Saturday, 25 July 2015

Weekend Baking: Butterscotch Blondies

It's a while since I made these - way back in May, in fact, for the GCSE revision Sunday afternoon. They were slightly overbaked but still tasted chewy, caramelly and delicious. I can highly recommend Asda's Extra Special salted caramel sauce in a jar - like velvet on a spoon.

I adapted the recipe from here.

300g plain flour
1/2 teaspoon bicarb
1/2 teaspoon salt
175g butter, melted
175g light soft brown sugar
100g granulated sugar
1 large egg + 1 egg yolk
2 teaspoons vanilla extract
1 packet of butterscotch chips (I had a packet left over from last time I visited the US which is why I picked this recipe)
1 jar of salted caramel sauce (well...1 jar less the spoonfuls you eat to "test" it)

Preheat oven to 160 degrees. Baseline a brownie pan.

Whisk together the melted butter and sugars together until combined. Add the egg, egg yolk, and vanilla extract and mix until smooth. Combine the flour, bicarb and salt in the dish of your scale. Slowly add the dry ingredients and mix on low, just until combined. It will be direr than you think it should be (probably). Stir in the butterscotch chips.

Press half of the dough evenly into the prepared pan, smoothing the top with the spatula. Drizzle salted caramel sauce over the dough. Top with remaining dough and smoosh out using a spatula. It's ok if some of the caramel sauce is exposed: it will become good and chewy in the oven.

Bake for 30-35 minutes or until the top of the bars are light golden brown and the edges start to pull away from the pan. Turn out when cooled and cut into squares.

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