Blond Butterscotch Brownies Recipe

Blond Butterscotch Brownies Recipe Blond Butterscotch Brownies Recipe photo by Taste of Home Rating 5

Toffee and chocolate dot the golden brown batter of these fudge-like brownies. “I do a lot of cooking for the police officers I work with, and they always line up for these delicious bars,” writes Jennifer Ann Sopko from Battle Creek, Michigan.

This recipe is:

Diabetic Friendly

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Blond Butterscotch Brownies Recipe
  • Prep: 15 min. Bake: 20 min. + cooling
  • Yield: 24 Servings
15 20 35

Ingredients

  • 2 cups all-purpose flour
  • 2 cups packed brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup butter, melted and cooled
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup semisweet chocolate chunks
  • 4 Heath candy bars (1.4 ounces each), coarsely chopped

Directions

  • In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, beat the butter, eggs and vanilla until smooth. Stir into dry ingredients just until combined (batter will be thick).
  • Spread into a 13-in. x 9-in. baking pan coated with cooking spray. Sprinkle with chocolate chunks and chopped candy bars; press gently into batter.
  • Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars. Yield: 2 dozen.

Nutritional Facts 1 brownie equals 218 calories, 9 g fat (5 g saturated fat), 29 mg cholesterol, 126 mg sodium, 35 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

Originally published as Blond Butterscotch Brownies in Simple & Delicious July/August 2007, p53

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Reviews for Blond Butterscotch Brownies

Blond Butterscotch Brownies Recipe

Blond Butterscotch Brownies

Tell us what you think of this recipe.
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(1-10) of 12 reviews

Reviewed on Apr. 20, 2013 by Melanierosered

Super yum

Reviewed on Apr. 14, 2013 by madizen4

Used milk chocolate chips instead of chunks of chocolate and this was fantastic. I will be making these to take camping all summer long!

Reviewed on Mar. 30, 2013 by samoanjoy

My hubby loved 'em!

Reviewed on Jan. 29, 2013 by TellyLuv

Not sure if I did it wrong, it came out like cookie dough. It was good, sure, but it felt wrong...also I rolled it out in a cookie sheet.

Reviewed on Jan. 11, 2013 by OhBeeOne

Mixture was so dry it wouldn't even clump together. So strange. I've baked for sixty years so it isn't like I don't know what I'm doing. I had to add at least 1/4 cup of milk to even get it to stay together then butter my fingers to press it into the pan. I checked the recipe a half dozen times and am sure all my ingredients were correct. The flavor was great (when I licked my fingers) but I would definitely add liquid to my mix. Can't understand why no one else seemed to have this problem. ???

Reviewed on Sep. 30, 2011 by ashawnte

My family loves these blondies. I this will be the third weekend in a row I have made them (twice last weekend). Sometime I substitute the white chocolate chips if I don't have the Heath Bars.

Reviewed on Sep. 20, 2011 by backtoschooligo

Everyone loved these bars!! Awesome heated with vanilla ice cream! Taste like a restaurant dessert! I used 3/4 C. choc. chunks (1/2 pkge.) and 1/2 (pkge) Heath Toffee Bits. Plenty and I had enough left to make another batch, which I did.

Reviewed on Aug. 08, 2011 by missdc

easy & delicious ....who could ask for more...just added nuts to the batter ...used pecans...excellent

Reviewed on Jul. 29, 2010 by jordie89

these are delicious!!!! A new favorite recipe!

Reviewed on Jul. 19, 2010 by dawnrosanne

These were so good, and very rich. YUM! I kind of thought I was doing it wrong because the batter was REALLY REALLY THICK, but they turned out great! Mine baked in 22 minutes.

 
 

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