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Butterscotch Blondies – soft and chewy blonde brownies that are loaded with butterscotch! A buttery and sweet treat that is easy to make!
My family loves blondies. I am usually a chocolate person when it comes to desserts, but there is something about a buttery and brown sugar based dessert that I love. And I will take blondies in any form! You can even add chocolate and make Chocolate Chunk Blondies!
When I was growing up the closest my mom ever made were these Fudge Nut Bars. They were a brown sugar and oatmeal based cookie that is absolutely amazing. Plus they have a layer of chocolate fudge, so you can win over all the chocolate lovers in you life!
Butterscotch is a really under rated flavor and needs to be in more desserts! These Butterscotch Cookies are always a hit around here, so it should come as no surprise that adding them to blonde brownie recipe would be a good idea!
What You’ll Need
Be sure to scroll to the bottom of the post for the FULL PRINTABLE recipe card.
- Butter
- Brown Sugar
- Egg
- Vanilla Extract
- All-Purpose Flour
- Salt
- Butterscotch Chips
How to Make Blondies
Blondies are one of the easiest desserts to make because you don’t need a mixer.
- Star by mixing together melted butter and brown sugar until it is nice and smooth.
- Next mix in the egg and vanilla until everything is well combined.
- The flour and salt get mixed in next. You don’t want to over mix here, just until everything is combined.
- Fold in the butterscotch chips and your batter is done.
- Pour into a line or well greased baking pan and bake for about 20-25 minutes until they are dry on the top and the edges are golden.
The brown sugar gives these so much flavor, they are just buttery and delicious! So they are great for anything you want to mix in! Like maybe Oreos? Oreo Blondies anyone?
Storage
Store butterscotch blondies covered in an airtight container for up to 4 days. They do not need to be kept in the fridge. You can also freeze the in an airtight container for up to 4 months. If you are freezing the, I like to slice them first, so you can take out only a slice or two to let it thaw on the counter and enjoy.
This butterscotch blondie recipe comes together in just minutes. You can literally be eating them about 40 minutes after you have the idea to make them. And that includes a little cooling time! Which honestly as you smell the baking is by far the hardest part.
More Great Dessert Recipes
- No Bake Peanut Butter Bars
- Easy Homemade Brownies
- Graham Cracker Toffee
- Peanut Butter Chocolate chip Cookies
- M&M Chocolate Oat Bars
- Monster Cookie Bars
Butterscotch Blondies
Video
Ingredients
- 1/2 cup butter, melted
- 1 cup brown sugar
- 1 whole large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup butterscotch chips
Instructions
- Preheat oven to 325 degrees. Grease an 8 inch pan or line with parchment paper. Set aside.
- Mix together melted butter and brown sugar until it is nice and smooth.
- Add in egg and vanilla and mix well.
- Mix in flour and salt until it is just incorporated, be careful not to over mix.
- Fold in butterscotch chips.
- Pour batter to the prepared pan.
- Bake for about 20-25 minutes. The sides should be set, the center should be dry but look slightly under done.
- Remove from the oven and allow to cool before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I love butterscotch, would make again!
How long do these last after baking them in the refrigerator? Are they freezeable and if they are, for how long?,
The post is updated with a section on storage. They will keep in an airtight container for about 4 days, and you can freeze them for 3-4 months.
I mixed up the Butterscotch Blondies and realized there was no baking soda or baking powder. I added a half teaspoon baking powder. They were very good!
I just scrolled through the Google selection of butterscotch blondies until I found yours. I doubled the recipe, but unfortunately even with 8 more minutes of baking time, it was super gooey. By then I was out of time and had to just scoop a few bars out of the dish. Tasted good with ice cream but not good as a stand alone bar. Don’t know what happened.
Doubling the recipe will change the baking time, so if they weren’t fully cooked, this will definitely affect the taste and texture.