Description
Soft, chewy blondies with butterscotch chips and caramelized corn flakes folded into the batter and extra candied cornflakes sprinkled on top for an extra crunch. As they bake, everything melts together into chewy golden bars that are crisp around the edges and soft in the center.
Ingredients
Units
Scale
Crunchy Cornflake Topping
- 2 cups Cornflakes cereal
- 2 tbsp Milk powder
- 1/2 tsp Salt
- 4 tbsp butter
- 2 tbsp sugar
Butterscotch Blondie Dough
- 1 1/2 sticks butter, melted
- 1 1/2 cups brown sugar
- 1 egg + 1 egg yolk, room temp
- 3/4 cup butterscotch chips
- 2 tsp. Vanilla extract
- 1 1/2 cups flour
- 1/4 tsp baking powder
- 1/2 tsp salt
Instructions
- Make crunchy caramelized cornflakes. Add cornflakes, milk powder, salt, melted butter and sugar in a bowl and mix until cornflakes are evenly coated. Bake in oven at 300ºF for about 5 minutes until slightly browned. They should smell like caramel. Break into smaller bits and set aside to cool.
- Increase oven temperature to 350ºF. Butter and line an 8×8 inch brownie pan with parchment paper. The parchment paper will serve as a sling to help remove the brownies from the pan.
- In a medium bowl, whisk together your dry ingredients – flour, baking powder, salt and set aside.
- In a small skillet over medium heat, melt butter and butterscotch chips. Once butter and chips have melted into a smooth mixture, pour into a bowl and whisk in brown sugar.
- Stir in one egg until combined before mixing in the yolk. Whisk in vanilla before you add the dry ingredients.
- Stir in the flour mixture until combined and your batter is smooth. Pour in 2/3 of the cornflake crunchies into the batter and fold them into the batter. Save the rest for topping.
- Spread out the batter in the greased, parchment-lined pan. Add sprinkles of crunchy cornflake bits to the top.
- Bake in a preheated oven for 25-35 minutes until cooked through. Test doneness with a toothpick or fork. Depending on how your oven cooks, you may need to add more time. Add 5-8 minute increments until cooked through. The middle may be a bit softer and will harden more as it sets.
- Let the blondies cool for 15-20 minutes on a cooling rack. You want them to be solid enough to slice. Slice into 9-12 squares and enjoy!
- Prep Time: 20 minutes
- Cooling Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking