Butterscotch Blondies with Butterscotch Cream Cheese Frosting
Serves 18
15 mins prep
30 mins cook
45 mins total
These butterscotch blondies are fudgy, packed with loads of butterscotch, and topped with a whipped butterscotch cream cheese frosting. The texture of these blondies are so soft and gooey, if you love a fudgy brownie you’re going to love this chocolate-free counterpart! Feel free to pack them full of your favourite mix-ins such as chocolate chips, toasted nuts, and peanuts.
Blondies
Frosting
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Blondies
Line a 9” by 12” rectangular baking pan with parchment paper, leaving long handles on the edges to be able to pull out the blondies after baking. Preheat oven to 350°F (180°C).
In a very large bowl, combine melted butter, brown sugar, and sea salt. Whisk well with a hand whisk until thickened and combined.
⅕ 2 butter⅕ 3 brown sugar⅕ ½ sea saltAdd eggs, one at a time, whisking well in between each egg. Add vanilla extract and whisk well.
⅕ 4 large eggs⅕ 2 pure vanilla extractSift flour and baking soda right into the bowl. Use a spatula or whisk, fold until no more dry streaks of flour remain and a thick batter forms. Add butterscotch chips and fold.
⅕ 3 all purpose flour⅕ 3 butterscotch chips⅕ ¼ baking sodaPour into the prepared baking pan and spread out to the edges if needed. Bake for 30-35 minutes or until the edges are set and puffed, and the center is still a bit jiggly. It will continue to bake as it cools. Let cool completely in the pan before topping with frosting.
Frosting
Heat up cream until it just comes to a simmer. Place butterscotch chips into a medium heat safe bowl. Pour hot cream over the chips and let sit untouched for 5 minutes. Whisk until smooth and refrigerate until cold.
⅕ ½ heavy whipping cream⅕ ½ butterscotch chipsThe butter needs to be only slightly softened. It should still feel a bit cold to the touch but will make an indentation if you press your finger into it. Beat butter, sugar, and salt until very light and fluffy with a paddle attachment – about 5-7 minutes. It should become very pale in colour.
⅕ ¾ butter⅕ 2 powdered sugar⅕ ¼ sea saltAdd in the cold cream cheese, piece by piece, beating well in between each addition. Beat until smooth.
⅕ 4 cream cheeseAdd vanilla and beat well. Gradually pour in the cold cream and butterscotch mixture, beating until light and fluffy.
⅕ 1 pure vanilla extractCover the blondies with the frosting and sprinkle butterscotch and sprinkles on top. Cut into squares, and enjoy!
⅕ ¼ butterscotch chips⅕ 3 sprinkles
