Chewy and delicious, these brown sugar Butterscotch Blondies are the perfect dessert! Thick and full of flavor, one pan of these blondies are a true delight.
If you love Butterscotch desserts, be sure to try this classic Oatmeal Scotchies recipe. Oatmeal cookies packed with butterscotch morsels in a chewy molasses cookie. Or give our fun and festive Easter blondies a try, loaded with pastel candy!
Table of Contents
Why this Recipe Works
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 a very chewy texture. For today’s recipe, I added in butterscotch morsels to accentuate the caramelized flavor in these delicious treats!
My big 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 – We 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.
- Cornstarch – This helps the shortbread dough hold its shape.
- Butterscotch Morsels – These soften into the dough just a bit as the blondies bake for amazing flavor. They can be found in the baking aisle near the chocolate chips.
Easy Instructions
STEP 1. Prep. Preheat the oven to 350 degrees F. Line a 9-inch square pan with parchment paper. Set aside.
STEP 2. Make. 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 35-40 minutes, until golden brown. Cool the blondies completely before cutting. Enjoy!
Tips and Tricks
- 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.
- 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.
Recipe FAQs
Much like a brownie, blondies are made with brown sugar which adds the chewy texture.
You can store these blondies in an airtight container for up to 1 week at room temperature.
After baking and cooling, lift the butterscotch blondies out of the pan with the parchment paper. You can then slide the whole blondie into a gallon sized ziploc bag. Or cut it into pieces first and then freeze.
Butter gives blondies their rich flavor and texture. Using margarine will change this texture.
More Blondie 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.
More Easy Dessert Recipes
- Peanut Butter Rice Krispie Treats
- Swedish Heirloom Cookies
- Cannoli
- Brown Sugar Pound Cake
- Apple Crumble Recipe
Butterscotch Blondies
Ingredients
- 1 cup unsalted butter melted
- 1 ¾ cup light brown sugar packed
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 2 teaspoons cornstarch
- 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 aside.
- In a large mixing bowl, combine melted butter with brown sugar. Whisk until combined.
- Add in eggs, one at a time. Whisk in vanilla.
- Slowly add in flour, cornstarch, baking powder, and salt. Mix by hand until just combined. Fold in butterscotch morsels.
- Pour batter into prepared baking dish. Bake for 35-40 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.
- 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.
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?
You can get them on Amazon too 🙂 https://amzn.to/2uDsi8T
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!