Buttery Blondies in a Jar with Butterscotch IcingElizabeth Stark
Baked goods in a jar are all the rage right now, and to be completely frank, I was a little puzzled by the trend at first. It’s true that with less of the cake’s surface exposed to the air, it will last a little longer, but really, how often do you need a cake to last a really long time? But last week it all began to make sense to me. The problem with a lot of baked goods is that if you’re going to go to the trouble to make them, it’s because there’s a special event and that means transporting them to wherever they’re going and trying to keep them looking as good as they did in your kitchen. That’s what these blondies in a jar are perfect for.
Rich, buttery and moist, these blondies are perfect and when served in a jar, they look as good as they taste, especially with a nice dollop of creamy, caramel-y butterscotch icing. After they’ve cooled, put on some lids, take them to your party looking just as cute as they did when you iced them.
Blondies with Butterscotch Icing in a Jar
For the Butterscotch Icing
1/2 cup butterscotch chips melted
8 tablespoons butter
1 1/2 – 2 cups powdered sugar
2 tablespoons lemon juice
Up to 4 tablespoons cream
1 teaspoon vanilla extract
To make the frosting, heat the butterscotch chips in a double boiler over medium-low heat. Stir constantly–the sides may burn a little, but that’s fine. Set the melted butterscotch aside to cool slightly. ¨¨Meanwhile, beat the butter, with the paddle attachment if using a stand mixer, until light and fluffy. Slowly incorporate the warm butterscotch, and then the sugar. Mixture will be quite thick. Add the lemon juice, and then gradually add the cream until the frosting achieves the desired consistency.
For the Blondies (adapted from The Joy of Cooking)
makes 12 – 15 blondies in a jar
8 tablespoons butter
2/3 cup brown sugar
2 tablespoons granulated sugar
1 cup all-purpose flour
1 teaspoon ground ginger
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
1 egg plus 1 egg yolk
1 tablespoon light corn syrup
1 1/2 teaspoons vanilla extract
Preheat oven to 350 degrees. Liberally grease 12 – 15 half-pint jars and set aside.
In a small, heavy-bottomed saucepan heat the butter over medium heat. Stir frequently as it bubbles and froths. Just as the butter begins to smell nutty, remove from heat and stir to cool. Add the sugars and stir well. Set the butter and sugar mixture aside to cool.
Meanwhile, in a medium mixing bowl, combine the flour, ginger, baking powder and soda, and salt. When the butter mixture has cooled, add the eggs, corn syrup, and vanilla, and then pour into the dry ingredients. Stir just until combined, spoon into the prepared jars, arrange on a rimmed baking sheet, and bake for 23 – 25 minutes. Just until the top is crackled and the sides have set, and a toothpick inserted in the center comes out clean.
Remove from oven, and allow blondies to cool completely. Add a dollop of frosting and a butterscotch chip to each blondie, and seal. Blondies should keep sealed for several days at room temperature.