Food Snob

Peanut Butter Butterscotch Blonde Brownies

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Updated 11.5.2019

Here’s what I said about these bars back in 2011:

As I was pouring the Peanut Butter Chocolate Chip Blonde Brownies batter into its pan to bake I was already dreaming up this recipe in my head.

I would cut down on the butterscotch chips by about half as this seemed to be the overwhelming flavor going on in this brownie. Other than that, I have few complaints. They turn out sorta crispy on top and chewy in the center. I cooked them five minutes longer than what the recipe calls for.

Heeding my own warning, I decided to cut down on the butterscotch chips and add in an equal amount of peanut butter chips. I had no issues with the amount of butterscotch flavor in the updated recipe. I baked the bars for 35 minutes (five minutes less than I did the first time) and was a bit disappointed when I went to cut into the bars the next day. I was hoping they would be slightly underdone but that wasn’t the case at all. They were thoroughly baked. I adjusted the recipe to provide a range of 10 minutes in case you also like your baked good sorta under-done.


  • 1 ½ c. brown sugar
  • ½ c. peanut butter (I prefer crunchy)
  • 3 eggs
  • ½ c. butter, softened
  • 1 tsp. vanilla
  • 1 c. flour
  • 1 tsp. baking powder
  • ½ tsp. salt
  • ½ c. butterscotch chips
  • ½ c. peanut butter chips, plus more for garnish


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl cream together sugar, peanut butter, eggs, butter and vanilla. In a separate bowl mix together the flour, baking powder and salt.nAdd dry ingredients to the wet ingredients and stir until smooth. Stir in chips.
  3. Spread into ungreased 9×13-inch pan. Bake for 25 to 35 minutes. They are done when they’re cracking and brown along the edges. Cool, cut and serve.

Recipe rating: 



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