Mary Doll’s Butterscotch Brownies
📜 Collection: UK2 | ✍️ Attribution: Mary Doll | 📂 Category: Desserts A classic recipe for rich and chewy butterscotch blondies packed with butterscotch chips and black walnuts. This simple, one-pan dessert is a timeless treat perfect for any occasion.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 30 mins | None | 24 bars |
🔪 Key Equipment
- 9x13 inch pan
- medium saucepan
- mixing bowl
- wire rack
- parchment paper
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 10 Tbsp | Butter or Oleo | melted |
| 1 1/2 Cups | Brown Sugar | packed |
| 2 | Eggs | beaten |
| 1 1/2 Cups | Flour | sifted |
| 2 tsp | Baking Powder | sifted |
| 1/2 tsp | Salt | sifted |
| 1 tsp | Vanilla | none |
| 1 pkg (6-12 oz) | Butterscotch Bits | chips |
| 1/2 Cup | Black Walnuts | chopped |
Instructions
Step 1: Prep and Base
- Preheat your oven to 350°F. Grease and line a 9x13 inch pan with parchment paper.
- In a medium saucepan, melt the 10 Tbsp butter or oleo over low heat. Remove from the heat and stir in the 1 1/2 cups brown sugar until well combined. Let the mixture cool for about 5 minutes.
Step 2: Combine and Bake
- Stir in the 2 beaten eggs and 1 tsp vanilla.
- In a separate bowl, sift together the 1 1/2 cups flour, 1/2 tsp salt, and 2 tsp baking powder.
- Add the dry ingredients to the wet mixture and stir until just combined.
- Fold in the 1/2 cup black walnuts and 1 pkg butterscotch bits.
- 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.
💡 Make-Ahead & Storage: Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
Original Recipe Scan
