These Butterscotch Brownies are a recipe I’ve had since back in the 70’s. They take almost no time to mix up and make a nice occasional change from the usual chocolate brownie.
Sometimes you just need a little something sweet, don’t you? Whether it’s at the end of a meal, with a cup of coffee in the morning, or for an after school snack, a little sweet bite almost never goes amiss. And if it’s homemade and the recipe is super easy, then all the better.
Now, technically, I’m not sure whether I should call this a brownie or a blondie. It does have some chocolate in it, but that’s definitely not the predominant flavor.
They’re quite sweet and buttery so you can cut them into small squares and they’ll go a long way. I hope you’ll give these a try!
How to Make Butterscotch Brownies:
Preheat the oven to 350 degrees. Prepare a 9” square baking pan by greasing the bottom and sides.
Melt the butterscotch chips with the butter in a heavy bottomed pan over medium heat, stirring constantly until all chips are melted. Set aside and allow to cool until just lukewarm.
In a large mixing bowl, combine the melted butterscotch chips, flour, brown sugar, baking powder, salt, egg, and vanilla. Mix well with a wooden spoon.
Mix in the marshmallows, mini-chocolate chips, and pecans.
Using buttered fingers, spread the batter in the prepared pan. Bake for 20-25 minutes. The center will be soft but will firm while cooling. Remove from oven and allow to cool completely. Cut into squares and dust with powdered sugar before serving.