Happy Tuesday everyone! School is wrapping up, so it’s time to really start posting!
Today I have a fun, easy, and delicious recipe for you – butterscotch bars (or blondies, depending on what you call them). Originally, I made two batches of these for my brother’s band party. They were absolutely delicious, so I made another batch with the rest of the butterscotch chips (which, inevitably, my mom had been eating) for my family. That batch was gone in less than a day, no joke. Then I made two more batches for a dessert party, where they were also widely enjoyed.
This recipe can be made two ways – denser, or light and fluffy. Personally, I prefer the lighter version, because it tastes cake-like, and I like the texture. But I will include both ways of making these butterscotch bars. So let’s get to it! This recipe makes 16 bars, but you may vary the size of the bars if you would like.
- 1/2 cup white granulated sugar
- 1/2 cup brown sugar
- 1/4 cup butter (4 tbsp)
- 2 egg whites
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup butterscotch chips/morsels
Preheat oven to 350 degrees.
In a medium-sized bowl, beat sugars and butter until combined. I recommend softening the butter (not melting!) and beating it first, then adding in the sugar.
Add the egg whites and vanilla. Mix well until combined.
Add flour, baking powder, and salt.
Beat until just combined.
In an eight-inch square pan, use Crisco and flour to completely coat the bottom, and inside edges of the pan.
Spread the batter evenly, then sprinkle the top with butterscotch chips.
Bake for about 28 minutes, or until a toothpick inserted into the center comes out clean.
Once baked completely through, allow to cool. After about 10-20 minutes, when the bars are semi-hot, use a sharp knife to cut.
For lighter, fluffier butterscotch bars:
Preheat oven to 350 degrees.
Soften butter by leaving at room temperature until soft, or microwave for 10-20 seconds.
Beat until light and fluffy.
Sift both sugars. This is good for the brown sugar especially, as it can tend to be very clumpy.
Beat until just combined, then pour in vanilla and beat until there are no streaks left.
Add in egg whites, and beat on high speed for about four minutes. When you can turn the bowl upside-down without the batter falling out, stop beating. Do not over-beat your batter. If you over-beat the batter, you will notice the mixture begins to form holes when you beat it, and you will lose the air you originally beat into the mixture.
Sift flour, baking powder, and salt. You can choose to mix these in a separate bowl, or just sift them into the bowl with the wet ingredients.
Fold the ingredients together, going around the bowl, and through the middle. Do this until just combined. I recommend using a spatula here.
Cooking directions above.
Note: I did not have an eighth-inch square pan, so I used an eight-by-twelve-inch pan instead. I cooked mine at 360 degrees for 20-24 minutes.
(Recipe adapted from myrecipes.com)