These Butterscotch Brownies are soft, chewy and incredibly easy! They only use one bowl to mix! Brown sugar and butter make these delightfully addicting as a snack, dessert or with an afternoon coffee.
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 giddier than chocolate flourless cake, was Butterscotch Brownies.
You heard me right: more than chocolate. I’ll give you a moment to process that.
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.
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!
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, I am a purist.
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.
Butterscotch Brownies aka Blondies
- Preheat oven to 350F and grease an 8x8 baking dish.
- 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.
- 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!
- 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.