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Butterscotch Brownies aka Blondies

Butterscotch Brownies

My middle / high school in St. Louis served lunch “family-style”, which basically meant you either ate what they were serving or you ate salad bar. Let me tell you – that salad bar got old fast. Before you start to feel too badly for me I should tell you that dessert was usually damn good (and my Mom would pack me a healthy bag lunch to eat in my free period, but that’s another story for another time)!

My all time favorite dessert that they served, the one dessert that still makes me more giddy than chocolate flourless cake, was Butterscotch Brownies.

You heard me right: more than chocolate. I’ll give you a moment to process that.

Butterscotch Brownies

I got so excited about these brownies, and thus endeared myself to the kitchen staff, that they would pack up a plate for me to bring home. No joke. I would stop by the kitchen on the way to swim practice and they would hand me a foil wrapped plate.

Maybe I would share, maybe I wouldn’t. I loved those Butterscotch Brownies.

Butterscotch Brownies

And then one tragic day my junior year, my school switched cooking companies and not only was my favorite brownie smuggler gone but so were the butterscotch brownies! Tear.

Since then I have searched every cookbook I owned and lots I didn’t (shhh don’t tell Barnes & Noble!) for a butterscotch brownie recipe only to come up with nada. Rien. None. Until one day my wonderful fiancé brought home two 1950’s cookbooks that he bought at an estate sale for $1 each. I could barely contain my excitement when I saw that Betty Crocker’s Cookbook (1984 Edition) included a recipe for my beloved butterscotch brownies!

Butterscotch Brownies

These butterscotch brownies are dangerously delicious. And they are remarkably fast and easy to pull together. One bowl. One pan. One magical dessert. Chewy and sweet. Addicting. They would be an amazing base for some mix ins, but today, today I am a purist.

Butterscotch Brownies

I know that everyone else in the Free World calls these Blondies. If I had figured that out 15 years earlier, my search for a recipe would have been a whole lot quicker. But I didn’t, okay? My Butterscotch Brownie clouded brain was a little slow on the uptake.

And in case you are wondering, which I know you are, this is not a Wedding Fairy Approved recipe. I ate almost an entire pan of these sweet treats with a smile on my face while the Wedding Fairy sat by FUMING. I don’t even care. They are that good!

Butterscotch Brownies aka Blondies

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 16

Butterscotch Brownies aka Blondies

Ingredients

  • ¼ cup unsalted butter
  • 1 cup packed dark brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • ¾ cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup chopped nuts [Majorly optional. Loath nuts in most baked goods. Bleh]

Instructions

  1. Preheat oven to 350° and grease an 8x8 baking dish.
  2. Melt butter over stovetop or at 50% power in the microwave. Remove from heat and stir in sugar, egg and vanilla; mix until completely incorporated.
  3. Stir in remaining ingredients. The mixture will be thick. Spread in greased baking dish. Bake 20-25 minutes in preheated oven. The bake time will depend on the dish you choose!
  4. Betty Crocker suggests cutting these while still warm. I think they actually cut cleaner when completely cooled. Not that I waited until they were cooled to eat one. No patience! Makes 16 bars.

Notes:

Recipe from Betty Crocker's Cookbook 1984 Edition Note: The only thing I modified in this recipe was the butter. Betty Crocker calls for shortening, but, in my humble opinion, it’s not butterscotch without butter.

https://www.cheflindseyfarr.com/2013/08/butterscotch-brownies-aka-blondies/

Did you make this recipe? I want to hear all about it! 🥳Tag me on Instagram @cheflindseyfarr and use the hashtag #americanheritagecooking

76 Comments

  • Kayle (The Cooking Actress)
    August 30, 2013 at 9:07 am

    awwwwww that’s so lovely that you found your long lost butterscotch blondies! But girl…BETTER than flourless chocolate cake? I dunnoooo 😛

    Reply
    • AmericanCooking22
      August 30, 2013 at 10:46 am

      LOL I know. It’s a tough call!

      Reply
      • Liz
        October 10, 2019 at 6:04 am

        I just made these, and like every other time I have tried to make butterscotch brownies, they were gooey inside. Maybe they’re supposed to be? But chocolate brownies aren’t.. I usually bake them extra long, still gooey.

