Secret Ingredients

The secret to this recipe is using the dark brown sugar to make them rich and delicious. And even though these chewy bars are amazing on their own, you can also toss them in a bowl and top them with a scoop of vanilla ice cream to make them even better.

The best part about this recipe is that it’s so easy as is but it’s also great to customize. Add in your own additions to make it your signature dessert.

The next time you’re looking for easy dessert recipes to take to a cookout or party, consider these blonde brownies. If you’re a fan of butterscotch and chewy blondies, this will be your new favorite recipe.

Why You’ll Love Butterscotch Blondies

• Easy – With just a handful of ingredients, these are super simple to make.
• Convenient – Most of the ingredients are already likely in your pantry.
• Portable – The tasty sweets travel well to any cookout or party and can also be packed for sweet treats in lunches.
• Customizable– You can add your own dash of pizazz to these blond brownies.

What is a Blondie?

A blondie is basically a chocolate brownie, but without the chocolate and vanilla instead. Some use browned butter and others just brown sugar and molasses for flavoring.

How To Make Butterscotch Blondies

1. Whisk together the flour, baking powder, and salt in a large bowl. You can also sift it into the bowl. As long you do something to help all of the dry ingredients evenly incorporate.
2. Next, in a separate bowl whisk (or use a hand electric mixer or a stand mixer on medium speed) together the brown sugar, melted butter, eggs, and vanilla until the butter mixture is smooth and all ingredients are incorporated. Use a low speed and make sure to use a rubber spatula to the ingredients on the side of the bowl integrated in the mixture.
3. Then add the dry ingredients to the wet ingredients, then stir them together ensuring that all ingredients in the flour mixture are moist.
4. Add the butterscotch chips to the mixture. 
5. Then, using a spatula or large spoon, fold the chips into the mixture until they are evenly distributed.
6. Using your hands (preferably moistened, to make it easier), spread the batter evenly into the baking dish prepared with parchment paper and cooking spray.
7. Sprinkle the remainder of the butterscotch chips over the batter in the prepared pan. 

8. Bake the blondies until the top appears dry. An inserted toothpick should come out clean when it’s ready, and the blondies should be golden brown. 
9. Let the bars cool completely in the pan before using the parchment paper to help you lift them out. You can place them on a wire rack to completely cool.
10. Cut them into bars in the size you prefer.
11. Place the remaining butterscotch chips into a microwave-safe small bowl, then microwave in 15-second intervals until the butterscotch is pourable. Be sure to stir between each interval.
12. Pour the melted butterscotch into a piping bag (or a plastic bag and cut a small piece of the corner off). 
13. Use the piping bag to do a drizzle or butterscotch sauce over the cut bars before letting them continue to set.

Variations 

I’m always an advocate of customizing your recipes. Have fun with it and try one of these options!

• Drizzle – Melt some white chocolate chips, dark chocolate, milk chocolate, or even peanut butter chips to drizzle over top.
• Nuts – For some nutty flavor, crush your favorite nuts like almonds, pistachios, or cashews and add them to the batter or sprinkle them over top,
• Low carb – If you want to lower the total carbohydrate count just switch out the sweeteners to a keto style sugar.
• Chips – You can also add chocolate chips of any variety to the batter.
• Candy – You can add toffee, chunks of candy bars, or any other favorite candy to the batter. 
• Dried fruit – Sweeten up your blondies with some craisins, raisins, or other dried fruit.
• Spices – Experiment with cinnamon, nutmeg, or any other seasonal spices.

Storage and Freezing

Blondies can be stored in an airtight container at room temperature for up to 5 days. You can also wrap them in plastic wrap or store in ziploc bags to freeze them for up to 3 months.

If you’ve tried this recipe, please come back and let us know how it was in the comments or star ratings.

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Chewy Butterscotch Blondies Recipe

Moist and delicious, these bars are the perfect flavor of butterscotch using dark brown sugar and butterscotch chips.

