These chewy, fudgy butterscotch blondies require no mixer and very little prep work. Their crackly golden tops and gooey centers are utter perfection!
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. 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.
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Need to know how to make perfectly fudgy blondies? I gotcha covered.
A FEW THINGS TO NOTE ABOUT THIS 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!
- 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
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.
Calories 310 | Total Fat 16g | Carbohydrates 37g | Fiber 0g | Sugars 19g | Protein 2 g
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