One of my favorite sweet combinations when I bake is butter and brown sugar. No matter how hard I try, I cannot resist tasting the cookie dough once I’ve creamed those two ingredients.
While learning to bake back in my pre-teens, my cousin, Margie and I used to bake lots of goodies, including a peanut butter bar that used butter and brown sugar as it’s base. I’ll have to hunt for that recipe for Peanut Butter Fingers as I haven’t even thought of it in years. But the point is, we began with butter and brown sugar.
We got the idea (I’m pretty sure it was from my cousin, Margie’s oldest brother, John), to eat toast or a biscuit, if we were lucky enough to have some around, slathered with butter and topped with brown sugar. Yes, you should try this. You could skip making the blondies and just grab a thick slice of good whole wheat bread, mix some soft butter and brown sugar, toast the bread, and spread with the buttery mixture.
Ok, not a totally healthy breakfast, but for a morning touch of sweetness, yes, it works. And now back to the Blondie recipe.
The blondie base is so easy to mix up. Just a bit of creaming and adding the dry ingredients. Bar cookies are easy to bake and are very versatile. For example, for this recipe, I added white chocolate chunks and chunky walnut pieces.
But you could just as easily use pecans and dark chocolate. Or no nuts and white and semi-sweet chocolate. Or all of the above.
Just be careful to not over-do it. Adding too much chocolate will cause your bars to be just a gooey mess. Unless you like your blondies that way. Then go for it!
These Blondie Bars are not a gooey mess. They are chewy, buttery and so delicious out of the oven or chilled.
Blondie butterscotch bars are not elegant. What they are is a rustic, handmade bar of chewiness and deliciousness. The drizzle of white chocolate dresses up the bars, but they are still a wholesome bar made for lunch snacks or late night snacking. I especially enjoyed some from this batch chilled in the fridge and eaten for dessert.
Enjoy a plate of butterscotch blondie bars today or bake a pan for a family get-together. Snap a few photos if you try the recipe and post on instagram while tagging #countrycupboardcookies. We’d love to see your photos!
I hope you enjoy the recipe for my Blondies!
- 4 ounces butter (1/2 cup or 1 stick)
- 5½ ounces light brown sugar (3/4 cup packed)
- 1 whole egg
- 1 tsp pure vanilla
- 4½ ounces all-purpose flour (1 cup)
- ½ tsp baking powder
- ½ tsp kosher salt
- 2½ ounces walnut pieces (generous ½ cup)
- 3 ounces white chocolate chunks (1/2 cup)
- extra white chocolate for glaze
- Preheat oven to 350 degrees & grease an 8 inch baking pan using butter or non-stick spray
- Cream softened butter and brown sugar.
- Add egg & vanilla and beat until smooth.
- Add the combined flour, baking powder and salt and stir in just until combined.
- Add walnut pieces and white chocolate chunks.
- Spread batter into prepared pan.
- Bake in oven at 350 degrees for 23 to 25 minutes. Bars will start to release slightly from edge of pan. Longer baking time results in chewier bars.
- Allow blondies to cool in pan, then cut into bars.
- Using a fork and melted extra white chocolate, drizzle bars with as much chocolate as you like. I like to arrange bars on a plate first then drizzle the chocolate so it also glazes the sides but you can drizzle the bars while still in the baking pan if you prefer.
- Will keep for a few days at room temperature if kept tightly wrapped with foil or saran wrap. The bars can also be chilled in a ziploc bag for a chewier bar.
I use premium Callebaut white chocolate chunks for these bars, but you could also substitute white chocolate chips or even break up a white chocolate candy bar. Semi-sweet chocolate is good also in these bars, which is what we used at our bakery.