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Today is National Butterscotch Brownie Day
May 9th is National Butterscotch Brownie Day! Its National Butterscotch Brownie Day! Butterscotch brownies, also known as “blondies,” are delicious baked goodies that date back to the 19th century. Recipes for these soft, chewy bars most likely evolved from medieval gingerbread cake recipes. In fact, butterscotch brownies were around for almost a hundred years before chocolate brownies became popular!
To make butterscotch brownies, you need flour, baking powder, salt, butter, brown sugar, vanilla extract, eggs, and butterscotch. Popular add-in ingredients include walnuts, pecans, butterscotch pieces, chocolate chips, Nutella, banana, or cranberries. You can also choose to add a topping like chocolate Irish cream frosting or drizzled caramel. Yum!
In Case You Were Curious…About Butterscotch
- A type of confectionery, butterscotch is majorly formed of brown sugar and butter.
- The confectioner from England, Samuel Parkinson invented butterscotch in the year 1817 in Yorkshire’s Doncaster. Soon, his company became famous for butterscotch and they started supplying to British royal family the confectionery.
- The name has been derived from the Scotland as an original ingredient of butter or scorched.
- Even where the actual confection butterscotch is not included, the term butterscotch can be used to describe the flavor of brown sugar and butter together.
- It’s similar to toffee, but in butterscotch, the sugar is boiled to less temperature so as to keep the soft crack stage, but not hard crack as in case of toffee.
- The flavor butterscotch is used in a variety of desserts as a base ingredient or flavor, including ice-cream, puddings, fudge, sauces, cakes and icing.
- If you add the cream or milk to butterscotch, it can make into a sauce that can be used as a topping to pour over ice creams and desserts.
- Although butterscotch and caramel have a similar appearance, they are not technically the same. While there are a number of opinions to the contrary, conventionally the caramel makes use of white sugar and is often devoid of butter.