writer and also a food stylist and I’m
gonna show you how I make my delicious
gooey butterscotch Blondie’s we’ve got
melted butter here we’ve got brown sugar
a really nice brown sugar a real soft
one really like this sort of a light
brown sugar then we’ve got plain flour I
always use organic plain flour organic
eggs as well
these are big eggs this is gonna be our
butterscotch right now it’s just a
little bit of water and caster sugar
this is vanilla you can just use any
kind of vanilla extract milk chocolate a
little bit of salt this is a baking
powder yeah and this is a little bit of
vanilla extract first up I’m gonna take
the sugar and water and turn it into
butterscotch so a really important tip
here make sure that the the pan that you
start with is super clean and super dry
because that’s where you run into
problems with crystallization another
thing to think about when you’re making
your caramel is go ahead and turn the
heat up really high really hot high
temperature will also help keep it from
crystallizing so we’ve got the flour
this is the baking powder and the salt I
put it in the bowl and then I just use a
whisk and then that mixes it all
together and you don’t need to sift it
I always try to start from the middle
and workout doesn’t have to be super
fluffy just a little bit starting to
lighter and fluffier like that and I
think we’re happy with that next we’re
gonna add the butter which you melt so
you want to melt it at a low temperature
so that you don’t burn it because you’re
actually melting quite a lot of butter I
probably do like half of it mix it in
and then mix the other half starts to
lighten in color and become pale and
fluffy so that looks really good
then we’re gonna add vanilla so there’s
your vanilla extract that’s ready to go
I’m just gonna check my butterscotch
which is starting to boil away as soon
as the butterscotch is finished we want
to pour it out otherwise it can burn so
if you have some parchment paper down
ready to go and see it’s starting to
smoke that’s good the first was supposed
smoke means it’s ready so then we’re
gonna pour it just right onto the paper
while that cools we can finish making
the Blondie’s which is basically they’re
almost finished all we have to do is add
the flour so you can just kind of put it
in like that I use the whisk in the very
beginning just to kind of start to mix
it through but then I’m gonna switch to
a spatula it kind of looks like a cookie
dough then you know it’s ready set that
aside and we will get our tins ready
we’re gonna do two here because we
always make a big batch at the bakery
the way that in the bakery we line
everything is with melted butter it’s
really fast and easy just melt a little
bit of butter in a pot on the stove and
then use a pastry brush and then you can
just get it all in there
this makes ten Blondie’s one of these
trays it’s important to use baking
parchment not just parchment paper
because parchment paper is not
siliconized on both sides and it can
stick and burn in the oven
that’s perfect those are ready to go I’m
gonna take the blondie mixture now and
just divide it between my two tins we
want to make sure that there’s enough
chocolate and enough butterscotch in
every piece and then you just want to
spread it pretty evenly but you don’t
have to go crazy cuz it’s gonna melt in
the oven as well it’s about half just
putting about 125 grams of milk
chocolate into each tin there’s a
million different combinations of
flavors that you can do just kind of
start to cover the chocolate a little
bit so that it doesn’t burn once it’s in
babban so now the last thing we’re gonna
add to our butterscotch Blondie’s is the
butterscotch seem to start to just
sprinkle it on here I love it even like
I’ve done this a million times but every
time I just think it looks so nice so
I’m gonna pop these into a 180 degree
oven and we’re gonna do it for 25
minutes they’re gonna be a little on the
soft side but that’s what you want
because they’ll continue baking a little
bit when they come out and we want them
to be nice and gooey so you’ve got a
nice golden almost you get this shiny
almost meringue top and you can see that
it’s soft and they’ve just started to
pull away from the edges here I’m gonna
take a little paring knife put pressure
against the tin so that I get a nice
clean cut then you got to kind of work
quickly so what you want to do is pull
one side and then just pull it out
really fast like that that’s the best
way to get it out of the tin
I wish you could smell this right now
like oh good
so it’s melty milk chocolate
butterscotch deliciousness do that yeah that’s really good