Butterscotch Blondies Recipe: Easy Chewy Small Batch with Chips

I’ve been craving blondies all week, and when I finally got around to baking them I knew they had to be butterscotch blondies. Honestly, these might just be my favorite blondie recipe of all time — and that’s saying something, because I have a lot of favorite recipes floating around this blog!

Something about combining rich butterscotch flavor with the toffee-like caramel flavor of these blondies was totally irresistible to me this week. Some people call these chewy butterscotch blondies “butterscotch brownies” or “blonde brownies” — different names, same gooey, chewy comfort food. It really is just a personal preference thing! Whatever you call them, they’re some of the easiest desserts and yummy treats you’ll ever pull together on a weeknight.

These chewy, fudgy butterscotch blondies require no mixer and very little prep work. Their crackly golden tops and gooey centers are utter perfection!

– Ashton

Maybe it’s because I’ve been on a chocolate bender lately (see these cookies, this cake, and these brownies for proof)? But whatever the reason, I’m sure glad it led me to these ridiculously good butterscotch bars. On bleak January days when you need a little glimmer of light, this is honestly the best thing to bake.

✨✨✨ And if you’re a fan of butterscotch, don’t miss our Butterscotch Cookies! ✨✨✨

Need to Know How to Make Perfectly Fudgy Butterscotch Blondies? I Gotcha Covered.

Let’s talk key ingredients real quick. You’ll cream butter (or brown butter, if you want an even deeper caramel flavor) with dark brown sugar in a large mixing bowl, then stir in your dry ingredients — all purpose flour, a little salt, vanilla extract. No electric mixer needed! Just a spoon and a few extra minutes of stirring. If you want to brown your butter, melt it in a small saucepan or medium saucepan over medium heat until the milk solids turn golden brown and toasty — watch it closely over medium-high heat so it doesn’t burn. Fold your wet mixture together with the dry ingredients until just combined, then stir in a full bag of butterscotch chips. That’s genuinely the easiest thing about this whole recipe.

A Few Things to Note About This Butterscotch Blondies Recipe

• How do you get gorgeous, crackly tops when it comes to blondies? Mix in chocolate (or butterscotch!) chips. Same goes for chocolate brownies and any traditional butterscotch bars — I don’t know how it works, but that’s the secret behind all that shiny, crackly goodness!

• Wondering how to keep your blondies rich, chewy, and not at all cake-like? I was too, until I tried this butterscotch blondie recipe. The trick is keeping all the “fluff” (aka air) out of the batter. Skip the leaveners, don’t overmix, and don’t overbake. Only bake until the edges are just starting to turn golden brown and the top doesn’t look wet anymore — that chewy texture and fudgy texture depend on it.

• Want to take these up a notch?! Melt together 3/4 cup semi-sweet chocolate chips and 1/4 cup creamy peanut butter in a small bowl set over low heat, then pour over the blondies before cutting. Or fold in toasty pecans or a swirl of cream cheese into the batter for extra sweet spots of flavor. It’s a classic blondie base, but you can make it your own!

Line your metal pan with parchment paper before you start — it makes lifting these chewy bars out of the prepared pan a total breeze, and cleanup becomes the easiest thing ever. Once baked, let them cool completely (if you can resist!) before slicing into squares. Serve slightly warm with a scoop of vanilla ice cream melting into all those crevices — be still my heart, it’s basically the definition of comfort food. This blondie dessert has gotten rave reviews every single time I’ve served it, and I have a feeling it’ll become one of your favorite recipes too.

Can we talk about how life sometimes feels like one heavy burden after another? In the midst of trial, it’s easy to forget the awesome things happening all around us in our daily moments. I’ve started keeping a little minute journal — just quick lists of gratitude, even when I have to squint to catch a glimmer of light. There’s something about the sight of the tiny bits of hope scattered through the realities of this world that keeps me going, and honestly, baking a pan of these salty blondies for the people I love is one small way I add to my own healthy dose of thanks. No guilt trip here, friends — just lovely things, one pan of blondies at a time.

Butterscotch Blondie FAQs

For longer storage, pop your cooled blondies into a freezer-safe container or zip-top bag and freeze for up to three months. Just be sure to scrape any crumbs off the sides of the pan before storing so nothing gets soggy. This underrated flavor deserves a spot in your regular baking rotation, not just a once-a-year appearance — my Classic Chocolate Chip Blondies are a hit too, but nothing beats that distinct butterscotch flavor melting through every bite.

So what are you waiting for? Go make a pan of these blondies! Scroll down for the full printable recipe card, and I promise you won’t regret it. In fact, you may just find yourself making them again and again. Thanks for reading, friends — you guys are seriously the most awesome blog family a girl could ask for!

More Recipes I Think You’ll Love!

Butterscotch Pecan Pie

Black Bottom Butterscotch Cookies

Peanut Butter Butterscotch Fudge

Butterscotch Butterfinger Rice Krispie Treats

Scotcheroo Muddy Buddies

Perfect Butterscotch Blondies

Yield: 9

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

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These chewy, fudgy butterscotch blondies require no mixer and very little prep work. Their crackly golden tops and gooey centers are utter perfection!

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Ingredients

• 1/2 cup butter , melted and slightly cooled
• 1 cup brown sugar
• 1 large egg, beaten
• 1 tablespoon vanilla extract
• 1 cup all-purpose flour
• pinch of salt
• 3/4 cup butterscotch chips

Instructions

Preheat oven to 350ºF. Prepare an 8x8 baking dish by lightly coating with nonstick cooking spray and lining with parchment paper.

Mix together first the butter and brown sugar; then mix in the beaten egg and the vanilla.

Fold in the flour, salt, and butterscotch chips until batter forms.

Pour batter in the baking dish and bake for 20-25 minutes. Remove from the oven when the edges are just starting to turn golden brown and the top appears no longer wet (but still has a shine).

Let cool completely before cutting.

Notes

Calories 310 | Total Fat 16g | Carbohydrates 37g | Fiber 0g | Sugars 19g | Protein 2 g