Oatmeal Butterscotch Blondies
These dense bars are loaded with chewy oats and creamy butterscotch chips! A couple of secret ingredients transform these into the BEST blondies you've ever tasted!
Servings: 12 servings
Ingredients
- ½ cup coconut flakes
- 1 cup butter
- 2 cups brown sugar
- 2 eggs
- 1 tablespoon vanilla
- 1 ½ teaspoons coarse sea salt divided
- 1 teaspoon baking powder
- 2 cups flour
- 1 ½ cups old fashioned rolled oats
- 1 tablespoon milk
- 2 cups butterscotch chips (found with the white and regular chocolate chips at the grocery store)
Instructions
- Preheat oven to 350. Line a 9x13 inch baking dish/pan with nonstick foil and spray with cooking spray.
- Melt butter in a medium sauce pan over medium-high heat. Continue to cook 3-5 minutes until butter becomes a dark amber/golden color, and remove from heat.
- While butter is browning, add coconut flakes to a medium pan and cook over medium-high heat 3-5 minutes stirring throughout. When the flakes begin to brown, remove from heat. (Careful not to let them burn)
- In another medium bowl combine flour, baking powder, 1 teaspoon salt, and oats and whisk to combine.
- In a large bowl combine browned butter, brown sugar, eggs, and vanilla and mix until smooth. Add toasted coconut flakes and mix again until smooth. Gradually stir flour mixture into wet ingredients until all ingredients are incorporated. Stir in 1 tablespoon milk to help bring mixture together. Gently stir in butterscotch chips.
- Press mixture into prepared pan and bake for 20-25 minutes until mixture is set and top looks dry. Immediately after removing from the oven, sprinkle with remaining 1/2 teaspoon sea salt. Allow to cool completely before cutting into bars and serving. Store in airtight container.
Notes
The coconut flakes - Coconut can go bad easily, so it's important to store it properly. Keep it in an airtight container in the fridge or freezer.
Baking time - Be careful not to over-bake your blondies. Too much time in the oven can cause them to crumble.
Storage - Store in an airtight container at room temperature up to five days or freeze the cut blondies in a ziplock bag or container for up to 3 months.
Nutrition
Calories: 415kcal | Carbohydrates: 86g | Protein: 5g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 481mg | Potassium: 168mg | Fiber: 2g | Sugar: 60g | Vitamin A: 103IU | Vitamin C: 1mg | Calcium: 89mg | Iron: 2mg
