Claire Saffitz Bakes Delicious Butterscotch Blondies Recipe | Dessert Person 

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.

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.

Could I use this butterscotch candy in your oatmeal cookie recipe (instead of the pecan brittle)?

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!

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.

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 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!

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.

She is like the most attractive person on the planet

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 😅