cool before cutting.