Course Dessert

Cuisine American

Keyword blondies recipes, butterscotch blondies, butterscotch blondies recipe

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 285kcal

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1 1/2 cups dark brown sugar , packed
• 1/2 cup unsalted butter , melted and cooled slightly
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 1/2 cups butterscotch chips , divided

Instructions

• Preheat the oven to 350°F. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.
• In a medium-sized bowl stir together the flour, baking powder, and salt until combined, set aside.
• In a large bowl whisk together the brown sugar, melted butter, eggs, and vanilla until smooth.
• Add the dry ingredients to the wet and stir them together until there are no dry patches. Add 1 & ½ cups of the butterscotch chips and fold them in until evenly distributed.
• Spread the batter into the prepared baking dish, I find it easier to do with moistened hands. Take a handful of the remaining butterscotch chips and sprinkle it over the batter for a pretty presentation.
• Bake for 25-30 minutes until the top appears dry and set and a toothpick inserted into the center comes out clean.
• Let them cool completely in the pan. Take the bars out using the parchment paper to help you lift them out. Cut into bars.
• Place the remaining butterscotch chips into a microwave-safe bowl. Microwave in 15-second intervals, stirring in between until melted. Place the melted butterscotch into a piping bag or ziplock bag and cut a small piece of the corner off. Drizzle over the cut bars, let them set for about 20 minutes so the butterscotch on top solidifies, and serve immediately.

Nutrition

Calories: 285kcal | Carbohydrates: 53g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 204mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 42g | Vitamin A: 234IU | Calcium: 32mg | Iron: 1mg

The post Butterscotch Blondies appeared first on Best Dessert Recipes .

There’s nothing I love more than quick and easy desserts. This apple dump cake is my go-to recipe whenever I have unexpected guests or when craving something sweet. Despite taking only minutes to make, this apple cake is decadent, sticky, and delicious.  

All you need to make this cake is cake mix, apple pie filling and melted butter. If you’re feeling fancy, you can also add pecans, walnuts, spices and raisins. As the name suggests, everything gets dumped in a baking tray, pop it in the oven and get the most scrumptious apple cake. 

I like to serve this cake warm, freshly out of the oven, topped with caramel sauce and vanilla ice cream. 

Why You’ll Love This Apple Dump Cake

• Ideal last-minute dessert: This apple dump cake recipe is perfect whenever you have unexpected guests or need a quick cake. No need to run to the shop either, as most ingredients are pantry staples! 
• You probably already have all the ingredients: This recipe only calls for apple pie filling, cake mix and melted butter, which we all have in our pantries. Feel free to make it more extra by adding pecans, apple pie spice, raisins or other toppings. 
• Super easy: No special equipment or tools are needed for this recipe, as you also don’t need to be a skilled baker. Anyone can make this amazing apple cake. 
• Only 5-minute preparation: Saying that this recipe takes 5 minutes is definitely on overestimate. You only need about a minute to dump the apple pie filling in a baking dish, top with cake mix, then pour melted butter on top. Yep, it’s THAT easy. 
• Mess-free: No bowls are needed, so there’s little washing up to do. All you need is a 9×13 inch baking dish and a spatula. 
• Crunchy, sticky and delicious: This cake has the most amazing texture, with sticky apples at the bottom and crunchy cake on top. 
• The best comfort cake: Eating this dessert feels like a warm hug, so I recommend having it whenever you need something unapologetically sweet and cosy. 

Apple Dump Cake Ingredients

Apart from its amazing flavour and texture, this cake is great because it only uses 3 main ingredients. And you probably already have them in your pantry- that’s the beauty of dump cakes.

• Apple pie filling – store-bought pie filling is the best choice for this recipe. You will need about 2 cans. 
• Cake mix – I like to use yellow cake mix, but you can also go for French vanilla. However, anything you have in your pantry will do the trick! 
• Melted butter – Regular baking butter works best for this recipe, and it needs to be fully melted before using. 
• Optional: apple pie spice – I highly recommend using spices to make the apple flavour pop even more. If you don’t have apple pie spice, you can use a mixture of cinnamon, nutmeg, and allspice. 
• Optional: pecans or walnuts – Again, highly recommended you use pecans or walnuts. They add a wonderful crunch and a deep nutty flavour to the apple dump cake. 

How to Make Apple Dump Cake 

1. Dump two cans of apple pie filling into a baking dish. 
2. Evenly cover with one box of cake mix. 
3. Optional: sprinkle with chopped pecans or walnuts and apple pie spices. 
4. Pour melted butter on top and tilt the dish around to distribute butter evenly. Bake and serve warm! 

