Chewy and delicious, these brown sugar chewy Blondies are the perfect dessert! Thick and full of flavor, one pan of these bars are a true delight.
I love blondies so much that I dedicated an entire chapter to them in my cookbook!
There’s a lot of confusion when it comes to blondies. Some people claim they are just vanilla brownies. Some say they are just plain cookie bars.
Personally, I think they are their own unique dessert.
Made with brown sugar and vanilla, they have an incredibly chewy texture, like a chocolate chip cookie. However they have a crunchy topping much like a brownie! For today’s recipe, I added in butterscotch morsels to accentuate the caramelized flavor in these delicious treats!
I love that you can make these in one bowl. No mixer needed!
My burning question is just like with a brownie, do you prefer the chewy corner or the gooey center?
FAVORITE BUTTERSCOTCH RECIPE: Butterscotch Toffee Cookies | Butterscotch Pudding Cake
Ingredient Notes
- Butter – I prefer to use unsalted butter in our baking. And using melted butter in this recipe makes for the chewiest blondies!
- Brown Sugar – Light brown sugar is called for, but it’s fine to substitute dark brown sugar as well for extra molasses flavor.
- Vanilla – A quality pure vanilla extract goes a long way in blondie recipes. I love baking with homemade vanilla extract for the best flavor.
- Butterscotch Morsels – These soften into the dough just a bit as the blondies bake for amazing flavor. You can be find them in the baking aisle near the chocolate chips. White chocolate chips work great too.
I took my favorite blondie to the next level with these cinnamon roll blondies. I even topped them with cream cheese froting!
How to Make Chewy Blondies
Make It. In a large mixing bowl, combine the melted butter with brown sugar. Add eggs and vanilla. Slowly add the dry ingredients then fold in the butterscotch chips.
STEP 3. Bake. Bake for 38-42 minutes, until golden brown. Cool completely before cutting. Enjoy!
Tips and Tricks
- Don’t over mix the batter. I prefer to mix the batter by hand, especially after adding the dry ingredients. Over blending can make the texture dry and tough.
- Line your pan with parchment paper. This makes it so much easier to remove the baked blondies from the pan. Use binder clips to hold your parchment paper in place.
- Let cool completely. Waiting is difficult, but these taste best when they are completely cooled.
- I recommend cutting the bars with a sharp, non-serated knife. Blondies are a littler easier to cut neatly than brownies, but make sure to wipe the knife clean between cuts for perfect edges.
- Add chopped nuts or toasted nuts for a crunchy texture.
- Blondies can be so versatile. Whip up a batch of my delicious gingerbread blondies for a chewy holiday treat!
- Store in airtight container for up to one week at room temperature.
- Freeze in airtight freezer safe container for up to 3 months. Thaw in refrigerator overnight.
More Easy Dessert Recipes
- These White Chocolate Brownies are the opposite of a traditional Brownie, but different than a Blondie….see the recipe for yourself!
- Chewy, nutty Pecan Pie Blondies are the perfect Fall treat! Or bake them all year long!
- Blueberry White Chocolate Blondies Recipe from A Spicy Perspective- Decadent homemade blondies speckled with fresh blueberries and white chocolate chips.
- Creamy, dreamy Peanut Butter Rice Krispie Treats are the perfect ooey gooey snack!
- If you love Butterscotch desserts, be sure to try this classic Oatmeal Scotchies recipe. Oatmeal cookies packed with butterscotch morsels in a chewy cookie. Or give my fun and festive Easter blondies a try, loaded with pastel candy!
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Chewy Blondies Recipe
Ingredients
- 1 cup unsalted butter melted
- 1 ½ cups light brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 package Butterscotch morsels 11 ounce
Instructions
- Preheat oven to 350 degree F. Line a 9-inch square baking dish with parchment paper. Set it aside.
- In a large mixing bowl, combine melted butter with brown sugar. Whisk until combined.
- Add in eggs and vanilla extract, whisk until well blended.
- Using a wooden spoon or rubber spatula to add in flour, baking powder, and salt. Mix by hand until just combined. Fold in butterscotch morsels.
- Pour batter into prepared baking dish. Bake for 38-42 minutes. Cool completely. Slice and enjoy!
Notes
- Don’t over mix. I prefer to mix the batter by hand, especially after adding the dry ingredients. Over blending can make blondies tough.
- Line your pan with parchment paper. This makes it so much easier to remove the baked blondies from the pan. I use binder clips to hold the parchment paper in place, just be sure to remove them before baking.
- Let cool completely. It’s difficult to wait, but these taste best when they are completely cooled.
- I recommend cutting blondie bars with a sharp, non-serated knife. Blondies are a littler easier to cut neatly than brownies, but make sure to wipe the knife clean between cuts for perfect edges.
- Want to use a 13×9? Bake for 25-28 minutes.
- Store in airtight container for up to one week.
Easy to put together and oh, so yummy! Loved how rich and indulgent they taste. Will definitely be making this one again!
The texture is great. Appreciate the tip to not overmix. My rating is based on an average of scores from family who tasted. The consensus is the bars are tasty but too sweet and need less sugar.
Hi!
I love this recipe!
I do think it is butter heavy though…If I baked them again I would possibly cut the butter down a tad.
Also I did use chocolate chips, instead of the butterscotch (as my people don’t care for it)
Lastly, I think I would choose the 9×13 pan next time, since they were quite thick and took about 9 mins longer to cook in the square pan 🙂
All in all an awesome recipe! Comes together easily and love the crispy chewy parts 🙂
LOOVE the recipe, it was easy to follow and came together with no issues. Everyone loved this treat!!
I’ve made this a few times already, exactly as written. It’s perfect and I get many compliments. Thank you!
Try white chocolate and a few macadamia nuts, such rich flavors.
Can I use less sugar? I am a Type 2 Diabetic.
My friends are very cautious about sugar also.
Thank you in advance,
Cathy
Hi
I used white Chocolate Morsels and only a cup of packed brown sugar snd it was the right sweetness for me. Hope this helps. 😊
I love the very center piece, and the chewier the better! These blondies look amazing!
I just made a brown sugar bundt cake and I have to say the caramelized flavor is amazing! So making these blondies, with that rich gooey center, my favorite part, is a must. They look super delicious and totally addictive!
Love Blondies, but I am not a butterscotch fan, so will be swapping in semisweet or dark chocolate chips, I am always looking for a recipe that works in a 9 inch square pan. Thanks for that!
This looks amazing!!!! I want to bake it ? But we don’t have the butterscotch morsels… Can i leave it out? Or replace it?
I would love to make this but I dont think we get Butterschotch morsels here?
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Centers it is! I’m from Chicago so the same goes for tavern cut pizza (cut in squares not wedges). Grins madly! This looks awesome!!
As a fellow Chicagoan….I’m also a fan of squares….and I take the center. But with brownies and bars? I love that exterior piece 🙂
All centers for me! These look amazing — I am always just whelmed by thin blondies or brownies — if you can fold it in half, it’s a no go for me! Glad these are so thick!