        Reply
        • Lindsey
          November 21, 2019 at 4:10 pm

          Hi Liz! They are gooey inside generally. The “gooey” texture isn’t necessarily because they are underbaked but because of the combination of lots of butter and brown sugar. Just cool them before cutting. If you don’t like the gooey texture use a different recipe like these which are less “gooey”

          Reply
        • Susan Marshall
          July 1, 2020 at 2:54 pm

          Supposed to be gooey

          Reply
          • Lindsey
            July 5, 2020 at 11:04 am

            Bake them less, Susan…

  • #9: Butterscotch Brownies | Clean Plate Club
    November 15, 2013 at 2:17 pm

    […] Original Recipe: Butterscotch Brownies aka Blondies […]

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  • […] even this one. If you want an easy, one pot butterscotch blondie that tastes amazing then this one is still […]

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  • Grace
    November 24, 2013 at 3:16 am

    I actually have everything to make these at home! Definitely going to try them 🙂 it’s lime the perfect recipe to make when you want something sweet but don’t want to find yourself stuck in the kitchen for hours. 🙂

    Reply
    • AmericanCooking22
      November 24, 2013 at 9:33 am

      It is definitely an excellent, no-fail, easy blondie recipe! My only advice is to double the recipe! Let me know how it goes!

      When you have more time, you should try the blondie recipe from this post. It will blow you away!

      Reply
    • Kim
      April 20, 2019 at 6:48 pm

      This was my go to after school sweets recipe. My mom was not into sweets or anything processed but we always had these ingredients on hand. Our recipe came from the Betty Crocker Cooky Book.

      Reply
  • Surprise! | 303 Miller
    January 31, 2014 at 12:27 am

    […] For those who need a break from chocolate (or just don’t like chocolate to begin with), here’s a delicious recipe, courtesy of this website! […]

    Reply
  • Kerrie
    June 12, 2014 at 4:43 pm

    I remember these as a kid and called them Butterscotch Brownies. My mom still has her 1950s edition of her Betty Crocker cookbook where we got the recipe. She sent me the recipe but I couldn’t find it (hadn’t made them in awhile). I looked on the internet and found your recipe but then subsequently found mine. They are very similar but the Betty Crocker version calls for a cup of light brown sugar (packed) and only 1/2 tsp of vanilla. They sure are good!! I made a blondie recipe recently a friend gave me and they were not nearly as tasty.

    Reply
    • AmericanCooking22
      June 12, 2014 at 5:02 pm

      Hi Kerrie! These are from the Betty Crocker Cookbook, 1984 edition. She must have revised the vanilla since the 1950’s version! I’ll have to try the older one out. I don’t remember but I probably just used dark brown sugar because that is what I had on hand! 🙂 I’ve tried a couple more modern blondie recipes that I like…some I’ve posted about.

      Reply
  • Deraysa
    October 5, 2014 at 12:03 am

    Same recipe as in The Joy of Cooking (1971) entitled “butterscotch brownies” save for 1/2 cup of sifted flour resifted with the baking powder and baked in a 9×9 inch pan. This is my go-to cookbook for the classics!

    Reply
    • AmericanCooking22
      October 5, 2014 at 9:08 am

      I don’t have that edition! I have a facsimile of the 1st edition but it has yet to become my favorite probably because of this incident. I got this recipe from the Betty Crocker cookbook (1984) – but I substituted butter for shortening. I’ll have to search out the 1971 Joy cookbook!

      Reply
      • Barb P
        December 22, 2019 at 1:28 pm

        I just made the JOC recipe and doubled the recipe for a 9 x 13 pan. Twice as much sugar as flour, wow, but they sure are good!! I added chocolate chips.

        Reply
        • Lindsey
          January 27, 2020 at 1:09 pm

          Hhah! There is soooo much sugar! Love the addition of chocolate chips!

          Reply
  • Jason
    May 28, 2015 at 11:32 pm

    I also have been searching for about 15 years for this recipe, at one time it was listed on the usda recipe site, who’d DID have several of my favorite from school lunches, alas I failed to print the recipes before the new standards went into effect, but now I am pretty sure these Re the same ones, thanks for posting them!

