If you love butterscotch and you love blondies, you know you’ll definitely love Butterscotch Ripple Blondies. Rich, buttery blondie bars filled with pockets of real home made butterscotch. This is the bar cookie of your dreams!
I’m still on my Butterscotch binge! After making several batches of my super-delicious Butterscotch Sauce, I set out to see what else I could make with butterscotch. The first thing that came to mind was blondie bars.
Blondies are brownies made without chocolate. Since they’re made with butter and brown sugar, blondies already have a great butterscotch flavor. But I wanted to gild the lily and create a ripple of gooey butterscotch sauce running through the cookies.
For my first attempt I simply used the same Butterscotch Sauce that I originally made and drizzled it between layers of blondie batter. While those Butterscotch Ripple Blondies tasted amazing, the sauce kind-of baked into the bars and didn’t leave a distinct layer, or ripple, of butterscotch sauce.
So I made another batch of butterscotch. This time I eliminated the butterscotch schnapps so there was less liquid in the mix. Otherwise, I made the recipe exactly as it is written. After cooling and chilling, this new butterscotch was thick enough to scoop into little balls, kind of like butterscotch truffles (mmmm…butterscotch truffles! Note to self for a future post).
I used a technique similar to one I used for my White Chocolate Raspberry Brownies and dotted the entire pan of batter with the balls of butterscotch. I also baked at a slightly higher temperature so that the outside of the brownies would set faster and contain any melted butterscotch.
That did the trick. The final Butterscotch Ripple Blondie has distinct pools of butterscotch scattered through out the cookies.
Now, about those butterscotch truffles…..
Watch the recipe video to see How To Make Butterscotch Ripple Blondies.
- 1 cup extra thick Butterscotch Sauce, (see note 1)
- 1 1/2 sticks (6 oz, 170 g) unsalted butter, melted
- 3/4 cups (6 oz, 170 g) granulated sugar
- 1 cup (8 oz, 230 g) light brown sugar
- 3 eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups (8 1/2 oz, 240 g) all purpose flour
- 1/2 teaspoon table salt
- Preheat the oven to 375°F. Butter a 9" square baking pan and line with parchment or foil.
- In a large bowl, combine the melted butter with granulated and brown sugar. Add the eggs and vanilla. Add the flour and salt. Spread the batter into the pan.
- Use a small melon baller or spoon to scoop balls of butterscotch. Dot the top of the batter with the butterscotch balls, setting them about 1" apart. Bake until the center springs back when lightly pressed, about 40 minutes.
- Cool to room temperature before removing from the pan and cutting into 16 squares.
Note: Make the Butterscotch sauce according to the recipe with the following change; eliminate the 1/4 cup of schnapps so the total liquid is only the 1/2 cup of cream. Chill the butterscotch in the refrigerator until firm.
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