Recipe
Butterscotch Blondies
Chewy, gooey butterscotch blondies are rich, decadent, and so simple to make! Loaded with butterscotch chips and walnuts, you won’t be able to eat just one!
Prep: 10 minCook: 20 minTotal: 30 min
Servings: 12 bars 1x
Ingredients
- 1 cup butterscotch chips, divided
- 1/2 cup coconut sugar
- 1/4 cup agave nectar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1/2 teaspoon salt
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350F.
- Melt 1/2 cup of the butterscotch chips in a large bowl and microwave, stirring every 30 second until smooth.
- Add the coconut sugar, agave, eggs and vanilla to a bowl and whisk until smooth.
- Add the almond flour and salt to the bowl. Whisk again until combined.
- Fold in the remaining butterscotch chips and walnuts, saving a few to sprinkle on top.
- Line an 8×8 square pan with parchment paper. It’s best to do this so it’s covering all four sides of the pan because the blondies get really caramel-y and sticky once baked.
- Pour the batter into the pan and spread across the bottom.
- Sprinkle with any remaining chips and walnuts.
- Bake for 20 minutes until the top of toasty, golden brown.
- Remove from the oven and allow the blondies to come to room temperature for 3+ hours.
- Glide a knife around any corners or edges touching the pan and pull up the parchment paper to remove the blondies from the pan.
- Use a sharp knife to cut into 12 bars and enjoy!
- These bars are also great chilled. After they come to room temperature you can pop them in the fridge before you take them out of the pan and cut into them.
Nutrition Info:
- Serving Size: 1 bar
- Calories: 216
- Sugar: 25.5g
- Sodium: 155mg
- Fat: 10.2g
- Saturated Fat: 4.5g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 26.5g
- Fiber: 0.6g
- Protein: 4g
- Cholesterol: 27mg
Find it online: https://thetoastedpinenut.com/gooey-butterscotch-blondies/