You might call these blondies, but I think these are the best butterscotch brownies recipe I know of. Gooey and rich and loaded with caramel chips, these butterscotch bars were a big hit!
1 1/2 sticks or 12 T unsalted butter at room temperature
2 1/4 c firmly packed dark brown sugar
3 large eggs at room temperature
1 1/2 t vanilla
2 2/3 c all-purpose flour
1 t baking soda (3/4 t at high altitude)
1 t salt
1 T espresso instant crystals
2 c salted caramel chips
1/2 c Nutella
Toffee chips or chocolate mini chips for sprinkling on top
Preheat the oven to 350. Spray a 13 x 9 pan with cooking spray and line with parchment paper.
In an electric mixer, place butter and brown sugar in the work bowl. Blend until smooth on medium speed. No need to whip.
Add eggs and vanilla extract and blend on low speed until combined, scraping down bowl as needed.
In a medium sized bowl whisk together the flour, baking soda, salt and instant coffee espresso crystals. Add to the work bowl and beat on low speed until just combined. Stir in the caramel chips and then scrape and press the batter into the prepared pan.
Dollop Nutella over the batter and swirl into the brownies.*
Bake 25-30 minutes or until the center is not runny but do not bake too long so that a skewer inserted comes back with just crumbs.
Remove to a wire rack to cool and sprinkle with toffee pieces on mini chips if desired.
*Even without nutella these bars are fabulous!
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