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Butterscotch Blondies are soft and chewy and the butterscotch chips takes this buttery sweet treat to the next level.
Why You’ll Love This Recipe!
This Butterscotch Blondie recipe is one of those family favorite recipes and one I shared back in the very early beginnings of my blog. If you are looking for a non-chocolate bar cookie this recipe is perfect. Blondie shave a nice chewy center, just like a good brownie.
Traditionally blondies are made with brown butter which helps give them that butterscotch flavor. Today’s blondie also gets the butterscotch flavor from the butterscotch chips.
Ingredients
- All Purpose Flour
- Granulated Sugar
- Light Brown Sugar
- Butter
- Eggs
- Baking Soda
- Salt
- Vanilla Extract
- Butterscotch Chips
- Nuts
How to Make Butterscotch Blondies
- Prepare a 9 x 13 pan by spraying with non stick cooking spray or line with parchment paper.
- Beat butter, brown sugar and granulated sugar in large bowl until creamy. These bars have more brown sugar than granulated sugar and that gives them an extra depth of flavor.
- Add eggs and vanilla extract and beat well
- Stir together flour, baking soda and salt and gradually add to butter mixture, blending well Mix until the flour is just incorporated.
- Stir in butterscotch chips and nuts, if desired and spread batter into lightly greased 9 x 13 inch pan.
- Bake 30-35 minutes or until top is golden brown and center is set. Do not overbake. The bars should just begin to pull away from the sides of the pan.
- Cool completely in pan on wire rack before cutting into bars
Tips and Tricks
- Instead of butterscotch morsels add in white chocolate chips.
- You can also replace the chips with chopped pecans or walnuts.
- Instead of light brown sugar you can use dark brown sugar for a more intense flavor.
- I love to serve them warm with a scoop of vanilla ice cream on top Drizzle the ice cream with some caramel sauce or butterscotch sauce.
- You can rewarm leftover blondies in the microwave for a few seconds.
Frequently Asked Questions
What is the best way to store leftover blondies?
Blondies are best stored in an airtight container at room temperature for 3-4 days.
Freezer: Wrap the blondies airtight in a layer of plastic wrap and then foil and store in the freezer for up to two months. Be sure they are cooled completely before freezing.
How do I know when the blondies are done?
How do I know when the blondies are done?
The blondie is done when it begins to pull away from the sides of the pan. A toothpick will come out clean. Be sure not to overbake as this will dry them out and they won’t be as soft and chewy.
Check out more of my favorite bar cookie recipes:
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Butterscotch Blondies
Ingredients
- 3/4 cup butter softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 2/3 cups butterscotch chips
- 1 cup chopped nuts optional
Instructions
- Preheat oven to 350 degrees and grease a 9 x 13 pan
- Beat butter, brown sugar and granulated sugar in large bowl until creamy
- Add in vanilla extract and eggs; beat well
- Stir together flour, baking soda and salt; gradually add to butter mixture, blending well
- Stir in butterscotch chips and nuts, if desired and spread into pan
- Bake 30-35 minutes or until top is golden brown and center is set. Do not overbake
- Cool completely in pan on wire rack and cut into bars
Tips & Notes:
- Instead of butterscotch morsels add in white chocolate chips.
- You can also replace the chips with chopped pecans or walnuts.
- Instead of light brown sugar you can use dark brown sugar for a more intense flavor.
- I love to serve them warm with a scoop of vanilla ice cream on top Drizzle the ice cream with some caramel sauce or butterscotch sauce.
- You can rewarm leftover blondies in the microwave for a few seconds.
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Nutrition Facts:
shikha agud says
I halved the recipe & baked it in a 12 cup bar pan & the came out hard as hockey pucks when I baked them. I baked them for 30 minutes. Should I have reduced the baking time?
Leigh Anne says
Yes, if you reduce a recipe you will need to adjust the baking time.