Happy Monday! Let’s eat some brownies. (PS. Got a new logo up there. ^^^ Whatcha think?)
I’ve seen a lot of bloggers posting family recipes recently and I looove it! So I figured I jump in with these Butterscotch Brownies. Plus I’ve been wanting to share them for a long time.
About a year ago, my mom went through my grandparents’ old house and found my grandmother’s recipe box. My grandmother typed up all the recipes on index cards with a typewriter, and I just think there’s something so special about that, you know? She didn’t send it to me in an email or print it off the internet or anything. To me, it’s the next best thing to having a recipe she hand wrote on a piece of paper.
I’ve made these brownies before and had issues with them sinking in the middle after they cooled, but usually that happens when there’s too much air in the batter. It rises while baking, but there isn’t enough support after they’ve cooled. So, I paid more attention to the mixing and made sure not to over stir. That’s typical of most brownie recipes, though. My mom and I have a recipe for the best brownies ever (it’s super secret), and I literally count to 50 while stirring and that’s it.
I didn’t count while stirring this batter, but I just tried to stir as little as possible and just until everything was barely mixed. The brownies didn’t sink at all!
I guess these could be considered “butterscotch bars,” but they have the crackly texture of brownies on top. They’re nice and dense, but soft and chewy on the inside. Perfect with a cup of coffee in the afternoon!
These brownies are super easy and you probably have all the ingredients except for the butterscotch chips. The only hard-ish part is that the recipe calls for a double boiler. I used a make shift one instead: a medium-sized metal/heaf proof bowl sitting on top of a boiling pot of water. You can melt the butterscotch and butter in a microwave-safe bowl if you want, but you’ll need to get it verrry melty. I prefer the make shift double boiler because it’s easier to burn things in the microwave sometimes, but that might just be me.
While I was mixing up these sweet treats, I remembered that I had some butterscotch schnapps from when I made these Butterbeer Golden Snitch Cupcakes. Because I’m a dork. 😉 So I threw a tablespoon of that in there just because. I couldn’t taste it at all, but my mom said she could. It really doesn’t matter if you include it, but you can if you just happen to have some. (Because obviously that’s something most people keep in their stash of alcohol.)
These brownies are also tasty with a scoop of vanilla ice cream and some butterscotch sauce! I used the store-bought stuff, but you can make your own if you want. This recipe for butterscotch sauce on Sally’s Baking Addiction looks especially good!
- 1 cup butterscotch morsels plus more for sprinkling on top
- 1/4 cup butter
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 1 cup all purpose flour
- 1 tsp baking powder
- 1 tbsp butterscotch schnapps optional
- Preheat oven to 350 degrees. Line a 9x9 inch (or 8x8 inch) baking pan with foil and leave a 2-3 inch overhang on two sides. Spray with non-stick spray.
- In a double boiler (or metal/heat proof bowl over a pot of boiling water) melt butterscotch chips and butter, stirring frequently.
- Once melted, remove from heat and stir in brown sugar.
- Add the eggs and vanilla, and whisk until just incorporated.
- Stir in flour and baking powder.
- Pour batter into the prepared pan. Sprinkle with butterscotch morsels.
- Bake for 35 minutes or until a toothpick inserted into the center of the brownies comes out clean. (There can be a few crumbs on it.)
- Let the brownies cool in the pan for 5-10 minutes. Lift brownies out of the pan by the foil overhangs and let them cool on a wire rack.