Variations

The base recipe for this apple dump cake is very simple and only needs two ingredients. However, if you want to make it even more amazing, here are some toppings and extra ingredients you can use: 

• Replace apple pie filling with any other type of filling. I recommend pumpkin or cherry. 
• Top with pecans, walnuts, or other types of nuts
• Sprinkle with raisins or dried fruit
• Use apple pie spice or other spices like ground cinnamon, nutmeg, allspice, or ginger 
• Replace the yellow cake mix with French Vanilla or chocolate cake mix
• Serve with maple syrup, honey, caramel sauce
• Add a generous ice cream scoop on freshly out of the oven apple cake. I recommend vanilla ice cream for the most amazing flavour combination. 

Tips & Tricks 

• Don’t tap down the dry ingredients: sprinkle the cake mix over the pie filling without tapping or pressing it down. Pressing down the flour mix can make the apple dump cake too dense. 
• Sprinkle apple pie spice between layers: I like to add spices in between each layer for the most amazing flavour throughout the cake. 
• Fully melted butter: the butter needs to be fully melted before pouring it over the cake mix. This makes it easier to spread around evenly. 
• Tilt the dish: after pouring the butter as evenly as possible, tilt the baking dish around to spread the butter. Do not use a spatula to spread it around, as this will make it stick to the cake mix and clump up in one spot. Keep tilting the dish until the butter is in an even layer. It’s okay if you have small spots that are uncovered by butter. 
• Bake until golden-brown: baking time can vary depending on your oven and how well the butter is spread across the top. Once the top looks golden-brown in colour, your cake is ready, so keep an eye on it. 

Storage and Freezing

I recommend serving this decadent apple dump cake freshly out of the oven, with a generous scoop of ice cream on top. 

This cake is also great for longer-term storage. Store in the fridge for up to 3 days in an airtight container. 

Freeze for up to 3 months in a freezer-safe container. Ensure the cake is fully cooled before freezing or refrigerating. To thaw, place in the fridge overnight. To serve, after thawing reheat in the oven for 15 minutes at 325F.

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Apple Dump Cake

Quick and easy to make, this Apple Dump Cake only takes minutes to prepare. With pantry staples, this cake is ideal as a last-minute dessert!

Course Dessert

Cuisine American

Keyword apple dump cake

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 290kcal

Ingredients

• 2 cans apple pie filling
• 1 box yellow cake mix
• ¾ cup salted butter melted
• ½ cup pecans chopped (optional)
• 2 teaspoons apple pie spice (optional)

Instructions

• Pre-heat oven to 350F (180C) and grease a 9×13 inches baking dish.
• Dump the apple pie filling directly into the tray and spread it evenly with a spatula. If using apple pie spice, sprinkle 1 teaspoon directly over the pie filling.
• Sprinkle the cake mix over the apple pie filling evenly. Do not press it down. Top with the remaining 1 teaspoon apple pie spice (optional).
• Pour melted butter directly over the cake mix, trying to get it as even as possible. Do not use a spatula to try to spread the butter. Instead, tilt the baking dish at an angle and in a circular motion to spread the butter across the cake mix. It’s okay to have a few uncovered spaces.
• Sprinkle with chopped pecans or other desired toppings. Bake for 45 minutes or until golden-brown in color.
• Serve warm with ice cream, honey or caramel sauce.
• If you’ve tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 290kcal | Carbohydrates: 36g | Protein: 2g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 405mg | Potassium: 43mg | Fiber: 1g | Sugar: 19g | Vitamin A: 358IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 1mg

The post Apple Dump Cake appeared first on Best Dessert Recipes .

In the case of Mississippi Mud Brownies, this means using an easy boxed brownie mix, topped with a layer of marshmallow fluff and then chocolate ganache and more marshmallows. They are rich, decadent and always a crowd-pleaser.

And the best part about using a box mix? This Mississippi Mud Brownie recipe uses less than ten ingredients to take a regular brownie and turn it into a sweet treat that will be enjoyed by all. With flavors reminiscent of a Mississippi mud cake, it’s quickly become a favorite recipe of mine.

Mississippi Mud Brownies Ingredients

• Box brownie mix – We’re stepping up a regular box mix with some extra ingredients. Don’t forget you’ll also need the ingredients required on the back of the box to make them. These are usually large eggs and vegetable oil.
• Marshmallow fluff – That fluffy marshmallow layer on top of the brownies is made from melted marshmallow fluff.
• Butter – We use unsalted melted butter to blend with the cocoa powder to make the most delicious ganache layer to top the pan of brownies. We use this instead of chocolate icing because it has a richer chocolate flavor.
• Unsweetened cocoa powder – To make these rich brownies even richer, we use cocoa powder to make our chocolate ganache instead of chocolate chips.
• Heavy whipping cream – We need something to help thin out our ganache, and heavy cream does just that. It makes it extra creamy as well.
• Salt – We use unsalted butter for these Mississippi Mud Brownies so that I can control the amount of salt in the recipe. I prefer using fine sea salt when baking.
• Powdered sugar – Because we use unsweetened cocoa powder, we need an element of sweet for our ganache. Powdered sugar ensures that it stays nice and smooth.
• Mini marshmallows – I like to top my brownies with even more fluffy marshmallows. Not only do they taste great, but they give your brownies a fun look too.

