Stiff Peaks

An indulgent journey into baking

Butterscotch Blondie Brownie Bite

Tis the season to indulge, and what better way than with a layered brownie, delivering butterscotch blondie and gooey brownie in one lethal bite. I’m filing this one under EXPERIMENTAL.



Butterscotch Blondie

  • 200g plain flour
  • 175g unsalted butter
  • 220g light brown musocvado sugar
  • 100g golden caster sugar
  • 2 large eggs
  • 1 tsp baking powder
  • ¾ tsp salt
  • 1 ½ tsp vanilla extract
  • ~50g butterscotch chips

Chocolate Nut Brownie

  • 130g plain flour
  • 175g unsalted butter
  • 400g golden caster sugar
  • 115g dark chocolate
  • 3 large eggs
  • 2 ½ tsp vanilla extract
  • 1 ½ tsp salt
  • 50g chopped nuts (I used walnuts)


  • 22x22 cm brownie tin
  • baking parchment
  • saucepan
  • oven preheated to 180º celsius (fan 160º)

(Makes 12-16)


Begin by melting the butter over a low heat in a saucepan. Add in the sugars and continue warming until dissolved, or around 5 minutes. Pour the mixture into your main mixing bowl and set aside to cool a little. In a separate bowl, combine your dry ingredients. You don’t really need to sift them, as we’re making brownie here!

Whisk the eggs and vanilla into your cooled butter mixture until it turns light and frothy. Add in the dry ingredients and mix slowly until just combined. Finally stir in the butterscotch chips, and pour into your greased and lined brownie tin ready to put in the oven. Bake for 15 minutes, then set aside to cool completely in its tin. As I found out on my first attempt, you really need the blondie to be cold. Preferably refrigerated overnight. If it’s not cool enough, the brownie layer will swirl around the Blondie. Pretty, but not very layered.

With your blondie layer complete and cooling we can start on the brownie. Over a bain marie, melt your chocolate and butter together slowly. Once melted, set aside to cool for a while. Mix together the sugar, vanilla and eggs in a mixer or with a whisk. Pour in the cooled chocolate and butter mixer and stir to combine. Fold in the dry ingredients and stir until just combined. Don’t worry about lumps. Finally throw in your nuts and stir once or twice. Pour the brownie over your now cooled and partially cooked blondie and bake in the oven for around 50-55 minutes. It may take a little longer depending on your oven, be patient and try not to take it out too early, else it’ll sink once cooling.

If you’re feeling particularly fiendish, consider pouring a rich chocolate ganache over the top. But, believe me, it’s rich and delicious enough!