    Reply
  • teal
    June 5, 2015 at 6:23 pm

    YES! These were delicious!…I am especially happy to say so, since I was told to make a double batch using someone else’s recipe…and they were dry and icky. Luckily, I found your recipe and despite being strictly instructed to use the other recipe, I boldly used yours with beautiful results! AND, I was happy to substitute the shortening for butter..and I wasn’t ashamed to drop them off! Thanks a million!

    Reply
    • AmericanCooking22
      June 6, 2015 at 12:47 pm

      LOL! You are so very welcome!!! I am overjoyed that you loved them! I am picky about my butterscotch brownies and these are one of my favorites! They are also incredibly easy! If you have a little bit more time you should try these brown butter blondies…omg so goooooood! If you want them plain you can leave out the chocolate chips and caramel…the base recipe is delicious by itself too!

      Reply
  • 10 Delectable Brownie Recipes | LifeTitude
    February 26, 2016 at 2:54 am

    […] Butterscotch Brownies […]

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  • […] Butterscotch Brownies […]

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  • […] Butterscotch Brownies […]

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  • Grateful
    November 27, 2016 at 10:51 pm

    Thank you for posting this recipe. My husband has been talking about his love for Bernice’s Butterscotch Brownies for the last 20 years that I have known him. He would tell me how he would devour them for lunch at his STL middle/high school cafeteria. Sound familiar? So today after google-ing it and reading your recipe, I suspected I found it which was later confirmed after he ate half of the pan. Thank you for making his day awesome. And btw, he is flummoxed on how you were able to get an extra plate on the side….:)

    Reply
    • Lindsey
      November 28, 2016 at 8:58 am

      No way!!!!! I am so happy you found the recipe! I got extra because I made friends with the kitchen staff and they would save me some for after school 🙂 I was crazy about them and so grateful for extra! lol

      Reply
  • […] no secret that I have a blondie obsession. I think I made it pretty clear here and also to anyone who works with me that blondies are my […]

    Reply
  • Diane Decker
    January 7, 2017 at 7:40 pm

    I too have spent many many years searching for the Butterscotch Brownies my mom made in the fifties and sixties. Thank you so much for sharing it. Of course, now I’ve been diagnosed with very advanced celiac disease, so will need to find a way to convert it to gluten free. Just looking at the pictures satisfied a longing for home.

    Reply
    • Lindsey
      January 18, 2017 at 3:06 pm

      Well I’m glad you found them! Let me know if you find a way to make them gluten free and just as tasty!

      Reply
  • Linda Phillips
    May 7, 2017 at 5:19 pm

    Thank you for posting this! I was frantically searching my recipes for my moms butter scotch brownie recipe to no avail! This is it!!!!!
    Thanks again!!

    Reply
    • Lindsey
      May 9, 2017 at 11:15 am

      I’m so glad you found it Linda!! This recipe is a keeper! Happy baking!

      Reply
  • Nickie
    December 3, 2017 at 12:34 am

    hoping these turn out like the ones I had as a kid…. Waiting on this slow oven…..thanks for the receipe

    Reply
    • Lindsey
      December 26, 2017 at 11:01 pm

      Haha! I hope they did, Nickie!

      Reply
  • Amy Barrett
    February 10, 2018 at 1:50 pm

    Did you go to Burroughs?! Because I loved the butterscotch brownies that the school cafeteria served at family-style meals. And that’s what I was thinking of when I found your recipe!

    Reply
    • Lindsey
      February 15, 2018 at 10:30 am

      I DID go to JBS! I assume you did too! When did you graduate?!

      Reply
      • Amy Barrett
        February 15, 2018 at 11:52 am

        I graduated many moons ago… 1989. So I don’t think we were there at the same time. This recipe was so like the brownies they served. Thanks!

        Reply
        • Lindsey
          February 21, 2018 at 10:50 am

          I actually stalked you on your website after responding! We weren’t there at the same time but I bet the blondies were the same! They switched kitchen companies my Junior year and the blondies went with the old company 🙁 I’m so glad you enjoyed them. It took me years to find something similar.

          Reply
          • Amy Barrett
            February 21, 2018 at 12:26 pm

            Thanks so much for searching for years. I can’t tell you how happy it made me to find the recipe!

