I’d like to introduce you to the simplest, most delicious bar cookie your taste buds will ever encounter,. Some people call them “Blondies”, or even better, “Naughty Bars”. If you look at recipes from the early 1900’s (or an Amish kitchen), their title was “Butterscotch Bars.” No matter what you call them, they are a sweet, delectable, golden, butter and sugary goodness, and I haven’t met a person who doesn’t love them. (Or who can eat just one.)
My dear friend Shannon (one of the most generous, hospitable and best home-chefs I know), made Penzey’s “Naughty Bars” for our family. We fell in love with them instantly. As I was going through the Mennonite Community Cookbook gathering from its pages some of our family’s favorite recipes, I saw the “Butterscotch Bars” recipe and realized it was exactly the same one Shannon had given me, except for one important measurement; the BUTTER. “Naughty Bars” call for exactly twice as much. 🙂
Whether you call them Butterscotch Bars, Blondies, or Naughty Bars, you’ll enjoy every bite. So, with no further ado, here’s the recipe Shannon shared with me:
Begin by beating together melted butter and brown sugar. Add baking powder, salt and vanilla, and mix well.
Slowly add the flour, mixing between each addition.
Whisk eggs, pour into mixture and mix well.
Spread into 9×13 pan, using a spatula.
Bake for 20-25 minutes. (Do not over-bake!) May be sliced while warm.
Source: Penzey's Spices and the Mennonite Community Cookbook.
- 2 sticks butter (1 cup)
- 2 cups packed brown sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 1 tsp vanilla
- 2 cups flour
- 2 eggs
- Preheat oven to 350, grease 9x13 pan.
- Combine melted butter and brown sugar.
- Add the baking powder, salt and vanilla, and mix well.
- Slowly add flour, mix well between each addition.
- Whisk eggs in separate bowl, then add to mixture and combine well.
- Spread into greased pan, using spatula.
- Bake at 350, for 20 - 30 minutes, or until edges are golden. Center will still be soft to touch.
- Serve alone, or with ice cream.