How to Make Mississippi Mud Brownies

1. Prepare oven and pan. Preheat the oven according to the package directions for the brownie mix. Coat your pan with cooking spray or parchment paper.
2. Make brownie layer. Prepare the brownie batter according to package directions. Pour batter into pan and bake.
3. Marshmallow layer. While brownies are still warm, place marshmallow fluff in a microwave-safe bowl or glass measuring bowl. Heat in intervals until melted. Pour over warm brownies, spreading out evenly using an offset spatula.
4. Make ganache. In a large bowl beat together the melted butter, cocoa powder, heavy cream and salt until combined. Add the powdered sugar slowly so the mixture is still pourable, but starts to have a little body and texture. Pour over the marshmallow layer, spreading out with an offset spatula.
5. Add marshmallows. While the chocolate ganache layer is still tacky, sprinkle mini marshmallows and gently press to adhere. Allow them to fully cool to room temperature before cutting.

I love making mine into a sundae with whipped cream (sometimes even chocolate whipped cream) and a cherry on top.

Storage and Freezing

Store this Mississippi Mud Brownies recipe in an airtight container. Due to the ganache layer, they will need to be refrigerated. They will be good for up to five days total.

You can freeze these moist brownie for up to three months. These are best enjoyed at room temperature (no one likes cold brownies!) so allow them to come up to room temp to enjoy any leftovers. 

More Bar Recipes

• Coffee Cheesecake Bars
• Flourless Avocado Brownies

Peanut Butter Banana Brownies

With a peanut butter swirl on top and a rich chocolatey flavor with a hint of banana, these Peanut Butter Banana Brownies are the best!

Check out this recipe

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Mississippi Mud Brownies

Using an upgraded box mix, this Mississippi Mud Brownies recipe has a gooey brownie layer, fluffy marshmallow and decadent ganache!

Course Dessert

Cuisine American

Keyword mississippi mud brownies

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16

Calories 383kcal

Equipment

• Offset Spatula
• 9×13 baking dish
• stand mixer
• electric hand mixer

Ingredients

• 18.3 ounce box brownie mix plus ingredients to make them
• 2 cups marshmallow fluff
• 1/2 cup unsalted butter melted
• 1/3 cup unsweetened cocoa powder
• 1/3 cup heavy cream
• 1/4 teaspoon fine sea salt
• 4 cups powdered sugar
• 1/4 cup mini marshmallows cut in half

Instructions

• Preheat the oven according to the package directions for the brownie mix. Coat a 9×13 pan with cooking spray or parchment paper.
• Prepare brownies according to package directions. Remove and set aside.
• While brownies are still warm, place marshmallow fluff in a microwave-safe bowl or glass measuring bowl. Heat for 30 seconds on high heat, stir. If not smooth, return for another 30 seconds and then stir again.
• Pour over warm brownies, spreading out evenly using an offset spatula. Set aside.
• In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl with an electric hand mixer, beat together the melted butter, cocoa powder, heavy cream and salt until combined.
• Add the powdered sugar slowly so the mixture is still pourable, but starts to have a little body and texture.
• Pour over the marshmallow layer, spreading out with an offset spatula.
• While the chocolate ganache layer is still tacky, sprinkle mini marshmallows and gently press to adhere. Allow them to fully cool.
• Cut brownies into squares.
• If you’ve tried this recipe, come back and let us know how it was in the comment or star ratings!

Notes

It is easiest to cut marshmallows in half using kitchen shears. 

Nutrition

Calories: 383kcal | Carbohydrates: 71g | Protein: 2g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 135mg | Potassium: 34mg | Fiber: 1g | Sugar: 56g | Vitamin A: 250IU | Vitamin C: 0.03mg | Calcium: 8mg | Iron: 1mg

The post Mississippi Mud Brownies appeared first on Best Dessert Recipes .