Butterscotch Blondies

Fudgy, moist and rich Butterscotch Blondies with a flaky top and a sprinkle of sea salt... the most addictive sweet treat!

5 from 2 votes

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Course: Dessert, Snack

Cuisine: brownies, Slices

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: serves

Calories: 192kcal

Cost: $5

Preheat oven to 170 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
Place the butter, brown sugar, vanilla extract and salt into a microwave-safe bowl. Heat in the microwave for 2-3 minutes in 30 second bursts (50% power) until the sugar has almost dissolved and the ingredients have combined - stirring each time.
If using a Thermomix - Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2. Add the brown sugar, vanilla extract and salt and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Allow to cool slightly.
Add the eggs and whisk until combined.
If using a Thermomix - Add the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
Sift the plain flour and baking powder into the bowl and gently fold through.
If using a Thermomix - Add the plain flour and baking powder and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat.
Stir through the butterscotch (or Caramilk) chips, if using.
Pour into the prepared baking tin.
Sprinkle over the sea salt (optional).
Bake for 20-25 minutes or until cooked through.
TIP: If you notice the blondie is over-browning, simply place a sheet of foil loosely over the top and continue baking.
Leave in the tin to cool completely.

RECIPE NOTES & TIPS:

Don't over mix - mix until just combined, otherwise your blondies can become cakey.
Don't overcook the blondies - otherwise they will become dry.
For fudgy/moist blondies - cook for 20 minutes and test with a toothpick which should come out with moist (but not wet) crumbs on it.
If you notice the blondie is over-browning - simply place a sheet of foil loosely over the top and continue baking.
The blondies will continue to cook as they cool.
For an extra indulgent treat - serve the blondies warm with a scoop of vanilla ice cream.
Storage - store blondies in an airtight container at room temperature for up to 4 days, or in the fridge for up to 5 days.
Freezing - freeze in an airtight container in the freezer for up to 3 months. To thaw, leave the slices in a container in the fridge overnight, or sit them at room temperature for 1-2 hours.