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.

The blondies turned out more like a cake than a "blondie". I followed the receipe and even used the whole wheat pastry flour. They were totally done in 40 minutes. The taste was OK and would probably go with some ice cream on top. Did not look anything like the picture on page 43 of cooking light magazine Sept 2013 (more of a cake than a 'tender bar".

These were really good. Not sure what happened with the other reviewers. I couldn't find whole wheat pastry flour, so I just used whole wheat (organic). Followed the recipe the same for everything else, except added some extra chocolate chips. I made these for 2 eight year old girls and they LOVED them. I prefer white flour when baking, of course, but for a lightened up, healthier version, pretty darn good.

I wish the carbs boke out into sugars. I'd like to know how many g of sugar.

These were good. I read the two reviews and then made changes. First, I didn't have butterscotch so I used peanut butter morsel. Still good. I did weigh the cake flour I used (didn't use pastry flour). I used 2 small eggs and baked in a 7x9 glass pan to help the edges from cooking to fast. I had to turn it down to 325F after backing for 15 min and only ended up backing it a total of 26 min total. The tooth pick did not come out clean but what was on it was crumbly not doughy so I picked around in the middle and it was definitely done and cake like. Wouldn't call it a brownie. It was good. I used 1/4 cup each of peanut butter and chocolate chip morsels.

This recipe was atrocious. I'm desperately hoping there was some kind of typo in the recipe. Even though I cooked the bars for 5 minutes less than the 40 min suggestion, they still turned out burnt on the edges. The bars were more like a butterscotch cake than blondies. Not what I want out of a blondie.

These were great and very easy to make, my daughters actually made them. They tasted even better knowing you are eating half the calories. I couldn't find pastry flour so I did equal parts of cake flour and sifted all purpose. They still turned out great but probably not as fluffy if it was pastry flour. I would make these again!