Recipes Salted Butterscotch Blondies 5.0 (1) 1 Review Chewy but still crisp around the edges, these sweet blondies get a sprinkling of flaky sea salt just before baking. Slideshows: Sweet and Salty Desserts By Silvana Nardone Silvana Nardone F&W Digital Food Awards Winner Website Silvana's Kitchen Profile Silvana Nardone is one of America's great bakers. The fact that everything she makes is gluten-free is astonishing. The former Brooklyn bakery owner and editor-in-chief of Every Day with Rachael Ray learned that her son Isaiah was gluten- and dairy-intolerant in 2007. She cleared out her pantry and made it her mission to create new versions of his favorite foods, like corn bread and brownies—recipes she shares on her blog and in her book Cooking for Isaiah. She recently cracked the code on sandwich bread: "Normally, my son would come home from school, lift the loaf that was cooling and say, 'Heavy again.' Then, one day, I added every ingredient I'd ever tried. He lifted the loaf and said, 'Hey! It's light!'" Food & Wine's Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Chewy but still crisp around the edges, these sweet blondies get a sprinkling of flaky sea salt just before baking. Photo: © Kamran Siddiqi Total Time: 45 mins Yield: 9 Ingredients 1 cup Silvana's Kitchen Gluten-Free All-Purpose Flour 1/2 teaspoon baking powder 1/2 teaspoon salt 1/4 teaspoon baking soda 1 stick unsalted butter, melted and cooled 1 cup packed light brown sugar 1 large egg, at room temperature 2 teaspoons pure vanilla extract 1/2 cup butterscotch chips 1/2 cup chopped pecans Flaky sea salt, for sprinkling Directions Preheat the oven to 350° and spray an 8-inch square baking pan with vegetable oil spray. In a small bowl, whisk the flour with the baking powder, salt and baking soda. In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar at medium speed until fluffy, about 1 minute. Beat in the egg and vanilla. Using a wooden spoon stir in the dry ingredients until combined. Fold in the butterscotch chips and pecans. Scrape the batter into the prepared pan, smoothing the top. Sprinkle with sea salt and bake for 35 minutes, until the top is shiny and golden brown. Let the blondies cool in the pan, then invert onto a plate or cutting board. Invert again, then cut into squares and serve. Make Ahead The blondies can be stored at room temperature in an airtight container overnight. Rate it Print