Butterscotch Brownies aka Blondies

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

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!

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….:)

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!

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!

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!

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.”