After missing a very important holiday, National Butterscotch Brownie Day, I looked through Cookie Madness and found very few recipes for Butterscotch Brownies. There were plenty of Blondies, but only two really emphasized the butterscotch – a Whole Foods recipe and one from Cooking Light. I wanted to try something new, and pulled out Classic Home Desserts (#ad) by Richard Sax.
Richard Sax’s recipe calls for macadamia nuts and white chocolate — two excellent additions to any bar cookie! But being in butterscotch mode, I just used butterscotch chips and toasted pecans. Results were great! The bars are somewhere between cakey and chewy with a good blast of butterscotch flavor from the butterscotch chips. Pecans cut the sweetness, but you can leave them out if you need to.
Butterscotch Blondies Adapted from R. Sax
- 3/4 cup plus 2 tablespoons 100 grams sifted all-purpose flour**
- 1/8 teaspoon salt
- 1/2 teaspoon baking soda
- 1 large egg
- 3/4 cup plus 2 T. packed 160 grams light brown sugar**
- 1 teaspoon pure vanilla extract
- 1/2 cup 114 grams unsalted butter, melted and cooled
- 3/4 cup 75 grams pecan halves, toasted at 350 for 10 minutes and chopped
- 1/3 cup butterscotch morsels
- Preheat oven to 325 degrees F and line an 8 inch metal baking pan with foil. Spray bottom of pan (not sides) with cooking spray.
- Re-sift the flour with the salt, and baking soda onto a sheet of foil or waxed paper.
- Beat the egg and brown sugar in a medium bowl using high speed of electric mixer until light and frothy (2 minutes). Beat in the vanilla extract and then the melted butter. Add the flour mixture and stir by hand until it is mostly blended in, then add the pecans and butterscotch chips and stir until fully mixed.
- Pour the batter into the pan, smooth the top. Bake on center rack for 27-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from oven and place on a wire rack. Cool completely before cutting into squares.