Sweet Saturday

Hello friend, aka Saturday! We’ve waited for your arrival all week. Now that you’re here lets get busy creating and baking a delicious treat. This week is a mash-up of two of our favorite flavor combinations: salty and sweet. Why not join us in welcoming Saturday with Salty Sweet Butterscotch Blondies and indulge Saturday while “she’s” here!

Salty and Sweet Butterscotch Blondies

INGREDIENTS:

2 cups all-purpose flour

1 tsp. sea salt

1 tsp. baking powder

1/4 tsp. baking soda

2 cups packed dark brown sugar

1 + 1/2 sticks Butter-Flavored Crisco

2 egg whites

2 tsp. vanilla extract

1 cup pecans

1 cup chocolate chips

1 cup butterscotch chips

Grinder sea salt for dusting

Directions 

INGREDIENTS:

2 cups all-purpose flour
1 tsp. sea salt

1 tsp. baking powder

1/4 tsp. baking soda

2 cups packed dark brown sugar

12 Tbsp. unsalted butter, melted (1 + 1/2 sticks)

2 eggs

2 tsp. vanilla extract

1 cup pecans

1 cup premium chocolate chips

Grinder sea salt (for light dusting at the end)

DIRECTIONS:

Preheat oven to 325. Spray a 9×13 pan. Set aside.
Combine the flour, 1 tsp. salt, baking powder, and baking soda. Add in the brown sugar. Mix with whisk attachment.

Add in the Crisco, egg whites and vanilla extract.

Spread the batter into the prepared baking dish. Sprinkle with pecans, butterscotch chips, and chocolate chips. Dust with grinder sea salt.

Bake for 30 minutes, until the edges begin to brown (the edges will puff up)–the batter will be gooey (the best part!)

Let the blondies cool for 1 hour. Top with whipped cream and ice cream.

*recipe inspired by Reluctant Entertainer

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