Looking for a recipe for Butterscotch Blondies that’s easy to make and sure to impress? These chewy, buttery bars are loaded with butterscotch chips and brown sugar, giving them a rich, caramel flavor.
Serve them plain or with a scoop of ice cream and homemade butterscotch sauce for an extra indulgent dessert. Whether you’re a fan of classic chocolate chip cookies or looking to try something new, these butterscotch blondies are sure to satisfy your sweet tooth. Check out the recipes below to get started!
Key Butterscotch Blondies Ingredients & Why
Use butter for richness and flavor in blondies. Salted or unsalted, your choice.
Brown sugar adds moisture and a caramel-like flavor. Light or dark, it’s your preference.
Eggs bind and give structure to your blondies.
Enhance blondie flavor with vanilla extract.
All-purpose flour provides structure. Accurate measurement prevents dense blondies.
Baking powder helps blondies rise to a light, fluffy texture.
Salt balances sweetness and boosts flavor.
High-quality butterscotch chips for a distinct flavor and texture.
For extra texture and flavor, consider adding chopped nuts like walnuts or pecans.
How Do You Make The Best Butterscotch Blondies?
- Quickly preheat your oven to 350°F and grease a 9×13 inch baking pan.
- Mix butter, brown sugar, eggs, vanilla, flour, baking powder, salt, and nuts for a delicious treat.
- Spread the mixture in a baking pan, bake for 30-33 minutes until a toothpick comes out clean, and let it cool before cutting into squares.
Pro Tips For Making Butterscotch Blondies Recipe
- Enhance flavor and texture with high-quality ingredients.
- Achieve a smooth consistency by melting butter and blending it with brown sugar.
- Boost flavor and texture with butterscotch chips, both in the batter and as a topping.
- Avoid tough blondies by not overmixing after adding flour and baking powder.
- Ensure blondies stay intact by cooling them in the pan before cutting.
- Elevate taste with a sprinkle of flaky sea salt before baking.
- Enjoy blondies as is or with ice cream and homemade butterscotch sauce.
How to Store Butterscotch Blondies
- Let the blondies cool to room temp before storing.
- Seal in an airtight container to keep them fresh and prevent dryness.
- For longer enjoyment, add a slice of bread in the container to preserve moisture.
- Store at room temp for 4, 5, or 7 days.
- Alternatively, refrigerate for up to 7 days.
- To freeze, wrap in plastic, then store in a sealed freezer container. Good for 3 months. For the whole batch, wrap, foil, and freeze for up to a month.
Can You Freeze Butterscotch Blondies?
- Bake Butterscotch Blondies as directed and let them cool fully.
- After cooling, slice into bars.
- Store bars airtight in a container, freezer bag, or vacuum seal.
- Flatten bars and eliminate excess air.
- Freeze for up to 3 months.
Frequently Asked Questions About Butterscotch Blondies
How many bars does a recipe make?
Recipe outcomes differ depending on size and type. Take, for instance, a recipe that produces a blondie cake, which can be sliced into 16 bars.
Are blondies supposed to be gooey?
Seek blondie perfection: gooey, not undercooked, with a texture blending soft cookie and rich cake. Crispy edges, moist center.
How do I store leftover blondies?
To preserve your freshly baked butterscotch blondies, store them at room temperature for 4 days or freeze them for up to 4 months in an airtight container. For easy enjoyment after freezing, be sure to pre-slice them. No need for refrigeration.
Butterscotch Blondies Recipe
- ½ cup unsalted butter melted
- 2 cups brown sugar
- 2 large eggs
- 1 tsp vanilla
- 1 ½ cup all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 cup pecans chopped
- Start by preheating the oven to 350°F and then proceed to grease a 9x13 inch baking pan.
- Start by blending butter and brown sugar, then add eggs and vanilla. Mix in flour, baking powder, and salt before folding in the nuts.
- Evenly spread the mixture in a baking pan, then bake for 30-33 minutes, or until a toothpick emerges clean. Allow it to cool before slicing into squares.