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For my first attempt I simply used the same Butterscotch Sauce that I originally made and drizzled it between layers of blondie batter.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…..
Click on the video to see How To Make Butterscotch Ripple Blondies:
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