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.

MY OTHER RECIPES

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

 

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 🙂

69 Responses

  1. These look crazy good. I just posted earlier today about both butterscotch chips and white chocolate chips. What are the odds. Ok, actually pretty good with me 🙂 But these are on my must make list!

    And I’ve been pinning and repinning your desserts like a crazy woman this past week.

  2. I adore butterscotch. But I dont like apple pie. So I think I would rather not like butterscotch, cause people think I am unpatriotic and stuff. And thats no good. 😉

    1. I’m replying to myself so I don’t leave another random comment 🙂
      So like I mentioned above I was going to make these RIGHT NOW…and I did and they came out every bit fabulously delicious as I had hoped…..I couldn’t even wait till they cooled before I started scarfing them down…

      D.E.L.I.C.I.O.U.S!!!!!

  3. Ohhhh these sound delicious, I wish butterscotch chips were available where I live! I think some international ordering is required because I HAVE to make these!!!

  4. I love this post for so many reasons!!!! My grandma also fished out those nasty butterscotch candies out of her purse – but, unlike you, I still enjoy butterscotch 🙂 Glad you gave it a second chance!

  5. I seriously don’t know how you come up with all this amazingness. Good info about what butterscotch is… never knew that, but it makes sense. And I like butter and brown sugar together, so no wonder I like butterscotch.

  6. I don’t get all the butterscotch and white chocolate hate, but then again, I hate all vegetables and people don’t get that. I LOVE white chocolate and butterscotch. I think butterscotch is my favorite flavor of anything. And together they’re just magical! I made some butterscotch blondies a few weeks ago and while people said they were good, they didn’t taste anything like butterscotch. I’ll definitely have to make these. Thanks!

  7. I went to the store the other weekend to find something to put on the Sopapilla cheesecake for a glaze. Since I had my 4 year old with me (who by the way loves to shop and have magnificent meltdowns), I accidentally picked up a bag of butterscotch chips thinking it was caramel. I actually do not like butterscotch, but this recipe looks super yummy and I’m going to have to try it out tonight since I have everything I need.

    You post the most amazing recipes!

  8. You know, I’m with you on the whole butterscotch thing. Not really my favourite. However, those blondies look delectable! I can’t say0 “no” to a pretty baked good.

    xx

  9. I’m actually not big on butterscotch either. The only time I would ever eat it was when a sweet old man at church would give me a piece of hard candy that was butterscotch. (: I must say you are the Queen of Cookie bars and i love them!!

  10. Marcie Smith

    I love to see a post in my inbox from you!!! Don’t know where you find all of these wonderful receipes, but they always look scrumptious. Haven’t been able to try them all yet, but I will. Thanks,
    Marcie

  11. I don’t care for the chips much, but man, I love butterscotch. One of the best things I’ve ever eaten EVER is a brownie hot butterscotch sundae. That’s some good stuff.

    I’m in love with these bars. They’re pretty, and I want to eat them all. Is that okay?

  12. Stephanie

    I’ve never liked butterscotch either. But those look delicious and with a bag of white chocolate chips lingering in my cupboard, I’m going to have to try these!

  13. I made a similar butterscotch blondie when I made my butterbeer ones for the Harry Potter premier, and they were good. I think I might have to try yours just to compare…you know, for research purposes. 😉

  14. 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.

    1. shelly

      thanks! I thought about using those M&Ms too! I have a bag in my pantry right now, but decided in the chips. I bet they were great!

  15. Melanie

    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!

  16. Paige

    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!

  17. Nicole Maguglin

    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!!

  18. 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! 🙂

  19. Rachel

    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.

  20. Jill

    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!!

  21. 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.

    1. shelly

      Maybe you could turn down the heat of your oven to 325 or possible use a 9×9 pan instead?
      Very strange that they were so undercooked in the center!

  22. Katie Kocher

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

    1. shelly

      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!

  23. Jill

    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?

    1. Shelly

      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!!

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  25. Beth

    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.

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