White chocolate butterscotch blondies from BraveTart: Iconic American Desserts (page 58) by Stella Parks

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Notes about this recipe

  • Rodrigaba on January 09, 2026

    A bit too rich for my taste and definitely too gooey.

  • sbrooksh on April 30, 2023

    I read an article she wrote for Food52 that addresses the undercooked phenomenon—it’s essential you beat the full 8 minutes, if not longer, to truly aerate the egg and sugar mixture. She has a comparison photo that’s useful. I baked 40 minutes vs the called for 35. It hit temperature and the skewer still came out a bit gooey, but after cooling for a couple hours they cut perfectly. Also, I used half salted butter, and next time will probably use all salted butter. We loved them.

  • martinhenry on December 03, 2018

    I like a fudgey brownie and blondie, but these were two dense and too sweet--even for a blondie. I tried the recipe twice, and it's just not a keeper.

  • yellowbird531 on August 20, 2018

    It seems like I had the same problem that I've seen going around online-- totally underdone in the middle. Followed to a T and they taste good, just very gooey.

  • Neodymia on August 26, 2017

    Very good flavour and texture, but hard to tell when they were cooked enough. A skewer looked almost clean, but they were uncooked in the middle after 35 minutes.

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