Sweet and salty with a bit of nutty crunch, these Eggless Butterscotch blondies are buttery and rich.The brown butter adds a bold flavor that's balanced by the saltiness of the pecans. They're chewy, but not too dense—and they're just so darn good. You just need 1 bowl and no mixer needed!
Preheat your oven to 175°C. Prepare the baking pan and set aside.
Cube the butter and add it to a small saucepan. Over medium heat stir butter until it starts melting and changes its color to a light golden brown. Do stir the butter over low heat so that it doesn't burn. Once it smells aromatic and the color is visibly golden transfer it to another container to cool a bit along with the milk solids in the pan. This is your brown buter.
In the same saucepan bring the milk to a boil.
Blondie Batter
Pour this hot boiling milk over brown sugar in a medium bowl. Whisk together to dissolve the brown sugar completely.
Add the prepared brown butter along with butterscotch essence to the pan. Combine together to form the wet ingredients.
Mix together the dry ingredients - plain flour and baking powder before dumping them into the wet ingredients. Then using a rubber spatula combine to form the blondie batter.
While you can still see some bits of flour remaining, add the butterscotch chips and roughly chopped pecans to the bowl. Combine to form the blondie batter and transfer to the prepared pan.
Level the top and bake them in a preheated oven of 175°C for 25 to 30 mins until a skewer comes out with some moist crumbs sticking to the skewer. Let the butterscotch blondies stay in the pan itself for another 5 mins and then use the parchment paper to lift and transfer to the wire rack.
While the blondies are still warm do remember to sprinkle some sea salt on top.
Allow it to cool completely before slicing and serving along with some ice cream and homemade butterscotch sauce.
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Notes
Brown sugar is an important ingredient in this recipe. Use light brown sugar to get that blonde color.
If you want to reduce the number of steps then simply use melted butter in the recipe and skip making the brown butter.
Dissolving the sugar completely before adding the rest of the ingredients ensures that you get a crinkle-top baked product.
DIY Brown Sugar. If you do not have brown sugar handy simply mix 1/2 cup caster sugar with 1/2 tbsp molasses. Stir to combine and your homemade brown sugar is ready.
Because this is an eggless butterscotch blondies recipe, you can slightly underbake them to achieve the perfect gooey and chewy texture. This is the advantage of making eggless blondie.
Roasting the pecans before adding it to the batter would enhance the flavour of our eggless blondies.
As a general rule of thumb, when it comes to baking make sure to line the baking dish and also preheat the oven before starting with the recipe.