          • Lindsey
            February 21, 2018 at 5:46 pm

            Well that is why I do this! To bring joy to others 🙂

  • Karol
    March 19, 2018 at 5:57 pm

    Could I make these in a 9×13 pan? Double the recipe?

    Reply
    • Lindsey
      March 20, 2018 at 1:50 pm

      Yes, absolutely!

      Reply
    • Niki
      March 28, 2018 at 2:24 pm

      I have made these for years for my family. I have a Betty Crocker 40th anniversary edition cookbook from 1991 that has the butterscotch brownies recipe (with shortening) though I always leave out the nuts (daughter who is allergic). This is one of my family’s favorite desserts. I always double the recipe and have even quadrupled it for church potlucks and cooked in a large roasting/steam table pan. I will have to try the recipe substituting butter.

      Reply
      • Lindsey
        March 28, 2018 at 3:28 pm

        I left out the nuts too! But only because I don’t feel like they belong in brownies or blondies lol. It is so delicious with butter! Happy baking!

        Reply
  • Lindsey
    March 24, 2018 at 3:43 pm

    This recipe is SO similar to the one my mom made all the time growing up. She used to add shredded coconut sometimes too! Ever tried that? Makes me love them even more!!

    Reply
    • Lindsey
      March 28, 2018 at 3:36 pm

      Hi Lindsey! I haven’t but that sounds fantastic! I’ll have to give it a try!

      Reply
    • Sally J Savage
      November 29, 2019 at 8:09 am

      I have th recipe out of a cook book before 1950 and the recipe was Butterscotch Brownies, they called for sweetened coconut, my husband has been looking for this recipe for over 40 years. Found it on Thanksgiving at a friends house

      Reply
      • Lindsey
        February 10, 2020 at 5:53 pm

        I’m so glad my life-quest helped you too!

        Reply
  • Beth
    April 28, 2018 at 10:44 pm

    I went to JBS in the late ‘70s, and we had them then! I still remember them, and Bernice!

    Reply
    • Lindsey
      May 1, 2018 at 3:37 pm

      That is so crazy!

      Reply
  • Gracie Wood
    May 27, 2018 at 10:09 pm

    These were awesome! I LOVE butterscotch, so I decided to add about a cup of butterscotch chips as well, and man these were great. Thanks so much for the recipe, my family is raving!

    Reply
    • Lindsey
      May 31, 2018 at 4:02 pm

      A perfect addition, Gracie! I am so glad your family enjoyed them! Happy baking!

      Reply
  • Shelley
    July 2, 2018 at 6:10 pm

    oh my goodness….delicious….thank you….I cut them smaller…..and YES butter is better

    Reply
    • Lindsey
      July 3, 2018 at 5:07 pm

      I’m so glad you liked them!!! a

      Reply
  • Dominique
    July 6, 2018 at 11:48 pm

    Will it turn out the same if I double the recipe to make a bigger batch?

    Reply
    • Lindsey
      July 7, 2018 at 7:02 pm

      Absolutely!!!

      Reply
  • Vicki
    July 23, 2018 at 2:20 pm

    funny…until I read the narrative and comments for this recipe, i thought I was the only person harboring fond memories and cravings for my hs’s blonde/butterscotch brownies. cant wait to try these!

    Reply
    • Lindsey
      July 24, 2018 at 8:58 am

      Glad you found it!

      Reply
  • Monica F
    November 9, 2018 at 12:23 pm

    Followed recipe exactly but in my 8×8 glass dish the edges were too dry and the middle was still mushy. Is there a different oven temp for glass?

    Reply
  • Diane Godfroy
    February 16, 2019 at 9:30 pm

    I thought you forgot to include Butterscotch Morsels until I did more research. Crazy how they taste of Butterscotch but with no morsels. Awesome, thank you!

    Reply
    • Lindsey
      March 30, 2019 at 10:13 am

      You can put butterscotch morsels in the batter too if you want! I don’t like butterscotch morsels so I didn’t include them!

      Reply
  • Patricia Hellman
    May 5, 2019 at 4:10 pm

    My husband is dieting so I’m counting calories. How many are in one of these?

    Reply
    • Lindsey
      June 14, 2019 at 12:37 pm

      I find it best in my profession not to look at those things lol! There are plenty of websites where you can plug in the ingredients and find out!

