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The Batter Thickens

A food blog balancing sweet treats & healthy eats.

Butterscotch Coffee Blondies

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It seems that sometimes, a blondie is just all you need. I would argue that blondies are far more versatile than brownies. While brownies are delicious, it’s unchangeable that the dominant flavor will be chocolate, and any flavor pairings must be willing to let chocolate take center stage. But with blondies, you can do so much more. Matcha white chocolate blondies, cinnamon roll blondies, banana chocolate blondies, almond joy, biscoff, nutella raspberry… need I go on? They are as endlessly versatile as cookies, and sometimes that’s just what you need to get creative.

I think the best blondies ever are Joy the Baker’s. Especially if you sub peanut butter for the almond butter. They’ve so much become the blueprint for any blondie recipe I make that I simply must brown the butter every time I make blondies. Sorry, I don’t make the rules. Clearly, Joy the Baker makes the rules.

But for these blondies, I riffed on a Sally’s Baking Addiction recipe. I did, of course brown the butter. And added butterscotch. It just made sense. There is just something so perfect in that brown butter + brown sugar + butterscotch flavor combo that I could not resist. Having a coffee undertone is just a bow on top.

Looking back at all those old blondie recipes is sort of funny. This blog has turned into an ongoing time capsule. So many of those posts I made in high school, or Molly made in college. You can recognize the background of the old photos, see the improvements in photo quality. And while Molly’s writing has some college-age maturity from the start of this blog, I was really writing all over the place in middle school. But despite the cringe, it’s nice to be able to go down memory lane!

This is now my fourth September where I didn’t have to go back to school, so that’s perhaps just the September nostalgia kicking in. Molly wrote about September nostalgia in this S’mores Blondies post, and I think it’s still relevant. September conjures up old feelings of the start of a new school year, the start of the football and holiday season that feel like the start of a new year. But… September *is* still a summer month (literally… the equinox has not happened yet). But it’s when summer starts to feel a bit tired. Like… yes it’s beautiful and warm outside, but it has been since June. Can we move ahead to sweatshirts now?? Can we have a holiday???

I think these blondies help in this transitional time. They’re hearty and have that brown-sugary-y butterscotch flavor that feels a bit like fall. But there’s nothing overtly fall-themed (I despise that Starbucks tries to shove pumpkin down our throats in AUGUST already). They’ve got a bit of that classic chocolate-chip vibe that can feed your nostalgia… but not too strongly. We’ll save the proper fall baking for October and November, where it belongs. 

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Butterscotch Coffee Blondies

  • Author: Audrey
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Ingredients

2 cups all-purpose flour (spooned & leveled)
1 teaspoon baking powder
1/2 teaspoon salt
14 Tablespoons unsalted butter, browned + slightly cooled
4 and 1/2 teaspoons instant coffee or espresso powder
1 and 1/2 cups packed light or dark brown sugar
1 large egg + 1 egg yolk, at room temperature
1 Tablespoon pure vanilla extract
1/2 cup milk chocolate chips (or, a chopped chocolate bar)
½ cup butterscotch chips

Instructions

  1. Preheat the oven to 350°F. Grease a 9-inch square pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out. Set aside.
  2. Whisk the flour, baking powder, and salt together in a large bowl.
  3. In a medium bowl, whisk the melted butter and instant coffee together. Whisk in the brown sugar until combined, then whisk in the egg, extra egg yolk, and vanilla extract. Add in the flour, baking powder, and salt. Whisk or stir until combined. The batter will get pretty heavy and thick. Fold in the chocolate and butterscotch chips.
  4. Evenly spread batter into the prepared pan.
  5. Bake for about 30-35 minutes, or until a toothpick comes out *mostly* clean. A couple moist crumbs are ok, as long as it’s not wet. Remove from the oven and cool blondies completely in the pan set on a wire rack.
  6. Cover and store leftover blondies at room temperature for up to 2-3 days or in the refrigerator for 1 week.

Notes

Adapted from Sally’s Baking Addiction

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