This story goes something like this: Girl accepts dinner invitation. Girl makes last minute decision to whip up a double batch of her cousin’s Butterscotch Brownies to take to dinner, thinking there will be plenty leftover. Girl takes the whole tray to dinner and returns home with about 1/3 of the bars left. Then the kids, the husband and the girl herself eat … um, many. Girl realizes she still needs to photograph said brownies, and finds the one and only perfect one left. It’s an edge piece, which a tempting ridge around one side. Bars are gone by the end of the day — about 48 hours after they were made.
When I decided to make this recipe out of the family cookbook (yes, our family has our own private cookbook), I did so because it’s a recipe I’ve had earmarked for a long, long time. But while I’ve wanted to try it, I wasn’t sure anyone else would enjoy it as much. Ha! I should have known better.
Of course, it was only later that I reread the recipe and realized that I had taken some liberties that transformed the Butterscotch Brownies into Butterscotch Chocolate Cookie Bars. But whatever we call them, this happy accident yielded a cookie bar that everyone loved enough to go back for seconds.
These bars are irresistibly buttery and chocolatey — a combination that you can’t go wrong with. See, what happens when you make these is the chocolate settles on the bottom creating a dual layered bar. While the bottom is all rich chocolate, the top is a buttery, sweet, salt-infused butterscotch layer. Amazing.
A friend, who visited this weekend, tried one of the few leftover bars and said they were somewhere between a blondie and a cookie bar — and really good. Try them.
Also, this is a perfect recipe to make with children. There are so many kid-friendly steps, especially since it’s all hand stirred and whatnot. Will and Paige practically did all the making with me just supervising and measuring. It’s that simple and easy.
Marianne’s Butterscotch Chocolate Cookie Bars
yields 16 bars
adapted from a family recipes
1 cup unsalted butter
2 cups packed light brown sugar
2 large eggs
1 1/2 cup whole wheat flour
2 tsp baking powder
1 tsp kosher salt
1 tsp vanilla extract
2 cups semisweet chocolate chips
Preheat the oven to 350 degrees. Grease a 9×13-inch baking pan with butter. Set aside.
Melt the butter. Then, transfer to a large mixing bowl. Stir in the light brown sugar until well blended. Let cool slightly and then stir in the eggs. Set aside.
In a medium mixing bowl, whisk together the flour, baking powder and salt. Add to the wet ingredients and stir well to combine. Add the vanilla and chocolate chips. Stir.
Pour the batter into the prepared pan. Spread out into one even layer.
Bake for 30-35 minutes, until a toothpick inserted into the center comes out cleanly. Let cool and then cut into squares.