Name: World’s Best Butterscotch Blondies (Gluten-Free!)
Prep time: 15 min
Cook time: 27 min
Total time: 42 min
Ingredients: 3/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour; 1/4 cup Bob’s Red Mill Gluten-Free Oat Flour; 1-1/2 tsp. Bob’s Red Mill Baking Powder; 1/2 tsp. kosher salt; 3/4 cup butterscotch chips; 1/2 cup Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats; 1/2 cup chopped pecans; 1/2 cup butter; 1/4 cup cane sugar; 1/2 cup light brown sugar (packed); 2 eggs; Sea salt flakes

Destined to become a go-to treat, these gluten-free butterscotch blondies combine superior ingredients with rich flavors and satisfying textures. Browned butter infuses a deep, nutty caramel flavor, and is enhanced by crunchy pecans and gooey butterscotch chips. A sprinkle on top of sea salt flakes adds a perfect balance, providing an initial salty crunch. This chewy, golden blondie with an enticingly shiny and crackled top is a true winner in the dessert game!

Gluten-Free Butterscotch Blondies on Parchment Paper on Top of Marble Conter Next to a Linen Kitchen Towel and a Small Bowl of Pecans

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World’s Best Butterscotch Blondies (Gluten-Free!)

Prep Time 15 minutes

Cook Time 27 minutes

Total Time 42 minutes

Servings 16

Calories 186 kcal

Author Bob's Red Mill

Ingredients

3/4 cup Bob’s Red Mill Gluten-Free 1-to-1 Baking Flour
1/4 cup Bob’s Red Mill Gluten-Free Oat Flour
1-1/2 tsp. Bob’s Red Mill Baking Powder
1/2 tsp. kosher salt
3/4 cup butterscotch chips
1/2 cup Bob’s Red Mill Gluten-Free Old Fashioned Rolled Oats
1/2 cup chopped pecans
1/2 cup butter
1/4 cup cane sugar
1/2 cup light brown sugar packed
2 eggs

Optional

Sea salt flakes

Instructions

Line 8 x 8-inch baking pan with parchment paper and spray with cooking oil. Preheat oven to 350 degrees F.
In saucepan with a light-colored bottom, melt butter over medium-high heat. Wait for it to bubble, crackle and foam. It will quickly get dark in color and become fragrant. Immediately pour into heat-safe bowl and let cool 5 minutes.
Into slightly cooled browned butter, add sugars and whisk until mostly dissolved. Add eggs and whisk until mixture is shiny with a thick, sticky consistency. (Note: Do not skip this step. It gives the blondies their shiny, crackly top.)
In separate bowl, stir together flours, baking powder and salt. Add dry ingredients to butter mixture along with butterscotch chips, rolled oats and chopped pecans. Stir until combined. (Note: Mixture will be thick.)
Evenly spread mixture into prepared pan. Bake about 28 minutes until top is golden and the sides begin to pull away from pan. While warm, top generously with sea salt, if using. Let cool completely before slicing.