Blondies are the brownies' lighter-colored twin. They are chewy, dense bar cookies that resemble brownies in texture but don't contain any chocolate. These Vanilla Bean Blondies have the chewy, delectable texture you love in a blondie with a tone of vanilla. This batch has a fantastic vanilla flavor and lots of alluring vanilla flecks because it is used by an entire vanilla bean.
- 12 tbsp salted butter
- 1 ½ cups dark brown sugar
- ¼ tsp kosher salt
- 1 large egg
- 1 ½ tbsp vanilla paste
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1/2 cup butterscotch chips
For the vanilla bean syrup
- 1 cup powdered sugar
- 5 tbsp heavy cream
- ½ Vanilla bean, scraped
- Set the oven to 350 degrees. Butter an 8 × 8-inch pan. Combine the butter, kosher salt, and sugar in a mixing basin.
- Before adding the egg and vanilla paste, make sure the butter mixture is completely cool.
- Flour and baking powder should be combined. After that, mix this into the butter mixture.
- Butterscotch chips are added by folding. The dough should be scraped into the prepared pan. In the pan, distribute the dough evenly.
- Blondies should be baked for 20 to 22 minutes, or until the edges are firm and the top is golden brown and starting to crack. When a toothpick is placed into the center of the brownies, a few crumbs should fall out.
- Before attempting to flip the blondies out of the pan, let them cool in the pan.
- In a bowl, combine the glaze's components. The glaze should next be poured over the brownies. 16 squares should come from the blondies.
Keep an eye on these blondies during baking, especially the first time you prepare them because they burn fairly easily. These blondies can serve as snacks in the evening time.