High Altitude Mini Butterscotch Blondie for Two
A small batch recipe for chewy chocolate chip butterscotch blondies, baked in a mini cast iron skillet and topped with ice cream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet
Ingredients
- 4 tbsp unsalted butter, melted
- ¼ cup granulated sugar
- 1 tbsp light or dark brown sugar
- 1 tsp vanilla extract
- 1 large egg yolk (save the extra white for another use)
- ½ cup all-purpose flour, fluffed, spooned and leveled
- ¼ tsp baking powder
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- ¼ cup walnuts or pecans, finely chopped
- 2 tbsp butterscotch chips
- 2 tbsp semi sweet chocolate chips
- ice cream, for serving
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease a mini 6-inch cast iron skillet with butter or non-stick baking spray. Make sure your skillet has a 1 1/2 - 2 inch depth, or the dough will spill over the edges.
- In a small bowl, whisk together the melted butter, sugar, brown sugar, vanilla and egg yolk, until smooth.
- Add the flour, baking powder and salt, and use a spatula to stir in the dry ingredients until combined. Stir in the chopped nuts, butterscotch chips and chocolate chips.
- Spread the dough into the prepared pan. Bake for about 25-28 minutes, until the edges are puffed and golden brown, but the center of the cookie is slightly underdone. The center may fall during the last few minutes of baking, which is normal.
- Let cool for 10 minutes, then serve warm with ice cream.
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