Butterscotch blondies from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 65) by Erin Jeanne McDowell

  • ground cinnamon
  • heavy cream
  • dark brown sugar
  • light brown sugar
  • all-purpose flour
  • butter

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on May 24, 2018

    Instead of making the butterscotch sauce, I used leftover salted caramel sauce from the meringue recipe. I added toasted pecans and a bit of cinnamon to the batter. The flavors were good together, but the blondies were extremely sweet (more than I'd prefer). I don't know if the butterscotch would have somehow been less sweet - seems unlikely. Although I thought I baked them enough, they sank an awful lot and were super gooey. Also, I made the stupid mistake of lining the pan with foil instead of parchment, and the bars stuck like crazy (and the foil, of course, just tore into pieces).

  • Zosia on January 15, 2018

    These were gooey and uber butterscotch-y as promised. I thought they were far too sweet but they were very popular. They baked unevenly in my oven; the sides rose quickly and it looked as though the butterscotch sauce gravitated towards the centre which took 10 minutes longer to cook than the time given in the book. I think a cake strip could correct that, slowing down baking of the batter around the edges of the pan.

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