Butterscotch Blondies

This is an easy, tasty recipe. It is good warm with cook's fresh ice cream on top. My sister loved these so much she had me make a pan two days later "just for her". Is like butterscotch cake, not a dense brownie, but tasty as is. Note: when using ENJOY LIFE chocolate chips, they sank to the bottom so coating them in flour first would be a good idea.

Worst Cooking Light recipe I ever made. I followed the recipe exactly. The result tasted like butterscotch cornbread...it was grainy and cakelike. My daugher said "are you SURE there's no corn in these?" I took it out of the oven before the alloted time, and it was still overdone. We all tried one and agreed they were nasty. I threw them away...waste of ingredients. I could have spent the calories on a regular brownie and been much better off! The recipe would need too much altering to bother trying again. It was a total Fail.

Added a few more butterscotch morsels right before baking, along with dark chocolate. Consistency was nice and light, I did use the whole wheat pastry flour (Stop n Shop had next to the regular flour). Will make these again for sure. Took the advice of other reviewers, these were ready in 30 minutes.

If I could rate these 10 stars I would! Tasted like they came straight out of the Nestle Toll House cookie shoppe. I followed the recipe with only ONE minor modification - I used ALL butterscotch morsels, no chocolate. Whole wheat pastry flour is key people - do not substitute!. I wanted my blondies to be a little thicker so I baked them in a 8 3/4" x 6 1/2" Pampered Chef small bar pan (lined with parchment paper) for 30 min. Slightly chewy exterior, soft and gooey interior. I will make for the rest of my life!

Tasty, done at 30 minutes though. Will check them at 25 to 28 if I make them again. More cakelike than blondie.

These are tasty but the serving size is impossibly small.

Have made these blondies twice as my husband LOVES butterscotch. 1st time I used regular flour & cooked 30 minutes. It was ok..A bit dry.. Made again with a few tweaks:Used 1/2 cup cake flour &1/2 cup whole wheat flour. Added 1 cup brown sugar instead of 3/4 cup, & used all butterscotch chips. I was a bit generous w/my 1/3 cup measurement. Probably ended up closer to1/2 cup bscotch chips. Did not have 1/2&1/2, so used whole milk. Worked just fine. Probably any milk product would be ok. Cooked for 20 minutes and then started checking every 2 minutes to be sure it didn't over cook. Total cook time was about 27-28 mins. Wow good! Edges were cripsy and middle a bit gooey. Will definitely make again!

These had a good flavor to it, but not enough chocolate chips for my liking. Next time I'll put more in. I also only had whole wheat flour (not pastry), so it was little grainy, but not offensive. I would try these again. My husband said it was a keeper.

We loved these treats! Great flavor and consistency. Easy to make. I did add some extra dark chocolate chips. Otherwise followed the recipe and ingredients exactly as written but baked in a glass dish.

Unsure why some of the other reviews were unfavorable. These turned out perfectly (baked in nonstick medium color pan). They taste like someone made a chocolate chip cookie into a brownie. I used all the eggs called for, but imagine if you use one less they will be "fudgier" and less cake-like.