Of all the blondies recipes out there, this is my favorite! Learn how to make blondies with this simple one-bowl method.
When I was a kid, my mom used to make these butterscotch blondies, which we always called “blonde brownies,” and which always disappeared really quickly.
Unfortunately, the recipe was lost, a fact which has not only caused me great angst, but also sent me on a blondie-recipe searching spree that lasted months.
I was hoping I was close when I made these Nutella Swirled Peanut Butter Bars, and while they were delicious, it was not exactly the blondie I was looking for. This recipe does not have any leavening agent in it, which makes the bars dense and gooey.
I wanted something slightly more cakey.
My mom found a recipe that was very close recently. I made an adaptation or two, and voila! The blondie of my childhood appeared before my eyes!
Mom used to make these in a sheet pan and cut the crust off before serving them. Grandpa would always sneak into the kitchen and eat the crusts. He always said they were the best part!
I think he was also a little worried my mom would throw them away.
Since Grandpa recently passed away, this yummy butterscotch treat has been on my mind a lot. And, once I made them, naturally, the first thing I did was remove the crusts.
And eat them.
I like to think Grandpa would be proud!
- 1/2 cup butter softened
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking powder
- 1 cup flour
- 1/2 cup butterscotch chips
- Combine butter with sugars. Add eggs and vanilla and mix well.
- Add baking powder and flour and mix until combined. Fold in chips.
- Spread into a greased or lined 9x9 pan and bake at 350F for 30-35 minutes until brown. Let cool before cutting into 16 small or 9 large squares.