Hard as it may be for some of us to believe, sometimes people—both big people and little people—aren’t in the mood for chocolate. That’s ok, there’s nothing wrong with you. These bar cookies—also known as blondies —have all of the satisfying texture and heft of a brownie, but a wonderful old-fashioned butterscotch flavor, courtesy of the brown sugar, butter and generous dose of vanilla. I actually think I like them almost as much as brownies (and that is saying a lot).
You will likely be able to whip up a batch of these Butterscotch Brownies without leaving your home, since the ingredients are very straightforward pantry items. And unless one of your kids chooses this very moment to distract you, you will be able to get the pan in the oven in 10 to 15 minutes.
Bake Sale Hero
If you’re looking to show off a little you can make a batch of these Butterscotch Brownies AND a batch of the equally easy One Pot Fudgy Brownies and put them together on the bake sale table.
You know what else looks pretty? Stack a blondie on top of a brownie, slide them into those small clear plastic party goody bags, and tie the top with ribbon. This combo would also make a pretty compelling parting gift if you were hosting a baby shower or some such. Or you could just stack one on top of another and eat them in your pajamas.
Nuts vs. No Nuts in Butterscotch Brownies
We all know a person or two (myself, for example) with allergies, and because nut allergies are so prevalent amongst kids, it’s often good to steer clear of them (the nuts, not the kids). Especially if you are making these Butterscotch Brownies for a school function or bake sale.
However, if you know your audience, and love nuts, go right ahead and nut these puppies up. I often make them with chocolate chips and/or butterscotch chips baked in (which does make them a bit sweeter), but they are great just Plain Jane, and they work every which way you like them.
If you like your blondies pretty wet and a little sticky, bake them for the lower amount of time. If you prefer them more fully cooked and a bit more cake-like, then you’ll leave them in for longer.
This will keep in a tightly sealed container at room temperature for 4 days.
Other Dessert Bars and Squares Recipes:
- Chocolate Peanut Butter Squares
- Pumpkin Cream Cheese Brownies
- One-Pot Mexican Hot Chocolate Brownies
- Lemon Squares
Butterscotch Brownies aka Blondies
- ¾ cup (1 ½ sticks) unsalted butter
- 1 ¾ cups brown sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs
- 1 ¾ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup semi-sweet chocolate chips, butterscotch chips or chopped nuts, such as walnuts or cashews (or use a combo of these add-ins)
- Preheat the oven to 350°F. Grease a 13×9-inch baking pan, or spray with nonstick spray.
- In a medium-sized saucepan, melt the butter over low heat. Remove from the heat, add the brown sugar, and stir until blended. Let cool for at least 5 minutes. Add the vanilla, then add the eggs, one at a time, and stir to mix quickly until well combined, so the eggs don’t cook in the still slightly warm brown sugar mixture.
- In a small bowl combine the flour, baking soda, and salt. Add to the saucepan and stir until combined. Stir in the nuts or chips, if using, and spread into the prepared pan. Smooth the top with a spatula. Bake until a wooden skewer or a toothpick inserted in the middle comes out clean, 24 to 28 minutes.
- Cool them in the pan on a wire rack. When cool, cut into 24 squares.
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