If you’re looking for an easy, crowd-pleasing dessert, my quick and chewy butterscotch blondies are the answer. Rich, gooey, and full of buttery caramel flavor, they come together in under an hour with just 6 simple ingredients. Studded with creamy butterscotch chips, these dessert bars have an irresistible chewy texture. I can never stop at just one!
Blondies with Butterscotch Chips
While I’ll never turn down a brownie, I absolutely love the deep caramel notes in these butterscotch blondies. They’re a little denser than my standard blondie recipe, and butterscotch chips give them that signature sweet and buttery flavor.
Despite their bakery-worthy taste, these butterscotch blondie bars couldn’t be easier to make. Just melt, mix, and bake — no fancy equipment or complicated steps required! Between the soft texture and bold butterscotch flavor, I’d say these chewy blondies are one of my all-time favorites to share for school events and fall festivities.
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Cool the Butterscotch Mixture for Best Results
For the smoothest, richest blondies, I always let the melted butter and butterscotch chips cool slightly before adding the eggs. If it’s too hot, the eggs can scramble, or the batter can split. I like to let it sit for 1-2 minutes, stirring occasionally, so everything blends evenly and bakes up with a perfect, shiny top and chewy bite.
Butterscotch Blondies Recipe
Equipment
- Kitchen Scale (optional)
- 8×8 Baking Pan
Ingredients
- ¼ cup salted butter (½ stick)
- 1½ cups butterscotch flavored chips divided
- 1 cup brown sugar
- 2 large eggs room temperature
- 1 cup all-purpose flour
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350°F. Lightly spray or line an 8×8-inch baking pan with parchment paper.
- In a small saucepan, melt the butter and ¾ cup of the butterscotch chips, stirring over medium heat. Once they have melted together, remove them from the stovetop and stir, making sure there aren’t any remaining unmelted chips.¼ cup salted butter, 1½ cups butterscotch flavored chips
- Let the mixture cool for about a minute, then quickly whisk in the sugar and the eggs.1 cup brown sugar, 2 large eggs
- Once the sugar and eggs are well combined with the melted chips, add in the flour and vanilla. Continue mixing all of the ingredients together until the batter thickens, scraping the sides of the bowl if needed.1 cup all-purpose flour, 1 teaspoon pure vanilla extract
- Fold in the remaining ¾ cup of chips, evenly distributing them throughout the batter.
- Pour the batter into the prepared cake pan and spread it evenly with a spatula.
- Bake for about 25-30 minutes. Remove from the oven and allow the blondies to cool before cutting them.
Notes
- If you want the blondies to have a richer flavor, I recommend using dark brown sugar instead of light brown sugar.
- If you already have light brown sugar that you want to make darker, simply stir 1 tablespoon of molasses into 1 cup of light brown sugar.
- Remember what I said about the sweet and salty combo in this recipe? To enhance that even more, try sprinkling a pinch of flaky sea salt on top of the blondies.
- Another topping that elevates these blondies even more is a drizzle of warm caramel sauce.
- If you’re looking to add more texture, chopped walnuts are a delicious addition to this recipe.
How to Store and Reheat
Store leftover butterscotch blondies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature or gently warmed in the microwave.
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