Why You’ll Love This Recipe

If you’re craving a dessert that’s delightfully chewy, buttery, and loaded with butterscotch flavour, this recipe hits the mark. The rich brown-sugar base gives it deep caramel tones, the melted unsalted butter ensures a fudgy texture, and the butterscotch chips (or flavour) bring that classic “grandma made it” nostalgia. It’s easy to pull together and perfect for sharing — ideal for a cozy afternoon, a bake sale, or whenever you need a comforting treat.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 cup unsalted butter, melted
• 2 cups packed brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon salt
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 ½ cups butterscotch chips

Directions

1. Preheat your oven to 350°F (175°C). Grease or line a 9″×13″ baking pan with parchment paper (leaving some overhang to lift the blondies out easily).
2. In a large mixing bowl, whisk the melted butter and packed brown sugar until well combined and slightly thickened.
3. Add the eggs one at a time, whisking after each addition. Stir in the vanilla extract and salt.
4. In a separate bowl, whisk together the flour and baking powder.
5. Gradually add the dry ingredients into the wet mixture, stirring until just combined — don’t overmix. Then fold in the butterscotch chips.
6. Pour the batter into the prepared pan, spreading it evenly.
7. Bake for about 30-35 minutes, or until the edges are golden and the centre is just set (it will continue to firm up as it cools). A toothpick inserted into the centre should come out with a few moist crumbs but not raw batter.
8. Allow the blondies to cool completely in the pan on a wire rack. Once cooled, lift them out using the parchment overhang and cut into bars (about 12-16 bars, depending on size).

Servings and timing

Makes approximately 12-16 bars.
Prep time: 10 minutes
Bake time: 30-35 minutes
Cooling time: 20 minutes
Total time: ~1 hour

Variations

• Nut-lover’s version: Stir in ½-1 cup chopped pecans or walnuts along with the butterscotch chips for added crunch.
• Chocolate hybrid: Replace half of the butterscotch chips with semi-sweet chocolate chips for a butterscotch-chocolate combo.
• Brown butter version: Brown the butter before melting it (cook until it’s golden and nutty) to deepen the flavour.
• Salted top: Sprinkle a pinch of flaky sea salt over the top of the blondies just as they come out of the oven for a sweet-salt contrast.
• Mini blondie bites: Use an 8″×8″ pan and bake for 20-25 minutes for thicker, smaller squares.

Storage/Reheating

Store the blondie bars in an airtight container at room temperature for up to 3 days. You can also refrigerate them for up to a week; just bring to room temperature before serving for the best texture.
To reheat, warm a bar for about 10-15 seconds in the microwave — the butterscotch will soften and they’ll taste freshly baked. You can also warm them in a 300°F (150°C) oven for about 5 minutes if you prefer.

FAQs

1. Can I use light brown sugar instead of dark brown sugar?

Yes — light brown sugar will work. The flavour will be slightly lighter and less intensely molasses-rich, but you’ll still get a chewy, delicious blondie.

2. What size pan should I use?

A 9″×13″ pan gives you thinner bars (12-16 pieces). If you prefer thicker bars, use an 8″×8″ pan and reduce the baking time slightly (about 20-25 minutes).

3. How can I tell when the blondies are done?

The edges should be golden brown and the centre should look set (not jiggly). A toothpick inserted should come out with a few moist crumbs but no raw batter.

4. Can I freeze these blondies?

Absolutely. Once cooled, cut into bars and freeze in a single layer on baking paper. Then stack with parchment in between and store in a freezer bag or container. They freeze well for up to 2-3 months. Thaw in the fridge or at room temperature.

5. Do I need to line the baking pan?

Lining the pan with parchment makes it easier to lift out the entire block of blondies and cut them cleanly. It’s not strictly necessary but highly recommended for clean removal.

6. Can I make them dairy-free?

You could substitute the unsalted butter with a plant-based butter alternative that has a similar melting and baking behaviour. The texture may vary slightly, but it should still work.

7. Can I omit the butterscotch chips?

Yes — omitting them will still yield delicious blondies. You could replace them with chopped nuts, chocolate chips, caramel bits, or leave them plain for a simpler version.

8. How chewy will these blondies be?

Because of the higher ratio of brown sugar and melted butter, these are designed to be chewy and fudgy, not cake-like. If you prefer cakier bars, reduce the brown sugar slightly and add an extra 2-3 tablespoons of flour.

9. Can I add flavourings like cinnamon or espresso?

Yes — for a flavour twist you can stir in ½ teaspoon cinnamon, or 1 teaspoon espresso powder to complement and deepen the butterscotch flavour.

10. What’s the best way to cut clean bars?

Ensure the blondies are fully cooled (preferably chilled for 10-15 minutes) before cutting. Use a sharp knife and wipe it clean between cuts for the best results.

Conclusion

This chewy butterscotch blondie recipe brings nostalgic warmth and dessert-bar comfort in every biting square. With rich brown sugar, melted butter, and sweet butterscotch chips, it’s easy to make and even easier to enjoy. Whether you bake them for a family gathering, a special treat, or just because, these blondies hit the sweet spot in texture and flavour. Give them a try — and enjoy every chewy, golden bite.

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