Butterscotch Blondies

How These Butterscotch Blondies Changed the Game

Confession time! I was never a fan of butterscotch. So, let it be known that these butterscotch blondies are the dessert that changed all that! I first made them after a butterscotch-loving reader asked if I had a recipe for blondies with butterscotch and white chocolate.

I set out making these bars, not really expecting to like them. Well, I didn’t. I LOVED them, and I’ve been making them ever since. Let’s count the ways that these butterscotch blondies exceed expectations:

• Warm butterscotch flavor. The butterscotch isn’t overpowering, but it fills every bite of these bars with a warm and creamy, caramel-like flavor. Wrapped in a buttery, brown sugar batter with white chocolate chips, it’s pretty irresistible.
• Perfect chewy texture. Like my perfect fudgy brownies, these blondies have a deliciously dense, chewy texture and slightly crackled top that comes from creaming the sugar with the melted butter and butterscotch chips.
• Great for sharing. Brownies and bars are perfect for parties and crowds. I especially love making these butterscotch blondies during the holidays, when I can gift them to friends and neighbors. They also store and freeze well, so I can double the batch and save them for later!

What Flavor Is Butterscotch?

Butterscotch is made from butter and brown sugar, a bit like caramel, which uses white sugar. The flavor is warm, creamy, and aromatic, with hints of toffee and molasses.

I think part of the reason I was never partial to butterscotch had a lot to do with how I was first introduced: the hard, lint-covered butterscotch candies that my grandmother always gifted from the bottom of her purse (IYKYK). Let’s just say, these blondies are a far cry from those artificial butterscotch candies! I gave butterscotch a second chance, and I’m so glad I did. 

Ingredients You’ll Need

The base for these butterscotch blondies is my favorite blondie recipe. That recipe includes a few add-ins, but it’s inspired numerous spin-offs, from my peanut butter blondies to these pumpkin blondies. This recipe leans heavier on the brown sugar, with a few other key ingredients to amp up the butterscotch flavor. 

Check out my notes below, and scroll down to the recipe card for a printable ingredients list with the full recipe details.

• Butter – Melted before you start. I always bake with salted butter (plus, I find it especially plays up the sweet-salty flavors in these blondies), but you can use unsalted butter if you prefer.
• Brown Sugar – I like the deeper, caramelized flavor of dark brown sugar. Light brown sugar also works.
• Butterscotch Chips – Microwave the butterscotch chips in 30-second increments, stirring in between until they’re smooth and melted. You can also melt them using a double boiler.
• Egg and Vanilla – If you think of it, bring the egg to room temperature ahead of time.
• Baking Soda – Adding a small amount of baking powder gives these blondies just enough lift so that they bake up thicker. Check the dates on your baking soda package to make sure it’s not expired.
• Flour – I recommend using all-purpose flour. I haven’t tested this recipe with other types of flour yet.
• White Chocolate Chips – I love the sweetness of white chocolate against the toasty caramel butterscotch flavors. You can use semisweet chocolate chips, dark chocolate, or extra butterscotch chips, or omit them altogether if you’d prefer your blondies without.

How to Make the Best Butterscotch Blondies

Another beautiful thing about these blondies with butterscotch is that the batter comes together in one bowl. I also line the pan, so clean-up afterward is fast and easy! Follow the step-by-step photos here, and scroll down to the recipe card for the printable recipe instructions.

Recipe Tips and Variations

• Grease and line the pan. Whenever I bake brownies or blondies, I line the pan with foil and then grease the foil lightly with cooking spray. It makes it super easy to lift the bars from the pan after they’ve cooled, and clean-up is quick.
• Use a metal baking pan. Glass and ceramic baking dishes are fine in a pinch, but metal pans have the most even heat distribution, for more consistent results. The baking time may also be longer if you bake these blondies in a glass or ceramic pan.
• How to tell when blondies are done: These butterscotch blondies should be set at the edges and golden brown when they come out of the oven. Stick a toothpick into the blondies about 2” from the edge of the pan (not in the center), and if the toothpick comes out clean, they’re done!
• Brown the butter. For an even richer, nuttier flavor, you can brown the melted butter before making the batter. It’s an easy extra step that takes all of 5 minutes on the stovetop. Follow the directions for browning butter in my brown butter chocolate chip cookies recipe.
• Double the recipe. You can easily double the ingredients and bake these blondies in a 9×13 pan instead. The baking time will be similar, but keep a close eye just in case. See below for helpful storage tips.

How to Store

• At room temperature. These butterscotch blondies can be stored airtight on the counter for up to 2 days. After that they tend to lose their freshness, so I recommend freezing them for longer storage.
• Freeze. I like to leave the blondies in the baking pan, let them cool, and then wrap the pan tightly in a double layer of plastic wrap or foil. You can also cut the bars and store them in an airtight container. Freeze for 2-3 months and thaw the blondies at room temperature for serving.

More Brownies and Bars

• Bourbon Pecan Brownies
• Homemade Brookies
• Snickerdoodle Bars
• Fudgy Nutella Brownies
• Buttermilk Brownies