Yield: about 24 large or 48 small brownies
I love technology. I’ve tried to be pretty forward-thinking and embrace new technologies as they surface. I’m not always amazing at this, but I have a pretty good feel for a lot of it. For instance, I love Pinterest. It is my new go-to tool. When I find a great recipe or idea, I just hit the “pin it” button, and the recipe is mine forever! Brilliant! The real problem is that in my non-virtual “real” life, there is no “pin it” button. My sister-in-law used to be part of a recipe exchange group in her neighborhood, and she praised this recipe quite highly. She opened her beautiful recipe book and started searching for a pen so I could copy it down. I pulled out my phone and snapped a picture of the recipe. It’s the equivalent of a real life “pin it” button. ‘Cuz I’m all cool and tech-savvy like that.
Do you have a good recipe for blonde brownies? Feel free to share it with me. I have good memories of my mom making butterscotch blondies in a sheet pan, and cutting them into neat squares, leaving the crusty edges on the pan. My grandpa loved this dessert in a big way, and always bugged my mom for the crusty edges that had been left behind. I’m now on a quest to find a fabulous blondie.
I knew I would be feeding more than my normal family of 5 with these blondies, so I doubled the recipe. I also made one important addition. An addition that would make [tooltip text="Maren and I are currently embroiled in a very serious Rice Krispie Treat Death Match, precisely because she insulted my scotcheroos. Her exact words: Butterscotch, yuck. (Or something like that.)"]my cousin Maren[/tooltip] absolutely crazy. An addition that I believe makes the whole thing better, a truer blondie…
… butterscotch chips.
You heard me.
Throw some butterscotch in those babies. I also used half the package of toffee bits inside the brownie, and sprinkled the other half over the top. I’m super creative that way. And it doesn’t stop there. I have one more super creative addition to this recipe that will blow your mind. I baked it in an 11×17 pan. I could tell you it’s because I remember the sheet-pan blondies of my childhood, but the truth is that my 9×13 pan was dirty, and washing it was way too much work. The bonus of using an 11×17 is that they are really thin and they bake quickly. Mine took about 20-25 minutes. If you are making the regular (half size) batch, put them in an 8×8 pan and give them about 30-35 minutes to bake.
Final step: Allow them to cool, then cut them into squares and enjoy! Rinse and repeat.
- 1 cup butter
- 1 cup brown sugar
- 4 eggs
- 1 tsp. vanilla
- ½ package butterscotch chips
- 1 package toffee bits
- 2 tsp salt
- 3 cups flour
- Cream butter and sugar. Add eggs and vanilla and mix well.
- Add salt, butterscotch chips, and ½ package of toffee bits and mix.
- Add flour, and mix to combine.
- Pour mixture into an 11 x 17 pan and sprinkle with remaining toffee bits. Bake at 350 degrees for 20-25 minutes, until edges are brown and brownies appear set.
- Allow to cool before cutting.
If you enjoy these, you might also enjoy:
Butterscotch M&M bars from Dinners, Dishes, and Desserts
Chocolate Coconut Blondies from Get Off Your Butt and Bake
Brown Butter Blondies from My Baking Addiction
This recipe linked up at:
Blue Cricket Design, Show and Tell Wednesday; Grateful Belly, What’s New Wednesday; Mushki Loves, Mushki Loves My Stuff; GingerSnap Crafts, Wow Me Wednesday; Somewhat Simple, Blog Link Party; Something Swanky, Sweet Treats Thursday; Momnivores, Creative Juice; Miz Helen’s Country Cottage, Full Plate Thursday; Everyday Tastes, It’s a Keeper Thursday;