This is a great change of pace from traditional chocolate brownies. The oatmeal and butterscotch compliment each perfectly – buttery, chewy, delicious bars.
What you'll need
Ingredients
1¼ cups all-purpose flour
2 cups quick-cooking oats
½ teaspoon baking soda
½ teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened, each stick cut into 8 pieces
¾ cup butterscotch chips
1 cup packed dark brown sugar
2 teaspoons vanilla extract
1 large egg
Glaze
2 tablespoons dark brown sugar
2 tablespoons water
1/8 teaspoon salt
¼ cup butterscotch chips
The method
Directions
01
Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.
02
Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.
03
Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack.
04
Bring brown sugar, water, and salt to simmer in small saucepan. Remove from heat and add butterscotch chips and whisk until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.
05
Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.)
I’ve been making banana bread since I was a kid. My first recipe came from a local PTA cookbook, and over the years, I’ve tried many versions. For a long time, my go-to was a Martha Stewart recipe that added sour cream for extra richness. Then in 2018, King…
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This is one of my favorite recipes from Test Kitchen. IT’s got the perfect balance and tar lime and sweetness. You can use the suggested whipped cream or substitute a meringue topping.
Fold in half along dotted line, blank sides facing in
Fold in half along dotted line, blank sides facing in
Cook Like James
Butterscotch Glazed Oatmeal Brownies
Prep
Cook
Yield
This is a great change of pace from traditional chocolate brownies. The oatmeal and butterscotch compliment each perfectly – buttery, chewy, delicious bars.
Ingredients
1¼ cups all-purpose flour
2 cups quick-cooking oats
½ teaspoon baking soda
½ teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened, each stick cut into 8 pieces
¾ cup butterscotch chips
1 cup packed dark brown sugar
2 teaspoons vanilla extract
1 large egg
Glaze
2 tablespoons dark brown sugar
2 tablespoons water
1/8 teaspoon salt
¼ cup butterscotch chips
Cook Like James · The method
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.
2
Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.
3
Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack.
4
Bring brown sugar, water, and salt to simmer in small saucepan. Remove from heat and add butterscotch chips and whisk until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.
5
Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.)
Cook Like James
Butterscotch Glazed Oatmeal Brownies
Prep
Cook
Yield
This is a great change of pace from traditional chocolate brownies. The oatmeal and butterscotch compliment each perfectly – buttery, chewy, delicious bars.
Ingredients
1¼ cups all-purpose flour
2 cups quick-cooking oats
½ teaspoon baking soda
½ teaspoon salt
16 tablespoons unsalted butter (2 sticks), softened, each stick cut into 8 pieces
¾ cup butterscotch chips
1 cup packed dark brown sugar
2 teaspoons vanilla extract
1 large egg
Glaze
2 tablespoons dark brown sugar
2 tablespoons water
1/8 teaspoon salt
¼ cup butterscotch chips
Directions
1
Adjust oven rack to middle position and heat oven to 350 degrees. Line 13 by 9-inch baking pan with aluminum foil, leaving overhang on all sides.
2
Mix flour, oats, baking soda, and salt in medium bowl until combined. Heat butter in small saucepan over medium-low heat until nutty brown in color, about 12 minutes. Pour hot butter over butterscotch chips in large bowl and whisk until smooth. Whisk in brown sugar until dissolved, then whisk in vanilla and egg until combined. Stir in flour mixture in two additions until combined.
3
Spread mixture into prepared pan and bake until edges are golden brown and toothpick inserted in center comes out with a few crumbs attached, 17 to 19 minutes. Transfer pan to wire rack.
4
Bring brown sugar, water, and salt to simmer in small saucepan. Remove from heat and add butterscotch chips and whisk until smooth. Drizzle glaze over warm bars and cool on rack until warm to touch, about 1 1/2 hours.
5
Using foil overhang, lift bars from pan and cool completely on rack, about 30 minutes. Cut into bars and serve. (Bars will keep in airtight container at room temperature for up to 3 days.)
