You will love this Butterscotch Blondie Recipe because not only is chewy, buttery and delicious…it is also loaded with white chocolate chips!
Wanna know a secret?
I don’t like butterscotch. I know, I know.
The flavor is so strong and well..I don’t know.
I mean, I like butter…so it must be the scotch part that I don’t like.
I even googled “what is butterscotch?” and I have no idea why I wouldn’t like it ~ there’s butter, there’s dark brown sugar, there’s cream…actually it sounds a lot like caramel…which I LOVE. So, yeah, I don’t know.
Maybe it’s because I think back to the weird old butterscotch candies that my grandma used to give me that had been at the bottom of her purse for decades. I always had to pick pieces of lint off the candy before popping it in my mouth. But, my choices were between a decade old butterscotch candy or Clove gum. Butterscotch won. Clove gum, really? Who’s brilliant idea was that?
So anyway, I have never been too keen on the butterscotch. BUT it seems as though millions of you love it. LOVE it..can’t get enough.
So when I got an email from a very nice butterscotch loving reader named Melanie, asking for a good butterscotch/white chocolate blondie recipe, who am I to let down the butterscotch masses? That’s pressure.
So I made these bars, under duress, knowing I wouldn’t like them…not at all, not one bit.
Well, I was wrong.
As a matter of fact I will be making these again and again and again. Because I kinda loved them.
The butterscotch is not strong…it just hangs out in the middle, making your mouth kinda happy and you don’t even know why.
I can’t call myself an official butterscotch convert, but wrapped up in a buttery, brown sugary batter doused with white chocolate chips, butterscotch suddenly became the ingredient that pulled them all together…the unifier, if you will. Butterscotch, I give you a second chance.
White Chocolate Butterscotch Blondies
This batter goes together in a breeze.
Melt a stick of butter, add 1 cup of dark brown sugar, vanilla and an egg and mix them together.
Now melt 3/4 cup of butterscotch chips.
Mix that into the butter mixture. Mix in some baking soda, salt and flour and when that is combined, add in your white chocolate chips.
Spread it in your pan…
and bake it up. When it comes out it will look like this…
Wait for them to cool, if you can. Then cut into squares.
Bite, exhale and repeat…over and over and over.Print
White Chocolate Butterscotch Blondies
- 1/2 cup melted butter (1 stick)
- 1 cup packed dark brown sugar
- 3/4 cup butterscotch chips, melted
- 1 egg
- 2 tsp vanilla
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups flour
- 1 cup white chocolate chips
- Preheat oven to 350
- Line an 8×8 pan with foil and spray foil lightly with non stick spray.
- In your mixer combine melted butter, brown sugar, egg and vanilla. Mix on medium until combined.
- On low speed add in your melted butterscotch chips and mix until smooth, scraping sides as needed.
- Turn mixer back to low and add your baking soda, salt and flour. Mix until just combined.
- Add in your white chocolate chips and mix until incorporated evenly.
- Spread in prepared pan and bake for 20-25 minutes.
- When done, let cool, before cutting into squares
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69 comments on “White Chocolate Butterscotch Blondies”
I replaced the butterscotch chips with butterscotch pieces because you can’t get the chips readily in the UK. It came out a bit gooey but super delicious. I added the other ingredients mixture into the saucepan with the melted butterscotch whilst still on a low heat otherwise I think it wouldn’t have mixed. Highly recommended.
This is my favorite blondie recipe that I’ve come across to this point, however, everytime i make them I need to cook them for way longer than 25 minutes, they are not nearly done at 25min, I think I’m cooking them for more like 45 minutes, does anyone else have this issue?
My oven might just heat hotter than yours, and also I use my convection oven which might speed along the process a bit. DOn’t worry about the cooking time being different as long as they come out great! Thanks so much for the feedback!!
Just made these – they are DELICIOUS! Thanks for the recipe.
These look amazing!! I would love to attempt them. What size of pan did you use? Also, any tips on doubling the recipe?
an 8×8 pan. For doubling the recipe, I would bake them in a 9×13. They will be a little thicker and will need a little more time to bake, but I am sure it will work great!
Made these last night…fabtastic!! I did have to cook them a bit longer, but they were great:)