These bars were inspired by a mistake. I accidentally threw some butterscotch chips into the grocery cart. Whoops! Time to make blondies. Only this time I wanted to try something a little different so I added butterscotch chips, oats and a smattering of salt for Salted Butterscotch Blondies.
Putting salt on caramel and butterscotch is pretty common now, and there's a reason for that! The salt is especially perfect on these blondies because they are so sweet and chewy. The other nice thing about this recipe is it does not require a mixer and can be prepared fairly quickly. To be at their best, the bars need to cool completely. I let them cool, then chill them for the chewiest texture.
Salted Butterscotch Blondies
- 1 cup all-purpose flour 130 grams
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter melted and still warm (114 grams)
- 1 cup light brown sugar 200 grams
- 1 egg
- ½ teaspoon vanilla
- ⅓ cup oats old fashioned
- ½ cup butterscotch chips
- Sea Salt or Kosher Salt
- Preheat oven to 350. Line an 8 inch square pan with nonstick foil or parchment.
- Combine the flour, baking powder and salt and set aside.
- Stir the warm melted butter and brown sugar together in a mixing bowl. Add the egg and vanilla and mix until smooth. Stir in flour mixture until blended, then add oats, and butterscotch chips.
- Spread batter evenly in the prepared pan and bake for 25 minutes or until edges are browned and top appears set.
- Let cool to room temperature, then put the bars in the refrigerator (optional, but recommended) to chill. Lift from pan and cut into 8 bars or 16 squares.
- Sprinkle with sea salt before serving.