After missing an 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 my Richard Sax book, Classic Home Desserts recipe for Butterscotch Blondies.
This recipe was originally made with macadamia nuts and white chocolate, so I decided to make it more butterscotch focused by using pecans (for a warmer flavor) and butterscotch chips in place of white chocolate.
- 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.
For the sugar, I used a mixture of both dark and light brown sugar, but weighed to to make sure I was using 160 grams. Dark brown sugar weighs a little more than light.