White Chocolate Butterscotch Blondies

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


Ingredients:

  • 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

Instructions

  1. Preheat oven to 350
  2. Line an 8×8 pan with foil and spray foil lightly with non stick spray.
  3. In your mixer combine melted butter, brown sugar, egg and vanilla. Mix on medium until combined.
  4. On low speed add in your melted butterscotch chips and mix until smooth, scraping sides as needed.
  5. Turn mixer back to low and add your baking soda, salt and flour. Mix until just combined.
  6. Add in your white chocolate chips and mix until incorporated evenly.
  7. Spread in prepared pan and bake for 20-25 minutes.
  8. When done, let cool, before cutting into squares

Want To Save This Recipe?

 

Also, if you haven’t already, stop by my new site, That’s What WE Said,  and let me know what you think!  Kristan and I are having all sorts of fun over there 🙂

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Beth
January 14, 2017 5:41 pm

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.

Jill
February 7, 2014 9:01 pm

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?

July 10, 2013 4:29 pm

Just made these – they are DELICIOUS! Thanks for the recipe.

Katie Kocher
March 27, 2013 1:16 pm

These look amazing!! I would love to attempt them. What size of pan did you use? Also, any tips on doubling the recipe?

Jessica
February 27, 2013 7:04 pm

Made these last night…fabtastic!! I did have to cook them a bit longer, but they were great:)

Emily
December 28, 2012 12:00 pm

I made these for a Christmas party for my church, and they were amazing! Definitely a keeper!

August 12, 2012 8:29 pm

I’ve noticed a couple of comments about these being undercooked. We used an 8X8 pan and baked them for 20 minutes. They were still *very* “jiggly” but the edges were done so I took them out, thinking they would continue to “bake” on the counter. That was not the case so we took the edges off and popped them back in the oven. Any other suggestions? they were delicious but the center was just inedible.

Lauren
January 29, 2013 6:11 pm
Reply to  jennibell

I bake these in a 9×12 pan and they *always* turn out perfectly! Love this recipe 🙂

Jill
April 22, 2012 5:53 pm

Holy wow, these are awesome! I have been looking for a great blondie recipe for so long now. I have an idea in my head of how they should taste, and none that I’ve made to date have stacked up to that idea, but these….these are right on!! Thanks so much for the recipe!!

Rachel
March 16, 2012 1:55 pm

Thank you for a delicious recipe! Mine tasted great, but they turned out a little funny…They rose A LOT along the edges of the pan and not at all in the middle. I used a circular 9″ pan, so maybe that’s why. Thoughts? I really don’t know, but it made them tough to slice properly.

In any case, they were very tasty and have a great gooey texture with a crispy crust.

December 15, 2011 3:22 pm

I made these a few days ago and they were fantastic. Someone above mentioned them being undercooked but I loved the way they were. It’s not cake. It’s got to have some goo. There was some goo so I was happy. Very happy. And there was butterscotch! And white chocolate! What more could you want. Thank you! 🙂

Nicole Maguglin
November 23, 2011 5:29 pm

These were WONDERFUL!!! My entire house will forever be begging me to make these and I will prolly never say NO!!!! YUM!!! Thank you for this from every single on of us in the Maguglin household!!

Paige
November 23, 2011 5:29 pm

This recipe would have been really good… had it been baked in a 8×12 pan. The corners were a little too crispy and the inside very gooey in a 9×9 pan. I willl make this again because although it wasn’t fully cooked, it was still very yummy, but ONLY in an 8×12 pan.
Thanks!

Jo
October 23, 2011 9:49 pm

*drooling*

Melanie
October 23, 2011 9:46 pm

I have to thank you a TON! I made them and I LOVE them. This will definitely be a keeper recipe. I appreciate you trying out something that you are not fond of. My husband also does not like butterscotch but loved this recipe. It was quick and easy to make as well. Thanks fellow sugar lover!

October 23, 2011 7:39 pm

These are seriously DELICIOUS! I changed the white chocolate for the new White Chocolate Candy Corn M&Ms and they were AMAZING! Your recipes are so great! I haven’t made on thing from your blog that I haven’t liked.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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