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.
- 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 9x13-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.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of four cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to a tween and a teen, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.