Ingredients
Blondies
- 1/3 cup butter, melted
- 1 cup dark brown sugar
- 1 tbsp vanilla bean paste
- 1 large egg
- 1 cup all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp kosher salt
Butterscotch Frosting
- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1/4 cup heavy cream
- 1 tsp vanilla bean paste
- 1/2 tsp kosher salt
- 2 cups powdered sugar
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) and allow it to fully heat up while you prepare the blondie batter.
- Prepare the baking pan. Line a 9-inch square baking pan with parchment paper, ensuring there’s an overhang on the sides; this will help you easily lift out the blondies once baked.
- Mix wet ingredients. In a large mixing bowl, combine the melted butter, dark brown sugar, and vanilla bean paste. Stir well until the mixture is smooth, then add the egg and mix thoroughly.
- Whisk dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt to evenly distribute the leavening agents and salt.
- Combine wet and dry. Gradually add the dry ingredients into the wet mixture, stirring slowly until everything is just combined. Avoid overmixing to keep the blondies tender.
- Bake the blondies. Transfer the batter to the prepared pan and spread it evenly using a rubber spatula (dipping the spatula in water can help prevent sticking). Bake in the preheated oven for about 20 minutes or until a toothpick inserted near the center comes out clean.
- Cool before frosting. Remove the blondies from the oven and allow them to cool for 15 minutes in the pan before applying the frosting.
- Make the butterscotch frosting. In a saucepan over medium heat, melt the butter until it becomes brown and fragrant, indicating that the milk solids have toasted. Stir in the dark brown sugar and continue cooking until the sugar dissolves and bubbles. Remove the pan from heat and stir in the heavy cream; be mindful as the mixture will steam and rise.
- Finish the frosting. Add the vanilla bean paste, kosher salt, and powdered sugar to the butter mixture. Mix thoroughly until the frosting is smooth and thick. If you prefer a thicker consistency, add a bit more powdered sugar.
- Frost the blondies. Spread the butterscotch frosting evenly over the cooled blondies, extending the frosting to the edges.
- Chill and serve. Let the frosted blondies cool completely at room temperature or refrigerate for about an hour to set the frosting. Once chilled, use the parchment paper overhang to lift the blondies from the pan. Cut into 16 equal bars and enjoy.
Notes
- Use parchment paper to make removing the blondies from the pan easier and cleaner.
- Be careful not to overbake the blondies to keep them moist and chewy.
- Brown butter adds a rich, nutty flavor to the frosting; watch it closely to avoid burning.
- The frosting can be adjusted in thickness by adding more powdered sugar if desired.
- Store blondies in an airtight container at room temperature for up to 3 days, or refrigerate to keep the frosting firm longer.
- For a dairy-free version, sub heavy cream and butter with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
