Chewy vanilla blondies are made extra special with the addition of Rodelle’s vanilla paste, brown sugar, plenty of butter, and butterscotch chips inside the dough. Once spooned into the baking pan, the blondies are baked until GBD (golden, brown, and delicious. The crackly, chewy tops of each vanilla blondie square are drizzled with a speckled vanilla bean glaze. These make for the perfect after-school snack.
- 45 mins
- 16 servings
For the vanilla blondies
- 12 tbsp salted butter, melted (169.5 g)
- 1 ½ cups dark brown sugar, packed (284 g)
- ¼ tsp kosher salt (1 g)
- 1 large egg (63 g)
- 1 ½ tbsp Rodelle vanilla paste (30 g)
- 1 ½ cups all-purpose flour (203 g)
- 1 ½ tsp baking powder (6 g)
- 1/2 cup butterscotch chips (86 g)
For the vanilla bean glaze
- 1 cup powdered sugar (120 g)
- 5 tbsp heavy cream (75 ml)
- ½ vanilla bean, scraped (0.5 g)
- Preheat an oven to 350 F. Grease an 8” x 8” pan. In a mixing bowl, combine the butter through kosher salt.
- Make sure the butter mixture is cool, then mix in the egg and vanilla paste.
- Combine the flour and baking powder. Then add this to the butter mixture and combine.
- Fold in the butterscotch chips. Scrape the dough into the prepared pan. Spread the dough evenly into the pan.
- Bake the blondies for 20-22 minutes or until the blondies are set on the edges, and the top is golden brown and beginning to crack. A toothpick inserted into the center of the blondies should come out with a few crumbs.
- Allow the blondies to cool in the pan before attempting to flip the blondies out.
- Combine the ingredients for the glaze in a bowl. Then drizzle the glaze over the blondies. Cut the blondies into 16 squares.
- It is difficult to “overbake” these blondies, so err on the side of baking them longer, so they get nice and crisp on the edges.
- If you use unsalted butter, up the kosher salt amount to ¾ teaspoon. Salt is what makes these blondies delicious!