Butterscotch Brownies
Chewy, caramel-toned bars made with melted brown sugar butter instead of chocolate.
Dietary
Vegetarian, Pescatarian, Halal, Kosher
Allergens
Dairy, Eggs, Tree nuts, Wheat
Also known as blondies, these dense bars get their deep caramel flavor from browned butter and brown sugar rather than cocoa. The edges turn slightly crisp while the center stays soft and chewy, making them a good match for coffee or an after-dinner treat. A handful of chopped walnuts and butterscotch chips adds crunch and extra richness.
Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1/2 cup walnuts, chopped
Method
-
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides, and lightly grease the parchment.
-
Melt the butter in a medium saucepan over medium heat, swirling occasionally, until it turns light golden and smells nutty, about 3 minutes.
-
Remove the saucepan from heat and whisk in the brown sugar and granulated sugar until smooth. Let cool for 5 minutes.
-
Whisk the eggs into the cooled butter-sugar mixture one at a time, then whisk in the vanilla extract until fully incorporated.
-
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
-
Fold the dry ingredients into the wet mixture with a spatula until just combined and no streaks of flour remain.
-
Fold in the butterscotch chips and chopped walnuts, reserving a small handful of each to sprinkle on top.
-
Spread the batter evenly into the prepared pan and scatter the reserved butterscotch chips and walnuts over the surface.
-
Bake until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes.
-
Cool the brownies completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into 16 bars.
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Butterscotch Brownies
Also known as blondies, these dense bars get their deep caramel flavor from browned butter and brown sugar rather than cocoa. The edges turn slightly crisp while the center stays soft and chewy, making them a good match for coffee or an after-dinner treat. A handful of chopped walnuts and butterscotch chips adds crunch and extra richness.
1 hr 15 min 16 bars 215 cal
Ingredients
- 1/2 cup unsalted butter
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1/2 cup walnuts, chopped
Method
- 1
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving overhang on the sides, and lightly grease the parchment.
- 2
Melt the butter in a medium saucepan over medium heat, swirling occasionally, until it turns light golden and smells nutty, about 3 minutes.
- 3
Remove the saucepan from heat and whisk in the brown sugar and granulated sugar until smooth. Let cool for 5 minutes.
- 4
Whisk the eggs into the cooled butter-sugar mixture one at a time, then whisk in the vanilla extract until fully incorporated.
- 5
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- 6
Fold the dry ingredients into the wet mixture with a spatula until just combined and no streaks of flour remain.
- 7
Fold in the butterscotch chips and chopped walnuts, reserving a small handful of each to sprinkle on top.
- 8
Spread the batter evenly into the prepared pan and scatter the reserved butterscotch chips and walnuts over the surface.
- 9
Bake until the edges are golden brown and a toothpick inserted in the center comes out with a few moist crumbs, 25 to 30 minutes.
- 10
Cool the brownies completely in the pan on a wire rack before lifting out using the parchment overhang and slicing into 16 bars.
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