These are the best butterscotch blondies you will ever taste, and they are simple to make. Each bar is full of buttery flavor and butterscotch goodness. The caramel flavor of the brown sugar is the perfect match to the gooey morsels. The best part is that they take just minutes to prep and you’ll only need one large bowl for the batter.
Desserts like salted caramel chocolate chip cookie bars and biscoff blondies are some of my favorite recipes to make. You can bake them all at once (unlike batches of cookies) and you get the best of both worlds because the chewy bars have a brownie texture with the taste of cookies, wrapped into one. Along with today’s butterscotch blondie recipe, bar cookies are also our favorite treats to make when we need something for a school function, because they are nut free and dairy free.
I feel like butterscotch is an underrated flavor, but during the holidays we always crank out a batch of chocolate butterscotch haystacks and butterscotch cookies with toffee. If you are a chocolate lover and still haven’t found the perfect brownie recipe, then you must try my slutty brownies or super fudgy homemade brownies.
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🧈 Ingredients:
- unsalted butter – if using salted butter, omit the other salt in this recipe.
- sugar – you’ll need white and light brown sugar. Be sure to pack the brown sugar when measuring.
- vanilla extract and salt – deepens the flavors of the other ingredients.
- large eggs – bring the eggs to room temperature so they incorporate easier.
- flour – we used all purpose for a great chew to the bars.
- baking powder – our leavening agent to help fluff the blondies up.
- butterscotch chips – the signature ingredient! Check out the variations section for other options.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Turn these butterscotch blondie bars into the ultimate sweet treat by serving with a scoop of vanilla ice cream and a butterscotch glaze or sauce. For a simple garnish, lightly dust with powdered sugar.
Substitutions and Variations
- Brown butter – this will make the blondies taste a little different, but browning the butter will add more of a nutty flavor. Add the butter to a small saucepan and melt over medium heat. Watch for the butter to start turning brown. Remove from the stovetop and allow it to cool slightly before adding to the sugars.
- Dark brown sugar – dark brown sugar can be swapped for light, but will make the blondies darker with a stronger caramel flavor.
- Other chips – instead of a cup of butterscotch chips, you can replace them with peanut butter chips, milk chocolate, or dark chocolate chips.
- Nuts – give the chewy blondie dessert a little extra crunch with chopped walnuts or pecans.
🔪 Instructions:
PREP: Line an 8×8 baking pan with parchment paper so it goes up and over the edges of the pan and preheat the oven to 350 degrees.
Step 1: In a large mixing bowl, whisk the melted butter and sugars together until the mixture pulls away from the sides of the bowl and is smooth.
Step 2: Stir in the vanilla and eggs.
Step 3: Add the flour, salt, and baking powder and mix until combined.
Step 4: Fold in the butterscotch morsels using a rubber spatula or wooden spoon.
Pro Tip: Avoid overmixing the batter. Too much air cause cause the texture to be more cakey instead of gooey.
Step 5: Spread the blondie batter into the square pan.
Step 6: Bake for 35-40 minutes or until they are golden brown on the top and when a knife is inserted in the center, it comes out with a few moist crumbs.
Step 7: Allow the blondies to cool completely.
Step 8: Lift them from the pan by the sides of the parchment paper, and slice into bars.
SERVE: If desired, serve with a scoop of ice cream and a drizzle of butterscotch sauce.
Recipe Tips for Butterscotch Blondies
- If you don’t have parchment paper, grease the pan generously with nonstick cooking spray.
- Using a mix of sugars keeps the blondies chewy and the brown sugar gives the bars a caramel-like flavor.
- This is a great recipe to whip up on a whim because the ingredient list is simple.
- Avoid using a stand mixer or electric mixer. This adds more air into the batter and if it’s overmixed, the blondies will be more cakey and less fudgy.
- Once you take the blondies out of the oven, you can transfer them to a cooling rack. It’s important to take them out once the top is golden brown because they will continue cooking in the warm pan.
Fun Fact
Blondies were actually a thing before brownies, because cocoa powder wasn’t always readily available.
Recipe FAQs
Blondies (aka blonde brownies) are a type of dessert bar that has a chewy texture like brownies but is made without cocoa powder, resulting in a lighter, “blonde” color. Some variations may also include mix-ins like white chocolate chips, nuts, butterscotch chips, or other flavorings like cinnamon or butterscotch extract.
Keep the blondies covered on the counter for up to 5 days. To freeze, wrap tightly in plastic wrap, place in the freezer for up to 3 months.
If your butterscotch chips are clumped together, have a rancid smell, taste bitter, or have a powdery coating on the outside, chances are they have expired, and I would not recommend using those.
More Tasty Blondie & Cookie Bar Recipes
If you tried this Butterscotch Blondies Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Butterscotch Blondies
Ingredients
- ½ cup unsalted butter melted
- ½ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 teaspoons vanilla extract
- 2 large eggs room temperature
- ¼ teaspoon salt
- 1 cup all-purpose flour
- ½ teaspoons baking powder
- 1 cup butterscotch chips
Instructions
- Preheat the oven to 350°F. Line an 8×8 glass baking dish with parchment paper and set it aside.
- In a mixing bowl, combine melted butter, granulated sugar, and brown sugar. Whisk together until the mixture pulls away from the sides of the bowl, looking smooth.
- Add vanilla extract and eggs and whisk in until fully combined.
- Add the salt, flour, and baking powder to the butter/egg mixture and stir just until incorporated.
- Fold in the butterscotch chips until they are evenly distributed throughout the batter.
- Spread the batter evenly into the prepared baking dish.
- Bake blondies for 35-40 minutes or until they are golden brown across the top and a knife inserted in the center comes out with a few moist crumbs.
- Cool blondies completely. Cut into bars and serve.
Notes
Nutrition
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Comments & Reviews
Stefanie says