Claire Saffitz Bakes Delicious Butterscotch Blondies Recipe | Dessert Person
Claire Saffitz Bakes Delicious Butterscotch Blondies Recipe | Dessert Person
Special thanks to Heilala Vanilla for sponsoring today’s video. Head over to and use code claire20 for 20% off your order!
Today we have a simple recipe for you that celebrates one of my favorite flavors in baking, Butterscotch. Follow along as Claire Saffitz makes the most delicious Butterscotch Blondies.
#baking #clairesaffitz #dessert
Butterscotch Blondies
Makes 16
Special Equipment: 8×8-inch baking pan
BUTTERSCOTCH
⅔ cup packed dark brown sugar (140g)
7 tablespoons butter (100g)
½ teaspoon kosher salt
2 teaspoons vanilla paste, seeds scraped from 1 vanilla bean, or 2 teaspoons vanilla extract
BLONDIES
12 tablespoons salted butter (170g), plus more for the pan
1⅔ cups all-purpose flour (225g)
¾ teaspoon baking soda
½ teaspoon kosher salt
1⅓ cups packed light brown sugar (280g)
2 large eggs (100g), cold from the fridge
1 tablespoon vanilla extract
Flaky salt (optional)
What’s for Dessert by Claire Saffitz is out now:
Dessert Person Online:
Claire on Instagram:
Claire Merchandise:
Penguin Random House Books:
Video Series:
Producer/Director: Vincent Cross
Camera Operator: Calvin Robertson
Theme Song: Michael Guggino
Editor: Hal McFall
Assistant Editor: Asher Rogers
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar
source
Made these today and while they taste *incredible*, the center in mine sunk a LOT compared to the edges. Is this normal or did I do something wrong? I have thick and crispy outside pieces and tiny chewy inside pieces. Any help is appreciated!
Mine turned out super greasy and way undercooked. I think two things went wrong. I don't think my butterscotch turned out right despite hitting 260 but it was hard to take the temp since I had a relatively big saucepan for the amount of sugar. Second, I used a dark non-stick pan… I thought everything was going well and I'm bummed but I guess I'll just have to try again some other time.
Hi guys! I found these, I think claire might like them. They're reusable plastic wrap replacements made with cotton and beeswax:
https://youtube.com/shorts/901KrVdtYYw?feature=share
for anyone out there making this, start with 25 mins. I heard 40 and thought it seemed a long time, so i went with 30 min to be on the safe side. Nope – still burned. Oven cook times can be so different from person to person its crazy.
I made these last night and I'm sorry to say, but there is way too much sugar here. And it's not just my opinion, Dessert Person Subreddit is full of similar reviews. I am quite shocked that Claire said it is not a sugar bomb, it very much is one. You can reduce batter sugar by 50%, and with the addition of the candy, it will still be plenty sweet. Other than that I really like it.
Could I use this butterscotch candy in your oatmeal cookie recipe (instead of the pecan brittle)?
I'm sure these are delicious, but I encourage everyone to try her salty cashew blondies. These are DEVINE. (recipe can be found on vice website).
I froth on Claire’s blondies! I made the Salty Cashew Blondie from What’s For Dessert recently and it was one of the only times in my life I’ve made something from scratch and was proud enough to share with everyone in my life!
I made Claire's chocolate chip cookies from Dessert Person last weekend for my wife. The browned butter, vanilla, and brown sugar gives them butterscotch "overtones". Claire is the best.
Did anyone's batter turn out like cookie dough? Her batter in the video is a lot runnier. I followed the recipe using grams. Haven't cooked it yet but I'm sure it will turn out great.
I bought salted butter because it says so in the description. But you said you're using unsalted in the video. I assume it's unsalted butter, that is the correct one, right?
At this point I am eagerly waiting for Claire to release another video for me to immediately try… they always turn out perfect!
We made these and they were so good, I made another batch. Wow- absolutely perfect. Show stopper.
We made this for dessert last night and it was truly one of the best things I’ve ever made. My husband gave some to his friend the next day and he said it was the best Blondie he’s ever had. Thank you for sharing the recipe!
that heat proof spatula has been through the wars
Butterscotch Blondies
Makes 16
Special Equipment: 8×8-inch baking pan lined with parchment paper (spray with cooking oil first)
Oven: 350 degrees F
BUTTERSCOTCH
⅔ cup packed dark brown sugar (140g)
7 tablespoons butter (100g)
1 tablespoon of water
½ teaspoon kosher salt
2 teaspoons vanilla paste, seeds scraped from 1 vanilla bean, or 2 teaspoons vanilla extract
BLONDIES
12 tablespoons unsalted butter (170g), plus more for the pan
1⅔ cups all-purpose flour (225g)
¾ teaspoon baking soda
½ teaspoon kosher salt
1⅓ cups packed light brown sugar (280g)
2 large eggs (100g), cold from the fridge
1 tablespoon vanilla extract
Flaky salt (optional)
To make the butterscotch, bring mixture to a boil in a medium saucepan over medium-high heat stirring to dissolve the sugar. Reduce the heat to medium, stirring frequently. Use a candy thermometer or instant-read thermometer. When the mixture reaches 260 degrees F, immediately remove pan from stove and pour mixture onto a small baking sheet (with sides) lined with parchment paper or a silicone baking mat. Put into the freezer to harden so that it can be broken into pieces.
Make browned butter with the 12 tablespoons of butter and the light brown sugar over medium heat. You can use the same pan that was used for the butterscotch, but clean the pan first. Stir constantly and scrape down the sides. Once the butter is nicely browned, immediately transfer the mixture from the hot pot to a heatproof bowl so that it doesn’t continue to cook and possibly burn. Add 2 ice cubes to cool down the mixture, and let them melt completely. Add the light brown sugar and mix until well combined. Add the cold eggs one at a time and mix in (this will cool it down even further). Add 1 tablespoon of vanilla extract. Mix in the dry ingredients all at once. Whisk well. Let batter rest at least 5 minutes.
Remove the butterscotch from the freezer and break into pieces. You can use the back of a knife for the breaking. Fold 2/3s of the pieces into the batter, pour the batter into an 8×8-inch baking pan, and spread evenly. Put the remaining 1/3 of the pieces on top. Sprinkle Flaky Salt on top. Bake for around 40 minutes at 350 degrees F. You want the top to be super golden brown and the insides to be gooey. Remove from pan and cool on a rake. Cut into 16 pieces. Best to use a serrated knife.
Claire is it salted or unsalted butter? Your ingredient list specifies salted in one case and doesn’t specify in another and your video says “unsalted”
She is like the most attractive person on the planet
Is it really considered a "blondie" if they're not blonde?
claire don’t tell your sponsor but i found that vanilla bean paste at a local outlet store and almost lost it because the jars were only EIGHT DOLLARS EACH. i restrained myself by only buying 4 of them 😅