These Butterscotch Blondies are a sweet and chewy delight. This butterscotch chip filled recipe is a great addition to the family’s dinner night desserts. Top these tasteful butterscotch flavor bars with a scoop of vanilla ice cream and you have heaven on a plate.
They are a quick and easy dessert to make that will leave you wishing you made more.
Everyone loves chocolate chips am I right? How about butterscotch chips? That rich buttery sweet taste that satisfies your tastebuds just right, put inside of a dessert bar. How can you not want a slice?
Every time I make these I can not stop wishing I baked more. These bars can easily be made with only a few ingredients that you may already have or can easily be found at your local market.
butterscotch blondies ingredients
- all-purpose flour
- light or dark brown sugar
- baking powder
- salt
- unsalted butter
- egg
- vanilla extract
- butterscotch chips
Unsalted butter: Typically if a recipe calls for unsalted butter is there is already enough salt in the recipe. I wouldn’t recommend eating anything over salted, especially baked goods. If you do not already have unsalted butter salted butter is okay, just adjust salt in the recipe.
Brown Sugar: This recipe calls for either light or dark brown sugar. It is all a preference on the type of sweetness you are going for. I recommend light brown sugar due to the butterscotch chips already having that creamy caramel taste like dark brown sugar.
how to make butterscotch blondies
STEP ONE: In a large mixing bowl, mix together your flour, baking powder, brown sugar and a pinch of salt.
STEP TWO: Once your dry ingredients are mixed well, slowly add wet ingredients. Melted butter, egg, vanilla extract.
STEP THREE: Add 1 cup of butterscotch chocolate chips.
STEP FOUR: Preheat the oven to 350°F. Line with parchment paper a 8×8 inch square pan. Leaving an overhang on the sides to lift the finished blondies out.
Press dough into 8×8 pan prepared with parchment paper. Add additional butterscotch chips for décor.
STEP FIVE: Bake for about 30-35 minutes, or until a toothpick comes out clean “inch”. Remove from the oven and cool blondies completely in the pan set on a wire rack.
how to store butterscotch blondies
Store leftover blondies in an airtight container for up to 7 days.
can these be frozen for baking ahead?
Yes, you can freeze these butterscotch blondies if you want to bake them ahead of time. To freeze, cool completely (if no one eats them first). Cut into squares and layer between sheets of parchment paper in an air tight container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
does browning my butter first make these more tasteful?
Absolutely! I recommend brown butter in this recipe for added nutty caramel flavor. Follow these steps:
Over medium heat oven safe pan melt butter in light colored pan helps you determine when the butter begins browning. Remember to Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat, roughly 5 to 8 minutes. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma.
bbq bakers tips and tricks
- These can be enjoyed in an 9×13 inch pan as well, if you enjoy thinner blondies. Do your best to spread the batter to each edge of the pan. Bake time will be around 30 minutes.
- Packing down your brown sugar in your measuring cup will ensure correct measurements and avoid adding too much.
- Be sure to use a room temperature egg so it quickly and evenly mixes.
- This recipe does not call for a stand or a electric mixer but can be used to save time when mixing.
- Add a little extra butterscotch chips on top before baking for more of that creamy rich sweetness.
Next time you are looking for an easy recipe these butterscotch brownies are perfect sweet tooth filler. Butterscotch Blondies are the perfect square with a moist gooey centers.
more easy desserts you’ll love
- Black Forest Brownie Bars
- Copycat Starbucks Oat Fudge Bars
- Simple and Delicious Apple Crisp Squares
- Peanut Butter Cheesecake Brownies
Butterscotch Blondies
Ingredients
- 2 cups all-purpose flour
- 1 cup light or dark brown sugar
- 1 tablespoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter browned or melted, see instructions
- 1 large egg
- 2 tsp vanilla extract
- 1 cup butterscotch chips +additional for decor on top
Instructions
- Preheat the oven to 350°F. Line with parchment paper a 8×8 inch square pan. Leaving an overhang on the sides to lift the finished blondies out (makes shapping into squares easier in the end). Set aside.
- Whisk the 2 cup all-purpose flour, 1 tbps, baking powder, ¼ tsp baking soda and ½ tsp salt together in a large bowl. Creating a well, add the wet ingredients.
- whisk the browned or melted 1 cup unsalted butter and 1 cup brown sugar together. Once completely combined, whisk in the whole 1 large egg and vanilla extract until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the butterscotch morsels.
- Evenly spread batter into prepared pan. Place additional on top for decor. Bake for about 30-35 minutes, or until a toothpick comes out clean"inch". Remove from the oven and cool blondies completely in the pan set on a wire rack.
- Cover and store leftover blondies at room temperature or in the refrigerator for up to 1 week.
Notes
- Freezing Instructions: To freeze, cool completely (if no one eats them first). Cut into squares and layer between sheets of parchment paper in an air tight container. Freeze up to 3 months. Thaw overnight in the refrigerator then bring to room temperature before serving.
- Butter – this can be enjoyed either browned or simply melted in the microwave. For added flavor from butter follow these steps: Over medium heat in an oven safe pan melt butter in light colored pan helps you determine when the butter begins browning. Remember to Stir or swirl the pan constantly, until the butter becomes a light tan color as the milk solids toast in the hot fat, roughly 5 to 8 minutes. At this point, you can take the pan off the burner because the butter will continue cooking even after you remove it from the heat. Notice the dramatic change in color: It should be nut-brown and have a toasty aroma.
- These can be enjoyed in an 9×13 inch pan as well, if you enjoy thinner blondies. Do your best to spread the batter to each edge of the pan. Bake time will be around 30 minutes.
Nutrition
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