Butterscotch Blonde Brownies

Need a great, quick dessert when you don’t have a lot of time? Don’t want chocolate either? These blonde brownies are it…they scream fall too! They are my go-to recipe when I can’t go to the store and want something sweet now! Preparation can be done on the stovetop or using a microwave with hardly any mess to clean up… ready in less than an hour too! With or without nuts, this recipe is super versatile for any family.

Simple Butterscotch Blonde Brownies

Yield: 12 – 16 brownie squares

Ingredients:

4 tablespoons unsalted butter, chunked
¾ cup light brown sugar, packed
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
(or substitute ½ whole wheat flour)
1 teaspoon baking powder
½ teaspoon kosher salt
1 cup chopped walnuts or pecans, divided
½ cup butterscotch or chocolate chips
Softened butter or vegetable spray for pan

Equipment Needed:

Medium saucepan or medium bowl
8 x 8 inch (or 7 x 5) baking pan
Rubber spatula
Cereal bowl
Measuring spoons
Dry measuring cups
Wire whisk or spoon
Bent-edged spatula

This recipe is super simple to prepare! Only requires a few staple ingredients too! If you are someone who doesn’t like chocolate, this is the recipe for you too. I often make them without nuts or chips, especially if I can’t go to the store. Still turn out yummy and your house will smell so good on a cool fall or winter day! Gather your supplies and let’s bake!

Preheat oven to 350 F.

Blonde brownies can literally be prepared in one saucepan or bowl! Grab a medium saucepan (or medium mixing bowl) and place it over low heat to melt your butter. (If you prefer to use the microwave… place butter in mixing bowl and cover lightly with a piece of paper towel.) Place butter in saucepan and slowly melt. Butter should not sizzle, brown and heat too rapidly as this will allow it to burn, creating a burnt taste. (Microwaving takes only 20-30 seconds on high.) Meanwhile, prepare the

8 x 8 inch square (or rectangular 7 x 5 inch pan) as butter melts by spreading a teaspoon or so of softened butter over pan surface. If you prefer to use vegetable or baking spray, that is fine, but I love the extra buttery flavor on the crust! Butter melting in a saucepan needs to be just melted or leaving small butter chunks as shown. This prevents over cooking and burning the butter… be patient!

The next few steps can be done right in the saucepan… yes I said in the saucepan or mixing bowl for microwave prep! Add packed brown sugar to melted butter and stir well using a rubber spatula until a golden paste is formed. Add the egg and continue stirring vigorously. Egg will not cook if you haven’t heated the saucepan too hot… remember low heat! Next stir in the vanilla and your brownie batter is half done! Isn’t the smell inviting?

Now for the dry ingredients! Place the flour, baking powder and salt in a smaller bowl and stir together using either a wire whisk or spoon. This will help to incorporate them evenly when adding to the moist ingredients. I often substitute half of the flour with whole wheat flour. This helps increase the fiber content and make “half your grains whole” as recommended for good health. Good way to trick your family… or you, into eating whole grains. Whole wheat flour can be substituted for all the flour, but the final brownies will be less moist. If using nuts, this is when to add them. Add half the chopped nuts into the flour to coat well. This will prevent the nuts from falling to the bottom of the pan too.

Almost done! Place flour mixture over buttery, sugar mixture and stir until just blended and flour is not visible. This generally takes about 30 seconds to one minute. Using a rubber spatula quickens the process, as you scrape as you stir too! Don’t be tempted to stir forever, as this will create a tougher brownie texture… a minute max is all you’ll need. Batter will be a bit thick, so place it into the prepared pan and spread to the edges to cover pan surface. If using nuts, sprinkle the remaining nuts evenly over the batter surface and then add the butterscotch chips. I always have chocolate chips in the house too, so substituting or using both is fine! They are your brownies and if you need a bit of chocolate… go to it!

Bake brownies in a preheated 350 F oven for 25 – 28 minutes or until golden brown and toothpick inserted in center comes out clean. Brownies will continue to bake for a few minutes after you remove them from oven, so don’t be tempted to over bake them. If a chewy texture is desired, remove from oven when a bit of brownie sticks to the toothpick and are not dry. Don’t they smell amazing? I know you want to eat them now… but allow to cool for at least 10-15 minutes before removing from pan to prevent them falling apart. Slice carefully and remove from pan with a bent-edged spatula… Enjoy!!