Take-out Tuesday, Butterscotch Toffee Blondies
Last week, knowing my family was on the way,
I got busy filling the snack jars on the island, {the first place they look}
and wanted a sweet to put in the cake dome
I looked through my saved recipes on Pinterest
and found a pineapple coconut cake that sounded great
When I make a recipe from Pinterest I generally research it
comparing it to other similar recipes
I kept running across the same recipe for a pineapple coconut cake
from many different sources and figured wow, this has to be good!
Except it wasn’t…
It looked good,
but crumbled when DD sliced into it to serve a piece to Charlie Brown
Yikes, what happened there?
Then Charlie Brown spat it out and begged for something else
I mashed a few crumbling pieces together to taste it
It didn’t taste bad, it just didn’t taste good...
Into the trash can it went!
“Why don’t you just make those bar cookies that everyone likes” HHjr suggested
“I just made those 2 weeks ago” I said,
“I’ve got to vindicate myself, I’m going to make blondies from Martha Stewart,
just wait, these are going to be great…” 🤞
And they are!!! 🎉
The only thing I changed was adding a cup of butterscotch chips to amp up the flavor
These do call for a sinful amount of butter
Brown sugar & butter, mmmm….
The batter looks like liquid caramel…
Fold in the butterscotch chips and toffee bits after mixing batter
Spray or grease a 9″ x 13″ baking dish,
line it with parchment paper {the greased dish holds the paper in place}
And pour the batter onto the paper in dish
Bake at 350 degrees for 30-35 minutes
Cool completely and remove from dish by lifting up the paper edges
Cut into squares
recipe adapted from Martha Stewart
BUTTERSCOTCH TOFFEE BLONDIES
Ingredients
- 1 1/4 cups {2 1/2 sticks} unsalted butter
- 2 1/4 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 1/2 tsp salt
- 2 cups light brown sugar packed
- 1/2 cup granulated white sugar
- 3 large eggs
- 2 T pure vanilla or butter vanilla extract
- 8 oz toffee pieces {I used Heath}
- 1 cup butterscotch baking chips
Instructions
- Preheat oven to 350 degrees. Grease or spray a 9″ x 13″ baking dish. Line with parchment and grease or spray the parchment paper.
- Put butter into a medium saucepan over medium heat, and cook, stirring, until it begins to brown or turn deeper yellow. Cool.
- Whisk together flour, baking powder and salt. In the bowl of your mixer combine brown butter, brown sugar, and white sugar. Mix, then add eggs using the paddle attachment. Beat on medium speed for 3 minutes, then add vanilla and beat to combine. Add toffee and butterscotch and fold in with a large spoon or spatula. Pour batter into prepared pan.
- Bake for 25 minutes, then check with a cake tester or toothpick. Continue baking until just done. Remove from oven and cool completely on the counter. When cool, remove from pan by lifting the edges of the parchment paper. Cut into squares. Store in a covered container either at room temperature or refrigerate for longer storage.
- Makes 24-30 squares, depending on how large you cut them.
Guaranteed to bring smiles!
🍪 🍪 🍪
I will be joining these fabulous parties and blogs:
Meal Plan Monday Happiness is Homemade Love Your Creativity
Over the Moon Between Naps on the Porch,
Make it Pretty Monday Turn About Tuesday Celebrate Your Story,
All About Home/ Common Ground Follow the Yellow Brick Home
Tasty Tuesday Oh My Heartsie Girl Full Plate Thursday Centerpiece Wednesday
Thursday Favorite Things Creatively Crafty Creative Cumpulsions
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Oh so disappointing about your cake Jenna but the bloodies sound delicious with your addition of butterscotch chips!
Don’t you hate a recipe fail, ugh!! However, these blondies more than made up for it!!
Jenna, the blondies look delicious. I would love one with my coffee right now. Unfortunately, I have had to toss a few cakes in the trash, but isn’t that aggravating? Enjoy the day!
Yes, totally aggravating, I’m still trying to figure out what went wrong 😂 These sinful blondies made me feel better!
Oh those look sooooo good! I’m trying to reach through my iPad screen to grab one.
Sorry about the cake. I made a new recipe of a key lime pie not too long ago and I couldn’t eat it. Sweet man could as long as there was lots of whipped cream on it!
Have a lovely Tuesday my friend!
These are dangerous Nancy! Isn’t a recipe fail disappointing, sorry about your pie!
I know a few grandchildren who will love these!
They went fast!!
I think I gained a pound or two just looking at them!!! They sound amazing Jenna-enjoy:@)
yeah, sorry, I almost fainted when I saw how much butter is in them 😂
Oh, if I make these for Mr. P., he will like butter and melt in my hands. Lol. He loves these flavors! And what a shame about the cake, not only for the ingredients being trashed, but especially for the effort that went into baking it! Pinned this one, thanks Jenna.
thanks Rita, these blondies more than made up for the cake fail!
The cookies that everyone loves! That’s high praise — and this definitely looks like a keeper!
Definitely a new favorite, thanks Jeanie!
Cakes are not my thing, but cookies are another story!
These are hard to resist…
Jenna, this looks yummy! I wish I had one this morning with my coffee. I hope you have a wonderful time with your family! Take care!
Thank you Shannon!
The whole table looks amazing but those blondies are making me drool! Pinned
The blondies are dangerously good, thanks Joanne!
Thanks so much for sharing your awesome post with us at Full Plate Thursday,489. Hope you have a great week and come back to see us real soon!
Miz Helen
Awww too bad about the cake, but your blondies brought about redemption! I know I would sooooo love these, Jenna. ❤️
My new favorite, thank you Kitty!