Sweet, chewy, and packed with butterscotch flavor, these Butterscotch Blondies are going to be your new favorite easy dessert! A drizzle of butterscotch makes them extra tasty.
I’m sure you’ve made brownies before, but have you made blondies?
These Butterscotch Blondies are extra flavorful and rich, made with dark brown sugar and tons of buttery sweet butterscotch baking chips. Other recipes that use light brown sugar just can’t compare!
If you love butterscotch as much as I do, you will love my Butterscotch Oatmeal Cookies, and no-bake Scotcheroo Truffles too!
What is the Difference Between a Blondie and a Brownie?
Brownies are chocolatey, typically made with cocoa powder or melted chocolate, and they get their sweetness from granulated sugar.
In contrast, blondies don’t include any chocolate and instead are flavored with vanilla and brown sugar. They have a caramelly, butterscotch flavor already, but this blondies recipe takes it up a notch.
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Why You Will Love This Butterscotch Blondies Recipe
- So Simple to Make: Just like making brownies or cookie bars, blondies are a much simpler way to make a cookie-style treat. bake the batter in a pan, then cut it into individual servings.
- Minimal Ingredients: Just 8 things are needed to make these delicious blondies. If you bake often, you probably already have most of them on hand.
- Bold Butterscotch Flavor: Using dark brown sugar in the batter along with a healthy dose of butterscotch baking chips ensures that the flavor of butterscotch shines in this blondies recipe.
Butterscotch Blondies Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Flour, Baking Soda, and Salt: The basic dry ingredients make up the bulk of these bars.
- Dark Brown Sugar: While you can make this recipe with light brown sugar, I highly recommend that you use dark brown instead. It has a higher amount of molasses in it which provides an amazing richness.
- Unsalted Butter: We will add our own salt to the blondie batter, so unsalted butter is best. Melt the butter and let it cool slightly before mixing.
- Eggs: Two whole large eggs are perfect here.
- Vanilla Extract: Vanilla adds flavor, and also elevates the other flavors in the recipe.
- Butterscotch Chips: To make butterscotch blondies you’ll need 2 ½ cups of these baking chips. A typical 11-ounce bag has about 1 ¾ cups in it, so make sure you pick up two! Butterscotch chips go in the batter, on top of the bars, and then again on top of the bars in the form of a melted drizzle.
How To Make Butterscotch Blondies
- Mix the Dry Ingredients: In a medium-sized mixing bowl stir together the flour, baking powder, and salt. Set aside. Then preheat the oven to 350°F/180°C. Line a 9×13 baking dish with parchment paper and spray with cooking spray. Set aside.
- Mix the Wet Ingredients: In a large mixing bowl combine the brown sugar, melted butter, eggs, and vanilla with a whisk, stirring until smooth.
- Combine: Add the dry ingredients to the wet mixture and stir until there are no dry patches of flour left in the batter.
- Add Chips: Add 1 ½ cups of the butterscotch chips to the blondie batter, and fold them in until evenly distributed.
- Spread: Spread the blondie batter into the prepared baking dish. The batter will be thick, so you may find it easier to wet your hands and use them to spread the batter evenly. Sprinkle a handful of butterscotch chips over the batter, saving the rest for later.
- Bake: Bake for 25-30 minutes until the top appears dry and set and a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan. Then use the parchment paper to lift them out of the pan and onto a cutting board. Cut into 15 bars.
- Melt Butterscotch Chips: Microwave the remaining butterscotch chips. Be sure to use a microwave-safe bowl, and cook at 15-second intervals, stirring between each, until the chips are melted and smooth.
- Drizzle: Drizzle the melted butterscotch over the bars with a spoon, or transfer it to a ziplock bag and cut off one corner to make a DIY piping bag. Allow the topping to set for 20-30 minutes before serving.
Top Tips
- When to add the butterscotch drizzle: I like the way these blondie bars look with the butterscotch drizzle added after they’ve been cut, but you can drizzle the bars before cutting them too.
- Use Dark Brown Sugar: The extra molasses flavor that comes from dark brown sugar is key to getting a deep rich butterscotch flavor. Otherwise, you just have cookie bars with butterscotch chips in them.
- To Store: Keep your blondies in an airtight container at room temperature. They will stay fresh for up to 3 days, but they’re best eaten sooner rather than later.
Variations
Other Topping Options: Try melted chocolate, white chocolate, or melted peanut butter. You can also spread the blondies with buttercream or chocolate frosting instead.
Mix-Ins: You can add almost anything to these butterscotch blondies, but I would recommend trying any type of chocolate chips, white chocolate chips, M&Ms, Reese’s Pieces, or toffee bits. For Halloween, add some candy corn!
Other Easy Desserts You Should Try
- Cake Mix Snickerdoodles
- Caramel Cake Mix Brownies
- No Bake Sugar Cookies
- Birthday Cake Bark
- Scotcheroo Truffles
If baked properly, blondies should be cooked all the way through, although some enjoy them slightly undercooked, like fudgy brownies.
Dark brown sugar has more molasses in it than light brown, and therefore much more flavor! I suggest using dark brown sugar in this recipe, but if you don’t have any, you can use light brown instead. You can also use a combination of light brown sugar and a tablespoon of molasses to replicate the flavor of dark brown sugar.
Sure! Leave it off, or use melted chocolate or melted peanut butter instead.
You should make this recipe for Butterscotch Blondies as soon as possible – I promise you’re going to love it! Make sure to pin the recipe, and come back and tell me all about it.
Butterscotch Blondies
Equipment
- Parchment paper
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 1 ½ cups dark brown sugar packed
- ½ cup unsalted butter melted and cooled slightly
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups butterscotch chips divided
Instructions
- Preheat the oven to 350°F/180°C. Line a 9×13 baking dish with parchment paper and spray with cooking spray, set aside.
- In a medium-sized mixing bowl stir together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl combine the brown sugar, melted butter, eggs, and vanilla with a whisk, stirring until smooth.
- Add the dry ingredients to the wet mixture and stir until there are no dry patches of flour left in the batter. Add 1 ½ cups of the butterscotch chips and fold them in until evenly distributed.
- Spread the blondie batter into the prepared baking dish. The batter will be thick, so you may find it easier to wet your hands and use them to spread the batter evenly. Sprinkle a handful of butterscotch chips over the batter, saving the rest for later.
- Bake for 25-30 minutes until the top appears dry and set and a toothpick inserted into the center comes out clean.
- Let the bars cool completely in the pan. Then use the parchment paper to lift them out of the pan and onto a cutting board. Cut into 15 bars.
- To make the topping, microwave the remaining butterscotch chips. Be sure to use a microwave-safe bowl, and cook at 15-second intervals, stirring between each, until the chips are melted and smooth. Drizzle the melted butterscotch over the bars with a spoon, or transfer it to a ziplock bag and cut off one corner to make a DIY piping bag.
- Allow the topping to set for 20-30 minutes before serving.
Notes
- When to add the butterscotch drizzle: I like the way these blondie bars look with the butterscotch drizzle added after they’ve been cut, but you can drizzle the bars before cutting them too.
- Use Dark Brown Sugar: The extra molasses flavor that comes from dark brown sugar is key to getting a deep rich butterscotch flavor. Otherwise, you just have cookie bars with butterscotch chips in them.
- Mix-Ins: Try adding chocolate chips, toffee bits, or chopped nuts to the batter.
- To Store: Keep your blondies in an airtight container at room temperature. They will stay fresh for up to 3 days, but they’re best eaten sooner rather than later.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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