Move over, brownies - these butterscotch blondies are chewy and delectable treats that are impossible to ignore. Make a batch of these delicious blondies today and be warned... you can't just have one!
Preheat the oven to 350°F. Lightly spray or line an 8x8-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. Let the mixture cool for about a minute, then quickly whisk in the sugar and the eggs. (Cooling the mixture for a minute and whisking quickly ensures the eggs won’t have time to cook in the hot batter)
¼ cup salted butter, 1½ cups butterscotch flavored chips, 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. Fold in the remaining ¾ cup of chips, evenly distributing them throughout the batter.
1 cup all-purpose flour, 1 teaspoon pure vanilla extract
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.
If you want the blondies to have a richer flavor, use 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 in with 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.
Storage: Store 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.