A classic recipe from Mary Doll for rich and chewy butterscotch brownies, also known as blondies. This simple, one-pan dessert is loaded with butterscotch chips and black walnuts for a unique, delicious flavor.
Author
Mary Doll
Recipe
| Measurements | Ingredients |
|---|---|
| 10 Tbsp | Butter or Oleo |
| 1 ½ Cups | Brown Sugar, packed |
| 2 | Beaten Eggs |
| 1 ½ Cups | Flour |
| 2 tsp | Baking Powder |
| ½ tsp | Salt |
| 1 tsp | Vanilla |
| 1 pkg (6-12 oz) | Butterscotch Bits (Chips) |
| ½ Cup | Black Walnuts |
Instructions
- Preheat your oven to 350°F. Grease and line a 9x13 inch pan with parchment paper.
- In a medium saucepan, melt the butter/oleo over low heat. Remove from the heat and stir in the brown sugar until well combined. Let the mixture cool for about 5 minutes.
- Stir in the beaten eggs and vanilla.
- In a separate bowl, sift together the flour, salt, and baking powder.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the black walnuts and butterscotch chips.
- Pour the batter into the prepared pan and spread it evenly.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached. Do not overbake.
- Let the blondies cool completely in the pan on a wire rack before cutting into bars.
