In my defense, and to the advantage of all my readers, I only post recipes that I feel are excellent, not just adequate. Ben doesn’t quite understand that yet.
So when I make 4 different batches of blonde brownies in less than 24 hours he calls me crazy. I call myself a perfectionist. Although I don’t think my kiddos minded my baking obsession. That just meant more cookie dough for them!
I was starting to feel like maybe I was going a little crazy as I pulled batch #4 out of the oven at 7:30 in the morning (who eats blonde brownies that early???), but the determination finally paid off and I looked down at what I like to call a perfect product.
After letting the pan cool, crossing my fingers, and cutting the first square, I bit into a little chunk of golden goodness. They were perfect indeed!
They were the perfect hybrid of an oatmeal butterscotch cookie and a blonde brownie.
These bars have just enough thickness that they feel like a brownie without being overly heavy and dense. They’re baked just right to give them that touch of ooey gooey without the feeling that you are eating raw cookie dough (bleh, some people like that).
I also threw in some semi-sweet mini chocolate chips to balance out the sweetness from the butterscotch chips. Good call on that one!
I think the key ingredient here was the milk that I added. My previous batches were a bit crispy on top and bottom with a soft center. I wanted a softer texture throughout with less crumb. The extra milk proved to be the answer, binding the dough together and softening the finished product.
Once again, milk saves the day!
- 1 cup gluten free oat flour
- ½ cup brown rice flour
- ¼ cup potato starch (not flour)
- ¼ cup tapioca starch
- 1 teaspoon ground flaxseed meal
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- 1 teaspoon salt
- ⅔ cup butter, room temperature
- 1 cup white sugar
- 1 cup dark brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2 tablespoons milk
- 1½ cup oats
- ¾ cup butterscotch morsels
- ½ cup semi-sweet mini chocolate chips
- Preheat oven to 350 degrees. Grease a 9X13 pan and set aside.
- In a medium mixing bowl whisk together oat flour, brown rice flour, potato starch, tapioca starch, flaxseed, xanthan gum, baking powder and salt.
- In a larger mixing bowl cream butter and both sugars together until light and fluffy, 3-5 minutes. And eggs one at a time beating one minute after each addition. Add vanilla and milk and mix until combined.
- Add dry ingredients to wet mixture and mix until combined. Beat an additional 2 minutes.
- Add oats, butterscotch chips and chocolate chips to mixture and stir until evenly distributed.
- Pat mixture into baking pan, spreading to all ends. Bake at 350 degrees for 28-30 minutes or until golden brown and toothpick inserted into center comes out with a few moist crumbs.