Uncle Ton's Butterscotch Brownies
Submitted by STACEYLRN
Chewy butterscotch brownies (blondies) with dark brown sugar, melted butter, and vanilla in a one-bowl, six-ingredient recipe. Rich, toffee-flavored squares that take 10 minutes to mix and bake golden.
YIELD
2 dozenPREP
10 minCOOK
40 minREADY
1 hrsThese are the brownies chocolate left behind, and honestly, they might be even better.
Dark brown sugar does all the heavy lifting here, giving these squares an intense toffee-butterscotch flavor that’s warm, caramelly, and deeply satisfying.
Melted butter, eggs, flour, baking powder, and vanilla. That’s the whole list. Mix it all in one bowl, spread it in a pan, and let the oven work its magic.
They come out with a dry, slightly crackly top and a chewy, dense center that’s just begging to be eaten warm.
Kitchen Tips
- Dark brown sugar is essential for the deepest butterscotch flavor. Light brown won’t hit the same
- Don’t overbake. Pull them when the top is dry but the center is still almost soft
- Let them cool 10 to 15 minutes before cutting or they’ll crumble apart
- Cut into 2-inch squares for the ideal ratio of chewy center to crisp edge
- Add a cup of chopped walnuts or pecans if you want some crunch
Ingredients
Directions
Preheat oven to 375℉ (190℃).
Butter a 9 inch square cake pan.
Mix all of the ingredients together, combining them well.
Spread mixture in the cake pan and bake for 35 to 40 minutes, or until dry on top and almost firm to the touch.
Let cool for 10 to 15 minutes, then cut in 2 inch squares.
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