Best Hersheys Butterscotch Blondies Recipes

Butterscotch Blondies image

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h55m

Yield 24

Number Of Ingredients 6

1/2 cup plus 2 tablespoons unsalted butter
2 1/2 cups packed light brown sugar
2 cups Gold Medal™ all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup fat-free egg product

Steps:

Heat oven to 350°F. Spray 13x9-inch pan with cooking spray.
In 1-quart saucepan, heat butter over medium heat 6 minutes, stirring occasionally, until lightly browned. Pour into small bowl; cool 10 minutes.
Meanwhile, in large bowl, mix brown sugar, flour, baking powder and salt. Add egg product to browned butter; stir with whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into pan; smooth top with spatula.
Bake 30 minutes or until toothpick inserted in center comes out clean. Cool completely in pan on cooling rack, about 1 hour. Cut into 8 rows by 6 rows.

Nutrition Facts : Calories 170, Carbohydrate 31 g, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 105 mg

Butterscotch Blondies image

Provided by Food Network

Categories dessert

Time 1h30m

Yield 9 servings

Number Of Ingredients 12

1 stick (8 tablespoons) unsalted butter, cut into 1-inch pieces
3/4 cup all-purpose flour (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup packed light or dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup pecans, toasted and chopped
1/2 cup white chocolate chips
1/2 cup dried cranberries
Butterscotch sauce, for drizzling
Flaky sea salt, for sprinkling, optional

Steps:

Position an oven rack in the center of the oven and preheat to 350 degrees F. Add 2 rectangular sheets of parchment to an 8-inch square baking pan in a crisscross fashion, leaving a 1-inch overhang on all sides once fitted in the pan. Set aside.
Cook the butter in a small saucepan over medium heat. Swirl as the butter melts so that it browns evenly. It will foam, then turn golden and finally turn a toasty brown, about 6 minutes. Once the aroma is nutty, remove it from the heat and pour into a large heatproof glass bowl. (You should have about 6 tablespoons of browned butter.)
Whisk to combine the flour, baking powder and salt in a medium bowl.
Whisk the brown sugar into the browned butter until combined. Whisk in the egg and vanilla extract. Use a wooden spoon or rubber spatula to fold in the flour mixture until just combined. Then fold in the pecans, white chocolate chips and dried cranberries.
Spread the batter into the prepared pan in an even layer. Bake until set and firm when touched and the top is glossy and crackled, 20 to 24 minutes. Let cool to room temperature on a wire rack.
Lift the blondie out of the pan using the parchment handles and cut into 9 squares. Drizzle lightly with butterscotch sauce and sprinkle with flaky sea salt, if using. Store in an airtight container at room temperature for up to 4 days.

Hershey's Butterscotch Blondies image

Provided by Kimberly Biegacki @pistachyoo

Categories Cookies

Number Of Ingredients 9

3/4 cup(s) butter or margarine, softened
3/4 cup(s) light brown sugar
1/2 cup(s) sugar
2 medium eggs
2 cup(s) all purpose flour
1 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 package(s) butterscotch chips (11 oz.)
1 cup(s) chopped nuts

Steps:

HEat oven to 350 degrees and grease a 13 by 9 pan. Beat your butter and sugars together till creamy.
Add your eggs and beat well.
IN another bowl, whisk together your flour, baking soda and salt. Then, gradually add to your wet ingredients. Beat well after each cup of flour mixture.
When blended well spread with a large spoon into your 13 by 9 "GREASED" pan. Mixture is very thick and I just scoop it all into the pan and then press is out to the edges with a large spoon.
Bake 30 to 35 minutes until top is golden brown and center is set. (These turn out more like a brownie texture wise.) Cool completely before slicing into bars.
You can get 24 to 36 bars out of this recipe. Slice them and serve them up with some cold milk.
April 11th, 2015 --- Made a batch of these for a fundraising event.