Monday, October 03, 2011

To Die For Blondies

Not the best picture.  After completely cooling the sauce thickens to more of an icing consistency as seen above. 

I have to share this recipe.  It is absolutely amazing.  Everyone at my house absolutely loved it.  I will admit it is a bit of a commotion to make since you have to brown butter and make butterscotch sauce. But it is well worth the time and effort.

This recipe did bring up a question for me.  What is the difference in butterscotch and caramel?  Having made caramel before and tasting this sauce I would call this a caramel sauce not  a butterscotch one.  But I've never made butterscotch.  Does anyone know the technical difference?

The recipes for the blondies and the sauce are adapted from Collecting the Moments
Brown Butter Snickerdoodle Blondies
1 1/4 cups (2 1/2 sticks) of unsalted butter
2 1/4 cups of all-purpose flour
1 1/2 teaspoons of baking powder
1 teaspoons of salt
1 1/4 teaspoon of ground cinnamon

2 1/4 cups of firmly packed light brown sugar
3 eggs
1 teaspoon of vanilla extract
Preheat the oven to 350F.  Line a 9x13 pan with foil and spray foil generously with cooking spray.

In a saucepan, melt all the butter. Over medium heat cook the butter until it is browned but not burned. It will take several minutes.  Be very careful.  Butter goes from not brown, to brown and then on to burned very quickly.  For me, it went from being a little bit foamy to extremely foamy when browned.  It will smell nutty and have a  golden brown color (once the foam goes down) when it is done. Set aside while you gather and measure the rest of the ingredients

In a bowl, combine flour, baking powder, salt, and cinnamon. Set it aside.

In the mixer bowl, mix the browned butter and sugar together.  Add the eggs one at a time and mix well.  Add vanilla.  Add the flour mixture and stir until combined. Pour the batter into the 9x13 pan. Place immediately in the oven.  If you leave this sitting the melted butter will start to rise to the top. 
Bake for 30-40 minutes or until jiggly in the center when the pan is gently shaken. Cool in pan. 

1/4 cup (half a stick) of butter
1/2 cup of packed light brown sugar
1/2 cup of heavy cream
1/2 teaspoons of kosher salt

In saucepan, melt the butter. Add the sugar, cream, and salt. Stir until blended. Bring the mixture to a slow, easy boil. Cook for about 8 minutes, stirring occasionally, until the sauce begins to thicken. Then cook for an additional 2 minutes.

Remove from heat. As it cools, the butterscotch will thicken. Poor the sauce on the blondies while it is still warm.  If it gets too cool it will be too thick to spread on the blondies and it doesn't reheat well.

Remove blondies from pan by lifting out the foil.  Cut and serve with a big cup of your favorite coffee. 

I am seriously thinking about doubling the sauce the next time I make these. I think I may also sprinkle some pecan pieces on some of the blondies before topping them with the sauce next time, as well. White chocolate chips would also be good sprinkled between the layers.


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