This is one of my favorite recipes that my mother made while I was growing up. I feel like she didn’t make it often enough, possibly because then she had to find something to do with the egg yolks (I like to make hollandaise sauce).
It’s like a sweet, butterscotch flavored cake, though it doesn’t rise much and is kind of chewy—in a good way. It comes together in just a little over half an hour, it’s extremely easy, and it will stay moist and delicious for a few days in an airtight container at room temperature.
Butterscotch slice is delicious on its own, but I also enjoy it with ice cream. Whatever you choose, I hope you like it!
How to Make Butterscotch Slice
This recipe is extremely simply to make using an electric mixer. You can certainly mix by hand if you want, but I imagine it will be quite a workout!
Prepare for Baking
Preheat your oven to 350 degrees Fahrenheit or 180 degrees Celsius, and make sure it comes up to that temperature before putting your slice in the oven.
Grease a 9×13-inch metal baking pan and line the bottom with parchment paper. You can grease that too if you want–I usually do. I like to leave parchment overhanging on opposite sides so that I can remove the whole slice in once piece for easy cooling and cutting.
Cream Butter and Sugar
Your butter should be soft, which usually takes about an hour at room temperature. I cut it into cubes so it mixes easier then add it and the sugar to the bowl. Beat on a medium low speed for a few minutes until the butter and sugar are well combined.
Add Other Ingredients
Mix in the egg whites and corn syrup until combined. You should get in the habit of scraping down the sides and bottom of your bowl periodically to make sure everything is mixed well, but I find it particularly necessary with this recipe.
Next add the flour, baking powder and salt, and mix just until everything is combined.
Spread the batter in the pan, making sure it reaches all corners and is fairly even in thickness. This is a fairly thick and sticky batter so it may take some persistence. Don’t worry if the top looks a little messy; as it bakes it will even out.
Put the pan in the preheated oven and let bake for about 20-25 minutes. It will be firm and golden brown when done. If you’re not sure, stick a toothpick in the middle. If it comes out clean, it’s done.
You can leave it to cool in the pan if you want but I prefer to remove it to a cooling rack. Slice it into whatever size pieces you prefer; I think 12 slices works best.
- 5 tablespoons unsalted butter softened at room temperature and cut into cubes
- 1 cup firmly packed brown sugar
- 1/2 cup light corn syrup
- 3 large egg whites
- 1 1/2 cups all purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- Preheat oven to 350°F (180°C). Grease a 9×13-inch baking pan and line base with parchment paper, leaving some overhang on either side (this will help with removing the slice later).
- In the bowl of an electric mixer, combine the butter and sugar and beat until well combined, about 5 minutes.
- Add the corn syrup and egg whites and beat for another minute or so. Be sure to scrape the sides and bottom of the bowl to make sure everything is well mixed.
- Add flour, baking powder and salt and mix until combined.
- Spread mixture into prepared pan, making sure it forms an even layer. Bake in preheated oven for 20-25 minutes or until browned and firm to the touch. To serve, remove from pan and cut into squares.
- Glucose syrup can be used instead of the light corn syrup.
- This batter is quite thick and sticky. I use a spatula to make sure it reaches all corners of the pan. Don’t worry about smoothing the top too much; it will even out as it bakes.
Did you make this recipe? If so, follow @theflavorvortex on Instagram and post a picture using #theflavorvortex as I would love to see it!