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Butterscotch Blondies with Brown Butter Frosting

Soft, chewy, gooey butterscotch brownies with a rich, fluffy, brown butter buttercream!
Course Brownies
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 24 bars
Author Sarah @ The Gold Lining Girl

Ingredients

For butterscotch blondies:

  • 1/2 c. butter
  • 2 c. butterscotch chips divided
  • 1 c. chopped pecans
  • 1 1/2 c. all-purpose flour
  • 2/3 c. packed brown sugar
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 tsp. vanilla extract
  • 2 eggs

For brown butter frosting:

  • 1 c. unsalted butter
  • 1 tsp. vanilla
  • 4 - 5 c. powdered sugar
  • 1/4 c. heavy cream

Instructions

  1. In a large skillet over medium heat, melt the butter.
  2. Scatter 1 cup butterscotch chips in a single layer over the butter, and remove pan from heat. Do not stir. Set aside.
  3. Meanwhile, in a large bowl, combine flour, brown sugar, baking powder, and salt.
  4. Add vanilla, eggs, and butterscotch chip mixture to the dry ingredients, stirring until combined. The butterscotch chips will be quite melted, and will easily incorporate into the batter.
  5. Fold in remaining butterscotch chips and pecans.
  6. Line a 13x9-inch pan with foil, allowing it to hang over the edges.
  7. Spray lightly with non-stick spray.
  8. Spread batter into prepared pan.
  9. Bake at 325 degrees for 25-30 minutes, or until edges are golden brown, and a toothpick inserted near the center comes out clean.
  10. Remove pan to a wire rack to cool completely.
  11. Lift the blondies by the foil edges to remove from pan.

For brown butter frosting:

  1. Melt butter in a small saucepan over medium heat, stirring frequently, until golden brown. It will develop brown flecks and a nutty, caramel fragrance, about 10 minutes.
  2. Remove from heat, and whisk in vanilla.
  3. Cool for 10 minutes.
  4. Transfer to a small heatproof bowl or jelly jar, and refrigerate until firm, at least 1 hour.
  5. In a large mixing bowl, beat the browned butter until creamy.
  6. Add 4 c. powdered sugar and ΒΌ c. heavy cream, beating until light and fluffy. You can add a little more heavy cream if needed to achieve desired consistency. It should be thick and fluffy, but spreadable!
  7. Frost the blondies. Cut into bars.