My Butterscotch Brownies swirl together fudgy chocolate and chewy blondie with melty butterscotch chips for a rich, irresistible treat!
- 4 large eggs , at room temperature
- 1 cup plus 2 tablespoons (8 ¼ oz/227 g) granulated sugar
- 1 cup plus 2 tablespoons (6 ¼ oz/177 g) dark brown sugar
- 1 cup (8 oz/225 g) butter , melted
- 2 tablespoons vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 cup (5 oz/142 g) all-purpose flour
- 1 cup (4 oz/115 g) unsweetened cocoa powder
- 1 cup (8 oz/225 g) butter , melted and cooled
- 2 cups (12 oz/340 g) dark brown sugar
- 2 large eggs , at room temperature
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 2 cups (10 oz/284 g) all-purpose flour
- ½ cup (3 oz/85 g) plus ¼ cup (1½ oz/43 g) butterscotch chips
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Preheat the oven to 350°F (180°C). Butter and line a 9x13 inch (23x33 cm) pan with parchment paper. Set aside.
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In a large bowl whisk together the eggs, white sugar, brown sugar, melted butter, oil, vanilla and salt until smooth.
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Sift the flour and cocoa powder over the wet ingredients. Gently fold the dry ingredients into the wet ingredients until just combined. Set aside.
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In a medium bowl whisk together the melted butter, brown sugar, eggs, vanilla and salt until smooth and no lumps.
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Sift in the flour and mix into the wet ingredients until just combined, then fold in ½ cup (3 oz/85 g) of butterscotch chips.
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Alternate adding dollops of brownie and blondie batter into the prepared pan, then take a thin knife and zig zag it through the batters once in each direction to swirl them. Top with the remaining ¼ cup (1½ oz/43 g) of butterscotch chips.
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Bake for about 35 minutes, or until just set in the middle. (take care not to over bake as It wont be as fudgy in the center)
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Let cool completely before cutting into desired sizes.
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Serve warm or cold with some vanilla ice cream. Store in an airtight container at room temperature for up to 3 days.