Brown Butter Butterscotch Brownies

These incredible Butterscotch Brownies are packed with flavor and come together in under 1 hour from start to finish! Brown butter and butterscotch chips compliment each other perfectly in these easy bars. These blondie bars are crisp on top, with a perfectly chewy texture inside, and taste like oatmeal scotchies in bar form!

Course Dessert, Dessert Bars

Cuisine Dessert

Keyword Easy Desserts, Easy Dessert Bars, Butterscotch Oat Blondies

Prep Time 15

Cook Time 27

Total Time 42

Servings squares

Calories 385kcal

Author Stephanie Simmons

Ingredients

1 cup + 2 tbsp salted butter
1 and 1/4 cup light brown sugar, packed
1 large egg
1 large egg yolk
1 tsp vanilla
1 and 1/2 cups all-purpose flour, spooned & leveled 195 grams
3/4 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup butterscotch chips
1 and 1/2 cup old-fashioned whole rolled oats

Instructions

Prep: Preheat oven to 350℉. Line a ceramic or metal 9x9 baking pan with parchment paper, leaving some overhang so you can lift the bars out for easy cutting and serving later.
Brown the Butter: Add butter to a medium saucepan over medium heat. Melt the butter, stirring occasionally. Once it's melted, turn the heat to medium-low, and continue cooking the butter, stirring frequently. The butter will get foamy and bubbly, then turn a deep golden shade with a nutty, caramely aroma. (This will take about 4-6 minutes once the butter has melted.) Pour into a 1-cup glass measuring cup, and if it's short of 1 cup, add a splash or two of water to make up the difference.
Make the batter: Add butter to a large mixing bowl, making sure to scrape all the brown bits in - that's where all the flavor is! Whisk in the sugar, then the egg, egg yolk, & vanilla. Add the flour, baking powder, baking soda, and salt and stir until just combined. Add butterscotch chips and oats, and stir to distribute.
Bake: Pour batter into prepared pan and bake for 21 to 25 minutes. The edges of the bars will be raised and appear set, and the center will have a bit of a jiggle when you move the pan. This is the perfect time to take them out! A toothpick inserted in the center will have some moist blondie crumbs (not really crumbs, but not quite batter either) on it. Do not be tempted to over bake these!
Serve + Store: Let cool completely before cutting if you want the squares to hold their shapes. If that doesn't matter, dig in after about 45-60 minutes. I like to lift the bars out of the pan after about an hour, using the parchment overhang. Let cool further on a wire rack. (If the bars seem like they're not going to hold up when you begin to lift them, let them cool in the pan longer.)
Store cooled bars in an airtight container at room temp for 3-4 days.

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