Becky Luigart-Stayner; Leigh Ann Ross
24 servings (serving size: 1 square)

Trade in brownies for a batch of these Butterscotch Blondie dessert bars.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, firmly packed light brown sugar, baking powder, and salt in a large bowl.

Step 3

Place butter in a small skillet over medium heat. Cook 6 minutes or until lightly browned, stirring occasionally. Pour into a small bowl, and cool 10 minutes.

Step 4

Combine butter and egg substitute, stirring with a whisk. Pour butter mixture over flour mixture; stir just until moistened. Spoon batter into a 13 x 9-inch baking pan coated with cooking spray; smooth top with spatula. Bake at 350° for 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack. Cut into 24 squares.

Chef's Notes

Store unrefrigerated in an airtight container up to three days, or freeze for three months.

Ratings & Reviews

fluteangel's Review

February 17, 2012
These are impossible to stop eating...which makes them not light if you eat the whole pan! Dense, moist, rich,wonderful. You can see more reviews here: because for some reason CL decided to print the recipe 2x on this site with different pictures?

vaanders's Review

March 06, 2009
I love these blondies! They are probably not very light, but are delicious. I make them every year at Christmas to give away. I follow the recipe exactly.

LisaGK's Review

February 08, 2009
I doubled the recipe for a party and added white chocolate chips. Delicious. I probably could have browned the butter a little longer, but they still tasted butterscotchy.

apshine's Review

January 03, 2009
These are an easy-to-make treat...I've made them over and over again, whenever I need a casual dessert. They are so buttery, you would never guess the recipe came from Cooking Light!