Butterscotch Blondies

16 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Hands-on Time
12 Mins
Total Time
52 Mins
Yield
Serves 16 (serving size: 1 square)
By Sydney Fry, MS, RD
September 2013
RECIPE BY Cooking Light

Whole-wheat pastry flour is more finely ground than regular whole-wheat flour, with a delicate texture that yields lighter, more tender bar cookies.

Ingredients

  • 4.5 ounces whole-wheat pastry flour (about 1 cup)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butterscotch morsels
  • 2 tablespoons half-and-half
  • 3/4 cup packed brown sugar
  • 3 tablespoons canola oil
  • 3 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/3 cup semisweet chocolate chips
  • Cooking spray

Nutritional Information

  • Calories 154
  • Fat 7.6g
  • Satfat 3.2g
  • Monofat 2.9g
  • Polyfat 1g
  • Protein 1.9g
  • Carbohydrate 20.4g
  • Fiber 1.3g
  • Cholesterol 30mg
  • Iron 0.7mg
  • Sodium 101mg
  • Calcium 30mg

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl; stir with a whisk until thoroughly combined.

Step 3

Combine butterscotch morsels and half-and-half in a medium microwave-safe bowl; microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth. Add brown sugar, canola oil, butter, vanilla, and eggs, and beat with a mixer at high speed for 2 minutes. Add flour mixture to butterscotch mixture, stirring just until combined. Stir in chocolate chips. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

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Ratings & Reviews

Great dessert

libraemily
April 15, 2015
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.

framingham's Review

vickierigsby
January 23, 2015
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.

Mbkilbride's Review

Chrissykm
November 22, 2014
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.

JustUs3's Review

Eli2012
August 12, 2014
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!

pdxcook's Review

daneanp
June 11, 2014
Tasty, done at 30 minutes though. Will check them at 25 to 28 if I make them again. More cakelike than blondie.

daneanp's Review

lbspringer
January 20, 2014
These are tasty but the serving size is impossibly small.

AmyStuhr's Review

pdxcook
January 14, 2014
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!

sandrag55's Review

framingham
January 09, 2014
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.

Eli2012's Review

Mbkilbride
December 10, 2013
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.

lbspringer's Review

Renee5732
November 12, 2013
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.