This Butterscotch Squares Traybake recipe is essentially a recipe for Blondies. However, when I was a child, I’m not sure I would have known what a Blondie was, so Butterscotch Squares seems much more descriptive! It’s another easy bake, just some melting and mixing required. And it got a big thumbs up from Little Miss Traybakes. And she’s not even a big fan of nuts in my baking, so that’s got to be a good sign!
These traybakes come out a little on the shallow side. Certainly not something you would see in a bakery or coffee shop today, where they would probably be twice as thick, at least! But I chose to keep the recipe proportions to the more traditional thinner slice. That being said, I baked these in my 8″ square tin and you wouldn’t want to use anything bigger, or they really would be too thin.
I used pecans in my Butterscotch Squares, although walnuts would have been more traditional. Feel free to use whatever nuts you prefer, or even to leave them out and use chocolate chips instead. Either way, its a tasty, straightforward bake.
2oz/55g/½ stick butter
5oz/150g/1 cup (packed) brown sugar
1oz/30g/¼ cup chopped nuts (walnuts or pecans)
3oz/75g/¾ cup plain flour/all-purpose flour
½ tsp baking powder
1 tsp vanilla extract
1. Heat the butter and sugar in a saucepan over a low heat until the butter has melted, stirring frequently. Do not let it boil and continue to cook gently for 2-3 minutes more.
2. Cool this mixture slightly, then beat in the egg.
3. Sift the flour and baking powder and stir into the mix with the vanilla and chopped nuts.
4. Pour into a greased or lined tin (no bigger than 8″ square) and spread it to the sides, if needed.
5. Bake at 350F/180C for about 15-20 minutes.
6. Leave it to cool in the tin, then slice and enjoy!
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