Description
Trisha Yearwood’s Butterscotch Bars
Ingredients:
1 cup browned butter
2 cups dark brown sugar
2 large eggs
1 tsp vanilla
2 cups whole wheat flour
1/4 tsp nutmeg
1 cup butterscotch chunks
Instructions:
Set oven to 350°F (175°C). Grease a 9×9 pan.
Combine browned butter and sugar. Add eggs and vanilla.
Stir in flour and nutmeg. Fold in butterscotch chunks.
Spread batter into the pan and bake for 30 minutes. Cool before serving.
#AutumnButterscotchBars
Step-by-Step Guide
Follow these detailed steps for perfect butterscotch bars every time. First, brown your butter correctly: melt unsalted butter in a light-colored saucepan over medium heat, swirling constantly until it turns a deep golden brown and smells nutty. Immediately pour it into a heatproof bowl to stop the cooking. Let it cool slightly. In a large mixing bowl, combine the warm browned butter and dark brown sugar, whisking vigorously until smooth and slightly glossy. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next, then stir in the vanilla. Gently fold in the whole wheat flour and nutmeg just until no dry streaks remain. Finally, fold in the butterscotch chunks. Spread the thick batter evenly into your prepared pan.
Serving Suggestions
These rich bars are delicious on their own but can be elevated for any occasion. For a decadent dessert, serve a square slightly warmed with a scoop of vanilla bean ice cream and a drizzle of salted caramel sauce. For a festive touch during the holidays, sprinkle the top with flaky sea salt as soon as the bars come out of the oven. They also pair wonderfully with a cup of strong coffee or a glass of cold milk. For a party, cut them into smaller, bite-sized pieces for easy sharing.
How-to Summary
To summarize: Brown the butter and let it cool. Mix it with brown sugar, then eggs and vanilla. Fold in flour, nutmeg, and butterscotch chunks. Bake in a greased 9×9 pan at 350°F for 30 minutes. Cool completely before cutting into squares.
Frequently Asked Questions
Can I use regular butter instead of browned butter? While you can, browning the butter is essential for the deep, nutty, caramelized flavor that defines this recipe. It’s not recommended to skip this step.
What can I substitute for whole wheat flour? All-purpose flour works as a 1:1 substitute. The whole wheat adds a subtle nuttiness, but the bars will still be delicious with AP flour.
My bars are very crumbly. What went wrong? This usually means they were over-baked or cut before completely cool. Ensure you check for doneness at 25 minutes and let the pan cool on a wire rack for at least 2 hours.
Can I use butterscotch chips instead of chunks? Yes, chips will work. Chunks provide more pronounced pockets of flavor, but chips will distribute more evenly throughout the batter.
How should I store these bars? Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to 3 months.
Common Mistakes to Avoid
- Over-browning the butter: Once it smells nutty and is amber-colored, remove it from heat. Black bits mean it’s burnt and will taste bitter.
- Adding hot butter to the eggs: Let the browned butter cool for 5-10 minutes to avoid scrambling the eggs.
- Overmixing the batter: Mix just until the flour is incorporated to avoid tough bars.
- Cutting while warm: This causes the bars to fall apart. Patience is key for clean squares.
Conclusion
Trisha Yearwood’s Butterscotch Bars, with their signature browned butter and rich dark sugar, are a timeless treat that perfectly captures the essence of comfort baking. By following the detailed guide and avoiding common pitfalls, you can master this simple yet sophisticated recipe. These bars are sure to become a requested favorite, offering a perfect blend of chewy texture and deep, caramelized flavor for any season.
