All you need are 7 ingredients to make these sweet and delicious butterscotch blondies. Boasting the mouthwatering flavor of butterscotch, these decadent little bites make a wonderful treat for pretty much any occasion.
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Anyone should find this recipe straightforward since it's basically a question of combining the ingredients and baking the blondies.
If butterscotch is one of your favorite sweet flavors, you might also be interested in this homemade butterscotch candy. Otherwise, you might prefer classic chocolate brownies or even another kind of blondie such as these strawberry lemon blondies.
Main Ingredients
You don't need to go to a bakery for sweet treats anymore, not when butterscotch blondies are this quick and easy to prepare. Here are some of the key ingredients you'll need to make them:
- Butterscotch chips: The main flavor in the blondies. Butterscotch morsels, chips, or bits are ideal for this recipe or you could use larger butterscotch candies and just chop them up first.
- Flour: Another important ingredient. Just use regular all-purpose flour for making butterscotch blondies. If you can't have the gluten, King Arthur gluten-free flour would also work.
- Baking powder: For fine-tuning the texture. This ingredient lifts the blondies up and gives them a cakey type of consistency on the outside, around that gorgeous gooey center.
- Butter: For the perfect richness. This isn't a recipe where you can substitute margarine for the butter. You need real butter to make the best-tasting blondies!
- Brown sugar: Brings both sweetness and richness to the mix. Brown sugar and blondies often go hand-in-hand, since a hint of caramel suits the typical blondie flavor. While brownies are all about the chocolate, blondies showcase a lighter, but still rich and delicious, caramel and butterscotch flavor. Either light brown (golden brown) or dark brown sugar would work in this recipe, so use whichever you have on hand.
- Eggs: A dual-purpose ingredient. Eggs both add richness to the flavor of the blondie brownies and help get the consistency perfect. I recommend you start this recipe with room-temperature eggs since they blend into the batter more evenly.
Instructions Overview
Making butterscotch blondies couldn't be simpler and their dense, chewy texture is so good! So how do you make them? Well, first you need to whisk the flour with the sugar, baking powder, and salt in a bowl.
Melt the butter in a pan and cook it for a few minutes then let it cool. Stir the eggs into the melted butter and then pour this into the flour mixture. Once these ingredients are more or less incorporated, you can stir in the butterscotch chips.
Pour the butterscotch blondies batter into a greased baking dish and cook for half an hour in the oven, then cool, slice, and serve. Make sure they're cool before cutting and use a sharp knife so you get nice, clean squares. If you're feeling extra-indulgent, serve the butterscotch blondies with whipped cream and a drizzle of butterscotch sauce.
Common Questions
Oh, yes they certainly are! A crisp exterior and a gooey, melt-in-the-mouth interior is perfect. So when you take them out of the oven after 30 minutes, they should have reached this stage. If you prefer a dryer, more set interior though, you can cook them a bit more. Your blondies, your choice!
As opposed to brownies which taste like chocolate, butterscotch blondies should taste of butterscotch and caramel. The caramel flavoring comes from the brown sugar. They're just as rich as their brownie cousins but boast a different flavor. So try both and see which you prefer!
Keep them in an airtight container and enjoy them within five days. Alternatively, you can refrigerate them for six or seven days, but I usually just keep them on the countertop since they tend to disappear fast!
Chopnotch Tips
- Feel free to experiment with this basic recipe, substituting white chocolate chips and chopped pecans or walnuts for the butterscotch for example, or anything else you come up with.
- If salted caramel is a favorite flavor of yours, you might like to half the amount of salt in the batter and sprinkle the remainder on top of the batter before baking. I like to sprinkle flaky sea salt on top since the crystals are larger and the salty taste contrasts so well with the sweetness.
- Although the recipe calls for a 13x9-inch pan, you can use a 9-inch square one if you want. Bear in mind the blondies will come out denser and thicker, but maybe you prefer them that way.
You'll love how simple butterscotch blondies are to prepare and of course how good they taste. The butterscotch flavor is truly heavenly in these sweet treats.
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Recipe
How to Make
Butterscotch Blondies
Ingredients
- 2 cups all-purpose flour
- 2½ cups brown sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 10 tablespoons unsalted butter
- 3 eggs
- ¾ cups butterscotch chips
Instructions
- Preheat the oven to 350°F. Grease a 13x9-inch baking pan with nonstick cooking spray and set aside.
- Whisk together the flour, brown sugar, baking powder, and salt in a large mixing bowl.
- Place the butter in a saucepan over low heat and cook for about 5 minutes while stirring every couple of minutes until the butter has turned golden brown. Remove from the heat and let it cool for 10 minutes.
- Mix the eggs into the melted butter. Pour the egg mixture into the flour mixture and mix until just incorporated. Then mix in the butterscotch chips.
- Pour the batter into the prepared baking pan and bake for about 30 minutes until a toothpick inserted in the center comes out mostly clean. Let cool and then slice into squares. Serve and enjoy!
Notes
- Feel free to experiment with this basic recipe, substituting white chocolate chips and chopped pecans or walnuts for the butterscotch for example, or anything else you come up with.
- If salted caramel is a favorite flavor of yours, you might like to half the amount of salt in the batter and sprinkle the remainder on top of the batter before baking. I like to sprinkle flaky sea salt on top since the crystals are larger and the salty taste contrasts so well with the sweetness.
- Although the recipe calls for a 13x9-inch pan, you can use a 9-inch square one if you want. Bear in mind the blondies will come out denser and thicker, but maybe you prefer them that way.
