Butterscotch Brownies
Imagine plunging your teeth into a Butterscotch Blondie that pounds the balance, between chewy and sugary with a whiff of caramel that waltzes across your taste buds. This recipe feels like cocooning yourself in an embrace. Ideal for those times when you crave for something homemade and gratifying. Crafted with straightforward elements and heaps of affection. These blondies aren't just desserts. They're petite squares of delight balanced to illuminate any day with their gooey lusciousness and rich butterscotch allure. Whether you're baking for loved ones, pals or simply indulging in self-care. These blondies guarantee a point of satisfaction with each nibble.
15 Servings
Ingredients
BROWNIES:
- 1/4 c ½ stick butter, melted
- 1 c packed dark brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 3/4 c all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
CARAMEL ICING:
- 1/2 c 1 stick butter
- 1/2 c packed dark brown sugar
- 1/4 c half and half cream
- 1¾ to 2 c sifted powdered sugar
- 1 tsp vanilla extract
- ⅛ tsp salt
Instructions
- Prepare the oven by heating it to 350°F (175°C) and coating an 8x8 inch baking pan with nonstick spray.
- Combine the brownie ingredients in a bowl by mixing 1/4 cup of butter 1 cup of brown sugar 1 egg and 1/2 teaspoon of vanilla extract until the mixture is smooth. Gently fold in 3/4 cup of flour 1 teaspoon of baking powder and 1/2 teaspoon of salt until just blended. Spread the batter evenly in the pan.
- Bake the brownies, for 25 minutes. Until they are set. Allow them to cool in the pan.
- To make the caramel icing. Melt 1/2 cup of butter in a saucepan over medium heat. Stir in 1/2 cup of sugar until dissolved. Add 1/4 cup half and half. Let it cool off the heat. Gradually mix in between 1¾ to 2 cups sugar. Add a teaspoon of vanilla extract. Along with a pinch of salt until you get a smooth consistency.
- Spread the icing over the cooled brownies. Let it set completely. If needed for setting, refrigerate.
- Once set cut into squares before serving. Store any remaining brownies in a covered container for enjoyment.
- Indulge, in your Butterscotch Brownies!
Notes
To assemble gluten-free Butterscotch Brownies. Simply switch out flour, for a gluten-free flour blend. Choose a blend designed as a substitute for wheat flour (check for xanthan gum, in the mixture to oblige in binding). Utilize the same portion of gluten-free flour approximated to regular flour. If the batter seems thin or thick. Modify by integrating flour or liquid. Have merriment scouring the world of gluten-free baking!