Jenn's Butterscotch Blondies 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 brown sugar and had to use a mix of dark and light brown, 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.
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 teaspoon (5 ml) vanilla
½ teaspoon (2 ml) baking powder
⅛ teaspoon (.5 ml) baking soda
⅜ teaspoon (1 ½ ml) salt**
1 cup (135 grams) all purpose flour
⅓ to ½ 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 ⅛ teaspoon salt
Recipe
Jenn's Butterscotch Blondies
Ingredients
- 4 oz unsalted butter, melted (114 grams)
- 1 cup packed light brown sugar (200 grams)
- 1 large large egg
- 1 large large egg yolk
- 1 teaspoon vanilla
- ½ teaspoon baking powder
- ⅛ teaspoon .baking soda
- ⅜ teaspoon salt or use ¼ if using salted butter
- 1 cup all purpose flour (135 grams)
- ⅓ to ½ cup cup butterscotch morsels
Instructions
- Preheat oven to 350. Line an 8-inch square pan with nonstick foil or parchment.
- 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.
Katerina says
I love that you described them as morsels rather then chips!
Carol A, 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....
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!
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!
Anna 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.
Judy says
Happy Mother's Day! I love butterscotch brownie, but until I lose 15 pounds they are only a dream!
Carol A, 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.