Butterscotch Brownies~aka Blondies~are dense, chewy, buttery sweet bars that may make you forget about the chocolate version!
Butterscotch brownies, often referred to as blondies, often take a back seat in the brownie world. But these buttery sweet bars can hold their own in any brownie taste test. They are rich, dense, and packed with a wonderful combo of nuts and butterscotch morsels.
These brownies are rich and decadent. A few small bites or a small brownie will satisfy even the most avid sweet tooth.
Make ahead: These brownies freeze well for up to one month. I freeze mine before cutting into squares, as they will cut more easily when still slightly frozen~an hour or so before serving.
Note: The recipe calls for 1 2/3 cups of butterscotch chips, slightly less than a full bag. I’ve baked these using all the chips and the smaller amount, and I think less is best.
Parchment paper and cooking spray are key in easily removing the brownies from the pan intact. If you press parchment paper evenly into the pan and spray it well, there will be no sticking. Once the whole brownie cools, carefully remove it for easy cutting on a flat surface.
The baking pan that I use for these and all other brownies is this Wilton 9 x 9. It bakes the brownies to the perfect size for a dense, chewy consistency, and the lid is airtight and great for transporting.
I’d love to hear from you if you try these, so please leave comments! As always, thanks so much for stopping by. Be blessed, and stay savvy!!!