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Butterscotch Blondies

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Ingredients
  Granulated sugar 1⁄2 Cup (8 tbs)
  Packed light brown sugar 1⁄2 Cup (8 tbs)
  Butter 1⁄4 Cup (4 tbs), softened
  Egg 1 Large
  Egg white 1 Large
  Vanilla extract 1 Teaspoon
  All purpose flour 1 1⁄4 Cup (20 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Butterscotch morsels 1⁄3 Cup (5.33 tbs), divided
  Cooking spray 1 Tablespoon
  Miniature marshmallows 1⁄2 Cup (8 tbs)
  Chopped pecans 2 Tablespoon
Directions

1. Preheat oven to 350°.
2. Beat sugars and butter with a mixer at medium speed until well blended (mixture will resemble damp sand). Add egg and egg white, 1 at a time, beating until well blended. Stir in vanilla.
3. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking powder, and salt; stir well with a whisk. Add flour mixture to sugar mixture; beat at low speed just until blended. Fold in 3 tablespoons butterscotch morsels.
4. Spread batter evenly into an 8-inch square baking pan coated with cooking spray. Sprinkle marshmallows, pecans, and remaining butterscotch morsels evenly over top; lightly press into batter. Bake at 350° for 30 to 31 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 16 bars.

Recipe Summary

Course: 
Dessert
Method: 
Baked

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