Butterscotch Brownies

Who knew a game show could lead to such a delicious discovery? While watching Wheel of Fortune the other night, I learned that my husband had never heard of Butterscotch Brownies. Challenge accepted!

As someone who doesn’t bake brownies very often, I turned to the classic cookbook, The Joy of Cooking. It turns out Butterscotch Brownies have been a beloved recipe since the 1964 edition! My copy is from 1975, and while it includes coconut (a twist I might try next time), the core recipe remains the same.

I’ve just tasted a tiny bit of these freshly baked brownies, and let me tell you, they are incredible! Rich, buttery, and with just the right amount of sweetness. 

Have you ever tried Butterscotch Brownies? What’s your favorite brownie recipe?

Butterscotch Brownies from The Joy of Cooking, 1964 edition.

1. Preheat oven to 350 degrees.

2. Melt in a saucepan: 1/4 cup butter.

3. Stir into it until dissolved: 1 cup brown sugar.

4. Cool these ingredients slightly.

5. Beat in well: 1 egg, 1 tsp. vanilla

6. Sift, then measure: 1/2 cup all-purpose flour

7. Resift it with: 1 tsp. baking powder, 1/2 tsp. salt

8. Stir these ingredients into the butter mixture.

9. Add: 1/2 to 1 cup chopped nuts (I used pecans).

10. Pour batter into a greased 9 x 9-inch pan.

11. Bake for about 20-25 minutes.

12. Cut into bars when cool.