GBBO July Recipe: White Chocolate Butterscotch Blondies

It’s July! A busy month for me full of birthdays including mine. So to kick off this month I thought I would start with the indulgent recipe from my GBBO calendar, white chocolate butterscotch blondies.

GBBO July Recipe White Chocolate Butterscotch Blondies

Quick and easy to make, this recipe had only one tricky aspect which was evenly spreading the mixture into the tin as it kept sticking to the spoons. That aside, it was a great recipe and as they are best eaten on the day, they’re good for parties or as a treat to take into the office. The taste was indulgent. Gooey and chocolatey with a fresh hit of raspberries. My only amend for next time would be that that instead of using broken up white chocolate, I would use white chocolate chips.

If you would like to give these blondies a go, then the recipe is below and if you have any other recipes you think I might like, please let me know in the comments. Happy Baking!

White Chocolate Butterscotch Blondies, GBBO Calendar July Recipe


115g unsalted butter

115g dark brown muscovado sugar

1 medium egg

½ teaspoon of vanilla extract

150g plain flour

2 good pinches of salt

½ teaspoon of bicarbonate soda

100g good-quality white chocolate, broken up

100g fresh raspberries

How to…

Preheat the oven to 180°C and line the 20cm square tin with greaseproof paper

Put the butter in a medium pan and over a low heat, melt the butter

Turn up the heat and let the butter bubble until it is golden with darker speckles (don’t stand too close as the butter may spit)

Remove from the heat and add the sugar, stir with a wooden spoon until it is thoroughly mixed in and lump-free (the mixture will look a bit of a mess at this stage, but don’t worry!)

melted butter and musovado sugar

Leave to cool for 5 minutes

Meanwhile, break the egg into a small bowl or cup, add the vanilla extract and beat with a fork until combined

Add the egg to the butter mixture and stir well with the wooden spoon

Sift in the flour, salt and bicarbonate of soda and mix in

butterscotch blondie mixture

Finally add the broken-up white chocolate to the pan and mix well

adding the white chocolate to the butterscotch blondie mixture

Transfer the mixture to the prepared tin and spread evenly, making sure the corners are evenly filled

Top with raspberries, setting them pointed end up on top of the mixture

white chocolate butterscotch blondiesIMG_2767

Bake in the oven for about 25 minutes until a skewer inserted into the blondie cake comes out clean (the centre will still be soft but the mixture will continue cooking for a few minutes after it comes out of the oven)

white chocolate butterscotch blondies

Set the tin on a wire rack, once cool transfer the cake out of the tin and onto the wire rack

Once completely cold, cut into squares and serve (best eaten the same day or the next day)

white chocolate butterscotch blondiesIMG_2791IMG_2793

This month I’ve linked up with Treat Petite. Thanks to The Baking Explorer for hosting!

treat petite logo


4 Comments Add yours

  1. I hope you had a wonderful birthday! The brownies look absolutely scrumptious! Thanks for linking up to #TreatPetite

    Liked by 1 person

    1. Thank you – I had a lovely birthday and it didn’t take long for these brownies to disappear lol. Thanks for hosting #TreatPetite, I love seeing all the different entries!


  2. I spotted your brownie recipe from Kat’s round-up – I just love brownies! And those raspberries peeking out make them look even more enticing (if that’s at all possible!).

    Liked by 1 person

    1. Thank you! I love brownies too and when I saw this recipe on my calendar for my birthday month it was like fate lol. They didn’t hang around long either.


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