Whether these are technically brownies or blondies is definitely up for discussion, but whatever you decide to call them, they’re absolutely delicious and perfect for that friend who, for whatever reason, is averse to chocolate treats.
If, on the other hand, you prefer more chocolate with your butterscotch, you could use half butterscotch chips and half chocolate chips (or even white chocolate chips) or add two tablespoons of cocoa powder with the dry ingredients to make the base a more classic brownie. If pecans aren’t your favorite nut, you could also use toasted and chopped walnuts (a more traditional choice), macadamia nuts, or just skip the nuts entirely.
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Cooktop Cove
Southern butterscotch brownies
20
15 minutes
40 minutes
55 minutes
1 cup butter, softened
1 3/4 cups packed brown sugar
1 teaspoon vanilla extract
2 large eggs
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 ½ cups butterscotch chips
½ cup pecans, toasted and chopped
Preheat the oven to 350F.
Line a 13x9 baking pan with parchment paper and spray with non-stick spray.
In a large mixing bowl, beat together the butter and brown sugar until light and fluffy. Add the vanilla and eggs, one at a time, mixing well after each addition.
In a medium mixing bowl, whisk together the flour, baking powder, and salt.
Add the dry ingredients to the wet and fold together until just combined.
Add the butterscotch chips and pecans and fold to combine.
Transfer the batter to the prepared baking pan and bake for 30-45 minutes, or until a toothpick inserted into the center comes out clean.
Let the brownies cool slightly before transferring to a wire rack to cool completely. Slice and serve.
