Butterscotch Blondies
Prep
20 mins
Cook
40 mins
Servings
6
Difficulty
Easy
These butterscotch blondies are my go to treat when I want something decadent but don't have all day in the kitchen. With just forty minutes from oven to golden, gooey perfection, they're ideal for unexpected guests or satisfying a sudden sweet craving. The combination of brown sugar and golden syrup creates that deep, rich butterscotch flavor that everyone loves, while the desiccated coconut adds lovely texture and a boost of fiber. Best of all, the ingredients are pantry staples you likely already have on hand, making this one of the most budget friendly desserts I bake regularly. Trust me, once you try these, they'll become a regular feature in your kitchen too.
Ella x
Ingredients
- 300 gbutter
- 400 gcaster sugar
- 200 gbrown sugar
- 100 mlgolden syrup
- 4 nulleggs
- 100 gdesiccated coconut
- 10 gsalt
- 250 gall-purpose flour
- 10 gbaking powder
- 1 mlvanilla extract
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F).
Tip: Line a baking tray with parchment paper for easy removal.
- 2
In a large saucepan, melt the butter and caster sugar over low heat, stirring occasionally.
Tip: Use a heatproof bowl to prevent the mixture from burning.
- 3
Remove the saucepan from the heat and stir in the brown sugar, golden syrup, and vanilla extract until well combined.
Tip: Let the mixture cool slightly before proceeding.
- 4
Beat in the eggs until smooth.
Tip: Use a hand mixer or whisk for best results.
- 5
In a separate bowl, whisk together the flour, desiccated coconut, salt, and baking powder.
Tip: Make sure to sift the dry ingredients for even mixing.
- 6
Gradually add the dry ingredients to the saucepan mixture, stirring until just combined.
Tip: Be careful not to overmix the batter.
- 7
Pour the batter into a lined baking tray and smooth the top.
Tip: Don't worry if the batter is slightly lumpy – it will smooth out during baking.
- 8
Bake for 35-40 minutes, or until the edges are golden brown and the center is set.
Tip: Let the blondies cool in the tray for 5 minutes before transferring to a wire rack to cool completely.
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