Happy Belated Butterscotch Brownie Day!
And Happy Mother’s Day as well, but I missed National Butterscotch Day and need to touch on that first because one thing yesterday’s holiday brought to my attention was that of the nine recipes I have categorized under “Blondies”, only a couple have a particular emphasis on butterscotch. I need to make more and find the butterscotch brownie that trumps all others, but this will take a while, as evidenced by how slowly my other “best-of” round-ups (e.g. French Silk Pie) have gone, so let’s get started.
As far as “best of the best” goes, I have made this one several times and it is very good. Unfortunately, it calls for macadamia nuts and I have a hard time finding ones that don’t taste stale. It’s a solid recipe, though.
This is one I made for fake National Butterscotch Day (not to be confused with the real National Butterscotch Brownie Day). These aren’t actually brownies, but they are excellent bar cookies.
Joy of Baking adapted this recipe from the late Richard Sax. I might make these today because I like anything by Sax and haven’t tried enough recipes from Joy of Baking.
Jenn’s also sound good. The recipe is similar to the Helm’s Bakery clone (in the Blondies section) but with more brown sugar and probably more butterscotch flavor. Jenn gives them a thumbs up.
Here’s a less complicated, highly rated and simple recipe from Hershey’s. I’m pretty sure I’ve made these, but couldn’t find the recipe on Cookie Madness. Hershey’s recipes are usually very good and often overlooked.
Joe and I both have made Cooking Light’s blondie recipe. It’s not too rich and sometimes that’s a good thing. It’s key not to use too much flour.