Earlier this week I posted my Maple Almond Blondies recipe, though for some reason I named them brownies you’ll have to forgive me for mistaking my blondes for brunettes.
The Maple Almond Blondies (Brownies) are not only healthy but so yummy too. We'll continue with the blondie theme only now we will add two of my most favorite flavors.
Vanilla + Butterscotch = HAPPINESS in a bite!
Here’s what you’ll need…
1 1/2 Cups Brown Sugar
½ Cup Butter
1 1/2 Cups Flour
½ tsp Baking Powder
½ tsp Salt
1 cup Butterscotch Chips
Preheat oven to 350°. Grease a 13x9 glass baking dish and set aside.
In a large mixing bowl, beat the brown sugar, butter, eggs and vanilla until creamed.
In a separate bowl, combine flour, baking powder and salt. Add the flour mixture a little at a time into the creamed sugar, making sure to mix well between each addition.
Fold in the butterscotch chips.
Spread into the prepared pan and bake for 20 - 25 minutes. Allow to fully cool before topping.
Whipped Butterscotch Topping
1 Cup Heavy Whipping Cream
4 oz Mascarpone Cheese
3 tbsp Powdered Sugar
3 tbsp Butterscotch Flavor
3 tsp Vanilla Extract
In a chilled medium bowl, whip heavy cream until stiff peaks form.
Whip in mascarpone cheese in three separate portions, whipping until smooth between each addition. Add in the sugar and flavorings then continue to whip until everything is fully combined.
Top the cooled brownies, serve and enjoy!