For years our mom has made the most delicious butterscotch brownies, using the classic recipe from The Joy of Cooking cookbook. Her bars are thin and chewy with a hint of salt, and they’re so, so good.
This is my version of the recipe, combining a slightly thicker butterscotch brownie base with a layer of (my favorite!) chocolate toffee candy bars chopped and scattered on top. They couldn’t be easier to make, and they’re perfect to take on a picnic or potluck.
Butterscotch Toffee Brownies
2 cups lightly packed dark brown sugar
1/2 cup (1 stick) butter, melted
1 teaspoon vanilla
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon sea salt
6 Heath or Skor bars (1.4 ounces each), coarsely chopped (about 1 generous cup)
Preheat oven to 350 degrees F and lightly grease a 9- by 13-inch cake pan.
In a large bowl, mix together the butter, brown sugar, eggs and vanilla. In a separate bowl, whisk together the flour, baking powder and salt. Add the dry ingredients to the butter mixture and stir until blended. Spread the batter in the prepared pan. Sprinkle the toffee pieces evenly over the top and press lightly.
Bake for 25-30 minutes, or until dry on top and almost firm to the touch. Let cool in the pan for 10-15 minutes, then cut in rectangles with a sharp knife. Makes 36 bars.
Enjoy this beautiful summer weekend,