Jenn’s Butterscotch Blondies

I should get out of the house because it’s a beautiful day and I have a new haircut, but first here’s a butterscotch brownie recipe so we’ll all be prepared on May 9, 2010 when National Butterscotch Brownie Day rolls around again.

I decided to commence testing with Jenn’s butterscotch blondie which she posted in her chamber.

These are very good and not too sweet despite the full cup of brown sugar. Mine are a little darker than Jen’s because I ran out of light and had to use a mix of dark and light brown sugar, but I suppose they are about the same in texture and taste. I used unsalted butter and upped the salt a bit as well. And finally, rather than unwelcome gobs of artificial butterscotch flavor, the butterscotch morsels were perfect in these.

Maybe I should start ranking all the cookies 1-5 so that when it’s time to come back and find a recipe for an event (like May 9), there will be a numerical rating to assist. These are a 4. I may up them to a 5, but I feel weird giving them first recipe I try a 5.

Butterscotch Blondies

Butterscotch Blondies

Jenn’s Butterscotch Blondies **

4 oz (114 grams) unsalted butter, melted
1 cup (200 grams) packed light brown sugar
1 large egg
1 large egg yolk
1 tsp (5 ml) vanilla
1/2 tsp (2 ml) baking powder
1/8 tsp (.5 ml) baking soda
3/8 teaspoon (1 1/2 ml) salt**
1 cup (135 grams) all purpose flour
1/3 to 1/2 cup cup butterscotch morsels

Preheat oven to 350 degrees f (180 C). Line an 8 inch metal baking pan with foil and spray bottom only with cooking spray.

Gently mix together the melted butter, brown sugar, egg, egg yolk and vanilla.
Mix the flour, baking powder, baking soda and salt together in a separate bowl, then stir them into the sugar mixture. Stir in butterscotch morsels (aka chips).

Pour into pan, drop on counter to remove air bubbles, bake for 25-27 minutes on center rack. Cool in pan set on a wire rack.

**If using salted butter, use only 1/8 teaspoon salt

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Comments

  1. says

    I made these this morning, they are delicious! Funny, I saw them on your list, Anna, and just knew I had to make them right away. Then I come back for the recipe and you already made them! I have some King Arthur butterscotch chips in the cupboard and rarely use them, so these were perfect, everything on hand. Really easy to make, too.

    I tried them when they were still a bit warm, great texture and taste. Interested to try again when they are completely cool.

  2. says

    Happy Mother’s Day! I love butterscotch brownie, but until I lose 15 pounds they are only a dream!

  3. says

    Carol, I think they are even better cool. Glad you tried them! I’m going to try the another batch tomorrow.

    Thanks Judy! Sorry to hear you’ve got to drop a few pounds, but keep up the good work.

  4. Jenn's Baking Chamber says

    Thanks for the shoutout, I’m glad you enjoyed them Anna. I don’t even think you want to know how many pounds I’ve gained from making your recipes all the time!

  5. Rosebud says

    I didn’t know it was National Butterscotch Day yesterday! And to think that I celebrated by making Funfetti cookies from the cake mix…oh the shame!

  6. says

    You’re right, Anna, these are even better cooled, I think. Definitely great and even better the next day! (today.) These are so easy to make, too. Thanks Jenn!

    These will become a staple for me. Hmm, bet they’d be good with some chocolate chips as well….

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