Butterscotch Zucchini Blondies (Browned Butter)
These Butterscotch Zucchini Blondies are rich, moist, and packed with warm browned butter flavor plus sweet butterscotch chips. A delicious twist on classic blondies!
Servings: 9 servings
Ingredients
- 1 cup shredded zucchini fresh, finely shredded, excess moisture squeezed out
- 1 cup brown sugar light or dark
- 1/2 cup unsalted butter to be browned
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butterscotch chips
Instructions
- Start by shredding your zucchini using a fine grater. Place the shredded zucchini in a clean kitchen towel or cheesecloth and gently squeeze to remove excess moisture. Set aside.
- In a medium saucepan over medium heat, melt the unsalted butter. Stir continuously until it foams and turns light brown, releasing a nutty aroma. Remove from heat and let cool slightly.
- In a large mixing bowl, combine the browned butter and brown sugar. Stir until the sugar is mostly dissolved and the mixture is smooth.
- Add the vanilla extract and eggs, one at a time, mixing well after each addition until the mixture is glossy and well combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, folding gently with a spatula until just combined.
- Fold in the shredded zucchini and butterscotch chips until evenly distributed.
- Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper or lightly grease it. Pour batter into the pan and smooth the top.
- Bake for 25-30 minutes, until edges are golden and a toothpick inserted in the center comes out with a few moist crumbs.
- Allow blondies to cool completely in the pan on a wire rack before cutting into squares. Serve and enjoy.
Equipment
- Medium Saucepan
- Large Mixing Bowl
- Small Mixing Bowl
- 8x8-inch baking pan
- Parchment Paper
- Wire Rack
- Spatula
- Fine Grater
- Kitchen Towel or Cheesecloth
Notes
- Squeeze the zucchini thoroughly to prevent soggy blondies and maintain perfect texture.
- Brown the butter slowly and watch carefully for a rich, nutty flavor without burning.
- Use room temperature eggs for a smooth, even batter texture.
- Reduce brown sugar slightly if you prefer less sweetness without compromising texture.
- Chill the batter for 30 minutes before baking for thicker blondies.