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Butterscotch Blonde Brownies

June 15, 2012 By: Denise Leo, Global Brownie Ambassador Category: Blonde Brownie, Cream Cheese, Creative, Nutty, Off the Beaten Path, Salty-Sweet

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Buttery, salty, sweet, toasty, nutty: this Butterscotch Blonde Brownie is a winning combination.

INGREDIENTS

BATTER INGREDIENTS

  • 1 box (15-17 ounces) sugar cookie mix
  • 1 box butterscotch pudding mix
  • 1 stick (1/2 cup) butter, melted
  • 2 eggs
  • One 8-ounce package cream cheese (let soften outside of ‘frig for 5-10 mins)
  • 4 Tbsp water
NUT TOPPING INGREDIENTS
  • 1.5 cups pecans, coarsely chopped
  • 1/3 cup butter
  • 1/4 teaspoon salt

DRIZZLE INGREDIENTS (optional, but HIGHLY RECOMMENDED)

  • 1 cup (1/2 bag) of butterscotch chips
  • 2 Tbsp vegetable oil

Mix dry pudding mix with sugar cookie mix.

Add 1/2 cup melted butter, eggs, water, and softened cream cheese. (It helps if you let the cream cheese soften and slice it as you add it to the bowl.)

Spread batter into a greased pan.

Set the pan aside.

Melt 1/3 cup butter in skillet on medium heat. (Don’t use high heat; that won’t help. Medium or a half-notch above it is your best friend for this recipe.)

To the hot butter, add pecans. Stirring occasionally, sauté the pecans on medium heat for about 3 or 4 minutes. Don’t overcook it; you’ll know you’re done when you get a nice, rich, toasty smell. Oooh, bubbly!

Evenly pour the butter/pecan mixture onto your blondie batter. You’ll see a lot of buttery liquid goodness in there; try to distribute it evenly, across the surface.

Sprinkle 1/4 teaspoon of salt over the pecan layer, making sure you get all the edges, corners, and middle areas evenly.

Bake at 350 F for about 25-30 minutes, depending on the size of the pan. Test it with a toothpick, looking for an almost-clean pick pulled from the middle area. When done, remove from oven.

Cool completely.

Though you could serve it now, naked, may I suggest that this nutty combo brownie is just not butterscotchy enough? I HIGHLY recommend that you take 1 cup of butterscotch chips, 2 Tbsp of oil, and melt them in the microwave (about 20-30 seconds at a time, stirring in between, until chips are melted). When smooth, drizzle that golden-scotchy nectar on top of that crispy, salty pecan layer. You’ll be glad you did. So, so glad.

You’re done. Aren’t you delighted? This recipe is such an unexpected charmer when it’s served. Your guests will definitely ask you for details. You will especially love how the salty, crispy, toasted, buttery, sautéed pecans add a perfect snap to the top of the Butterscotch Blonde Brownie!

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