Butterscotch Blondies With Sea Salt
These rich, chewy blondies are loaded with deep butterscotch flavor and topped with a sprinkle of flaky sea salt for the perfect sweet-and-salty finish. They're easier than cookies and offer a decadent twist on classic brownies.
Ingredients
Ingredients
- 0.5 cup unsalted butter, melted and slightly cooled
- 1 cup packed light brown sugar
- 1 large egg, at room temperature
- 2 tsp pure vanilla extract
- 1 cup all-purpose flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 1 cup butterscotch chips
- 0.5 tsp flaky sea salt, for topping such as Maldon
Notes
Storage: Store blondies in an airtight container at room temperature for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months; thaw at room temperature. Make-Ahead: The batter can be made, poured into the pan, covered, and refrigerated for up to 24 hours before baking; let sit at room temperature for 20 minutes before baking. Variations: Add 1/2 cup chopped pecans or walnuts with the chips. For a deeper flavor, use dark brown sugar. Serving: Enjoy slightly warm with a scoop of vanilla ice cream or alongside coffee.