While the origins of Blondie Bars is somewhat obscure, Butterscotch Blondie Bars isn’t so much, thanks for a rising interest in baked confections from bakery shops springing up all over the country.
With unclear origins, the blondie bars may be the predecessor of the beloved chocolate brownie. According to Andrew F. Smith in The Oxford Companion to American Food and Drink, blondies may be the original brownie. In the late 19th century, early brownie recipes were “brown” because of added molasses. Chocolate wasn’t introduced until the early-20th-century. At about mid-century, molasses brownies became known as blonde brownies. Soon after, simply… blondies, or blondie bars.
With the introduction of chocolate, the popularity of brownies as we know them today, soared.
The blondie vs brownie debate will most likely never be decided. My son proposes we have both around on a regular basis. He’s getting awfully good at these “taste tests.”
If you’ve ever visited dŌ in New York, a shop featuring cookie dough confections, or as they like to call it, “dŌlicious,” you’ve probably seen their “Blondie Bars,” a butterscotch salted goodie.
These are not theirs — but a favorite and easy blondie bar cookie I love to make at our home.
And this is that recipe.
If you want to taste test both blondie bars and brownies, here is my favorite chocolate brownie recipe — always up for a good debate, especially when it involves brownies.
Salted Butterscotch Blondie Bars
1 1/4 cups packed brown sugar (I prefer light brown sugar)
1/2 cup butter
2 teaspoons vanilla
2 cups all-purpose flour
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup butterscotch chips
1 cup white chocolate chips
1 cup chopped pecans (or nut of choice)
Preheat the oven to 350-degrees. Grease and flour a 9 x 13-inch baking pan. Set aside.
In a medium saucepan, heat brown sugar and butter over medium heat until the sugar dissolves, stirring constantly. Cool until lukewarm. Stir in the eggs, one at a time, add vanilla and mix thoroughly. Stir in flour, baking powder, baking soda, and salt. Fold in half of the chips and chopped nuts.
Spread batter evenly into the prepared pan, sprinkle with remaining chips and chopped nuts. Bake in a 350-degree oven 25-30 minutes, until they are light brown on the top and edges. Loosen with a knife around the edges and cool on a wire rack. Cut into bars. Should make about 36 bars.