During this crazy time, baking is definitely on the rise. When you go to the stores, so many of the baking aisles are nearly empty. There are many novice bakers learning this art, then there are avid home bakers who are enjoying this time and baking many of their favorites. What ever kind of baker you are, we are happy that people are getting into the kitchen. Our featured home baker Allyson De Mars, really never left hers. She has a passion for baking and you can often find her spending her weekends in the kitchen baking something delicious. Today we are featuring her tasty Sea Salt Butterscotch Blondies. Thank you Allyson!
1 3/4 cup Swany White all purpose flour
1 tsp baking powder
1/2 tsp salt
3/4 cup butter (browned or melted)
1 cup packed dark brown sugar
2 large eggs
2 tsp vanilla extract
1 1/2 cup butterscotch morsels divided
Flaky sea salt for sprinkling
Browning butter –
To brown butter slice butter into 1/2 inch pieces and place in a skillet over medium heat. (Lighter colored skillets work better so you can see the color change) Melt butter stirring occasionally. Once completely melted it will begin to foam, continue stirring occasionally and after 5-8 minutes the butter will begin to brown and you’ll notice light brown specks forming at the bottom of the pan and a slightly nutty aroma will develop. Once browned remove from heat immediately, pour into heat- proof bowl and allow it to cool for 3-5 minutes.
Once the butter (browned or melted) is slightly cooled mix in 1/2 cup butterscotch morsels. Stir until smooth.
Preheat oven to 350F and grease a 9 inch square pan (or line with parchment)
Whisk together Swany White all purpose flour, baking powder and salt
Add brown sugar to the melted/ browned butter mixture and whisk until completely combined. Then whisk in the two eggs and vanilla extract until well combined.
Slowly pour wet ingredients into dry and gently mix until combined then fold in remaining 1 cup of butterscotch morsels.
Note: the batter will be very thick!
Evenly spread mixture into greased or parchment lined pan. Bake for 20 minutes then sprinkle with coarse sea salt. Bake for another 12-15 minutes or until toothpick inserted into center comes out MOSTLY clean.
Remove blondies from oven and allow them to cool completely before cutting.
Yield : 12 blondies