Butterscotch blondie bars recipe | Sainsbury`s Magazine
The addition of fudge and pecans elevate these rich blondies to a new level. Take care not to overbake to ensure a chewy, gooey middle
Ingredients
- 225g unsalted butter, plus extra for greasing
- 150g white chocolate, broken up into pieces
- 3 large eggs, lightly beaten
- 2 tsp vanilla bean paste
- 200g light brown soft sugar
- 80g golden syrup
- 2 pinches of sea salt
- 250g plain flour
- 1 tsp baking powder
- 1 x 100g bag mini Cornish fudge chunks
- 100g pecans, roughly chopped
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