Butterscotch Blondies Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe I’ve been craving blondies all week, and when I finally got around to baking them I knew they had to be butterscotch blondies. Something about combining rich butterscotch with the toffee-like flavor of these blondies was totally irresistible to me this week. These chewy, fudgy butterscotch blondies require no mixer and very little prep work. Their crackly golden tops and gooey centers are utter perfection! – Ashton Maybe it’s because I’ve been on a chocolate bender lately (see these cookies, this cake, and these brownies for proof)? But whatever the reason, I’m sure glad it led me to these ridiculously good blondies. ✨✨✨ And if you’re a fan of butterscotch, don’t miss our Butterscotch Cookies! ✨✨✨ Need to know how to make perfectly fudgy butterscotch blondies? I gotcha covered. A FEW THINGS TO NOTE ABOUT THIS BUTTERSCOTCH BLONDIES RECIPE How do you get gorgeous, crackly tops when it comes to blondies? Mix in chocolate (or butterscotch!) chips. Same goes for brownies. I don’t know how it works, but that’s the secret behind all that shiny, crackly goodness! Wondering how to keep your blondies rich, chewy, fudgy, and not at all cake-like? I was too. Until I tried this recipe. The trick is keeping all the “fluff” (aka air) out of the batter. For starters, don’t use any leaveners like baking soda or baking powder. And don’t use an electric mixer or even whisk too vigorously by hand– both of these will create air bubbles within the batter that will poof up during baking creating a cake-like result. And last of all, don’t overbake! Only bake until the edges are just starting to turn brown and the top doesn’t look wet anymore. Want to take these up a notch?! Melt together 3/4 cup of semi sweet chocolate chips and 1/4 cup creamy peanut butter. Pour the PB chocolate ganache over the blondies and let it cool before cutting. It’s CRAZY good! Butterscotch Blondie FAQs Can I use a different type of chip? Yes! You can use chocolate chips if you want. Or even white chocolate chips. Do I have to use parchment paper? No, you don’t HAVE to. But it definitely makes for easy cutting and removal from the pan later on. How should I store blondies? These blondies can be stored at room temperature in an airtight container for up to a week. If you want them to last even longer, you can store them in the fridge for up to two weeks or in the freezer for up to three months. So what are you waiting for? Go make a pan of these blondies! I promise you won’t regret it. In fact, you may just find yourself making them again and again. Thanks for reading, friends! Continue to Content Perfect Butterscotch Blondies Yield: 9 Prep Time: 5 minutes Cook Time: 25 minutes Total Time: 30 minutes These chewy, fudgy butterscotch blondies require no mixer and very little prep work. Their crackly golden tops and gooey centers are utter perfection! Print Ingredients 1/2 cup butter , melted and slightly cooled 1 cup brown sugar 1 large egg, beaten 1 tablespoon vanilla extract 1 cup all-purpose flour pinch of salt 3/4 cup butterscotch chips Instructions Preheat oven to 350ºF. Prepare an 8x8 baking dish by lightly coating with nonstick cooking spray and lining with parchment paper. Mix together first the butter and brown sugar; then mix in the beaten egg and the vanilla. Fold in the flour, salt, and butterscotch chips until batter forms. Pour batter in the baking dish and bake for 20-25 minutes. Remove from the oven when the edges are just starting to turn golden brown and the top appears no longer wet (but still has a shine). Let cool completely before cutting. Notes Calories 310 | Total Fat 16g | Carbohydrates 37g | Fiber 0g | Sugars 19g | Protein 2 g More recipes I think you’ll love! Butterscotch Pecan Pie Black Bottom Butterscotch Cookies Peanut Butter Butterscotch Fudge Butterscotch Butterfinger Rice Krispie Treats Scotcheroo Muddy Buddies
Buttery blondies, caramely, butterscotch-rich with flavor, yes, that is exactly what I love in blondies! I love butter extract too for that extra boost 🙂
It’s funny how the secret to amazing blondies is through making sure everything is brown. Your butter, your sugar, and the pecans. So delicious!
I’ll never admit this on my own blog, but I think I like blondies more than brownies (gasp!!) These sound incredible with butterscotch!
butterscotch is my life, but I’ll gladly take the pecans too 🙂 and butter extract, I think I need to find this stat
Yesss!! Always yes to brown sugar + pecans! I’m gonna go there and say it, but these blondies are making me so excited for fall baking!
The first blondie recipe I made was butterscotch, and I fell in LOVE. There’s something so magical about sweet butterscotch and brown sugary, caramel-y blondies. Heavenly!
Agreed!! And I just have to say that you are totally the queen of blondies– I always think of you when I make a non-chocolate dessert 🙂
I am obsessed with butterscotch brownies. I wrote a post that was really more like an ode to them…Yours look so thick and chewy and perfect!!!!! Perfect