      Reply
  • Tamy
    August 9, 2019 at 2:05 pm

    My mom made the butterscotch brownies from a Betty Crocker cookbook all the time. It was a much earlker edition, but same basic recipe. Her’s had choices though, butter, shortning or oil. I totally agree with you though, butter all the way! Anyway, I related to your love of these so much! I loooove chocolate, but I would go right past it for these EVERY time. ☺ Such a strong childhood connection to them! But more than that… They are completely amazing. Thanks for sharing. I know what I’m doing this adternoon! Lol!

    Reply
    • Lindsey
      September 2, 2019 at 9:40 am

      I hope you made them, Tamy! I can’t believe her cookbook had three choices – I can’t imagine a cookbook today having that!

      Reply
  • karen
    November 30, 2019 at 4:56 pm

    When I saw the pictures of your butterscotch brownies I had to check your recipe. I make this frequently and am getting ready to make them for a potluck tomorrow. Yes, butter only and no nuts. Yes, they cut better cold and Yes, I could eat a whole pan myself, which is why I make them when I am going some place to share.

    Reply
    • Lindsey
      February 10, 2020 at 5:51 pm

      Haha! They are addicting!

      Reply
  • Debbie
    February 6, 2020 at 8:05 pm

    These are the same as from the 1996 edition. “Betty Crocker’s New Cookbook.” I looked up the recipe because I was too lazy to pull out my book, and then had to check my book after reading the comments! These are the best – chewy and gooey and oh so easy to throw together. I’ve mostly made them with butter, or non-dairy margarine nowadays (and egg substitutions and whole wheat flour), but I’ve been making them for decades now. The sugar content is !!! but when the craving hits, there’s nothing else. And I didn’t know blondies were the same thing – I picture a blondie as like a vanilla bar cookie rather than butterscotch, but I’m clueless apparently!

    Reply
  • Kerrie
    March 16, 2020 at 5:02 pm

    You must have gone to Burroughs! I did too and 25+ years later these are still one of my all time favorite desserts!

    Reply
    • Lindsey
      March 25, 2020 at 9:37 am

      Haha! I did go to Burroughs, Kerrie! When did you graduate? Had to have been before 2009 because my brother graduated then and he never got to experience them 🙁

      Reply
      • Kerrie
        March 25, 2020 at 10:12 am

        93, I’m so old!

        Reply
        • Lindsey
          March 27, 2020 at 5:09 pm

          Haha! Not that old! I only graduated 10 years after you 🙂

          Reply
  • MemoriVitae
    March 25, 2020 at 6:53 pm

    I, too, have long searched for my beloved BUTTERSCOTCH BROWNIES – read NOT BLONDIES! – from my childhood. I can’t wait to make these and melt in their gooey, delicious glory! You. Are. A hero.

    Reply
    • Lindsey
      March 27, 2020 at 5:09 pm

      LOL. Me? A hero? {she blushes}
      Enjoy! Happy baking

      Reply
  • Vicky
    April 15, 2020 at 6:36 pm

    I make these all the time now and they are very good and easy to make!

    Reply
  • Glen
    April 16, 2020 at 8:48 pm

    Hi! I love your story. You’re a very good storyteller. The details make your mission to find the long lost butterscotch brownies so interesting. Well, I just wanted you to know that there are people like myself who actually prefer blondies or butterscotch brownies over chocolate brownies. I am one of those people who is a big fan of blondies. The combination of brown sugar and butter with vanilla extract is delicious. I totally get your fascination with blondies. As a cookie dough fiend, I do prefer to make my blondies without any baking soda or baking powder. After they have cooled but are still slightly warm, I like to place them in air tight container, and save them for the next day. For some reason they are so much better the following day. The flavors get bolder overnight or something happens. I’ve tried them with ground walnuts, mini m&ms, and Hershey sea salted caramel morsels. I will definitely try your recipe soon. It’s interesting because some recipes don’t even call for brown sugar. To me, the chocolate replacement is the brown sugar, which is the recipe’s bold superstar ingredient.
    Well, thank you for sharing your recipe for “butterscotch brownies.”

    Reply
    • Lindsey
      April 17, 2020 at 9:02 am

      I couldn’t agree more on two points: They aren’t blondies with out brown sugar and they are much better the second day! I hope you do try this recipe!

      Reply

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