May 9th is Butterscotch Brownie Day!
If you do an internet search for Butterscotch Brownies, you will find recipes that I consider Blondies! What’s the difference? Brownies have chocolate or cocoa in the base batter. Blondies do not. Sorry- don’t mean to sound like a snob!
So after searching and finding a lot of blondie recipes, I decided to make a butterscotch blondie recipe and turn it into a brownie by adding some cocoa powder and chocolate chips. Now we have a butterscotch brownie! Maybe you’re wondering why I didn’t just make a brownie recipe and add butterscotch chips to it. I could have, but I thought by making a basic butterscotch blondie recipe first, and then changing it into a brownie, I could capture more of the butterscotch flavor. I think this worked out well!
Makes 1- 8 inch pan
Prep time: 15 minutes Bake time: 24-26 minutes
1/4 cup (1/2 stick) butter, softened
1 cup lightly packed light brown sugar
1 teaspoon vanilla extract
1/2 teaspoon salt
1 teaspoon baking powder
2/3 cup flour
2 tablespoons cocoa powder
1/4 cup mini chocolate chips
1/2 cup butterscotch chips, finely chopped
Preheat oven to 350 degrees. Prepare an 8 inch pan by greasing it or line it with aluminum foil and then grease the foil (I use cooking spray). Set aside.
In a medium-sized mixing bowl, cream together the butter and brown sugar. Add in the egg and vanilla and mix well. Stir in the salt and baking powder. Add in the cocoa powder and flour and mix until just incorporated. Stir in the mini chocolate chips and the butterscotch chips.
Spoon the batter into the prepared pan. Bake for 24-26 minutes, or until the top is set (doesn’t jiggle) and a toothpick test comes out clean. Don’t over-bake these! I set my timer for 20 minutes, tested the brownies, then added a little more time. After they are done, remove from the oven and let cool completely. Enjoy!
Made with love, not calories!