Butterscotch Blondies Recipe
These Butterscotch Blondies are simply fabulous ! Try these sweet bakes with crunchy pecans for your dessert ! Your suggestions for these Butterscotch Blondies are welcome !
Ingredients
| Nonstick cooking spray | ||
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1/2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| 3/4 cup packed dark brown sugar | ||
| Butter/Margarine | 3 Tablespoon | |
| Dark corn syrup | 1/3 Cup (16 tbs) | |
| Vanilla extract | 2 Teaspoon | |
| Egg whites | 2 Large | |
| Pecans | 2 Tablespoon, finley chopped | |
Directions
Preheat oven to 350°F.
Spray 8" by 8" metal baking pan with nonstick cooking spray.
In medium bowl, combine flour, baking powder, and salt.
In large bowl, with mixer at medium speed, beat brown sugar with margarine or butter until well blended, about 2 minutes.
Reduce speed to low; beat in corn syrup, vanilla, and egg whites until smooth.
Beat in flour mixture just until combined.
Spread batter evenly in pan.
Sprinkle with pecans.
Bake 35 to 40 minutes, until toothpick inserted in center comes out clean and edges are lightly browned.
Cool completely in pan on wire rack.
When cool, cut blondies into 4 strips, then cut each strip crosswise into 4 pieces.
Spray 8" by 8" metal baking pan with nonstick cooking spray.
In medium bowl, combine flour, baking powder, and salt.
In large bowl, with mixer at medium speed, beat brown sugar with margarine or butter until well blended, about 2 minutes.
Reduce speed to low; beat in corn syrup, vanilla, and egg whites until smooth.
Beat in flour mixture just until combined.
Spread batter evenly in pan.
Sprinkle with pecans.
Bake 35 to 40 minutes, until toothpick inserted in center comes out clean and edges are lightly browned.
Cool completely in pan on wire rack.
When cool, cut blondies into 4 strips, then cut each strip crosswise into 4 pieces.
Chef
