Somehow it is already the middle of August and summer is winding down. I am so sad about this that I need to make (and eat) Butterscotch Blondies right away! Though it is still hot outside, these chewy little butterscotch squares are worth turning on the oven and heating up your kitchen. They cook quickly, so that’s a bonus!
Years ago, I had a baking business and this recipe, adapted from Maida Heatter’s Book of Great Cookies, was one of my favorites. I have fiddled with the recipe a little, toasting the pecans and adding toffee bits to bump up the butterscotch flavor. They are delicious with ice cream or fruit, or warm out of the pan. I made ice cream sandwiches with them for a July 4th barbecue and they were a huge hit. Instructions for the sandwiches are in the note at the bottom of the recipe.
If you are thinking about Back to School (I am mostly happy to say that I no longer have that pleasure) these would be perfect in a lunch box and they stay fresh for a couple of days. I haven’t been able to keep them around for that long, so there’s that.
Butterscotch Blondies
- 1 stick unsalted butter, at room temperature
- 1 teaspoon vanilla
- 1 tablespoon light molasses
- 1 cup dark brown sugar
- 2 eggs, graded large
- 1 cup all-purpose flour
- pinch kosher salt
- 1/2 cup toffee bits
- 2 ounces (3/4 cup) pecans, toasted and coarsely chopped, optional
Preheat oven to 350 degrees. Spray a 9″ square pan with baking spray, or butter and flour.
Cream together butter and sugar in the large bowl of an electric mixer. Add vanilla and molasses and beat until mixture is very smooth and light in color, scraping down the sides occasionally with a spatula.
On low speed, stir in flour and salt and beat only until mixed. Stir in toffee bits and nuts. Spread batter evenly in prepared pan.
Bake for 22-25 minutes or until the cake springs back slightly when lightly pressed with a finger, or tester comes out clean.
Let cool completely in the pan, cut into bars and eat!
NOTE:
To make these for ice cream sandwiches, omit nuts and toffee bits and spread batter in a 13″x9″ pan that has been lined with foil and buttered. Bake for 10-12 minutes or until firm.
Let cool completely in pan. Cut cake in half crosswise and remove half from the pan. Spread side still in pan with softened ice cream- we liked it with coffee but vanilla is delicious as well. Place second half on top and press firmly. Place in freezer for several hours or until firm. Cut into squares and press toffee bits onto sides, if desired.