Easy and Chewy Butterscotch Blondies are golden-brown bars combining the rich, buttery notes of butterscotch with the delightful chewy texture of a brownie.
Have you ever had a blondie? I had never made or eaten blondies until a few months ago, when I decided to see what the no cocoa brownies were like. Butterscotch tends to be forgotten with so many other popular flavors, such as chocolate, lemon, strawberry. It makes me think of Hello Dollies that my mom made during the holidays. Try these blondies, if you haven't, and get ready to want more than one piece.
Want to try some other bar recipes: Try these: Banana Bars with Brown Butter Frosting, Slutty Brownies, Lemon Cheesecake Bars, Peanut Butter & Jelly Bars, or Easy Strawberry Brownies.
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Ingredients for Butterscotch Blondies
- unsalted butter
- brown sugar
- granulated sugar
- eggs, room temperature
- vanilla extract
- salt
- baking powder
- all purpose flour
- butterscotch chips
FAQs
Butterscotch Blondies are a rich, chewy dessert bar similar to brownies but made with brown sugar and butterscotch instead of cocoa, giving them a caramel-like flavor.
Yes, you can freeze the blondies. Allow them to cool completely, then wrap them tightly in plastic wrap and aluminum foil before freezing. Thaw them in the refrigerator or at room temperature before serving.
Yes, you can use dark brown sugar for a richer, more intense molasses flavor. The blondies will be slightly darker and have a deeper caramel taste.
For clean cuts, allow the blondies to cool completely before cutting. Use a sharp knife, and wipe the blade with a damp cloth between cuts.
Top Tips
- To get that soft and gooey blondie, undercook them just a little bit.
- You can also use chocolate chips, white chocolate chips, or any others you like, just use them in place of the butterscotch. Or mix up two types, such as white chocolate and butterscotch, you won't be sorry!
- While butterscotch blondies are delicious on their own, customize them with your favorite mix-ins like chopped nuts (pecans or walnuts work well), or even dried fruit for added texture and flavor.
- Store any leftover blondies in an airtight container or covered tightly with plastic wrap at room temperature for up to several days. You can also freeze them for longer storage, just be sure to wrap them well to prevent freezer burn.
How to make Homemade Butterscotch Blondies
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick cooking spray or line it with parchment paper, leaving an overhang on the sides of the pan for easy removal.
- In a large mixing bowl with an electric mixer or stand mixer bowl, mix butter, brown sugar, and granulated sugar for 2-3 minutes.
- Add eggs and vanilla extract into the butter mixture.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the butterscotch chips until evenly distributed throughout the batter.
- Spread evenly into your prepared pan and sprinkle the top with ½ - 1 cups of extra butterscotch morsels. Bake in the preheated oven for 25-35 minutes, or until the edges are set and golden brown, a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
- Remove from the oven and allow the blondies to cool completely in the pan on a wire rack. These butterscotch blondies are delicious on their own or with a scoop of vanilla ice cream for an extra special treat.
Butterscotch Blondies Recipe
Ingredients
- 2 sticks butter, unsalted
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 teaspoon vanilla extract
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 ½ cups all purpose flour
- 1 ½ to 2 cups butterscotch chips
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with nonstick cooking spray or line it with parchment paper, leaving an overhang on the sides of the pan for easy removal.
- In a large mixing bowl with an electric mixer or stand mixer bowl, combine butter, brown sugar, and granulated sugar for 2-3 minutes.
- Add eggs and vanilla extract into butter mixture.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Fold in the butterscotch chips until evenly distributed throughout the batter.
- Spread evenly into the prepared pan and sprinkle the top with ½ - 1 cup of butterscotch morsels.
- Bake in preheated oven for 25-35 minutes, or until the edges are set and golden brown, and a toothpick inserted into the center comes out with a few moist crumbs (but not wet batter).
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