Butterscotch and Raspberry Blondies Recipe
Check out how Louis use Guittard Butterscotch Baking Chips to make these delicious tangy & gooey blondies!
Butterscotch and Raspberry Blondies
- 115g of unsalted butter
- 115g dark brown sugar
- 1 large egg
- 1 teaspoon of vanilla extract
- 150g plain flour
- 1 pinch of salt
- 1/2 teaspoon of bicarbonate of soda
100g of Guittard Butterscotch Baking Chips
- 1 pack of fresh raspberries
Preheat the oven to 180 degrees and line a small baking tray (ideally 8 inches) with grease proof paper.
Place the butter in a medium sized saucepan over a low heat and slowly melt the butter.
Once the butter has melted, turn the heat up and let the butter bubble away until it is golden and there are dark brown speckles in the butter.
Then remove from the butter from heat and stir in the sugar until it has fully mixed together and there are no lumps. Let this cool for 5-10 minutes.
While this is cooling, in a small bowl, whisk the egg with the vanilla extract.
Add the whisked egg & vanilla extract to the butter mixture in the pan and mix together.
Sift into the pan, the flour, salt, bicarbonate of soda and mix all together. Make sure everything is incorporated well together.
Add in your Guittard Butterscotch Chips and mix together until distributed evenly.
Pour the mixture into the tin and spread out evenly.
Top with raspberries making sure you push them down into the mixture.
Bake for about 30 - 35 minutes until you can insert a skewer & it comes out clean. If the mixture is still very soft you can cook on a lower heat for longer and keep checking on your blondies.
Let your blondies cool before cutting into slices. Enjoy! I also love to serve these with extra fresh raspberries too!