These butterscotch blondies have a deep, buttery butterscotch flavor and are packed with butterscotch chips. They’re dense, chewy and fudgy, made in one bowl with no mixer — think of them as butterscotch brownies with gooey centers.
This recipe was first published in July 2015 and updated January 2021 with new photos and recipe tips.
I adapted my favorite blondie recipe to highlight pure butterscotch flavor. These bars are chewy with a slightly gooey center and a pronounced buttery sweetness. Brown sugar, butter, vanilla and a pinch of salt create that classic butterscotch profile, and the chips scattered through the batter boost the flavor and texture. For an indulgent finish, serve warm with a scoop of ice cream and a drizzle of butterscotch sauce.
Be warned: these blondies are very sweet and addictive.
The Best Butterscotch Blondies – Baking Science Ahead!
The rich butterscotch taste in these blondies relies on four main ingredients:
- butter
- brown sugar
- vanilla
- salt
Brown sugar gives the bars a deep color and that unmistakable butterscotch note — it’s what sets butterscotch apart from caramel, so don’t substitute it lightly. Vanilla and salt balance the sweetness so the flavor tastes rounded and natural.
These blondies are also extremely simple to make. Melt the butter, whisk in the brown sugar until fully combined, then add the egg and vanilla. Fold in the dry ingredients and the butterscotch chips, press the batter into the pan, and bake. The kitchen will smell amazing while they cook.
Baking Tips & Things to Note
- Whisk the melted butter and brown sugar thoroughly until they’re fully combined — you shouldn’t see the butter separating or seeping out.
- The flour measurement is specific: 1 cup plus 2 tablespoons. I found 1 cup too little and 1 1/4 cups too much; 1 cup plus 2 tablespoons gives the right density.
- How to get chewy, fudgy blondies without cakey texture:
- Avoid leaveners and a mixer. Baking powder/soda or whipping in extra air will create bubbles that make the bars rise and become cakier.
- Bake until the top is just set and the edges start to pull away from the pan. For slightly less gooey bars, add a minute or two of baking time.
- This recipe is sized for an 8×8 inch (20×20 cm) pan. A 9×9 pan is too large for this amount of batter. If you double the recipe, use a 9×13 inch pan; the bars will be a bit thicker and bake for about 25 minutes.
The hardest part is waiting for the blondies to cool completely before cutting — give them at least an hour so they set properly. Warm with ice cream and a drizzle of butterscotch sauce makes a decadent dessert.
Butterscotch Blondies
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Equipment
-
8×8 inch (20×20 cm) pan
Ingredients
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 1 large egg, room temperature
- 1 tablespoon vanilla extract
- 1 cup plus 2 tablespoons all-purpose flour, spooned and leveled
- 1/4 teaspoon coarse salt
- 3/4 cup butterscotch chips
Instructions
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Preheat the oven to 350°F (175°C).
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Line an 8×8 inch (20×20 cm) pan with foil or parchment, leaving an overhang, and spray lightly with nonstick spray.
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In a medium bowl whisk the melted butter and brown sugar until fully combined and smooth. The butter should not look separated.
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Let the mixture cool slightly if it’s warm, then whisk in the egg and vanilla until incorporated.
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Fold in the flour and salt, then stir in the butterscotch chips.
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Spread the batter into the prepared pan and bake 20–25 minutes, until the top is just set and the edges are pulling away from the pan.
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Cool completely in the pan, at least 1 hour, so the bars firm up before slicing.
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Use the overhang to lift the bars from the pan and cut into 9 squares with a sharp knife.
Notes
- This recipe is for an 8×8 inch (20×20 cm) pan. Do not use a 9×9 inch pan unless you double the batter. If doubled, bake in a 9×13 inch (23×33 cm) pan for about 25–27 minutes.
- Dark brown sugar gives a deeper flavor, but light brown sugar works too. If you prefer less sweetness, reduce the sugar to 3/4 cup.
- Use a full tablespoon of vanilla for the best flavor.
- Store cooled blondies in an airtight container at room temperature or in the fridge for up to 5 days. Fully cooled bars can be frozen for up to 2 months.
- Nutrition info is an estimate per bar, assuming the pan is cut into 9 equal pieces.
Nutrition
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