There’s something about Butterscotch Blondies that takes me straight back to cozy afternoons in my kitchen. These thick, chewy bars are my go-to when I want to bake something simple but satisfying. No fancy ingredients, just pure comfort.
I love sweet little treats that I can give to my family. Making these bars gives them a sweet surprise in their lunches or for snacks. Like my smores cookie bars and caramel bars. You have to try them.
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Why this Butterscotch Blondies Recipe is a Keeper
Packed with rich butterscotch chips and that irresistible buttery flavor, this recipe is one I come back to again and again. It’s the kind of treat that disappears fast and always earns a request for “just one more.”
- Chewy & Delicious Texture: A perfect blondie should be wonderfully chewy, with slightly crisp edges and a soft, dense center, and this recipe delivers just that.
- Rich, Caramel-like Flavor: The primary flavor comes from butterscotch (often achieved with brown sugar and butter), offering a deep, caramelized, and comforting sweetness that is distinct from traditional chocolate brownies.
- Easy to Make: Blondies are typically much simpler and quicker to whip up than layered cakes or cookies, making them a great choice for beginner bakers or when you’re short on time.
- Versatile Base: Butterscotch brownies serve as an excellent canvas for a myriad of add-ins, allowing for endless customization.
- Crowd-Pleaser: Their comforting, sweet flavor and satisfying texture make them a hit with kids and adults alike, perfect for potlucks, bake sales, or everyday treats.
Why Are my Blondie Brownies Dry/Crumbly or Cakey?
If your blondie bars are anything besides gooey, soft and chewy bars, it may be because they were overbaked or overmixed. Adding too much flour can also lead to dry brownies or blondies.
What Reader’s Are Saying…
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“I made these today, 7/13/22, and they are delicious. I have never made Blondies before. They are really good and very easy to make. My kitchen smelled sooo good. Thank you for sharing.”
~ Sally
Ingredient Notes to Make Blondies with Butterscotch Chips
Only a few simple ingredients are needed to make these classic bars.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Butter: Use melted butter to easily blend with the sugars.
- Brown Sugar: Adds moisture and enhances the butterscotch flavor.
- Butterscotch Chips: These are the star of the show. Use high-quality chips for best flavor.
- Flour: Be sure to measure properly (spoon and level or weigh) to avoid dry bars.
- Vanilla Extract: Rounds out the sweetness.
Variations and Substitutions to Make Butterscotch Bars
This recipe is flexible! Try putting a twist on it by trying different sweeteners or flavors.
- Sweeteners: While brown sugar is essential, you can experiment with dark brown sugar. Dark brown will give a deeper molasses flavor.
- Fats: Unsalted butter is standard. While melted butter is preferred for chewiness, some recipes use softened butter for a slightly more cake-like texture.
- Leavening: Baking powder is common for a bit of lift. Baking soda can also be used, especially if there’s an acidic ingredient like buttermilk (though less common in classic blondies).
- Vanilla Extract: You can also experiment with other extracts like almond, maple, or even a touch of rum extract for different notes.
- Add Nuts: Stir in chopped pecans or walnuts for crunch.
- Sprinkle with Sea Salt: A pinch of flaky salt balances the sweetness beautifully.
- Chocolate Chips: Swap all or half of the butterscotch chips with white chocolate chips or milk chocolate chips.
- Add a Swirl: Swirl in a few spoonfuls of peanut butter, butterscotch sauce, caramel or cookie butter before baking.
- Make it Gluten-Free: Use your favorite gluten-free baking flour.
How to Make the Best Butterscotch Blondies Dessert
This recipe comes together in 4 quick and easy steps. This is truly the best blondies recipe.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Preheat Oven and Prep Pan: Preheat the oven. Line a square baking pan with parchment paper and lightly butter it or spray it with cooking spray.
- Mix the Batter: Stir together the granulated sugar, melted butter and brown sugar in a large mixing bowl. Mix until it’s as smooth as it can be. Then, add the vanilla and eggs and mix until combined.
- Add the Chips: Sift in the flour and baking powder, and mix. Stir in the butterscotch chips.
- Bake the Blondies: Pour the batter into the prepared pan and bake until a toothpick inserted into the center comes out clean.
Prep Ahead Suggestions and Recipe Notes
Save time with these make-ahead tips for this buttery dessert:
- Measure Dry Ingredients: Measure and whisk together your flour, leavening, and salt in advance.
- Melt Butter: Melt the butter and allow it to cool slightly (but still liquid) before mixing with the sugar.
- Prep Add-ins: If using nuts, chocolate chips, etc., have them measured and ready to go.
- Blondie Dough: While best baked fresh, you can often prepare the dough, cover it tightly, and refrigerate it for a few hours (or even overnight). You might need to let it warm slightly at room temperature before spreading it in the pan if it becomes too stiff.
