On the tenth day of Christmas…
…we’re ringing jingle bells for these Brown Butter Butterscotch Blondies!
Last Christmas, I shared my mom’s famous blonde brownie recipe. These were a staple in our house growing up, and will always be one of my absolute favorite treats. If you have not yet made these, I highly recommend- no, require- you to make a batch of these these today. Trust me on this.
This year, I decided to change things up a bit and make a couple of tweaks to this gold-star recipe. Risky, I know. I substituted butterscotch chips for chocolate chips, and browned the butter (I’ll spare you from another of my brown butter rants. I think you get the picture by now.) And y’all….omgomgomgomgomgomg. OMG! These are SO GOOD! They have the same perfect, chewy texture as my mom’s recipe, but with an rich, nutty, butterscotch flavor. How could you not like something that has “butter” in the name TWICE. Seriously, heaven. I’m pretty sure I ate at least three while I was cutting them, and then three more while I was watching TV later that night. I swear they were taunting me from their cookie tin across the room…”Madison, eat us! Eat us!!” I don’t do well with peer-pressure.
Also like my mom’s recipe, these brown butter blondies can be made in one pot. If that’s not reason enough to make these, I don’t know what is. Delicious bars + little mess = happy Madison.
One last thing. You may notice that I am referring to these as “blondies,” not “brown butter butterscotch blonde brownies.” As explained last year, Nick insists on calling these “blondies.” Besides all New York and UNC sports, it is literally his top passion in life to argue with me over the name of this treat. So Nick, as an early Christmas present to you, I acquiesce and deem these “brown butter butterscotch blondies.” Merry Christmas.
- 1 cup unsalted butter, melted
- 2 cups brown sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 16-oz. bag butterscotch chips
- Preheat oven to 350F. Line a 13x9 baking dish with parchment paper. Spray with cooking spray.
- Melt butter in a saucepan over medium heat. The butter will begin to foam. Whisk consistently during this process.
- After a couple of minutes, the foam will go away and the butter will begin to brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.
- Immediately transfer the butter to a bowl to prevent burning. Set aside to cool for a few minutes.
- Add the brown sugar to the butter and whisk to combine. Add in eggs, whisking quickly so that they do not scramble. Stir in vanilla.
- Fold in the flour and salt until just combined. Stir in the butterscotch chips.
- Pour mixture into prepared pan and spread until even. (I bang it on the counter so that it all evens out. smoothing it lightly with a spatula or offset knife.)
- Bake for 20-25 minutes, or until lightly golden brown around edges. Cool for one-two hours before cutting into bars. Store in an airtight container for one week.