Alternate Cooking Methods for the Brownie Dessert
This recipe is best baked in the oven, but here’s one alternate idea:
- Muffin Tin Blondies: Pour the batter into greased or lined muffin tins for individual blondie “muffins” or “cups.” Cook time will be significantly reduced (e.g., 15-25 minutes).
- Cast Iron Skillet Blondie: Bake in a seasoned cast iron skillet or saucepan for a rustic presentation. Baking time may vary slightly.
- Air Fryer: Bake smaller batches in ramekins or a small pan at 325°F for 15–20 minutes. Check frequently for doneness.
Store, Reheat and Use Leftover Brownies and Bars
Chewy butterscotch blondies store well and can even be frozen for a sweet treat anytime.
- Storing: Keep the easy dessert in an airtight container at room temperature for up to 4 days.
- Reheating: Warm in the microwave for 10–15 seconds to get that fresh-baked texture.
- Using Leftovers: Crumble the bar cookies over ice cream, layer into a trifle, or freeze for later.
Common Questions About This Easy Recipe
The difference between a brownie and a blondie is simply chocolate. Brownies are chocolatey and blondies aren’t usually.
To ensure butterscotch blondies are chewy be sure to mix until ingredients are just combined. Add extra butterscotch chips and be sure to also not bake for too long, just until golden brown.
Expert Recipe Tips for Making a Batch of Blondies
- Pack the Brown Sugar: When measuring brown sugar, pack it firmly into the measuring cup. This ensures you have the correct amount for moisture and chewiness.
- Don’t Overmix the Flour: Once you add the flour, mix just until no streaks of flour remain. Overmixing develops gluten, which can make your blondies tough and cakey instead of chewy.
- Use Melted Butter (and let it cool): Melted butter contributes to the dense, chewy texture. Ensure it’s cooled slightly before adding to the sugar to prevent “cooking” the eggs when they’re added.
- Do NOT Overbake! This is the most critical tip. Blondies should be removed from the oven when the edges are set and golden, but the center still looks slightly soft, slightly wet, or even a little jiggly. They will continue to cook and set as they cool in the pan. A wooden skewer inserted into the center should come out with moist crumbs, not completely clean.
- Cool Completely Before Slicing: Blondies need time to set up and become truly chewy as they cool. Resist the urge to slice them warm, or they may crumble. For best results, let them cool entirely in the pan, then lift them out using the parchment paper before cutting.
- Brown the Butter: You can also use brown butter to make this blonde brownie recipe.
- Experiment with Add-ins: Don’t be afraid to customize! The basic blondie recipe is robust enough to handle various additions. Just ensure you don’t add too much (typically no more than 1 to 1.5 cups for a 9×13 pan) to avoid altering the batter’s consistency too much.
- Serve With: Serve with Peanut Butter Blondies, Butterscotch Cake with Streusel Topping or Twix Cookie Bars.
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Golden Butterscotch Blondies
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Ingredients
- ½ cup Melted butter
- ½ cup Granulated sugar
- ½ cup Light brown sugar
- 2 large Eggs
- 2 teaspoon Vanilla extract
- 1 cup All-purpose flour
- ½ teaspoon Baking powder
- 1 cup Butterscotch chips
Instructions
- Preheat the oven to 350℉. Line an 8×8 baking dish with parchment paper and lightly butter the paper.
- In a large mixing bowl combine granulated and brown sugars with melted butter. Mix until everything is well combined and as smooth as you can get it.
- Add vanilla and eggs. Mix for 1 minute. Sift in flour and baking powder, mix well.
- Toss in one cup of butterscotch chips and mix until they are mixed thoroughly.
- Place the batter into the prepared baking dish and bake for 25 minutes.
- Use the toothpick test method to check for done-ness. You do not want to over bake these! When there are a few crumbs only clinging to the toothpick they are ready to come out of the oven.
- Allow to cool. Remove from the baking dish and cut into 3” squares.
Christina’s Notes
- Brown the Butter: For a deeper, richer flavor.
- Measure Flour Accurately: Too much flour = dry blondies.
- Cool Before Cutting: For clean, perfect slices.
- Add a Sprinkle of Salt: A little flaky sea salt brings out the flavor of the butterscotch.
- Use Quality Chips: Better chips mean better flavor.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
Have these in the oven now, they smell delicious but the are practically runny yet after the cooking time 😬
i am puzzled as mine are pictured in the blog pose and I did not have any issues. Let me know how they turned out.
I made these today, 7/13/22, and they are delicious. I have never made Blondies before. They are really good and very easy to make. My kitchen smelled sooo good. Thank you for sharing.
Loved your blondies recipe. It will be perfect for my birthday party, thanks!
These were such a hit! Thank you for sharing.
Ooey, gooey perfection! This was a top-notch blondie recipe with all the chewy butterscotch goodness we were hoping for. Thank you!
Love this. easy way to make this butterscotch blondies.
So glad I made these, they did not disappoint! And so easy to make!